Easiest Chicken Teriyaki

Easiest Chicken Teriyaki

Recently added to our website Shop is the newly published The New York Times Cooking No-Recipe Recipes. The debut cookbook from the popular New York Times website and mobile app NYT Cooking, features 100 beautifully photographed no-recipe recipes.

Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easy. Sifton delivers more than one hundred no-recipe recipes—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go.

Easiest Chicken Teriyaki

Soy Sauce
Brown sugar
Chicken thighs
Sesame seeds


  1. Set a pot of rice cooking.

  2. Combine about a half cup of soy sauce, a tablespoon of brown sugar, some grated garlic and ginger, and a little ground cinnamon and then heat until the sugar dissolves.

  3. Put a couple tablespoons of the mixture in a small bowl and set aside.

  4. Dress some chicken thighs in the rest of the sauce and then quickly broil or grill until crisp at the edges and soft within. That happens rather more quickly than you'd think.

  5. Serve over the rice, drizzled with the reserved sauce and dusted and sprinkled with a load of chopped scallions and a drift of sesame seeds.



For more great recipes from The New York Times Cooking No-Recipe Recipes purchase your copy today.

Sam Sifton is an Assistant Managing Editor of The New York Times, responsible for culture and lifestyle coverage, and the Founding Editor of NYT Cooking.

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