Sticky Teriyaki Chicken (Edit recipe)

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My entire family loves shoyu or soy sauce forward recipes. For this one I used Jozo’s barrel aged soy sauce which provides an intense umami flavor. The marinade is easy but don’t let that fool you, it is packed with flavor. You can bake or grill the chicken, both are flavorful and super easy.

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 2

Ingredients

2 Tbsp Extra Virgin Olive Oil
1 lb Chicken Drumstick, Skin On, or any cut you prefer, I used a drumstick/thigh cut

Sauce

3 Tbsp Barrel Aged Tamari Soy Sauce - Jozo
2 Tbsp Honey
1 Tbsp Coconut Sugar
1 tsp Sea Salt
.5 tsp Black Pepper
.5 tsp Ginger, Ground
.25 tsp Garlic Powder
1 tsp Sesame Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees.
Drizzle a little oil onto a pan of your choice, I like a sheet pan as the sides get crispier.
In a small bowl add the sauce ingredients and stir. Set aside.
Place chicken on the pan and drizzle oil onto top of each piece.
Using a brush dip in the sauce and brush all over the top of chicken.
Cook for 30 minutes or until chicken internal temperature is 165 degrees. I like to cook about 15 minutes and then brush with the excess sauce in the bowl or pan and turn pan around so it cooks evenly.

Notes

If you have time it is also nice to marinate the chicken in the sauce for 2-3 hours.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	602
Fat:	36 g
Carbohydrates:	21 g
Protein:	47 g
Cholesterol:	180 g
Sodium:	2846 mg
Fiber:	0 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.