Directions

1. 1

   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.

2. 2

   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.

3. 3

   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).

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.