Recipe by Chef John
"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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mirin (Japanese sweet wine)
green onions, chopped, white and dark green parts separated
finely grated ginger
skinless, boneless chicken thighs
vegetable oil, or as needed
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 chickens and good size of green onion chunks and put them in a skewer alternately and then glaze and cook them. I'm sure that would be a hit.
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 (love that stuff) but I think actually grilling the chicken would have been even better. Chicken thighs are pretty thin and cook really fast. I didn't get the 'finish' I would have liked using the broiler. Grilling over direct heat and glazing the entire time would have been easier and produced a better glazed finish to the chicken without over cooking it.
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 broiler set at 500 F and the chicken on the top rack. The flavor of the teriyaki sauce was on point. It was better than takeout teriyaki.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chicken Teriyaki
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 112
Rated, reviewed, and ready to satisfy your sweet cravings.
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