Teriyaki Chicken (3) Recipe
Grilled chicken glazed with sweet teriyaki sauce.
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Ingredients
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Chicken & Marinade
Teriyaki Sauce
Finishing & Garnish
Method
Chicken & Marinade
- 1
Prepare chicken
Trim excess fat from the chicken thighs and pat them dry with paper towels. Lightly season both sides with kosher salt and black pepper.
- 2
Optional pound/slice
If pieces are uneven thickness, place between plastic wrap and gently pound to an even 1/2–3/4-inch thickness or slice into 1-inch strips for skewering/appetizer portions.
- 3
Oil the chicken
Brush or rub the neutral oil over both sides of the thighs to prevent sticking during grilling.
Teriyaki Sauce
- 4
Make the sauce base
In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Stir to dissolve the sugar.
- 5
Simmer
Bring the mixture to a gentle simmer over medium-low heat. Let simmer for 4–6 minutes, stirring occasionally, until flavors meld but before it reduces too far.
- 6
Thicken the sauce
Whisk the cornstarch with 1 tablespoon water to form a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1–2 minutes until sauce slightly thickens and coats the back of a spoon. Remove from heat and stir in the sesame oil. Reserve about 3–4 tablespoons of the sauce for glazing while grilling and keep the remainder warm or cooled for serving.
Grilling & Glazing
- 7
- 8
Cook the chicken
Place the prepared chicken thighs on the hot grill or pan. Cook undisturbed for 4–5 minutes until well browned on the underside. Flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C) and juices run clear. For thinner pieces or strips, reduce time to 2–3 minutes per side as needed.
- 9
Glaze
During the last 1–2 minutes of cooking, brush both sides of the chicken generously with the reserved teriyaki sauce, allowing it to caramelize but not burn. Flip once more and brush again so both sides have a glossy glaze. If using a high flame, move chicken to a cooler zone to avoid burning the sugars.
- 10
Rest & slice
Transfer the glazed chicken to a cutting board and let rest 3–5 minutes. Slice into bite-sized pieces or strips appropriate for appetizers.
Finishing & Serve
- 11
Plate
Arrange slices or skewers on a serving platter. Spoon any remaining warmed teriyaki sauce (not the sauce used during the high-heat final glaze if it contacted raw chicken) lightly over the pieces if desired.
- 12
Garnish
Sprinkle toasted sesame seeds and sliced green onions over the chicken. Offer lemon or lime wedges on the side to brighten flavors.
- 13
Serve
Serve immediately while hot as an appetizer. Provide toothpicks or small forks if serving party-style.