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Teriyaki Madness Chicken Teriyaki
Recreate Teriyaki Madness' famous chicken teriyaki at home! Tender chicken with rich, sweet-salty sauce. This copycat recipe is better than takeout and ready in 30 minutes.
👥 6 Servings⏱️ Prep & Cook: 4h 40m⏳ Prep: 15 min🔥 Cook: 25 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
In a medium saucepan, combine the soy sauce, sugar, pineapple juice, garlic powder, ginger powder, and black pepper. Bring to a boil over medium heat, stirring occasionally. When the mixture begins to foam/rise, immediately remove from the heat.
minced garlic (or 3/4 teaspoon garlic powder)3 cloves
2
Remove 1 cup of the mixture from the saucepan. Set it aside and let it cool to room temperature. This will be used as a marinade.
3
In a small bowl, whisk together the cornstarch and water to create a slurry.
cornstarch2 tablespoonswater2 tablespoons
4
Place the saucepan with the remaining sauce over medium-high heat. Slowly whisk the cornstarch slurry into the sauce. Continue stirring until the sauce thickens to your desired consistency, about 1 to ⏱️ 2 minutes. Remove from the heat and let cool completely before transferring to an airtight container to refrigerate. The sauce will keep in the refrigerator for up to 2 weeks.
cornstarch2 tablespoons
5
Place the chicken thighs in a large ziptop bag or shallow glass dish and pour the reserved marinade over the chicken thighs. Seal the bag (pressing out excess air) or cover the dish tightly. Refrigerate for at least ⏱️ 2 hours, or ideally 4 to ⏱️ 8 hours for maximum flavor development. Flip or redistribute the chicken in the marinade halfway through the marinating time.
6
Remove the chicken from the refrigerator about ⏱️ 30 minutes prior to cooking.
7
Preheat the grill to medium-high heat (375°F to 400°F) and clean the grates thoroughly. When the grill is hot, oil the grates well using tongs and a paper towel dipped in high-heat oil.
8
Remove the chicken from the marinade, allowing the excess to drip off. Discard the used marinade.
9
Place the chicken on the grill for 4 to ⏱️ 5 minutes with the lid closed until grill marks develop. Flip the chicken and continue grilling with the lid closed for another 4 to ⏱️ 5 minutes, until the internal temperature reaches 165°F at the thickest part. During the final ⏱️ 2 minutes of cooking, brush the reserved thickened teriyaki sauce onto both sides of the chicken.
10
Transfer the grilled chicken to a clean plate and tent loosely with foil. Let rest for ⏱️ 5 minutes to allow the juices to redistribute.
11
Sprinkle with toasted sesame seeds and sliced green onions and serve with additional teriyaki sauce on the side.
toasted sesame seeds (for garnish)2 teaspoonssliced green onions (for garnish)2 tablespoons
Nutrition Facts
calories
215 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
6 g
sodium Content
518 mg
protein Content
30 g
trans Fat Content
0.03 g
cholesterol Content
144 mg
carbohydrate Content
7 g
saturated Fat Content
2 g
unsaturated Fat Content
4 g
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