Description
A classic Japanese Teriyaki Chicken recipe featuring tender, juicy chicken thighs marinated and cooked in a homemade teriyaki sauce made from soy sauce, mirin, sake, and a touch of sweetness. The sauce is simmered to a syrupy consistency and used to create a glossy glaze that perfectly coats the chicken, making it ideal for serving with steamed rice.
Ingredients
Scale
Teriyaki Sauce Marinade
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp Japanese cooking wine (sake)
- 2 tbsp water
Chicken
- 4 chicken thigh fillets, skinless and boneless (about 5 oz / 150 g each)
- 4 tbsp Teriyaki Sauce Marinade (reserved from above)
- 1 tbsp oil (vegetable or canola)
- Extra 2 to 6 tbsp water (for cooking)
Instructions
- Make the Teriyaki Sauce Marinade: Combine soy sauce, mirin, sake, and water in a small saucepan over high heat. Bring to a boil, then reduce heat and simmer until the mixture reduces by half and thickens to a light syrup consistency, about 5 minutes. Remove from heat and allow to cool to room temperature before use.
- Marinate the Chicken: Place the chicken thighs in a bowl or container and pour in 4 tablespoons of the cooled teriyaki marinade. Cover and marinate for at least 20 minutes, preferably overnight in the refrigerator, to allow the flavors to penetrate the meat.
- Prepare to Cook: Remove chicken from the marinade, setting the marinade liquid aside for later use. Heat 1 tablespoon of oil in a non-stick pan over medium to medium-high heat.
- Cook the Chicken – First Side: Add the chicken thighs to the hot pan, skin-side down (or presentation side down), cooking for about 3 minutes. Watch carefully to avoid burning the sugars in the marinade. If the pan becomes too hot, remove it from the heat, lower the heat, add 2 to 4 tablespoons of water to the pan, then return to heat. This technique slows down the searing and allows the chicken to cook through evenly.
- Cook the Chicken – Second Side and Sauce Glaze: Flip the chicken and cook the other side until nearly done. Just before finishing, add 2 tablespoons of water to the pan and swirl to mix with the marinade that has come off the chicken. This will create a rich, dark, glossy sauce that coats the chicken. Move the chicken around in the pan to ensure it is fully glazed.
- Optional Extra Sauce: If you prefer more sauce, add equal parts of teriyaki sauce and water to the pan, bring to a simmer, and cook until the sauce reaches your desired thickness.
- Serve: Plate the glazed teriyaki chicken and serve hot with steamed rice.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Adjust the cooking heat carefully to prevent burning the teriyaki glaze due to its sugar content.
- Adding water during cooking helps slow the caramelization for perfectly cooked chicken without a burnt exterior.
- Use skinless, boneless chicken thighs for juicier, more flavorful results compared to chicken breasts.
- Serve with steamed white rice or vegetables for a complete meal.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: Teriyaki Chicken, Japanese Chicken Recipe, Homemade Teriyaki Sauce, Chicken Thighs, Easy Teriyaki, Glazed Chicken, Asian Cuisine
