Teriyaki chicken

I love chicken in all ways. I prefer chicken thighs because of the texture of the meat. There are many ways of preparing Teriyaki chicken but this is a very easy way and taste lovely.



  • 1 1/2 lbs Chicken thighs with the skin on
  • Celtic Sea salt
  • Toasted sesam seeds
  • Spring onions
  • 1 Tbs Ghee, or butter

Rinse the chicken thighs in cold water. Pat dry and remove the bone if that is still there. Season the chicken with sea salt. Heat a pan over medium heat. When hot add the chicken with the skin side down. Pan fry for about 10 minutes. If it´s splattering cover with a lid. After 10 minutes, flip the chicken to the other side and fry for another couple of minutes. When done take them up. Dry the pan with some paper.

Teriyaki sauce:

  • 2 Tbsp tamari
  • 2 Tbsp water
  • 2 Tbsp fish sauce
  • 2 Tbsp apple cider vinegar
  • 1 tsp fresh grated ginger
  • 1 tsp grated garlic

Kombine all the ingredients to the sauce. Heat the pan to medium heath. When the sauce starts to thickened, add the chicken pieces back into the pan and cover them with the sauce. Sprinkle som fin cut spring onions and toasted sesam seeds over.

I served with a sallad:


Ingredients for the sallad:

  • Iceberg lettuce cut thin
  • Ruccula
  • 1 Fresh onion
  • 1/4 of fresh cucumber, cut in julienne
  • 50 gr Feta cheese
  • Toasted pine nuts
  • 250 gr semi dried tomatoes ( cut cocktail tomatoes in halves, put them on a baking sheet, sprinkle over olive oil, little honey, sea salt, and fresh cut Basil leaves. Dry it in the own 125 C for about 2 hours.)

Vinaigrette: I use 3 Tbsp Olive oil, 1 Tbsp Balsamico vinegar, mix well and poor over sallad.



2 Comments Add yours

  1. Marie Alveblad says:

    Sounds very nice..😀 Have tried quite a few of your recepies. Loved all of them. Today we are having code fried with chopped almonds…a great favourite…


    1. Thank you Marie! It makes me very happy if I can be a inspiration to other people. You have to try the chicken.


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