Here’s how to make the easiest Teriyaki Chicken recipe. I know there are a plethora of recipes tagged as such, I myself have a few versions, but this one here – this is the best one. The homemade sauce is packed with flavor and the method of broiling the sauce-covered chicken makes it easy.
It’s simple, straight to the point, and no-fuss. It’s also one I lifted from Naomi. That’s what happens when there are two cooks and two food bloggers in one home. Lucky for me, I’m married to her so all monies, assets and recipes are shared. That’s how it goes, right?
All joking aside, I lifted this recipe because it works and she doesn’t make it enough. And when I ask for the recipe, she’s always telling me, “I don’t know, Matt. It should be a balance of salty, sweet and just a tad sour.” By sour, I’ve come to realize she means brightened with rice vinegar. I’ve also come to realize all her childhood dishes are a splash of this or that—by that I mean, she has the recipe tattooed to her taste buds, not neatly transcribed for others to follow.
That’s where I come in. I’m adding order to the “a little this and that”. Yes, you want to taste along the way, I like to know my starting point. I don’t want to figure that out along the way.
That being the case, here we are. . . the best teriyaki sauce to come out of my kitchen and onto your table. Made from scratch and literally better than any restaurant. As for the sides, steam some edamame and buy the egg rolls to keep everything uncomplicated.