Chicken Thigh Teriyaki

Chicken Thigh Teriyaki

Anyone can make this delicious, easy and quick standard chicken dish.

Ingredients: 2 servings

Chicken thigh meat
300 g
1 tablespoon
1 tablespoon
Soy sauce
2 tablespoons
Leek (roughly cut)
as needed
Olive oil or vegetable oil
as needed


1. Cut the chicken into 8 pieces. Put it in a bowl, rub in the seasonings, and then leave it to marinate for 30 minutes.
2. Heat oil in a frying pan, and fry the chicken skin side down with the leek. Turn it over when browned and cook the other side.
3. Add the leftover marinade from the bowl, cover with a lid and steam. Make sure the chicken is cooked through to the inside (do this on low heat).
4. Remove the lid halfway through. It's done when the liquid has evaporated and the sauce is mixed in with the chicken.

Story Behind this Recipe

I wanted to eat plump chicken seasoned simply. I came up with this as a way to make a side dish with sauce at the same time.