Family friendly Chicken Teriyaki, yum!

family friendly chicken teriyaki

Every time I make this family friendly chicken teriyaki I am amazed at how delicious it is when there are only 4 ingredients involved! It’s a great way to introduce children to asian flavours and they love to get involved and mix everything together. The marinade itself is fantastic with beef, salmon or tofu so it’s a great sauce to have up your sleeve. I like to prepare a big batch of fresh ginger and store in the freeze so we can just pop it in marinades or curries whenever we need it.

We generally serve teriyaki with brown rice, stir-fried greens and some diced cucumber (marinated for 2 minutes in soy sauce) but it would be delicious with any of your family’s favourite vegetables. It’s also one of those meals that tastes even better the day after. I love it cold for lunch with diced avocado and noodles or stir-fried with some rice and leftover veggies.

chicken teriyaki prep

Family Friendly Chicken Teriyaki 

  • 500g chicken thighs, cut into 2 cm pieces 
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 30g fresh ginger, grated (prepped weight)

Place the chicken in a bowl with the soy, honey and ginger and marinade for at least 2 hours or overnight. 

When ready to cook, preheat the oven to 220oC and place a lined baking tray in the oven to heat up. After 10 minutes, carefully remove the hot tray and spread the chicken out in one layer with no overlaps. The chicken will sizzle when it comes in contact with the hot tray- this is a good sign! Place the tray back in the oven for 15-18 minutes or until golden and caramelised. Remove and serve immediately. 

family friendly chicken teriyaki




Comments (3)

Esther in Amsterdam
July 8, 2019

This looks delicious and SO EASY! And what a great ginger tip! (Do you grate the ginger by hand?) Thanks again for a great recipe! xxx

July 9, 2019

So glad you like it! If I’m doing a lot of ginger I pop it all in my magimix and blitz it all down… I also peel the ginger using the side of a teaspoon which means you can get easily get the skin off all the knobs and bumps without loosing out on any of the wonderful flesh. Lx

Esther in Amsterdam
July 9, 2019

Ah nice — I don’t have a magimix but I do like the idea of prepping it beforehand! I love ginger but it is always a bit of a hassle to grate it etc while cooking so this is great! (And will try the teaspoon tip! Thanks!)

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