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Teriyaki Chicken with Black Pepper Mayo

Chikin no Teriyaki Mayo Kuro Kosho

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This is a really healthy way to cook chicken, using only the fat found naturally inside the chicken thighs. Teriyaki sauce goes wonderfully well with grilled chicken that's lovely and juicy on the inside, with crispy skin on the outside. This recipe adds a new twist, combining the mildness of mayonnaise with the warm spice of freshly ground black pepper. Think of it as a grown-up way to spice up the sweetness of your everyday teriyaki chicken.

  • 2 chicken thighs
  • 1 spring onion
  • 2 cherry tomatoes, to garnish
  • mayonnaise (preferably a Japanese brand)
  • freshly ground black pepper
  • For the teriyaki sauce

  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 1 tbsp sake or white wine
  • 1 tbsp water
  1. Insert the knife diagonally either side of the bone running through the chicken thigh, and remove the bone.
  2. Place the thighs skin down in a frying pan, and cook on a high heat until the skin browns.
  3. Turn the thighs over and the heat down to medium. Place a lid on the pan and cook for 4-5 minutes.
  4. Once the chicken is cooked through, use a piece of kitchen paper to remove any excess oil in the pan.
  5. Mix all the ingredients for the sauce together well, and add to the pan, turning the chicken over in the sauce until it is well coated.
  6. Remove the chicken from the pan, slice and plate. Pour over any remaining sauce from the pan.
  7. Slice the spring onion on the diagonal, and scatter over the chicken. Garnish with the cherry tomato. Pour mayonnaise over the chicken and finish with plenty of freshly ground black pepper.
Additional Tips
About YukariYukari Elliott

Yukari Elliott is a Japanese chef and food writer who has been based in the UK since 2000. In addition to a successful catering business specialising in Japanese and Asian cuisine, Yukari blogs and writes about Japanese food and ingredients in Japanese and in English. Her Japanese language blog introduces easy recipes for cooking in the home, as well as introducing her life in the Home Counties. Her English site, Easy Japanese Cooking, introduces recipes using Japanese flavours and ingredients that are simple yet sensational and great for everyone from beginners to experts.

In Japan, Yukari appears at cooking demonstrations and events, writes for food magazines, and appears on radio as a food expert. She has published two cookery books in Japan, Yukari Elliott’s Simple Feasts (Takarajimasha) and Happy Recipes: No Electricity, No Gas, No Problem (Shufunotomo). Here in the UK, Yukari runs a catering business, and holds cooking classes.

Yukari Elliott on the Web Yukari Elliott


0 #1 Mary 2011-11-19 22:10
This was lovely! I tried it with Yukari's soy & butter cabbage. It was a lot easier to make than I thought it would be, and I love the fact you cook the chicken in it's own fat, rather than adding to the pan.

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