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Teriyaki Chicken

If you went to any Japanese-American festival, carnival or restaurant, for that matter, would Teriyaki Chicken be on the menu?

I think so!  Teriyaki chicken must be a Japanese-American dish. My Japan relatives say teriyaki chicken or teriyaki beef is not Japanese food, it is American food.  Funny, huh.

Recipe courtesy of Karolyn from

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Prep Time: 10 | Cook Time: 10 | Ready In: 40 minutes
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Karolyn's Teriyaki Sauce

  • 1 Cup Aloha shoyu
  • 1 Cup Sugar
  • 1 Cup Mirin
  • 1 Clove Garlic, smashed
  • 1/2 teaspoon Fresh Ginger, grated
  • 1 Jalapeno, peeled & seeded
  • 2-3 lbs chicken thighs
  • bamboo skewers
  • green onion

Cooking Process:


Put all the ingredients in the blender and blend until the sugar & jalapeno are dissolved. Store in the refrigerator.


Soak your bamboo skewers in water. That way they won't immediately burn up on the grill.

Cut the chicken thighs into pieces. Make them a little bigger than bite-sized--they will shrink.

Cut the green onions into about 2 inch pieces. Skewer the chicken, alternating with a green onion.  Drizzle a half-cup of the teriyaki sauce of your choice onto the chicken.

If you don't have time to do the skewering, marinate whole pieces of chicken, that works too.  Marinate for about 20 minutes.  20 minutes won't give you a strong taste, just a nice, subtle flavor. For those that like a stronger shoyu taste, you can add more sauce at the table.

If you want to make Korean beef, add more garlic & ginger, a half teaspoon of sesame oil and marinate overnight.

Oil the grill and grill on medium heat. You want a nice sizzle when you put them down on the grill.

Or bake it in the oven. My cousin Reiko makes killer baked chicken teriyaki in the oven. She broils it for a couple of minutes at the end to give it a nice color.

It doesn't take long, about three minutes (or so) on each side with the lid on.