Chef John's Chicken Teriyaki Recipe -
Chef John's Chicken Teriyaki  Recipe
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Chef John's Chicken Teriyaki
Watch Chef John make authentic Japanese chicken teriyaki. See more
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Chef John's Chicken Teriyaki

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 15 mins


  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.
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  • 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 More Reviews

Jul 04, 2014

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.

Jul 04, 2014

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.


5 Ratings

Sep 22, 2014

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.


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 1510 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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