Nigella Lawson’s Chicken Teriyaki is a beautiful fusion of tender chicken and a glossy, rich sauce that’s both sweet and savory. It’s the kind of dish that’s easy to make but feels a little bit special. like you’ve mastered a secret recipe even though it only takes about 30 minutes. For me, it’s one of those recipes you can whip up when you need something comforting, yet you don’t want to spend hours in the kitchen.
You know how sometimes you’re in the mood for a hearty dish but you don’t want anything too heavy? This is perfect for those nights when you want a meal that’s flavorful without feeling bogged down by the complexity of a stew or a roast. The beauty of Nigella’s Chicken Teriyaki is in how she simplifies the flavors of a classic Japanese dish and gives it that effortless, "I’m a genius in the kitchen" vibe. No need for a wok or a specialty store’s worth of ingredients. just a few pantry staples and fresh chicken. And, trust me, it’s going to taste like you’ve been cooking for hours.
For me, it’s also a go-to when I want to impress someone with my cooking without stressing over it. The chicken comes out glossy, fragrant and perfectly cooked. The sauce coats each piece with that signature teriyaki sweetness and the slight char from the cooking just adds a bit of depth. Honestly, every time I make this dish, I’m reminded of how easy it is to elevate something so simple.
Nigella Chicken Teriyaki Recipe
Ingredients Needed
Here’s where it gets fun. Nigella’s list of ingredients for her Chicken Teriyaki is straight from the pantry which is one of the things I love most about her approach to cooking. She’s all about making something extraordinary from everyday ingredients.
The Chicken
- Chicken thighs – Nigella uses skin-on, bone-in chicken thighs for maximum flavor. Chicken thighs are juicier and more forgiving than breasts which can dry out if overcooked. The skin adds richness that the sauce can cling to.
The Teriyaki Sauce
- Soy sauce – This is the salty backbone of the teriyaki sauce, giving it that deep umami flavor. I personally love how it balances the sweetness of the other ingredients.
- Honey – This is the sugar you need to balance out the soy sauce. The honey gives the sauce its beautiful sheen and adds just the right amount of sweetness.
- Rice vinegar – A little splash of acidity to balance everything out. It’s subtle but necessary.
- Ginger – Fresh ginger, grated or minced, adds a bit of spice and warmth to the sauce, giving it that undeniable complexity. I always use fresh over powdered. it really makes a difference.
- Garlic – You can’t go wrong with garlic in a savory dish like this. It deepens the sauce and adds that aromatic quality that makes it smell so irresistible as it cooks.
- Sesame oil – A small amount of sesame oil goes a long way. It adds a nutty richness that pulls the whole thing together.
Garnish
- Sesame seeds – These add a crunchy texture and a little nutty flavor on top of the chicken.
- Spring onions – Fresh and crisp, these give a nice, light contrast to the richness of the chicken and sauce.
Equipment Needed
You don’t need much for this recipe and that’s another thing I love about it. No fancy equipment – just some basics to get everything together.
- Large skillet or frying pan. Preferably something that can hold all the chicken comfortably without overcrowding as the skin needs to crisp up a bit.
- Measuring spoons and cups – To make sure your ingredients are spot-on.
- A bowl for marinating. You’ll need this to mix up the teriyaki marinade before it gets to work on the chicken.
- Tongs – For flipping the chicken and not messing up that beautiful, crispy skin.
- A sharp knife – Just to finely chop the garlic, ginger and spring onions.
Instructions To Make Nigella Lawson’s Chicken Teriyaki
The best part? It’s easy and it comes together so quickly, it feels like magic.
- Prep the chicken: Start by patting the chicken thighs dry with a paper towel. This helps the skin crisp up when you cook them. If you’re feeling ambitious, you can score the skin a little with a knife. just a couple of slashes. This helps the marinade get in deeper.
- Make the marinade: In a bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger and sesame oil. You’ll immediately start to smell that perfect blend of sweet and savory. It’s pretty irresistible.
- Marinate the chicken: Place the chicken thighs into the marinade, making sure each piece is coated. You can let it sit in the fridge for about 30 minutes (or even a couple of hours if you have the time) but even a brief marination will give you delicious results. If you’re in a rush, don’t worry about it too much. it’ll still be good.
- Cook the chicken: Heat the skillet over medium-high heat and place the chicken skin-side down. Don’t overcrowd the pan, so you might want to cook in batches. Let the chicken cook for about 5-6 minutes until the skin is golden and crispy. Flip the chicken and cook for another 10 minutes or until the chicken is cooked through. The sauce will start to thicken and coat the chicken as it cooks which is a dream.
- Finish the dish: When the chicken is cooked, remove it from the pan and allow it to rest for a couple of minutes. This helps retain all those juices inside. Drizzle the remaining sauce over the chicken, sprinkle with sesame seeds and spring onions and voilà!
What I Learnt
I’ve made Nigella’s Chicken Teriyaki a few times and each time I’m reminded how important it is to keep things simple. The dish might seem fancy but it’s mostly about the right balance of flavors and the quality of your ingredients. I used to think a complex dish was better but the more I make this, the more I realize that simplicity, when done well, can be just as extraordinary.
Another thing I learned is that the marinating time is key. You don’t have to marinate for hours but the chicken really benefits from a bit of time in the sauce. Even if you’re short on time, giving it just 30 minutes can elevate the flavor and that little bit of extra TLC is totally worth it.
And lastly, this dish taught me how important it is to let the chicken rest for a few minutes before cutting into it. It sounds trivial but those extra minutes help lock in the juiciness and it really does make a difference.
FAQs
What Makes Nigella Lawson’s Chicken Teriyaki Recipe Unique?
Nigella’s version of chicken teriyaki is all about simplicity and flavor. She uses a rich, umami-packed teriyaki sauce that’s made from scratch with just a handful of ingredients like soy sauce, honey, and garlic. What makes it stand out is her relaxed approach to cooking-she doesn’t make the process complicated, which is why it feels so accessible and comforting.
Can I Make Nigella’s Chicken Teriyaki Ahead Of Time?
Absolutely! This recipe is even better if you make it ahead. You can marinate the chicken for a few hours (or even overnight) in the teriyaki sauce, which really helps the flavors sink in. When you’re ready to cook, it’s just a quick stir-fry or grilling session. The sauce will thicken slightly as it sits, giving you a rich, sticky glaze that coats the chicken beautifully.
What Sides Pair Best With Nigella’s Chicken Teriyaki?
A warm bowl of jasmine rice is classic-something to soak up all that lovely sauce. You could also add some steamed veggies like broccoli or snap peas for a fresh, crisp contrast. If you’re in the mood for something a little different, try a simple Asian slaw with a tangy dressing to balance out the sweetness of the teriyaki sauce.
