How to Make the Best Teriyaki Chicken

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola is budget-friendly.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often more affordable.

Start by preparing the teriyaki sauce in a 3-quart pot.

Add water to the pot to thin out the sauce and produce steam during cooking.

Add soy sauce and mirin to the pot.

Measure granulated sugar and add it to the pot; note that brown sugar can be used as a substitute.

Use a microplane to grate fresh ginger and garlic into the pot for maximum flavor extraction.

Bring the mixture to a boil to dissolve the sugar and extract flavors from the ginger and garlic.

Remove the pot from heat once the sugar is dissolved; the sauce will be thin at this point.

Pour the sauce into a vessel and cool it in the fridge.

Spatchcock the chicken to maximize surface area for cooking.

Remove the wishbone from the chicken for easier carving later.

Using heavy-duty kitchen shears, cut along the spine of the chicken to remove it, being careful not to cut through the meat.

Press down on the chicken to flatten it out after removing the spine.

Remove excess fat from the chicken without using a knife.

Slice through the cartilage around the keelbone to remove it, ensuring no bones remain in the chicken.

Slice beneath the bones to remove the rib cage and shoulder blade, ensuring the chicken is boneless for easier marinating and carving.

Score the breast meat to help it cook evenly and absorb flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens