Recipe: Charcoal Grilled Teriyaki Chicken

This is one of my go-to Japanese recipes. Filipinos are very familiar with Japanese cuisine and teriyaki is a staple in all Japanese restaurants here. This dish uses different kinds of meat but I prefer chicken. The meat can be cooked over a grill or a pan but I like the smoky flavor charcoal grilling gives to a meat. This one’s very easy and requires only a few ingredients.


1 kg/2 lbs. chicken (fried chicken cut)
2 tbsp. grated ginger
1/3 cup/80 ml soy sauce
3 tbsp. dark brown sugar
¼ cup/60 ml rice wine (or sake)
1 tbsp. honey
1 tsp. sesame seeds


  1. Combine ginger, soy sauce, brown sugar, rice wine, and honey. Stir ’til sugar dissolves. This will serve as the marinade.
  2. Put chicken in a container or a resealable plastic bag and pour in marinade. Let sit for 30 minutes.
  3. Grill chicken over charcoal. Use marinade to baste chicken. Flip constantly so the meat will cook evenly and remain juicy.
  4. Using the remaining marinade, pour in a small sauce pan and reduce to thicken. Remove scum. Adjust if necessary. I added ¼ cup of water, 1 tbsp. brown sugar and 1 tbsp. of soy sauce to help increase volume of sauce and adjusted to taste. (I like my teriyaki, saucy).
  5. In a pan, toast sesame seeds for two minutes.
  6. Serve chicken in a bowl over white rice. Drizzle sauce over and garnish with toasted sesame seeds.

Serves 6


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