📝 About This Recipe
Experience the authentic soul of Japanese street food with this masterfully balanced Teriyaki Chicken. Unlike store-bought versions, our recipe uses a traditional 'tare' glaze made from scratch, providing a glossy, deep mahogany finish and a perfect harmony of salty, sweet, and savory notes. By grilling the chicken over high heat, we achieve a smoky char that beautifully complements the ginger-infused sauce, making this a centerpiece of East Asian grilled specialties.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Boneless, skin-on chicken thighs (patted dry with paper towels)
- 1/2 teaspoon Kosher salt (to season the skin)
- 1 tablespoon Neutral oil (such as grapeseed or vegetable oil)
The Authentic Teriyaki Sauce
- 1/2 cup Soy sauce (use high-quality Japanese soy sauce like Kikkoman)
- 1/2 cup Mirin (Japanese sweet rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 3 tablespoons Granulated sugar (adjust for desired sweetness)
- 1 inch piece Fresh ginger (peeled and thinly sliced into coins)
- 2 cloves Garlic (smashed)
For Garnish
- 1 teaspoon Toasted sesame seeds (white or black)
- 2 stalks Green onions (thinly sliced on a bias)
- 1/4 teaspoon Red chili flakes (optional for a hint of heat)
👨🍳 Instructions
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1
In a small saucepan over medium heat, combine the soy sauce, mirin, sake, sugar, ginger slices, and smashed garlic.
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2
Bring the sauce mixture to a gentle simmer, stirring until the sugar is completely dissolved. Reduce heat to low and let it simmer for 8-10 minutes until it reduces slightly and coats the back of a spoon. Set aside.
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3
Remove the ginger and garlic from the sauce using a slotted spoon and discard. Divide the sauce into two bowls: one for basting the raw chicken and one for the final glaze.
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4
Prepare the chicken by trimming any excess fat. Prick the skin side of the thighs several times with a fork; this helps the fat render and prevents the skin from shrinking excessively.
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5
Lightly season the chicken thighs with a pinch of salt. Remember the sauce is salty, so do not over-season.
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6
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. Lightly oil the grates using a brush or paper towel dipped in neutral oil.
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7
Place the chicken thighs on the grill, skin-side down. Press down slightly to ensure good contact. Cook for 5-6 minutes without moving them to develop a crispy, golden-brown crust.
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8
Flip the chicken over. Using a basting brush, generously coat the grilled skin side with the 'basting' portion of your teriyaki sauce.
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9
Cook for another 4-5 minutes. Flip the chicken back to the skin side for 30 seconds to caramelize the sauce—be careful here, as the sugar in the sauce can burn quickly.
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10
Continue flipping and basting every minute for a total of 3-4 more minutes, until the internal temperature reaches 165°F (74°C) and the chicken is beautifully glazed.
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11
Remove the chicken from the heat and transfer to a cutting board. Let it rest for at least 5 minutes to allow the juices to redistribute.
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12
Slice the chicken into 1-inch thick strips. Drizzle the remaining 'clean' glaze over the sliced meat.
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13
Garnish with toasted sesame seeds and sliced green onions. Serve immediately while hot and glistening.
💡 Chef's Tips
Always use skin-on chicken thighs for the most authentic flavor; the rendering fat creates a natural emulsion with the sauce. Avoid using high heat for the entire process once the sauce is applied, as the sugar will scorch before the chicken is cooked through. If you don't have sake, you can substitute with dry sherry or extra mirin, though the flavor profile will be slightly sweeter. For a thicker glaze, you can whisk 1 teaspoon of cornstarch with 1 teaspoon of water and add it to the simmering sauce at the beginning. Always rest your meat; cutting into the chicken too early will cause the juices to run out, leaving you with dry meat.
🍽️ Serving Suggestions
Serve over a bed of fluffy, steamed short-grain Japanese rice (sushi rice). Pair with a side of charred bok choy or steamed broccoli drizzled with sesame oil. A crisp cucumber sunomono (vinegar salad) provides a refreshing contrast to the rich glaze. Pair with a cold Japanese lager or a chilled glass of dry Riesling. Add a side of miso soup to create a complete, traditional 'Teishoku' style meal.