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Chicken Teriyaki

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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.