Very Good Chicken Teriyaki Recipe (Chef Tested)

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for health.

mirin

🥗Healthier: rice vinegar with a bit of sugar

💰Cheaper: rice vinegar with a bit of sugar

A more accessible alternative.

Start with two large skin-on chicken thighs.

Use a sharp pairing knife to butcher the chicken by making two slices on either side of the bone.

Expose the bone and make additional slices along the top and bottom to cut it out while keeping the knife in contact with the bone.

Remove cartilage from the bigger end of the bone if present.

Score the flesh side of the thighs with 1/2 inch deep cuts every 1 to 1.5 inches, making five diagonal slices one way and five the other.

Season the flesh side with salt, avoiding the skin side to maintain moisture.

Heat a non-stick pan over medium low heat (4 out of 10).

Dry the skin side of the thighs with a paper towel to remove moisture.

Add a little oil to the pan and place the thighs skin side down, spreading the fat for coverage.

Pin the thighs down with a heavy saucepan (approximately 3 lbs) to prevent shrinking.

Rotate the pan every 90 seconds to 2 minutes for even cooking.

After 5 to 6 minutes, check the skin; it should be halfway cooked but still has fat and moisture to render.

Remove the saucepan and continue cooking the thighs without pressure for another 4 to 5 minutes.

After 10 to 12 minutes total, check the skin again for browning.

Flip the thighs over and cook on the backside for 2 minutes on low heat (2 out of 10).

Ensure the internal temperature reaches at least 170°F, ideally closer to 180°F.

Let the thighs rest for 5 minutes before making the teriyaki sauce.

Wipe out excessive chicken fat from the pan, leaving the fond for flavor.

Add 60 g of soy sauce and 60 g of sake to the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens