Chicken Teriyaki Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Trim excess fat if desired. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Sear chicken

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil shimmers, add the chicken thighs presentation-side down (smooth side). Cook undisturbed 4–5 minutes until deep golden-brown. Flip and cook 3–4 more minutes until the internal temperature reaches 155–160°F (68–71°C). (If using very thick pieces, reduce heat to medium and cover for a minute or two to finish.) Transfer chicken to a plate and let rest 5 minutes; residual heat will carry it to 165°F (74°C).

Make sauce base

While the chicken rests, in a small bowl combine 1/2 cup low-sodium soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp granulated sugar, 1 tsp grated fresh ginger, and 1 minced garlic clove. Stir until the sugar begins to dissolve.

Reduce and thicken

Pour the sauce mixture into the same skillet used for the chicken (leave browned bits in the pan) and bring to a simmer over medium heat, scraping up browned bits with a spatula. Simmer 2–3 minutes to concentrate flavor. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk it into the simmering sauce. Continue simmering 1–2 minutes until the sauce thickens to a glossy glaze that coats the back of a spoon. Remove from heat and stir in 1/2 tsp toasted sesame oil for flavor.

Glaze the chicken

Return the rested chicken to the skillet, spooning and turning pieces in the glaze so they are evenly coated. Cook 30–60 seconds per side over low heat just to warm and set the glaze, coating the chicken thoroughly.

Transfer glazed chicken to a cutting board. Slice the thighs crosswise if desired. Spoon any extra glaze over the top. Sprinkle with 1 tsp toasted sesame seeds and 1 tbsp thinly sliced scallions. Serve immediately with lemon or lime wedges on the side if you like a bright finish.