Saucy Chicken

Sometimes two ingredients are all you need. Chicken breasts get halved lengthwise, soaked in teriyaki sauce for a few hours, then cooked with extra sauce basted on top. That long marinade does real work, pushing salty-sweet flavor deep into the meat.

Cutting the breasts in half lengthwise before marinating is a smart move. Thinner pieces absorb the teriyaki faster and more evenly, and they cook through quickly without drying out the outside while waiting for the center to finish.

Baste with the remaining sauce as the chicken cooks. Each layer of teriyaki caramelizes slightly, building up a sticky, glossy coating with real depth. The sugars in the sauce brown beautifully under high heat.

Kitchen Tips

• Marinate a full 2 to 3 hours. A quick dip won’t penetrate the meat. The longer soak is what makes this recipe work.
• If grilling, oil the grates well. Teriyaki’s sugars will stick aggressively to a dry grate.
• If baking, use a sheet pan lined with foil for easy cleanup. The sauce caramelizes and can be stubborn to scrub off.
• Reserve some fresh teriyaki for basting instead of reusing the marinade the raw chicken sat in.

Variations

• Thigh swap: Use boneless skinless chicken thighs for juicier results. Thighs handle the long cook better than breasts.
• Spicy version: Add sriracha or red pepper flakes to the teriyaki for heat.