Teriyaki Chicken Recipe

Teriyaki Sauce

• The sauce uses simple ingredients but packs huge flavor.
• The sauce lasts forever in the fridge, making future meals easier.
• Applying the sauce in layers towards the end of grilling lets you build up flavor without burning it.

Yield: Makes about 2 ½ cups of sauce
Active Time: 10 minutes
Total Time: About 1 hour
Note: You can add other ingredients to the initial simmering phase if you want to flavor your teriyaki sauce. Try it with ½ cup of pineapple juice, or a teaspoon of sesame oil, or a couple tablespoons of chili garlic paste, for instance. You can also add other aromatics like scallions, onions, or mushroom trimmings.

Ingredients

For the teriyaki sauce:

• 1 cup (240 ml) sake
• 1 cup (240 ml) mirin
• 1 cup (240 ml) soy sauce
• 1/2 cup (100 g) packed brown sugar (white sugar also works)
• 2 whole garlic cloves
• 1 (2-inch) piece fresh ginger, sliced
• 1 small chunk carrot
• 2 cloves garlic, finely minced
• 1 tablespoon finely minced fresh ginger
• 1 teaspoon rice vinegar
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Method

1. Combine the sake, mirin, soy sauce, brown sugar, whole garlic cloves, sliced ginger, carrot, minced garlic, minced ginger, and rice vinegar in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Simmer until the aromatics have infused the sauce and it has reduced to around 2 ½ cups, about 45 minutes. Remove and discard the ginger slices and whole garlic cloves.
2. Whisk the cornstarch with the cold water until smooth, then stir it into the simmering sauce. Cook until the sauce is glossy and thick enough to coat the back of a spoon. Allow sauce to cool to room temperature then transfer to a sealed container. You can store it in the fridge for at least several months (I’ve kept teriyaki sauce for over a year with no sign of deterioration).
3. If using this sauce to make Seattle-style chicken teriyaki, head to this recipe for further details.

Please note: There are three recipes for making Seattle-style chicken teriyaki—this recipe is for grilling the chicken specifically. For the recipe to making Seattle-style teriyaki sauce, which acts as both a glaze and marinade in this dish, see here. For a guide on making a teriyaki shop side salad (and its iconic sweet mayo dressing), see here.

Teriyaki Chicken

• Marinating the chicken in sauce helps keep it moist and juicy as it chars.
• Applying the sauce in layers towards the end of grilling lets you build up flavor without burning it.

Yield: Serves 4
Active Time: 30 minutes
Total Time: 30 minutes, plus time to marinate

Ingredients

• 2 pounds boneless, skinless chicken thighs
• Seattle-Style Teriyaki Sauce—see the recipe here.
• Steamed Japanese short-grain rice
• Optional: Teriyaki Shop Salad with Sweet Mayo Dressing—see the recipe here.

Method

1. In a large bowl, combine chicken with 1/2 cup marinade and turn with your hands until the chicken is evenly coated. Cover and refrigerate for at least 1 hour and up to 8 hours.
2. If using a charcoal grill, light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, if using a gas grill, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
3. Place the chicken over the hot side of the grill and cook, turning and flipping occasionally, until the chicken is well-charred and is approaching 160°F (70°C) in the thickest part as registered on an instant-read thermometer.
4. Flip the chicken with the prettiest sides facing up, brush with sauce, close the lid, and cook for 30 seconds. Repeat the saucing process two to three more times until the chicken has a nice, deep glaze and registers at least 175°F (80°C). Transfer to a cutting board and let the chicken rest for a few minutes.
5. Slice chicken against the grain and serve on top of steamed rice. Spoon additional sauce over the chicken before serving. For a true Seattle experience, serve alongside a teriyaki shop salad with sweet mayo dressing.