Serves 2
40 min
Chicken Teriyaki
Recipe GLPR53c59a26f8fa63
Succulent skin-on chicken thighs pan-seared until golden and crispy, then glazed in a rich homemade teriyaki sauce made from soy sauce, mirin, sake, and brown sugar. The sweet and savory glaze reduces to a glossy finish that clings beautifully to the meat. Served over steamed rice and garnished with sesame seeds and fresh scallions for an authentic Japanese-inspired dish.
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Ingredients
2 skin-on boneless chicken thighs
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons water
1 tablespoon vegetable oil
Sesame seeds for garnish
Scallions for garnish
Directions
In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, and honey. Place over medium heat and bring to a boil, stirring frequently to ensure the sugar dissolves completely. Once boiling, reduce the heat to low and simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy. Remove from heat and set aside.
Pat the chicken thighs dry with paper towels. Using a sharp knife, lightly score the skin side of each thigh with shallow diagonal cuts spaced about 1 inch apart. Be careful not to cut through the skin into the meat. These scores help promote even cooking and allow the glaze to adhere to the chicken.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the pan. Using a spatula, gently press down on each thigh for about 1 minute to ensure good contact between the skin and the hot surface. Cook undisturbed for 5 to 6 minutes until the skin becomes deeply golden and crispy.
Flip the chicken thighs and continue cooking for 3 to 4 minutes longer, until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh without touching bone.
Carefully pour off any excess fat from the pan. Pour the reserved teriyaki sauce around the chicken thighs. Let the sauce bubble gently for 1 to 2 minutes, frequently spooning it over the chicken, until the sauce reduces and becomes a glossy, sticky glaze that coats the meat.
Transfer the glazed chicken to a cutting board and let it rest for 2 minutes. Slice each thigh crosswise into strips and arrange the strips in a fanned pattern over steamed rice. Spoon any remaining glaze from the pan over the top. Garnish with sesame seeds and sliced scallions before serving.
