This Easy Chicken Teriyaki is one of my all-time favorite dishes. It’s just one of those simple meals that you can serve with rice, veggies and a side of chicken that is beautifully glazed with a teriyaki sauce. It’s a perfect weeknight meal that also makes leftovers for the following day.
adapted from America’s Test Kitchen
Serves 4 to 6
INGREDIENTS:
8 bone-in, skin-on chicken thighs, trimmed, boned, and skin slashed Salt and ground black pepper
Teriyaki Sauce:
1/2 cup soy sauce
½ cup brown sugar
1/2 tsp. grated fresh ginger
1 clove garlic , minced
2 Tbsp. mirin or white wine
1 tsp. cornstarch
DIRECTIONS:
Place oven rack about 8 inches from heat source; Turn oven on broiler.
Season chicken thighs with salt and pepper;
Place thighs skin side up on foil-lined rimmed baking sheet fitted with flat wire rack, tuck exposed meat under skin and lightly flatter thighs to have even thickness.
Broil until skin is crisp and golden brown and thickest parts of thighs register 175 degrees on instant-read thermometer, 13- 15 minutes, rotating pan halfway through cooking time for even cooking.
While chicken is cooking, combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, and then stir mirin mixture into saucepan. Bring sauce to boil over medium-low, stirring occasionally until sauce forms syrupy glaze, about 2-3 minutes. Cover to keep warm.
Transfer chicken to cutting board; let rest for few minutes. Cut meat crosswise into strips. Place chicken to serving platter and drizzle with the teriyaki sauce. Serve immediately with extra sauce on the side.
Enjoy!!!
Easy Chicken Teriyaki Recipe
Ingredients
- INGREDIENTS:
- 8 bone-in, skin-on chicken thighs, trimmed, boned, and skin slashed Salt and ground black pepper
- Teriyaki Sauce:
- 1/2 cup soy sauce
- ½ cup brown sugar
- 1/2 tsp. grated fresh ginger
- 1 clove garlic , minced
- 2 Tbsp. mirin or white wine
- 1 tsp. cornstarch
Instructions
- Place oven rack about 8 inches from heat source; Turn oven on broiler.
- Season chicken thighs with salt and pepper;
- Place thighs skin side up on foil-lined rimmed baking sheet fitted with flat wire rack, tuck exposed meat under skin and lightly flatter thighs to have even thickness.
- Broil until skin is crisp and golden brown and thickest parts of thighs register 175 degrees on instant-read thermometer, 13- 15 minutes, rotating pan halfway through cooking time for even cooking.
- While chicken is cooking, combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, and then stir mirin mixture into saucepan. Bring sauce to boil over medium-low, stirring occasionally until sauce forms syrupy glaze, about 2-3 minutes. Cover to keep warm.
- Transfer chicken to cutting board; let rest for few minutes. Cut meat crosswise into strips. Place chicken to serving platter and drizzle with the teriyaki sauce. Serve immediately with extra sauce on the side.
- Enjoy!!!
What a great recipe! I can make this for any night of the week or even a casual party or get together – looking forward to trying it out!
Do you take the bones out before cooking?
Tom, yes I do.
Can i use boneless and skinless thighs?
Hi Dasha,
it will be different. skin gives the crunchiness on outside and keeps the chicken moist and juice inside.
thank you
Looks delish, will be making tomorrow
Thanks for sharing with us
Made this the other night. Wow it was GOOD! My only complaint (aside from the fact that I had a hard time “deboning” the thighs & also forgot to put “slashes” in the skin) is that the Teriyaki sauce was a bit too salty for me. My saving grace was the fact that I was a little too light-handed when seasoning the chicken, but the sauce was definitely too salty. Any ideas on how I can pull the salt back a bit? Ratio adjustments, perhaps? BTW- I used Kikkoman “Less Sodium” Soy Sauce, so I was already using a “less salty” version of soy sauce lol.