Teriyaki Chicken

How to Make Teriyaki Chicken

1. 1

   Step 1: Make the marinade and marinate the chicken

   Whisk together soy sauce, mirin, brown sugar, minced garlic, and grated ginger in a bowl. Add the chicken thighs, turning to coat; let sit for 15 minutes at room temperature (or refrigerate up to 2 hours for deeper flavor).

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   • 1/3 cupSoy sauce (reduced-sodium preferred)
   • 3 tbspMirin (or substitute: 1 tbsp rice vinegar + 2 tsp sugar)
   • 2 tbspPacked brown sugar
   • 2 clovesGarlic, minced
   • 1 tbspFresh ginger, grated
   
2. 2

   Step 2: Sear the chicken

   Heat a large skillet over medium-high heat and add the vegetable oil. Remove chicken from the marinade (reserve marinade), pat lightly dry, and sear 4–5 minutes per side until golden and mostly cooked through. Transfer chicken to a plate.

   For this step

   • 1 tbspVegetable oil (or neutral oil)
   
3. 3

   Step 3: Make the teriyaki glaze

   Pour the reserved marinade into the hot skillet and bring to a simmer, scraping up browned bits. Mix the cornstarch with 1 tablespoon cold water to form a slurry and whisk into the simmering sauce; cook until the sauce thickens and becomes glossy, about 1–2 minutes.

   For this step

   • 1 tbspCornstarch
   
4. 4

   Step 4: Glaze the chicken

   Return the seared chicken to the skillet and spoon the glaze over each piece. Reduce heat to medium-low and simmer 2–4 minutes more, turning the chicken to coat, until the internal temperature reaches 165°F (74°C) and the sauce clings to the chicken.
   
5. 5

   Step 5: Rest, slice and garnish

   Let the chicken rest 3–4 minutes, then slice if desired. Spoon extra glaze over the slices and finish with sliced green onions and a sprinkle of sesame seeds for color and crunch.

   For this step

   • 2 tbspGarnish: sliced green onions and sesame seeds
6. 6

   Step 6: Serve and enjoy

   Serve the teriyaki chicken hot with steamed rice and vegetables. Leftovers keep well refrigerated for 2–3 days and reheat gently in a skillet to preserve the glaze.
   

1. Whisk together soy sauce, mirin, brown sugar, minced garlic, and grated ginger in a bowl. Add the chicken thighs, turning to coat; let sit for 15 minutes at room temperature (or refrigerate up to 2 hours for deeper flavor).
2. Heat a large skillet over medium-high heat and add the vegetable oil. Remove chicken from the marinade (reserve marinade), pat lightly dry, and sear 4–5 minutes per side until golden and mostly cooked through. Transfer chicken to a plate.
3. Pour the reserved marinade into the hot skillet and bring to a simmer, scraping up browned bits. Mix the cornstarch with 1 tablespoon cold water to form a slurry and whisk into the simmering sauce; cook until the sauce thickens and becomes glossy, about 1–2 minutes.
4. Return the seared chicken to the skillet and spoon the glaze over each piece. Reduce heat to medium-low and simmer 2–4 minutes more, turning the chicken to coat, until the internal temperature reaches 165°F (74°C) and the sauce clings to the chicken.
5. Let the chicken rest 3–4 minutes, then slice if desired. Spoon extra glaze over the slices and finish with sliced green onions and a sprinkle of sesame seeds for color and crunch.
6. Serve the teriyaki chicken hot with steamed rice and vegetables. Leftovers keep well refrigerated for 2–3 days and reheat gently in a skillet to preserve the glaze.