RECIPE
RECIPE: HALAL CHICKEN TERIYAKI
Chicken Teriyaki served over rice. |
Use a teriyaki sauce whose ingredients you have checked for your dietary requirements.
See our comparison of national teriyaki brands to know which contain alcohol and which don't.
Serve chicken teriyaki over white rice scented with toasted sesame oil and slices of green onions or fresh sliced
cucumber. Its sweet and savory flavor is a favorite with adults and children, alike.
YOU'LL NEED...
2 lbs. skinless chicken breast or thighs
1 cup teriyaki sauce checked for your requirements
white rice
1 teas. toasted sesame oil
1 bunch green onions (optional)
1 English cucumber or 4 baby cucumbers (optional)
sealable plastic bag or container
bamboo skewers, soaked in water (optional)
DIRECTIONS
You can follow this same recipe using lean, thinly sliced cuts of beef or a whole salmon filet. Allow at least 20
minutes, but preferably 4 to 24 hours, for the chicken meat to marinate. Enjoy with chopsticks or a fork.
1. Do not wash raw chicken. Keep it and its juices separate from ready-to-eat foods. Clean hands, utensils and surfaces after handling.
2. SLICE chicken breasts into strips (you'll need skewers), or leave whole.
3. POUR teriyaki sauce into a large sealable plastic bag or container.
4. MARINATE chicken pieces in teriyaki sauce for at least 20 minutes (if using salmon, 20 minutes is
enough).
5. COOK rice. Add only sesame oil and salt to the water.
6. SPRAY grill with non-stick cooking spray or rub with oil
BEFORE
turning on to prevent chicken from sticking during cooking.
7. HEAT grill to medium-high.
8. THREAD sliced chicken onto bamboo skewers.
9. GRILL chicken pieces until the thickest part reaches 165°F (74°C), measured with a food thermometer.
10. SLICE scallions and/or cucumber.
11. SCOOP rice onto plates, top with chicken pieces and sliced scallions alongside cucumber slices.
12. ENJOY!
Food safety checked October 17, 2026: USDA: chicken cooking temperature. Marinate in the refrigerator and use a clean plate for cooked chicken.