Grilled teriyaki chicken salad

I like teriyaki chicken but lament the fact that you only use chicken breast without the skin when doing teriyaki. Hence I invented this recipe to satisfy my craving for chicken skin.


  • 500g chicken thigh with skin
  • 250ml teriyaki sauce (replace this with maple syrup and soya sauce if you don’t have this)
  • 2 tablespoonfuls of oil
  • 1 green apple
  • 1 yellow paprika
  • Mixed greens
  • Handful of grilled sesame seeds


  1. Marinate your chicken with your teriyaki sauce in a big bowl. Cover and leave in the fridge for one night.
  2. Heat your oven grill to 180 degree Celsius. Take your chicken out of the bowl, make sure there is a bit of sauce left in the bowl, keep that. Grill your chicken on both sides for 20 minutes or until the skin is crispy.
  3. Once your chicken is cooked, take it out and leave to cool. De-bone your chicken and cut into strips of 2cm wide.
  4. Heat your pan, add in your oil. Put your chicken in and let it sizzle for a bit. Add in the rest of your teriyaki sauce, turn down the heat and stirring occasionally to make sure that the sauce covers the chicken entirely.
  5. Once the chicken is caramelized with the teriyaki sauce and is slightly burnt, turn off the heat.
  6. Prepare your salad: mixed lettuces, slices of green apple and the yellow paprika.
  7. Place your chicken on the bed of salad and sprinkle with grilled sesame seeds. Serve.