Description
Chicken Teriyaki Recipe: Juicy chicken glazed in sweet & tangy teriyaki sauce. Easy to make, flavorful, crowd-pleasing Japanese favorite.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- ¼ cup (60ml) soy sauce (preferably Japanese)
- ¼ cup (60ml) mirin (sweet Japanese rice wine)
- 3 tablespoons (45g) granulated sugar
- 1 tablespoon (15ml) sake (Japanese rice wine) or dry sherry
- 2 teaspoons (10ml) fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon (15ml) vegetable oil
- 1 green onion, thinly sliced (for garnish)
- 1 teaspoon (5ml) sesame seeds (for garnish)
Instructions
- Step 1: Prepare the Teriyaki Sauce In a small bowl, combine the soy sauce, mirin, sugar, sake, grated ginger, and minced garlic. Whisk until the sugar is completely dissolved. Set aside about ¼ cup of this mixture for basting during cooking.
- Step 2: Marinate the Chicken Place the chicken thighs in a shallow dish and pour the remaining marinade over them. Turn the pieces to ensure they’re fully coated. Allow the chicken to marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- Step 3: Cook the Chicken Heat vegetable oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes on the first side, then flip and cook for another 5 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Step 4: Glaze the Chicken Pour the reserved teriyaki sauce into the pan and reduce the heat to medium-low. Let the sauce simmer and reduce for about 2-3 minutes until it coats the back of a spoon.
- Step 5: Serve Transfer the glazed Chicken Teriyaki to a cutting board, slice against the grain, arrange on a serving plate, drizzle with remaining glaze, and garnish with green onions and sesame seeds. Serve with steamed rice.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 290 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 110mg