Grilled Teriyaki Chicken is the ultimate quick and easy, absolutely delicious dinner! Tender juicy chicken is soaked in the BEST Teriyaki Sauce then grilled to perfection! It is grilling season and nothing tastes better on a warm summer day. Try these grilled recipes for your next BBQ, Steak, Asparagus, or Shrimp. Teriyaki Chicken Recipe This…
Grilled Teriyaki Chicken is the ultimate quick and easy, absolutely delicious dinner! Tender juicy chicken is soaked in the BEST Teriyaki Sauce then grilled to perfection!
It is grilling season and nothing tastes better on a warm summer day. Try these grilled recipes for your next BBQ, Steak, Asparagus, or Shrimp.
Teriyaki Chicken Recipe
This is one of the easiest most tasty dinners ever! The homemade teriyaki sauce is absolutely to die for, and super simple to make with this chicken. Let the chicken sit in the marinade for as long as possible but not longer than 24 hours or it can start to break down the chicken. I try to always do a few hours, so plan ahead. The teriyaki sauce with its sweet and savory flavors is a favorite flavor and soaks into the chicken leaving it juicy and amazing every time!
Grilling can seem intimidating but it couldn’t be easier. Remember to heat the grill and clean it off before grilling. You do not want leftover food from your last grilling party to taint your chicken. Also don’t forget to oil your grill! Super important, so that the chicken doesn’t stick and rip when flipping. Use tongs to hold a wad of paper towels that have been dipped in some oil to grease your hot grill grates. This is one of my family’s favorites and I know it will be yours too!
Ingredients for Teriyaki Chicken
Let the chicken marinate for at least 30 minutes and up to 24 hours.
Boneless skinless chicken breasts: For best flavor and grilling use fresh over frozen chicken breasts.
Homemade Teriyaki: You can use your favorite bottled or you can make this out of this world homemade Teriyaki Sauce
Green onions and sesame seeds for garnish: These are optional but they add both flavor and color.
How to Make Grilled Teriyaki Chicken
Marinated: In a medium-sized bowl add the chicken breasts. Add the prepared teriyaki sauce reserving ¼ cup.
Grill: Preheat your grill to high heat. Add the chicken to the grill and cook on each side for 3-4 minutes or until cooked through and no longer pink.
Cover and Enjoy: Baste the chicken with reserved glaze and put it on a plate and serve.
The Best Teriyaki Chicken Tips
This is succulent and juicy and full of flavor!
Chicken: Chicken breasts are easy to grill and can be juicy and tender, with just a few tips.
Pound: Pound the chicken to even thickness.
Marinate: Let the teriyaki sauce sit on the chicken for at least 30 minutes and as long as possible up to 24 hours. The sauce will help the chicken remain juicy and full of flavor.
Temperature: Cook the chicken till the temperature is 155 degrees. Remove it from the grill, cover it and let it sit for up to 10 minutes. It will raise to the perfect temperature of 165 while sitting. Making it safe to eat.
Baste After it’s done grilling: Use the reserved teriyaki sauce (this is the part of the sauce that should not have come in contact with the raw chicken) to coat the chicken after it’s been removed from the grill. The sugars in the sauce will cause burning on the outside of the chicken if put on while grilling.
Baked: You can bake this instead of grilling, follow the instructions that you can find here.
Other: Change out the chicken breasts for chicken thighs if you desire.
What to Serve with Grilled Teriyaki Chicken
Outdoor grilling is a wonderful way to keep the heat outside and the food delicious. We love to grill up extra teriyaki chicken and use it throughout the week in stir fry, this casserole, and salads. This chicken keeps beautifully in the fridge for up to 4 days. You can eat it warmed or cold. When we have it right off the grill I like to keep the rest of the sides light. It makes for a super refreshing meal. Top it off with a slice of this luscious lemon cake for the perfect meal.
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More Grilled Chicken Recipes
There’s nothing better than a good backyard BBQ with family and friends. And the only thing that makes it better is the food! Whether your grilling vegetables, meat, or pizza it’s all delicious! Everything tastes better outside and the world looks happier. The other advantage of grilling is clean-up is usually easier. And it keeps the extra heat out of your house. To get you started on some of the best recipes start here.
Grilled Caesar Salad
Grilled California Avocado Chicken
Grilled Honey Lime Cilantro Chicken
Grilled Huli Huli Chicken
Grilled Teriyaki Chicken
Grilled Teriyaki Chicken is the ultimate quick and easy, absolutely delicious dinner! Tender juicy chicken is soaked in the BEST Teriyaki Sauce then grilled to perfection!
These classic French Financiers Cakes make the most delicious little treat. Perfect with your morning or afternoon tea, these Brown Butter Almond Tea Cakes are a great sweet snack and edible gift idea. These Mini Almond Cakes are also easily customisable with many optional additions. Why we love this recipe Financiers make the best tea...
The post Financiers (French Almond Cakes) appeared first on A Baking Journey.
These classic French Financiers Cakes make the most delicious little treat. Perfect with your morning or afternoon tea, these Brown Butter Almond Tea Cakes are a great sweet snack and edible gift idea. These Mini Almond Cakes are also easily customisable with many optional additions.
Why we love this recipe
Financiers make the best tea time treats if you ask me! They are very quick and easy to prepare without a mixer and can easily be customised with many other ingredients like fruits, nuts, chocolate or even coffee like these Coffee Financiers!
Packed with flavours thanks to the Brown Butter and Almond Meal, these mini almond cakes are super soft, light and fluffy. The perfect afternoon sweet treat and a great edible gift idea!
What are Financiers
A "Financier" is a traditional French tea cake made with Almond Meal and Brown Butter ("beurre-noisette" in French). They can be enjoyed plain like here, or flavoured with many other ingredients like fruits, chocolate, spices, nuts,...
They are known for their distinctive rectangular shape (or oval like here) that resembles a gold bar - which could explain the origin of their name.
Financiers Cakes are super easy to make out of 5 basic ingredients, plus another optional 2.
Butter: we are using Unsalted Butter here, slowly melted on the stove to make Brown Butter (see how to make brown butter below). If you don't want to make brown butter, you can simply use melted butter, but the brown butter does provide a LOT of flavour here.
Dry Ingredients: a mix of Almond Meal (Almond Flour will work too), Plain/AP Flour, Icing Sugar (or more traditionally Confectioners/Powdered Sugar) and a pinch of Salt. Make sure to sift them well so you don't get lumps in the batter.
Egg Whites: some recipes use straight egg whites but I like to use slightly whipped Egg Whites. There is no raising agent in this recipe like baking powder, so slightly whipping the egg whites will make your financiers lighter.
Optional: a little bit of Vanilla in the batter for flavour and some Flaked Almonds on top for texture.
Optional Addition & Flavour Variation
This recipe is for a basic financier cake. But you can vary much create thousands of variation using this basic recipe and adding ingredients like:
Fruits: Berries, Figs, pieces of Pears or Apples or Citrus like Orange and Lemon.
Nuts: replace (or combine) the Almond Meal with Hazelnut Meal or Pistachios for example.
Chocolate: replace a little bit of the flour with Cacao Powder, or add Chocolate Chunks to the batter!
Tea like Matcha or even Coffee like I did with these Coffee Financiers.
Spices: cinnamon, ginger, allspices, cardamom,...
How to make Financiers Cakes
Making Financiers is quite easy and straight forward, but you will need one saucepan to make the brown butter and two bowls to mix the ingredients.
Preheat your oven on 160'C/325'F and grease a Financier Pan.
Photo 1: Make the Brown Butter. Place your Unsalted Butter in a small Saucepan and turn on medium low to medium heat. Leave to melt completely, occasionally stirring. Continue to cook until the butter starts to get foamy. After about 5 to 8 minutes, the butter will turn to a golden colour and you should smell nutty aromas coming from the pan. You should also see brown specks at the bottom of the pan, which are the caramelised milk solids that have separated from the fat. Remove from the stove and set aside to cool down.
You can read more about Brown Butter here.
Photo 2: Sift together the Almond Meal, Icing Sugar (or Powdered Sugar), Flour and Salt into a large mixing bowl. Mix to combine.
Photo 3: in a separate bowl, whisk your Egg Whites for a few minutes until slightly foamy. This step can be skipped, but whisking the egg whites slightly will give your financiers cakes a better, lighter, more airy texture.
Photo 4: Add the cooled Brown Butter (making sure to include all the little brown specks that are packed with flavours!), Egg Whites and Vanilla to the dry ingredients. Whisk to combine until you see no lumps (but don't over-work the batter).
Photo 5: place the batter inside your Financier Pan. I use a piping bag first then slightly smooth it out with the back of a spoon, but you could also just spoon it (or scoop it) in if preferred.
Photo 6: optionally, top each financier with some Flaked Almonds to add some texture. Alternatively, you could also use a different nut like pistachios or hazelnuts or some fruits like Blueberries or Raspberries.
Bake for about 20 minutes or until lightly golden.
Set aside to cool down for at least 10 minutes before removing from the pan and placing on a cooling rack until completely cool.
Can I use Melted Butter instead of Brown Butter?
Absolutely, although most of the flavour comes from the nutty brown butter so I highly recommend using it!
Can I used Almond Flour instead of Almond Meal?
Yes, you can use both. I personally prefer Almond Meal for a little bit more texture.
Do I need a Financier Pan?
Financiers usually have a recognisable rectangular (or oval) shape, but you can absolutely use a Regular or Mini Muffin Pan, or Mini Loaf Pan instead! I recommend to use a metal pan instead of silicone for a better caramelisation though.
Financier vs Madeleine
Both are classic French Tea Cakes, but are different both in taste and shape. The financiers only use egg whites and no raising agent like baking powder while Madeleines use whole eggs and baking powder.
Although the most traditional Financiers have a long, rectangular shape, they can be baked using many other small cake tins like a round muffin pan. Madeleines are always baked in a madeleine pan.
Tips for Success
To develop the flavours even more, cover the financier batter with plastic wrap touching its surface and leave in the fridge for a few hours before baking.
Make sure to grease the cake tin you are using as Financiers tend to stick a bit. If the almond cakes seem to not release from the pan, use a small knife to gently lift the sides until the cakes are released.
To create different flavours, finish your Brown Butter Cakes with a few Blueberries or a Raspberry, some Chocolate Chips, whole nuts like Pistachios or Hazelnuts or incorporate some Lemon or Orange Zest to the batter.
If using a Mini Muffin Pan instead of a Financier Pan, reduce the baking time by about half (then check them and assess whether or not they need to cook for longer).
Storing & Freezing Financiers
Financiers Cakes are best eaten fresh, within 24 hours, but can be kept at room temperature for up to 2 days. They can be kept for longer in the fridge but this will make the crumb more dry.
These almond cakes can be frozen, although it will slightly change the texture. I recommend freezing them for up to a month. Leave them to thaw at room temperature when ready to eat, or for a few minutes in the oven.
More Tea Cakes
Raspberry and Almond Madeleines
Almond Shortbread Cookies
Almond Flour Peanut Butter Cookies
Mini Lemon Meringue Tarts
Mini Brownie Bites
Chocolate Chip Scones
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Financiers (French Almond Tea Cakes)
Brown Butter Almond Tea Cakes
Course afternoon tea, Snack
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author A Baking Journey
150gr (10 1/2 tablesp.)Unsalted Butter
50gr (1/3 cup)Plain / AP Flour
125gr (1 1/4 cup)Almond Meal
80gr (1/2 cup)Icing Sugaror Powdered Sugar
Almond Flakesoptional, to taste
Preheat your oven on 160'C/325'F and grease a Financier Pan (see note 1). Optionally, flour the pan too.
Mak the Brown Butter: place your butter in a small saucepan and turn on low to medium low heat. Cook until the butter has completely melted and starts to get foamy. Keep on cooking, occasionally stirring, the melted butter starts to turn golden and releases a nutty aroma, and you can see small brown specks at the bottom of the saucepan (see note 2). It should take about 5 to 8 minutes. Set aside to cool down.
In a large bowl, sift together the Flour, Almond Meal, Icing Sugar and Salt. Mix to combine.
In a separate bowl, lightly whisk the Egg Whites until slightly froathy (see note 3).
Add the cooled Brown Butter, Egg Whites and Vanilla to the dry ingredients. Whisk until just combined.
Place the batter in a piping bag and pipe into a Financier Pan (or simply spoon/scoop it). Spread with the back of a spoon if needed, then top with Flaked Almonds (optional).
Bake for about 20min, or until lightly golden. Take out of the oven and leave for about 10 minutes before removing from the financier pan (see note 4). Leave on a cooling rack until cold
General Disclaimer: I highly recommend using the measurements in grams (instead of cups/spoons) for more accuracy and a better result.
If you don't have a Financier Pan, you can use any small cake pan instead like a regular or mini muffin pan or mini loaf pan.
The small specks are the caramelised milk solids than have separated from the fats. They contain most of the flavours of brown butter so don't discard it - make sure you use it all in the batter!
There are no raising agents used here. Slightly whipping the egg whites will incorporate some air into the batter, resulting in a much lighter crumb - but it is optional. I have made financiers with fully whipped egg whites (stiff peaks) and it does work - you will get extremely fluffy cakes.
The cakes will be very soft when they just come out of the oven so leaving them for 10 minutes in the pan will make it easier to release. Financier batter can be a bit sticky, so if the cakes are sticking to the pan, use a small knife to gently lift the edges until the cakes are released.
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