Williams-Sonoma’s Teriyaki Chicken

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:


Basting Brush

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

Meal Ideas:

Served here with brown rice and sautéed sugar snap peas.

Williams Sonoma Teriyaki Chicken

4 thoughts on “Williams-Sonoma’s Teriyaki Chicken”

  • Do you know the best way to store fresh ginger? Most recipes (like this one) only use a small amount and I hate wasting it. Can it be frozen?

    • YES! You can absolutely freeze ginger and it will stay good for months. Some people prefer to grate it before freezing, others will freeze it whole. Either one is fine. When you do freeze it, double bag it to ensure that it is sealed tightly and won’t get freezer burn. I double bag everything that I freeze!

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