Chicken Teriyaki recipe

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Ingredients

2 ¼ cups soy sauce
¾ cup sugar
1 teaspoon ground black pepper
1 tablespoon cornstarch
1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
1 onion, chopped
3 cloves garlic, minced
1 (2 inch) piece fresh ginger root, peeled and chopped
4 chicken thighs
4 chicken drumsticks
4 chicken wings
salt and ground black pepper to taste

Nutrition Info

737.8 calories
carbohydrate: 76.4 g
cholesterol: 154.2 mg
fat: 24.4 g
fiber: 3 g
protein: 54.5 g
saturatedFat: 6.7 g
servingSize: -
sodium: 8305.8 mg
sugar: 61.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved, add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.

  3. Thoroughly rinse the chicken thighs, drumsticks, and wings, pat dry with paper towels. Arrange the chicken in a baking dish, season with salt and pepper.

  4. Bake in the preheated oven for 15 minutes. Pour the pineapple chunks around the chicken pieces, brush the chicken liberally with the sauce and return to the oven for 30 minutes, brushing with sauce every 10 minutes or so.

Recipe Yield

4 servings

Recipe Note

This dish is so easy to make, and it is finger-licking good.

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