Homemade Teriyaki Chicken

When I was a teenager my dad and I used to go to breakfast together on Sundays at a little French café. Their breakfasts were very good, but they also had two dishes that I loved that were not breakfast foods – potato soup and teriyaki chicken. You could say it has been one of my minor life’s quests to replicate those dishes. I have made potato soup and teriyaki chicken that were very good, but not the same. Until now!

When I decided to make teriyaki chicken I didn’t have any teriyaki sauce. I could have bought some, but I decided to try making my own. I had no idea that this was going to turn out so much like my favorite teriyaki chicken in the whole world. I had given up on trying to replicate it!

Chicken breast – 2.5 pounds, frozen, boneless, skinless
Pineapple juice
Tamari sauce (or regular soy sauce)
Garlic powder
Ginger powder
Cayenne powder

Heat oven to 350. Place chicken in glass baking dish. Sprinkle powdered spices on chicken. Pour in pineapple juice. Add tamari. Cover and bake until chicken is done, flipping chicken over once or twice.

A note on proportions. I used about 2 or 3 cups of pineapple juice and about ¼ to ½ cup of tamari sauce. I went unusually light on the spices, just lightly sprinkling them over all the chicken, not coating it!

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