Chicken Teriyaki

Makes 4 servings.

Simple, nutritious and easy, this recipe should be added to your list of chicken recipes and weeknight dinners.


  • 4 boneless, skinless chicken breasts, about 6 ounces each


  • 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons low sodium soy sauce
  • 1 ½ tablespoons seasoned rice vinegar
  • 2 garlic cloves, peeled, coarsely chopped and crushed to a paste with ½ teaspoon kosher salt
  • 2 small shallots, peeled, finely chopped
  • ½ inch ginger, peeled and grated
  • Freshly ground black pepper
  • 4 sage leaves, cut into thin strips for garnish


  1. Pat chicken dry with paper towels and place in a nonreactive dish.
  2. Combine the marinade ingredients.  Pour over chicken to coat well.  Cover with cling wrap and refrigerate for at least 2 hours.
  3. Bring chicken back to room temperature.
  4. Preheat the broiler.  Cover the whole broiling pan, which comes with most ovens, with heavy foil.  Make a "shallow basket" with a piece of heavy foil, crimping it at the corners so that the juices do not spill out.  Set the basket on the broiler pan, place the chicken skin side down (where the skin would have been) in the basket, spoon over the marinade.
  5. Broil the chicken as close as possible to the heat source for 5 minutes.  Turn over and broil for another 2-3 minutes.  The chicken will be slightly pink on the inside.  Remove from the oven, cover the chicken with foil and let rest for 1 minute so that the juices can flow back into the tissues.  The chicken will continue to cook.


Cut 3 partial incisions on the diagonal in the chicken, spoon over the drippings and garnish with sage.