Teriyaki Chicken

Name: Teriyaki Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 495 min
Yield: 8
Cuisine: Japanese
Ingredients: 1/2 cup (125 ml) mirin; 1/2 cup (125 g) soy sauce; 1 piece One 2-inch (5 cm) piece fresh ginger, peeled and grated; 2 pounds (900 g) boneless chicken thighs

Recipe GLPRe2284e6f056cd9

Japanese

Main Course

495 min

225 cal

Servings: 8

Stovetop

Grill

Tender boneless chicken thighs marinated in a savory-sweet teriyaki sauce infused with fresh ginger and mirin, then seared and glazed to caramelized perfection. This Japanese-inspired dish features a rich, glossy exterior and juicy meat within.

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Ingredients

1/2 cup (125 ml) mirin

1/2 cup (125 g) soy sauce

1 piece One 2-inch (5 cm) piece fresh ginger, peeled and grated

2 pounds (900 g) boneless chicken thighs

Directions

Combine the mirin, soy sauce, and grated ginger in a large zip-top freezer bag. Add the chicken thighs and press out excess air before sealing. Massage the bag to coat the chicken evenly with the marinade. Refrigerate for 8 to 12 hours, flipping the bag several times during marinating to ensure even coating.
When ready to cook, drain the chicken into a saucepan, reserving the marinade. Place the saucepan over medium heat and bring the marinade to a full boil. Reduce heat and simmer for several minutes until the sauce is slightly reduced and slightly thickened.
Heat a grill pan or cast-iron skillet over high heat until very hot. Working in batches to avoid crowding, place the chicken thighs skin-side down in the pan (about 3 at a time, depending on pan size).
Sear the chicken thighs for 2 to 3 minutes on the first side without moving them, then flip and sear for 2 to 3 minutes on the second side. Cover the pan and cook for 6 minutes.
Lift the cover and wipe away any condensation from the underside with a kitchen towel. Flip the thighs once more, replace the cover, and cook for another 6 minutes.
Remove the cover and continue cooking uncovered for about 3 minutes per side, brushing and basting the chicken frequently with the reduced teriyaki marinade. Cook until the skin is darkened and caramelized and the internal temperature reaches 165F.
Transfer the cooked chicken to a serving platter and repeat the cooking process with any remaining batches of chicken thighs, using the same method until all chicken is cooked through.

Comments

Grocery List Plus Editorial Staff4.25

Teriyaki chicken checks all the practical boxes for a Charlotte weeknight: chicken thighs are cheap and widely available at any major chain, and soy sauce and ginger are staples at Harris Teeter, Food Lion, Kroger, or Walmart. Mirin is the only minor catch—it's in the Asian aisle at most Harris Teeter and larger Kroger stores, though ALDI rarely carries it and Walmart's stock varies, so budget a second stop if your store runs thin. The stated 495 minutes (over 8 hours) is misleading; actual hands-on time runs 15–20 minutes for browning and sauce-building, with passive marinating or simmering in between, which suits a weeknight fine. At roughly $2–2.50 per serving, this lands solidly in the easy dinner range, and the dish reheats beautifully for lunch the next day.