Teriyaki Chicken

Teriyaki Chicken

Teriyaki Chicken


6 servings


  • ½ cup soy sauce
  • ¼ cup granulated sugar
  • 1 teaspoon brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoons freshly ground black pepper
  • 1 cinnamon stick
  • 1 tablespoon pineapple juice
  • ½ cup plus 1 tablespoon water, divided
  • 1 1½ – 2 pound package Bell & Evans skinless, boneless chicken thighs
  • 1 tablespoon cornstarch
  • Cooked white rice, for serving
  • Green onions, for garnish


  1. In a small saucepan, combine soy sauce, sugars, garlic, ginger, black pepper, cinnamon stick and pineapple juice. Bring to a boil over high heat. Reduce the heat to low and stir until the sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard the cinnamon stick and mix in ¼ cup water.

  2. In the bottom of the Bell & Evans chicken package, pour the marinade over the chicken. Refrigerate for at least an hour, ideally overnight.

  3. After marinating, heat the broiler.

  4. Place the chicken on a plate and set aside. Pour the marinade into a small saucepan. Bring to a boil over high heat, then reduce the heat to low. Mix the cornstarch with 1 tablespoon water and add it to the pan. Stir until the mixture begins to thicken while gradually stirring in ¼ cup water until the sauce is the consistency of heavy cream. Remove the mixture from the heat and set aside half the marinade.

  5. Using the other half of the marinade, lightly brush the chicken pieces on all sides with sauce and broil for about 3 minutes per side, until browned and the internal temperature reaches 165 F. If the reserved marinade is too thick, add water to the mixture until it is a pourable consistency. Slice the chicken into strips. Serve with rice, drizzle with sauce and garnish with green onions.Adapted from New York Times Cooking.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.