Teriyaki Chicken Recipe

Pat the 6 chicken thighs dry with paper towels. Trim excess fat if desired. Lightly season both sides with 1 tsp kosher salt and 1 tsp black pepper.

If pieces are particularly thick, butterfly or pound to an even thickness (about 1/2 inch) so they cook evenly.

In a small bowl, whisk together 1 cup low-sodium soy sauce, 1 tbs mirin, 1 tbs sake (or substitute), 3 tbs brown sugar, 1 tbs honey, 1 tsp grated fresh ginger, and 1 tsp minced garlic until sugar mostly dissolves.

Pour the mixture into a small saucepan and bring to a gentle simmer over medium heat, stirring occasionally.

In a separate small cup, mix 2 tbs water with 1 tsp cornstarch to make a slurry. When the sauce simmers, whisk in the slurry and reduce heat to low. Simmer 1–2 minutes until the sauce thickens to a glossy, slightly viscous consistency. Remove from heat and set aside. (Sauce will thicken slightly more as it cools.)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and swirl to coat.

Place the seasoned chicken thighs in the hot pan, presentation-side down if using skin-on (for skinless, either side). Cook undisturbed 4–5 minutes until a deep golden-brown crust forms.

Flip the thighs and reduce heat to medium. Continue cooking 4–6 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness.

Remove the pan from heat and transfer chicken to a plate. Let rest 3–4 minutes.

Return the pan to low heat and pour the prepared teriyaki sauce into the hot pan to warm (about 30–60 seconds). Add the cooked chicken back to the pan and spoon the sauce over each piece, turning to coat thoroughly. Simmer together 1–2 minutes to allow the sauce to cling and slightly caramelize.

Transfer the glazed chicken to a cutting board. Slice each thigh into bite-size pieces or serve whole as appetizer portions (6 pieces total). Spoon any remaining sauce from the pan over the chicken.

Garnish with 1 tsp toasted sesame seeds and sliced green onions. Serve immediately with lemon/lime wedges on the side if desired.