Tuesday, September 3

Japanese Teriyaki Chicken


Boasting subtle heat and sweet to eat, sticky chicken is one of my favorites. Add a side of rice and you have the perfect weeknight meal in under 30 minutes!

Full time: 30 minutes
Serves 2-4

You will need:

1-2 lbs. chicken legs (6-8)
2 cup water
1 cup balsamic vinegar
2/3 cup soy sauce
1/4 cup sugar
1 tbsp mince garlic
1/4 tsp chili powder
1/4 tsp cayenne pepper

Let us begin:

In a deep skillet or medium pot whisk together water, vinegar, soy sauce, sugar, chili powder, and cayenne pepper.

Add in chicken legs and garlic.

Turn heat to medium-high and bring to a boil.

Lower heat to low-simmer, cover and cook 10 minutes.

Carefully remove lid and skim off the foam that has developed on the top.

Rotate chicken.

Return lid and cook an additional 10 minutes. 

Carefully remove lid and return heat to medium-high. Cook until chicken reaches 175' internal temp, rotating chicken often.

Remove chicken to serving dish and reduce liquid to a glaze, approximately 5-10 minutes.


Pour glaze over chicken and serve immediately, enjoy!