The Perfect Cannabis Chicken Teriyaki Recipe

Teriyaki chicken has always been my secret weapon in the kitchen.

Ever since I nailed a homemade teriyaki sauce, takeout just hasn’t stood a chance. And now, I’m taking it up a notch with a little cannabis infusion.

Whether you’re looking to impress at a dinner party or just elevate your weeknight dinner, this cannabis-infused teriyaki chicken is about to become your new favorite recipe. Trust me, it’s a total game-changer.

Infusing your meals with cannabis can be done very simply using a cannabis tincture. With a few extra steps, you can also infuse meals or treats with cannabutter.

To make cannabutter fast, just melt some butter, mix in your decarboxylated cannabis (we prefer Bloomz’s THCA Hemp Flower for its rich aroma), and let it simmer on low heat for about 45 minutes. Strain it, and you’ve got a cannabutter that’s ready to jazz up your kitchen creations.

When making our Cannabis Chicken Teriyaki recipe, two tablespoons of cannabutter are added. This way, you get the touch of cannabis you’re looking for, while still keeping your sauce silky and rich.

If you don’t want to add cannabutter or don’t have the time and resources to do it, cannabis tinctures can be added instead. In this case, add your preferred dose as the last ingredient in the sauce. Something like Binoid’s THC-B tincture can easily blend into your sauce without changing the texture. 

The recipe serves 6 to 8 people and can be prepped and cooked in 35 minutes if skipping the hour-marinating process. Easy-peasy! 

Ingredients:

• 3 pounds of chicken thighs or breasts (cut into 2-inch pieces)
• 1 1/2 Tablespoon olive oil
• 1 cup soy sauce (low-sodium if possible)
• 1/2 cup brown sugar
• 2 tablespoons apple cider vinegar
• 3 garlic cloves (minced)
• 1 teaspoon sesame oil
• 1/3 teaspoon freshly grated ginger
• 1 cup water
• 2 tablespoons of cornstarch
• Sesame seeds and green onions for garnish
• Salt and pepper
• 2 tablespoons cannabutter

Instructions:

1. Prepare the Sauce:

• In a bowl, mix the soy sauce, brown sugar, apple cider vinegar, minced garlic, sesame oil, and ginger. Stir until the brown sugar dissolves.
• In a separate small bowl, combine the water and cornstarch to create a slurry.
• Whisk the slurry into the soy sauce mixture.

2. Marinate the Chicken:

• Place the chicken pieces in a large bowl and pour the marinade over them. Ensure each piece is well-coated.
• Cover the bowl and let it marinate in the refrigerator for at least one hour (you can skip this step, although letting it marinate will result in slightly tastier chicken).

3. Cook the Chicken:

• Heat the olive oil in a wok or large skillet over medium-high heat.
• Using tongs, remove the chicken from the marinade (keep the marinade) and place it in the hot skillet. Cook until the chicken is browned and no longer pink inside, about 6-8 minutes. Remove the chicken and set aside on a plate.

4. Thicken the Sauce with Cannabutter:

• Pour the reserved marinade into the skillet and bring to a simmer.
• Add the cannabutter to the sauce, stirring constantly as it melts to evenly distribute the THC. Reduce the heat to low.
• Allow the sauce to simmer gently; it will begin to thicken as it heats. Keep the heat low to avoid burning off THC.

5. Combine and Serve:

• Return the cooked chicken to the skillet, stirring to coat it in the thickened, infused sauce.
• Cook together for another 2-3 minutes to ensure the chicken is well-coated and heated through.
• Garnish with sesame seeds and chopped green onions before serving.

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