Kikkoman Roasted Garlic Teriyaki Chicken

Sometimes the best recipes have just two ingredients. A 3-pound broiler-fryer cut into quarters and a bottle of Kikkoman roasted garlic teriyaki marinade do all the heavy work here. The magic is in the soak time. An 8-hour overnight marinade lets the soy, garlic, and ginger flavors penetrate deep into every bite, not just sit on the surface.

The zip-top bag method is smart for getting full coverage with minimum marinade. Pressing out the air ensures the marinade hugs every piece, and a few turns during the chill redistribute the sauce so no spot gets shortchanged.

Grill over medium-hot coals 5 to 7 inches from the heat for 35 to 40 minutes, flipping halfway. That distance is the sweet spot: close enough for char marks, far enough that the sugar in the teriyaki doesn’t burn before the chicken cooks through. Serve over steamed rice with grilled pineapple, a simple green salad, and an icy beer for the full Hawaiian-style backyard cookout.

Pro Tips

• Don’t shortcut the 8-hour marinade. The flavor difference between 1 hour and 8 hours is dramatic with teriyaki.
• Use a meat thermometer. 165°F (74°C) at the thickest part of the thigh confirms doneness.
• Watch for flare-ups from the sugary marinade. Keep a spray bottle of water handy or use indirect heat.
• Brush with reserved (unused) marinade during the last 5 minutes for an extra glossy glaze.

Variations

• Use chicken thighs or drumsticks alone for shorter cooking time and more forgiving doneness.
• Add a tablespoon of grated fresh ginger and 2 minced garlic cloves to the marinade for extra punch.
• Pair with grilled bok choy or bell peppers on the side skewers for a complete plate.