Williams-Sonoma’s Teriyaki Chicken
Williams-Sonama’s Teriyaki Chicken is a recipe I came across several years ago but never made until recently. I am kicking myself now for not making this a staple in my house until now! I love that it’s so easy to make and tastes delicious. The chicken is very moist and has a great flavor! You can whip it up in no time!
Level of Difficulty: Easy
Time Required: Prep Time – 5 min plus marinade time ; Cook Time – 12 – 20 minutes
1/3 c. soy sauce
1/3 c. dry sherry
1/4 c. vegetable oil
2 T. sugar
2 cloves garlic, minced
1 T. grated fresh ginger
1 3 lb. frying chicken, cut into serving pieces
NOTE: I used boneless skinless chicken breasts and was not disappointed at all! If you need help remembering how to break apart a whole chicken, check out our video. Even though it is of a cooked chicken, the concept is the same.
Special Equipment and Other Items Needed:
Preparing Williams-Sonoma’s Teriyaki Chicken:
In a small bowl, combine first 6 ingredients. Place chicken in a ziploc bag and pour the marinade over the chicken. Press out the air and seal the bag. Massage the bag gently to distribute the marinade. Refrigerate at least 2 hours, or all day!
Preheat grill to medium heat. Remove the chicken and pat dry. Reserve the marinade. Grill, turning and basting frequently until done…30-35 for bone-in skin on chicken, or 15-20 minutes for boneless skinless breasts
Served here with brown rice and sautéed sugar snap peas.