Teriyaki Chicken [91] – Donal Skehan

Donal Skehan's Teriyaki Chicken

  • Servings: 2
  • Difficulty: easy
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Teriyaki Chicken - Donal Skehan

Adapted & modified from Donal Skehan’s “Saturday Night Teriyaki Chicken


  • 250g mid-joint chicken wings (original recipe used chicken fillet)
  • 1 garlic clove, peeled & finely chopped
  • 1 tsp chilli powder (original recipe used chilli)
  • 1 tsp lime zest
  • 1 tbsp dark soy sauce
  • 1 tsp dark brown sugar
  • 1 tsp grapeseed oil
  • 1 tsp sesame oil
  • sesame seed (garnish)


  1. Combine garlic, chilli powder, lime zest, soy sauce, brown sugar, grapeseed oil and sesame oil in a bowl. Add the chicken and coat evenly. Set aside in the refrigerator for at least 30 minutes.
  2. Remove the chicken from the refrigerator 15 minutes before cooking. Preheat the oven at 200°C.
  3. Transfer the chicken to a baking dish and bake for 15–20 minutes or until the chicken is cooked, Bast the chicken with the marinades halfway through the cooking time.
  4. Transfer the cooked chicken to a serving plate and garnish with sesame seed if desired.


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