Description
A delicious and adaptable guide to making classic teriyaki chicken, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 2 lbs chicken thighs or breasts
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup mirin (or substitute with sugar and rice vinegar)
- 1/4 cup sugar (or honey, maple syrup)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- Vegetable oil for cooking
Instructions
- Trim fat and score the skin of the chicken (if using skin-on).
- Marinate the chicken in a mixture of soy sauce, mirin, sugar, garlic, and ginger for at least 30 minutes or overnight.
- In a small saucepan, combine soy sauce, mirin, sugar, garlic, and ginger. Simmer to reduce until thickened to glaze consistency (10-15 minutes).
- Heat oil in a skillet over medium-high heat. Sear the chicken for 6-8 minutes per side until browned and internal temperature reaches 165°F (74°C).
- Brush the chicken with the teriyaki glaze during the last 2-4 minutes of cooking to caramelize.
- Let the chicken rest for 5 minutes before slicing. Serve with rice and vegetables, drizzling additional glaze on top.
Notes
For smoky flavor, consider grilling the chicken. This recipe is versatile; adjust sweetness and saltiness to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop Searing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg