Best 4 Teriyaki Chicken With Pickled Cucumbers Recipes

Teriyaki chicken with pickled cucumbers is a delightful dish that combines the savory flavors of teriyaki sauce with the refreshing crunch of pickled cucumbers. This dish is perfect for a quick and easy weeknight meal or a fun and festive party appetizer. The chicken is marinated in a flavorful teriyaki sauce, then grilled or pan-fried until tender and juicy. The pickled cucumbers add a tangy and refreshing contrast to the rich teriyaki sauce. Serve this dish over rice or noodles, or simply enjoy it as is.

Check out the recipes below so you can choose the best recipe for yourself!

OI MUCHIM

Oi Muchim image

Light, refreshing and quick to prepare, this spicy cucumber salad is the perfect addition to summer meals. It's a treat on its own but can also be added to sandwiches, noodle dishes and more.

Provided by Food Network Kitchen

Time 45m

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 English cucumber, thinly sliced into 1/4-inch-thick rounds
1 tablespoon gochugaru (Korean-style red pepper powder)
2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
2 teaspoons fish sauce
1 clove garlic, finely grated
2 teaspoons sesame seeds, toasted

Steps:

Toss the cucumber with the red pepper flakes, sugar and salt in a medium bowl until well combined. Cover with plastic wrap and let "cure" at room temperature, tossing halfway through, until the cucumber has softened and released some liquid, about 30 minutes. Transfer to a colander and drain well (do not rinse).
Whisk together the rice wine vinegar, sesame oil, fish sauce and garlic until combined. Pour over the cucumber mixture, add the sesame seeds and toss until well combined. Enjoy immediately or refrigerate in an airtight container for up to 5 days.

TANDOORI-ISH CHICKEN WITH LIME-PICKLED CUCUMBER

Tandoori-ish chicken with lime-pickled cucumber image

Try our simplified version of tandoori chicken. The cucumber pickle shows how good a simple cucumber can be once dressed in salt, chilli and lime juice

Provided by Esther Clark

Categories Dinner

Time 1h5m

Number Of Ingredients 22

Ingredients

4 large or 8 small chicken thighs, skin-on and bone-in
700ml full-fat natural yogurt
4 large garlic cloves, grated
1 thumb-sized piece of ginger, peeled and grated
1 heaped tbsp tomato purée
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
1 tsp hot chilli powder
1½ tsp sweet smoked paprika
1 lemon, juiced
pilau rice, to serve
3 limes, juiced
1 tsp sugar
1 red chilli, finely chopped
1 large cucumber, halved, seeds removed and cut into half moons
½ small red onion, finely chopped
300ml Greek yogurt
½ tsp ground cumin
1 small bunch of coriander
1 small bunch of mint
pinch of sugar

Steps:

Slash the chicken with a sharp knife. Mix the yogurt, garlic, ginger, tomato purée, spices, lemon juice and 1½ tsp salt in a large bowl. Add the chicken, turn to coat, then cover and chill in the fridge overnight.
For the pickle, mix together the lime juice, sugar, chilli and 1 tsp salt, then toss with the cucumber and red onion. Chill until ready to use or up to 1 hr.
Blitz the yogurt, cumin and herbs with a pinch of salt until smooth. Chill until needed.
Shake off the excess marinade and put the chicken on a baking tray, reserving the marinade. Heat the oven to 180C/160C fan/gas 4, then once at temperature, change the setting and heat the grill to high. Grill the chicken, skin-side-up, for 10-15 mins or until beginning to blacken a little. Change the setting back to an oven heat of 180C/160C fan/gas 4. Transfer the chicken to a roasting tin, then brush with the reserved marinade and cook for 20 mins. Serve with the cucumber, yogurt, cucumber pickle and pilau rice.

Nutrition Facts : Calories 466 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 3.9 milligram of sodium

TERIYAKI CHICKEN FOR THE BUSY COOK

Teriyaki Chicken for the Busy Cook image

No one will believe that you didn't spend LOTS of time preparing this! Great served with rice.

Provided by Tami

Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes

Yield 4

Number Of Ingredients 3

Ingredients

1 (4 pound) chicken, cut into pieces
½ cup soy sauce
1 (12 fluid ounce) can or bottle orange-flavored carbonated beverage

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix the soy sauce and the orange soda in a 9x13 inch baking dish. Add the chicken, turning to coat evenly. Bake, skin side down, for 30 minutes. Turn and bake for an additional 30 minutes. Let cool and serve.

Nutrition Facts : Calories 630.8 calories, Carbohydrate 13.9 g, Cholesterol 194 mg, Fat 34.2 g, Fiber 0.3 g, Protein 63.2 g, SaturatedFat 9.5 g, Sodium 2001.3 mg, Sugar 0.5 g

SOY-GLAZED CHICKEN BREASTS WITH PICKLED CUCUMBERS

Soy-Glazed Chicken Breasts With Pickled Cucumbers image

The pan-steam method used here ensures boneless, skinless chicken breasts cook quickly while staying moist. The technique works with water, but a flavorful mixture of soy sauce, honey, garlic and coriander infuses the chicken with even more flavor. Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you're back to a shiny sauce that can be drizzled. Rice is an obvious side, but the sliced chicken and pickled cucumbers are really good tucked inside flour tortillas, too.

Provided by Dawn Perry

Categories dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 English cucumber, thinly sliced
1 shallot, peeled, halved and thinly sliced lengthwise
1/4 cup rice vinegar
Kosher salt and black pepper
1/4 cup low-sodium soy sauce or tamari
2 tablespoons honey or maple syrup
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
2 tablespoons vegetable oil
2 garlic cloves, smashed
1 teaspoon coriander seeds, roughly smashed with the side of a heavy knife
Cilantro leaves and tender stems, for serving
Steamed rice, for serving

Steps:

In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside while you make the chicken.
In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)
Add reserved marinade and 1/4 cup water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.
Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes. Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro.

Tips:

To make the best teriyaki sauce, use a good quality soy sauce. Look for one that is brewed naturally and has a deep, rich flavor.
For the chicken, use boneless, skinless chicken thighs. They are more flavorful and juicy than chicken breasts.
When marinating the chicken, be sure to use a non-reactive bowl or container. This will prevent the chicken from absorbing any harmful chemicals.
If you don't have time to marinate the chicken for long, you can still make this dish. Just cook the chicken for a few minutes longer until it is cooked through.
The rice is a great way to soak up the delicious teriyaki sauce. Be sure to cook it according to the package directions.
The cucumbers are a refreshing and tangy side dish that complements the rich flavors of the teriyaki chicken.

Conclusion:

This teriyaki chicken with soy sauce recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the sauce is flavorful and tangy, and the rice and cucumbers are the perfect sides. This dish is sure to be a hit with your family and friends.