Black Pepper Teriyaki Chicken

<b>Black Pepper Teriyaki Chicken</b>


Chicken Leg Boneless Skinless 350 g
Crushed Black Pepper 1/2 teaspoon
Takumi Aji® Teriyaki Sauce 1 tablespoon
Salt 1/3 teaspoons

Cooking Method

  1. Put together chicken leg boneless skinless, Takumi Aji® Teriyaki Sauce, salt and crushed black pepper”
  2. Knead the ingredients for about 5 minutes.
  3. Store in sealed container and let it rest in the fridge for at least 30 minutes. This will add in the flavor before preparing to serve.


  • Keep an eye on the meat while kneading as it absorbs the liquid. The meat should be ready when it starts to get dry.
  • After marination, it should be consumed by 2 days if kept at 1-5°C temperature. For longer preservation period, keep in frozen temperature.