Chicken Teriyaki

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1 hour 8 Servings Print RecipeEmail Recipe


1cupteriyaki sauce
1cupgranulated sugar
1⁄2cupdry sherry
4 green onions with tops (chopped)
3tablespoonfresh cilantro (or 2 teaspoons dried cilantro)
2clovegarlic (minced)
2teaspoonfresh ginger root (minced – or 1/2 teaspoon ground ginger)
2tablespoonsesame seed oil
2teaspoondark corn syrup
8 chicken legs (thighs and drumsticks separated)


Combine all ingredients except chicken in small bowl. Pour marinade over chicken in large shallow baking dish. Turn chicken to coat with marinade. Refrigerate covered, turning chicken occasionally, 1 to 2 days.

Heat coals and grill, or heat gas or electric grill to medium. Remove chicken from marinade; Pat dry; reserve marinade. Place chicken on rack; cover grill. Roast, basting occasionally with marinade, until juices run clear when thickest part of the chicken is pierced with fork, 30 to 40 minutes.


Preparation time does not include marinating time.

Chicken can be cooked on uncovered grill; turn chicken after 30 minutes.

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