Chicken Teriyaki

Ingredients (2 Servings)

Chicken Thigh (280g) 

Yamamori Teriyaki Sauce (2 tbsp)



  • Remove the excess skin and fat from the chicken thighs. Pierce a few times with a fork.
  • Grill the chicken on a frying pan down the skin side first.
  • Flip the chicken when they are about 50% cooked to grill the other side. After 80% cooked, use the kitchen paper to eliminate excess oil.
  • Add 2 tbsp of Yamamori teriyaki sauce and boil the sauce until it is thick enough. Turn off the heat. Dish up and serve immediately. 


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