Chicken Teriyaki

As seen on

once upon a chef

Total Time

30 minutes, plus at least 1 hour to marinate

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(18)

Ingredients

8 servings

1 cup soy sauce
¾ cup sugar
2 tablespoons mirin
2 teaspoons Asian sesame oil
2 tablespoons coarsely chopped fresh ginger from a 2-inch knob
4 cloves garlic, coarsely chopped
¾ cup water, divided
3 pounds boneless, skinless chicken thighs, trimmed
1 tablespoon cornstarch
3 scallions, dark green parts only, for serving
1 tablespoon sesame seeds, for serving

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Preparation

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Step 1

Make the teriyaki sauce: Combine the soy sauce, sugar, mirin, oil, ginger, garlic, and ½ cup (120 ml) of the water in a blender and process until smooth, about 1 minute. It will be foamy; that's okay. Set aside 1 cup (240 ml) of sauce and refrigerate until ready to cook (you'll use it for serving).

Step 2

Place the chicken in a 1-gallon (1L) zipper-lock bag and add remaining blended teriyaki sauce. Press out the air, seal the bag, and turn to coat the chicken with marinade. Refrigerate for at least 1 hour and up to 4 hours (no longer or the dish will be too salty).

Step 3

To Grill: Place the chicken on a medium-high grill and cook, covered, until chicken is lightly charred and cooked through, 6 to 8 minutes per side, rearranging as needed to ensure even browning.

Step 4

To Broil: Position an oven rack about 6 inches (15 cm) from the broiler and preheat the broiler to high. Prepare a baking sheet by lining it with heavy-duty aluminum foil for easy cleanup. Before placing the chicken on the baking sheet, let any excess marinade drip off to reduce charring and smoke during broiling. Arrange the chicken on the prepared baking sheet. Broil for about 8 minutes on each side, or until it's well-browned and fully cooked. Keep an eye on the broiler while cooking, as the sugar in the marinade can cause some charring on the foil.

Step 5

Thicken the sauce: In a small saucepan, whisk the reserved sauce (be sure it’s cold or room temperature), the remaining ¼ cup (60 ml) water, and cornstarch until completely smooth. Bring the sauce to a boil over high heat, then reduce the heat and simmer until thickened, 1 to 2 minutes.

Step 6

Slice the chicken crosswise about ½-inch (12-mm) thick, if desired, and serve with the teriyaki sauce, scallions, and sesame seeds. Be judicious with the sauce — a little goes a long way.

Chef’s notes

Make-Ahead/Freezing Instructions:

Chicken teriyaki can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage. After cooking, let the chicken and sauce cool completely, then store them separately in airtight containers in the fridge. To freeze, transfer the cooled chicken and sauce to separate freezer-safe bags or containers, removing as much air as possible, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator if frozen. Warm the chicken in the microwave or in a 350°F oven covered with foil; reheat the sauce on the stovetop.

Pair with steamed broccoli and jasmine rice for a complete meal.

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Chicken Teriyaki

Ingredients

Preparation

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Step 2

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Step 5

Step 6

Chef’s notes

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