Chicken Teriyaki

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Planning estimate: about 100 minutes total.

Includes the one-hour chilled marinade and finishing the sauce. Some sauce preparation can overlap the marinade.

Equipment: Saucepan · Broiler-safe sheet pan and rack · Broiler · Food thermometer.

An estimate from the preparation steps, including stated waits. Allow extra time as needed and follow the recipe’s doneness checks.

Sliced chicken teriyaki thighs with glossy soy glaze

Teriyaki combines savory soy sauce with a sweet glaze. This chicken recipe includes a brine and its original cooking method so you can follow each stage in order.

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Broiled chicken thighs with a glossy teriyaki glaze

Chicken Teriyaki

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Prep Time 15 minutes
Cook Time 25 minutes
Marinating 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the Brine:
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons dark brown sugar
  • 2 tablespoons mirin
  • 8 each chicken thighs skin-on, boneless
For the Teriyaki Sauce:
  • 2 tablespoons honey
  • 2 tablespoons dark soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake

Method
 

Marinate the Chicken:
  1. Combine the water, soy sauce, brown sugar and mirin in small container and add the chicken thighs.
  2. Marinate chilled for 1 hour.
For the Teriyaki Sauce:
  1. In a small saucepan over medium heat, combine the honey, dark soy sauce, mirin and sake. Cook until glossy and slightly thickened. Set aside a clean portion for serving; use the remainder for basting.
  2. Remove the chicken from the marinade and discard the used marinade. Place the thighs skin side down on a rack set over a broiler-safe sheet pan.
  3. Broil until brown then turn each piece skin side up.
  4. Brush with the basting sauce and continue to broil until the skin is golden brown and the thickest part of each thigh reaches 165°F (74°C). Lower the rack if the skin browns before the chicken is cooked through.
  5. Using a clean brush or spoon, finish the cooked chicken with the reserved serving sauce and serve.

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