Teriyaki Chicken
Juicy chicken thighs lacquered in a glossy soy-mirin glaze that caramelizes right in the pan. Sweet, savory, and on the table in 30 minutes.
Ingredients
- ¼ cupsoy sauce
- ¼ cupmirin
- 2 tbspsake(or dry sherry)
- 1 tbspsugar
- 1 tspfresh ginger(finely grated)
- 2 clovesgarlic(finely grated)
- 8boneless skin-on chicken thighs(about 2 lb total)
- ½ tspkosher salt
- ¼ tspblack pepper
- 1 tbspneutral oil(such as vegetable or canola)
- 1 tspsesame seeds(optional, to finish)
- 2scallions(thinly sliced, to finish)
Method
- 01
Whisk together the ¼ cup soy sauce, ¼ cup mirin, 2 tbsp sake, 1 tbsp sugar, 1 tsp grated ginger, and 2 cloves grated garlic in a small bowl until the sugar dissolves. Set the teriyaki sauce aside.
- 02
Pat the 8 chicken thighs completely dry with paper towels — surface moisture is the enemy of a good sear. Season the flesh side with ½ tsp kosher salt and ¼ tsp black pepper.
- 03
Heat the 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering.
- 04
Place the chicken thighs skin-side down in a single layer. Press each piece flat with a spatula for the first 30 seconds to ensure full skin contact. Cook undisturbed for 7–8 minutes until the skin is deep golden and releases easily from the pan.
- 05
Flip the chicken and cook flesh-side down for 4 minutes. The internal temperature should reach around 155°F at this point.
- 06
Reduce the heat to medium and pour in the teriyaki sauce. It will bubble immediately — use a spoon to baste the chicken continuously as the sauce reduces.
- 07
Cook for 3–4 minutes, basting every 30 seconds, until the sauce thickens to a glossy glaze that coats the back of a spoon and the chicken reaches an internal temperature of 165°F.
- 08
Transfer the chicken to a cutting board and rest for 3 minutes, then slice or serve whole. Spoon any remaining glaze from the pan over the top.
- 09
Garnish with the 2 sliced scallions and 1 tsp sesame seeds. Serve over steamed rice.
Adapted from public domain & community sources