Chicken Teriyaki Recipe - Authentic Guinean Dish with Garlic and Fresh Ginger

Chicken Teriyaki

Chicken Teriyaki Recipe - Authentic Guinean Dish with Garlic and Fresh Ginger
Region / culture: Guinea | Preparation time: 6 hours | Cooking time: 1 hour | Servings: 4


Chicken Teriyaki
Chicken Teriyaki

Chicken Teriyaki is a popular Japanese dish that features tender chicken marinated in a sweet and savory sauce. This dish is loved for its delicious flavors and simple preparation.


Teriyaki is a cooking technique used in Japanese cuisine where foods are grilled or broiled with a glaze made of soy sauce, mirin, and sugar. The word "teriyaki" comes from the Japanese words "teri" meaning luster and "yaki" meaning grill or broil. Chicken Teriyaki has become a staple in Japanese restaurants around the world.


How to prepare

  1. Pierce the chicken all over with the tip of a knife.
  2. Mix together the remaining ingredients and pour over the chicken, coating all sides.
  3. Cover and marinate in the fridge for at least 6 hours.
  4. Bake the chicken, basting with the sauce, until tender.
  5. Serve with steamed rice.


  • Substitute chicken with tofu for a vegetarian version.
  • Add vegetables like bell peppers and onions to the marinade for extra flavor.

Cooking Tips & Tricks

Make sure to pierce the chicken all over with a knife to allow the marinade to penetrate the meat.

- Marinate the chicken for at least 6 hours to ensure maximum flavor.

- Baste the chicken with the sauce while baking to keep it moist and flavorful.

- Serve the Chicken Teriyaki with steamed rice to soak up the delicious sauce.

Serving Suggestions

Serve Chicken Teriyaki with steamed rice and a side of stir-fried vegetables for a complete meal.

Cooking Techniques

Bake the marinated chicken in the oven for a juicy and flavorful dish.

Ingredient Substitutions

Substitute honey with maple syrup or brown sugar.

- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.

Make Ahead Tips

Marinate the chicken overnight for even more flavor.

Presentation Ideas

Garnish the Chicken Teriyaki with sesame seeds and green onions for a beautiful presentation.

Pairing Recommendations

Pair Chicken Teriyaki with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store leftover Chicken Teriyaki in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving


Carbohydrates: 25g per serving


Total Fat: 10g per serving


Protein: 30g per serving

Vitamins and minerals

Chicken Teriyaki is a good source of iron, potassium, and vitamin B6.


Contains soy and wheat allergens.


Chicken Teriyaki is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.


Chicken Teriyaki is a delicious and easy-to-make dish that is perfect for a weeknight dinner. With a sweet and savory marinade, tender chicken, and steamed rice, this dish is sure to become a family favorite.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Chicken Teriyaki. It was many years ago, when I was just a young girl living in a small village in Japan. My grandmother, who was known for her delicious cooking, was preparing dinner for our family one evening. I watched intently as she marinated the chicken in a sweet and savory sauce, and then cooked it to perfection on the grill.

As I sat down to eat that night, I took my first bite of the Chicken Teriyaki and was instantly hooked. The flavors were unlike anything I had ever tasted before - the tangy soy sauce, the sweetness of the mirin, and the slight kick of ginger and garlic. It was a dish that was full of warmth and comfort, and I knew that I had to learn how to make it myself.

Over the years, I have perfected my own version of the Chicken Teriyaki recipe, tweaking it here and there to make it my own. But the foundation of the recipe remains the same, and it is a dish that always brings back memories of that night in my grandmother's kitchen.

I remember asking my grandmother where she learned to make Chicken Teriyaki, and she told me that she had picked up the recipe from a friend who had visited from Hawaii. This friend had brought with her a taste of the islands, and the Chicken Teriyaki was a dish that had quickly become a favorite among our family.

From that moment on, I made it my mission to learn as much as I could about the art of cooking. I watched my grandmother closely as she prepared meals, asking questions and taking notes on the different ingredients and techniques she used. I also sought out recipes from friends and neighbors, always eager to try something new and expand my culinary repertoire.

As I grew older, I began experimenting with different ingredients and flavors, incorporating elements of my own heritage into the recipes I had learned from others. I mixed traditional Japanese cooking methods with modern twists, creating dishes that were both familiar and exciting.

When I moved to America with my own family, I brought with me the recipes and techniques I had learned over the years. I introduced my new friends and neighbors to the flavors of Japan, sharing with them the dishes that had been passed down through generations in my family.

One of the recipes that always seemed to be a hit was my Chicken Teriyaki. I would often make it for potlucks and gatherings, and it never failed to impress. People would always ask me for the recipe, and I would gladly share it with them, knowing that it would bring them as much joy and comfort as it had brought me.

And now, as I pass on my knowledge and recipes to my own grandchildren, I am reminded of the importance of preserving traditions and sharing the gift of good food with others. I hope that they will carry on the legacy of cooking that has been passed down through our family, and that they will continue to explore new flavors and recipes as they make their own culinary journey.

As I sit down to enjoy a plate of Chicken Teriyaki with my loved ones, I am filled with gratitude for the experiences and memories that have shaped me into the cook that I am today. And I know that as long as there are good food and good company, there will always be a reason to celebrate and savor the flavors of life.


| Guinean Recipes | New Guinean Meat Dishes | New Guinean Recipes | Rice Recipes |

Recipes with the same ingredients

(2) Bal
(2) Bazhe