How to Make Chicken Teriyaki, Straight from Seattle | Cook's Country

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.

Begin by making the teriyaki sauce: combine 1 cup of soy sauce and 1/2 cup of granulated sugar in a saucepan.

Bring the mixture to a boil over medium-high heat, whisking until the sugar is dissolved.

Remove from heat and let the sauce cool to room temperature.

Once cooled, measure out 3/4 cup of the teriyaki sauce for the marinade and save the rest for serving later.

Peel and smash 5 cloves of garlic and add them to a blender.

Peel a 2-inch piece of ginger and slice it thin, then add it to the blender with the garlic.

Pour 3/4 cup of the teriyaki sauce into the blender with the garlic and ginger.

Blend the mixture for about 20 seconds until homogeneous.

Place 3 lbs of boneless, skinless chicken thighs in a zipper lock bag.

Pour the marinade into the bag with the chicken, seal it tightly, and ensure the marinade coats all pieces of chicken.

Refrigerate the marinated chicken for at least 1 hour, preferably 24 hours for best flavor.

Prepare the charcoal grill with 6 courses of charcoal briquettes, spreading them into a single level fire once they are hot and covered in gray ash.

Place the grill grate on the grill and heat it for about 5 minutes.

Scrape the grill grate clean and brush it lightly with oil using a paper towel to prevent sticking.

Place the chicken thighs on the grill with the bone side down and cook uncovered for about 6 minutes until nicely charred.

Check the chicken after 6 minutes, flipping it if it is charred; if not, let it cook for another couple of minutes.

Cook the chicken on the second side for another 6 to 8 minutes until it reaches an internal temperature of at least 175°F.

Remove the chicken from the grill and let it rest for 5 minutes under foil to trap the heat.

Slice the chicken and serve with the reserved teriyaki sauce.

Cooking Techniques

Equipment Needed

Spice Level:

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