Grammy's Kitchen · Teriyaki Chicken · Grilled Teriyaki Chicken Skewers
One of 94 teriyaki chicken recipes we measured
2 cooks on www.thecountrycook.net rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.
| this recipe | typical | |
|---|---|---|
| liquid | 20% | 21% |
| sweetener | 17% | 9% |
| thickener | 3% | 0% |
| aromatics | 1% | 1% |
| acid | 1% | 2% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 106 g | 1/2 cup light brown sugar (packed) |
| 128 g | 1/2 cup low sodium soy sauce |
| 8 g | 1 Tablespoon garlic paste ((or freshly mnced garlci) ) |
| 2 g | 1 teaspoon ginger paste ((or finely minced fresh ginger)) |
| 5 g | 1 teaspoon rice wine vinegar |
| 624 g | 1.25-1.5 pounds of boneless (skinless chicken breast tenders, cut into 2-inch pieces) |
| 16 g | 2 Tablespoons cornstarch |
Method: 9 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“DEEEEELICIOUS! I literally just got done grilling a large batch of these and I am not disappointed! I ended up having a 2.3lb pack of boneless skinless chicken breast tenderloins, so we didn't have enough marinade leftover to make the sauce. We ended up ma” — a cook, 5.0★