Teriyaki Chicken Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Trim any excess fat and, if very thick, score the skin lightly or pound to an even thickness so they cook evenly. Season both sides with kosher salt and black pepper.

Sear

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil shimmers, place the chicken thighs skin-side down. Cook without moving 6–8 minutes until the skin is deep golden brown and releases easily. Flip and cook 4–6 minutes more until the internal temperature reaches about 155°F (68°C).

Combine sauce ingredients

While the chicken cooks, whisk together 1/2 cup soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 2 tablespoons brown sugar, 1 teaspoon grated ginger, and 1 teaspoon minced garlic in a small bowl until sugar dissolves.

Reduce and thicken

When chicken is almost done (internal temp ~155°F), remove it from the skillet and set aside on a plate. Pour off any excess fat from the skillet, leaving fond for flavor. Return the skillet to medium heat, add the teriyaki mixture and bring to a gentle simmer, scraping up browned bits. Stir 1 teaspoon cornstarch into 2 tablespoons water to make a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy glaze.

Glaze chicken

Return the chicken to the skillet, spoon the hot teriyaki glaze over skin and underside, and cook 1–2 minutes, turning to coat and finish cooking until internal temperature reaches 165°F (74°C). Spoon sauce over the chicken once more and remove from heat.

Transfer the glazed chicken to a cutting board and let rest 3–5 minutes. Slice into bite-sized pieces if serving as an appetizer. Spoon any remaining glaze from the pan over the pieces.

Arrange 4 pieces on a serving platter, sprinkle with 1 teaspoon toasted sesame seeds and 2 tablespoons sliced green onions. Serve immediately with lemon or lime wedges for a bright finish (optional).