Teriyaki Chicken (lunch) Recipe

Prep the chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. Score the surface lightly (1–2 shallow cuts) to help the marinade adhere. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Brush or rub 1 tbsp vegetable oil over the chicken to prevent sticking and to encourage even browning during grilling.

Combine the sauce

In a small bowl or measuring cup, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp mirin (or water if unavailable), 1 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp honey, 1 tsp grated fresh ginger, and 1 tsp minced garlic until sugar mostly dissolves.

Make a thick glaze

In a separate small cup, dissolve 1 tsp cornstarch in 2 tbsp water to make a slurry. Heat the soy-sugar mixture in a small saucepan over medium heat until it simmers, then slowly whisk in the cornstarch slurry. Cook 1–2 minutes, stirring constantly, until the sauce thickens to a glossy glaze. Remove from heat and, if using, stir in 1/2 tsp sesame oil. Taste and adjust sweetness or salt — add a little more honey or sugar for sweeter, or a splash more soy for saltier.

Preheat a grill or grill pan over medium-high heat (about 400°F / medium-high). Oil the grates or brush the grill pan with a little oil to prevent sticking.

Place the chicken thighs on the hot grill. Cook undisturbed 4–5 minutes until well browned and grill marks form. Flip and cook another 3–4 minutes.

In the last 2–3 minutes of cooking, brush a generous layer of the warm teriyaki glaze on the top of the chicken. Flip once more, brush the other side, and continue cooking just until the internal temperature reaches 165°F (74°C) and the glaze is sticky and slightly caramelized. Watch carefully to avoid burning since sugars brown quickly.

Remove chicken from the grill and let rest 3–4 minutes. This lets juices redistribute and the glaze set.

Slice the chicken into strips or leave whole. Spoon any remaining warm glaze over the sliced chicken for extra shine and flavor.

Serve over 2 cups steamed rice or a bed of mixed greens. Garnish with 1 tsp toasted sesame seeds and 1 tbsp thinly sliced green onions.