Chef John's Chicken Teriyaki

Chef John's Chicken Teriyaki

6
Chef John 22198

"I have enjoyed teriyaki many times at Japanese restaurants. If I've made it at home I've probably just bought a bottle of teriyaki sauce and brushed it on some chicken. This is an authentic version. I'm very glad I did it. The term teriyaki comes from of two Japanese words ‘teri' and ‘yaki'. Teri refers to the shine or luster of the glazed sauce, and yaki means to broil or grill the meat."
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Ingredients

1 h 15 m servings 289 cals
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Nutrition

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1510 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk soy sauce, sake, mirin, brown sugar, white parts of green onions, and ginger together in a saucepan; bring to a simmer and cook until sugar dissolves and marinade flavors combine, about 5 minutes. Pour marinade into a bowl and cool to room temperature.
  2. Pour 1/2 the marinade into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 minutes to 1 hour.
  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and grease with vegetable oil.
  4. Arrange chicken thighs on prepared baking sheet. Discard excess marinade.
  5. Broil chicken in the preheated oven for 5 minutes. Flip thighs and broil for 5 minutes more. Flip thighs again and brush each thigh with reserved marinade. Continue to broil, brushing with reserved marinade every 1 to 2 minutes, until cooked through, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with dark green parts of green onions.

Footnotes

  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews

6

I missed the garlic in this recipe and had to add it after tasting the marinade. Much better. As I didn't want to heat up the house. (90 degrees here today), I elected to barbeque them. No l...

This Teriyaki is pretty good but would be even better with a couple of cloves of minced garlic. I would double or triple the ginger too. Broiling worked well, I used Reynold's non stick foil (...

I tried this last night. My n-laws were in town so I wanted to cook something tasty. I wanted to cook something similar to Yakitori which is Japanese dish. If you would put small bite size of ...

I followed the directions exactly (except, like another reviewer Baking Nana, I added garlic and extra ginger), and the chicken came out amazing. I got a great char on the chicken with the broil...

This reminds me of the sauce at our favorite teriyaki restaurant. This will be my go to teriyaki sauce. Thank you for sharing this recipe!

i want to try with the sake..just want to know what everyone serves with this dish?