# 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.

_Dinner · Japanese_

Prep: 10 min · Cook: 20 min · Total: 30 min · Yields: 4 servings

## Ingredients

- ¼ cup soy sauce
- ¼ cup mirin
- 2 tbsp sake (or dry sherry)
- 1 tbsp sugar
- 1 tsp fresh ginger (finely grated)
- 2 cloves garlic (finely grated)
- 8 boneless skin-on chicken thighs (about 2 lb total)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as vegetable or canola)
- 1 tsp sesame seeds (optional, to finish)
- 2 scallions (thinly sliced, to finish)

## Instructions

1. Whisk together the 0.25 cup soy sauce, 0.25 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.
2. Pat the 8 chicken thighs completely dry with paper towels — surface moisture is the enemy of a good sear. Season the flesh side with 0.5 tsp kosher salt and 0.25 tsp black pepper.
3. Heat the 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering.
4. 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.
5. Flip the chicken and cook flesh-side down for 4 minutes. The internal temperature should reach around 155°F at this point.
6. 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.
7. 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.
8. 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.
9. Garnish with the 2 sliced scallions and 1 tsp sesame seeds. Serve over steamed rice.

## Tip

> Keep the heat at medium when you add the sauce — too high and the sugars in the mirin scorch before the glaze has time to reduce evenly. You want a steady, active bubble, not a violent boil.

Tags: weeknight, 30-minute, one-pan, comfort-food, gluten-free

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Canonical: https://just-recipes.io/recipes/teriyaki-chicken