Hibachi-Chicken-Teriyaki
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Hibachi Chicken Teriyaki

Bring the smoky sweet flavours of teriyaki chicken to your table — try this marinade on boneless beef sirloin or flank steak as well.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Makes: 4 servings
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All You Need

  • 1/4 cup (60 mL) soy sauce
  • 2 tbsp (30 mL) brown sugar
  • 2 tbsp (30 mL) Simply Asia Sweet & Smoky Hibachi Seasoning
  • 1 tbsp (15 mL) vegetable oil
  • 1 1/2 lb (675 g) bone-in chicken thighs

Instructions

  1. Mix soy sauce, brown sugar, seasoning and oil in small bowl. Reserve 2 tbsp (30 mL). Place chicken in large re-sealable plastic bag or glass dish. Add remaining marinade; turn to coat well.

  2. Refrigerate 30 minutes or longer for extra flavour. Remove chicken from marinade. Discard any remaining marinade.

  3. Broil or grill chicken over medium heat with lid closed 30 minutes or until internal temperature reaches 165°F (74°C), turning occasionally. Brush with reserved marinade halfway through cooking.

  4. To bake chicken, arrange on foil-lined 15x10x1-in (38x25x2.5 cm) baking pan sprayed with no stick cooking spray. Bake in preheated 425°F (220°C) oven 30 minutes or until chicken reaches an internal temperature of 165°F (74°C), brushing with reserved marinade halfway through cooking. Try also with boneless, skinless chicken breasts or thighs. Broil or grill over medium heat 6-8 minutes per side or until internal temperature reaches 165°F (74°C). Marinade is also great on boneless beef sirloin or flank steak. Broil or grill over medium-high heat 6-7 minutes per side or until internal temperature reaches 145°F (63°C).

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