Chicken Teriyaki

Site for original Recipe before changes:


    • 1 lbs redbird all natural chicken breast
    • 3 tablespoons lite soy sauce (Kikkoman)
    • 2 tablespoons honey
    • 2 tablespoons dry sherry mixed with 2 teaspoons of sugar
    • 1/8 teaspoon pepper (more or less to taste)
    • 1-1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons lite soy sauce
  • 2 tablespoons  dry sherry
  • 2 tablespoons honey


  1. In a small bowl, mix the soy sauce, honey, sherry, sugar, and pepper.
  2. In a large bowl place the chicken thighs then pour the marinade on them. Leave it between 1 hour to overnight. Overnight gives the best and tastiest result. To make the sauce, over low heat, in a small saucepan, boil all the ingredients for the sauce for about 5 minutes. Be careful not to burn it.
  3. Grill the chicken on the barbecue grill or oven. You can also sautè them on a heavy-bottomed saucepan on high flame with little extra virgin olive oil. When the skin becomes dark brown, about a minute, turn to the other side then lower the heat to medium. Be careful not to burn the chicken because the honey makes them burn fast. Cover the pan because the splatters of oil can get very messy.
  4. Baste the chicken with the sauce until cooked through. Start with half of the sauce first so if some remains, you can pour it on the chicken when they are cooked. Serve with broccoli.
Nutrition Facts
Servings 4.0
Amount Per Serving
calories 266
% Daily Value *
Total Fat 5 g 7 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 60 mg 20 %
Sodium 783 mg 33 %
Potassium 219 mg 6 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 1 g 5 %
Sugars 19 g
Protein 27 g 55 %
Vitamin A 5 %
Vitamin C 65 %
Calcium 2 %
Iron 6 %