Scotch Bonnet Lemon Teriyaki Chicken
Scotch Bonnet Lemon Teriyaki Chicken
Ingredients
For the Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1/4 cup soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 scotch bonnet pepper, seeded and minced (or more, to taste, use gloves)
- 1 teaspoon sesame oil
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 1/2 scotch bonnet pepper, seeded and minced (or more, to taste, use gloves)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Cooking and Garnish
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the chicken marinade: In a large bowl or resealable bag, combine the 1/4 cup soy sauce, 2 tablespoons fresh lemon juice, grated ginger, minced garlic, 1/2 scotch bonnet pepper (from marinade ingredients), and sesame oil. Add the chicken thighs, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 5 min
- 2
While the chicken marinates, prepare the teriyaki sauce: In a small saucepan, whisk together the 1/2 cup soy sauce, honey, 2 tablespoons fresh lemon juice, rice vinegar, and the other 1/2 scotch bonnet pepper (from sauce ingredients). In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. Set aside.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, discarding any excess marinade. Sear the chicken thighs for 5-7 minutes per side, or until deeply golden brown and cooked through. The internal temperature should reach 165°F (74°C). You may need to do this in batches to avoid overcrowding the pan.
⏱️ 15 min
- 4
Once the chicken is cooked, remove it from the skillet and set aside on a plate. Reduce the heat to medium. Pour the prepared teriyaki sauce mixture into the skillet. Bring to a simmer, then slowly whisk in the cornstarch slurry. Continue to whisk and simmer for 2-3 minutes, or until the sauce thickens to a glossy, sticky consistency.
⏱️ 5 min
- 5
Return the cooked chicken thighs to the skillet with the thickened teriyaki sauce. Toss gently to coat the chicken completely in the sticky sauce. Cook for another 1-2 minutes to ensure the chicken is thoroughly coated and heated through.
⏱️ 2 min
- 6
Remove from heat. Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice and your favorite vegetables.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Scotch Bonnet Lemon Teriyaki Chicken
For the Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1/4 cup soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 scotch bonnet pepper, seeded and minced (or more, to taste, use gloves)
- 1 teaspoon sesame oil
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 1/2 scotch bonnet pepper, seeded and minced (or more, to taste, use gloves)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Cooking and Garnish
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the chicken marinade: In a large bowl or resealable bag, combine the 1/4 cup soy sauce, 2 tablespoons fresh lemon juice, grated ginger, minced garlic, 1/2 scotch bonnet pepper (from marinade ingredients), and sesame oil. Add the chicken thighs, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 5 min - 2
While the chicken marinates, prepare the teriyaki sauce: In a small saucepan, whisk together the 1/2 cup soy sauce, honey, 2 tablespoons fresh lemon juice, rice vinegar, and the other 1/2 scotch bonnet pepper (from sauce ingredients). In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. Set aside.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, discarding any excess marinade. Sear the chicken thighs for 5-7 minutes per side, or until deeply golden brown and cooked through. The internal temperature should reach 165°F (74°C). You may need to do this in batches to avoid overcrowding the pan.
⏱️ 15 min - 4
Once the chicken is cooked, remove it from the skillet and set aside on a plate. Reduce the heat to medium. Pour the prepared teriyaki sauce mixture into the skillet. Bring to a simmer, then slowly whisk in the cornstarch slurry. Continue to whisk and simmer for 2-3 minutes, or until the sauce thickens to a glossy, sticky consistency.
⏱️ 5 min - 5
Return the cooked chicken thighs to the skillet with the thickened teriyaki sauce. Toss gently to coat the chicken completely in the sticky sauce. Cook for another 1-2 minutes to ensure the chicken is thoroughly coated and heated through.
⏱️ 2 min - 6
Remove from heat. Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice and your favorite vegetables.
⏱️ 3 min