Why You’ll Love This Chicken Teriyaki Recipe
When you try this Chicken Teriyaki recipe, you’ll quickly understand why it’s a favorite in my kitchen. The tender, juicy chicken thighs absorb the rich, savory flavors of the sauce, creating a mouthwatering experience.
It’s not just delicious; it’s incredibly easy to make, perfect for weeknight dinners or impressing guests. I love how the crispy skin adds that extra crunch, while the glossy sauce brings everything together.
Plus, the aroma that fills my home while it cooks is simply irresistible. Trust me, this dish will become a staple you can’t wait to whip up again and again!
Ingredients of Chicken Teriyaki
If you’re ready to plunge into the delightful world of Chicken Teriyaki, let’s start with the essentials. The ingredients are simple yet packed with flavor, making it a dish you’ll want to whip up regularly. This recipe is all about balance—sweet, salty, and a hint of spice come together to create a sauce that’s just as good drizzled over rice as it’s over the crispy chicken.
So, what do you need to gather before you start cooking this mouthwatering dish?
Here’s a list of the ingredients you’ll need for Chicken Teriyaki:
- 1/2 cup soy sauce
- 1/2 cup sugar
- 2 tablespoons mirin
- 2 teaspoons grated fresh ginger (or minced fresh ginger)
- 1 medium garlic clove, minced (or pressed through a garlic press, about 1 teaspoon)
- 1/2 teaspoon cornstarch
- 1/8 teaspoon red pepper flakes (or to taste)
- 8 small bone-in skin-on chicken thighs, trimmed
- Ground black pepper (to taste)
- 1 tablespoon vegetable oil
- 2 scallions, sliced thin
Now, let’s talk about some considerations when gathering these ingredients. The soy sauce is a key player here, so if you prefer a gluten-free option, there are great alternatives available that taste just as good.
Mirin adds a touch of sweetness, but if you can’t find it, a mix of sugar and rice vinegar can work in a pinch. Fresh ginger and garlic really elevate the dish—don’t even think about using powdered versions; trust me, your taste buds will thank you.
And those chicken thighs? They’re the star of the show, providing that juicy meat and crispy skin we all crave. If you’re feeling adventurous, you could even try this with chicken breasts, but be prepared for a slightly different texture.
How to Make Chicken Teriyaki
Alright, let’s plunge into the delightful process of making Chicken Teriyaki! First, grab your 1/2 cup of soy sauce, 1/2 cup of sugar, 2 tablespoons of mirin, 2 teaspoons of freshly grated ginger (or you can chop it up if you prefer), and 1 clove of garlic, minced. Don’t forget the 1/2 teaspoon of cornstarch and a pinch of red pepper flakes—these will be the magic that transforms your dish into something truly special.
Whisk all these ingredients together in a bowl until the sugar dissolves and everything is beautifully combined. This sauce is going to be the star of the show, so give it a little love.
Now, let’s talk chicken. You’ll need 8 small bone-in, skin-on chicken thighs for this recipe. Pat them dry with paper towels—this helps to get that crispy skin we all drool over. Season them with a bit of ground black pepper.
Heat your 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat until it shimmers like glitter in the sun. Carefully lay those chicken thighs in the skillet, skin side down. Here’s the fun part: you’ll want to weigh them down with a heavy pot. This step is vital. It helps the skin get that gorgeous golden brown color.
Cook them for about 15 minutes, flipping them over once they’re nice and crispy. Use a meat thermometer to check for doneness; the thickest part should hit 170 to 175 degrees. Once they’re cooked to perfection, transfer them to a plate and let them rest—trust me, they deserve a little time off.
While your chicken is resting, pour off any excess fat from the skillet (but don’t you dare toss it, it’s liquid gold). Take your soy sauce mixture and add it to the skillet, bringing it to a gentle simmer.
Nestle your chicken thighs back in, skin side up this time, and spoon some of that luscious sauce over the top. Let it simmer for a couple of minutes until the sauce thickens and becomes glossy. It’s at this moment that you can truly appreciate the aroma wafting through your kitchen—it’s like a warm hug for your senses.
Finally, transfer everything to a platter, sprinkle those thinly sliced scallions on top, and get ready to indulge. This dish is perfect over rice, and trust me, your taste buds will be throwing a little party. Enjoy!
Chicken Teriyaki Substitutions & Variations
After you’ve mastered the delicious Chicken Teriyaki recipe, you might want to mix things up with some substitutions and variations.
For a different protein, try using tofu, shrimp, or even pork. If you’re looking for a lighter option, boneless chicken breasts work well too.
You can swap out soy sauce for tamari or coconut aminos for a gluten-free version. Experiment with adding pineapple juice for sweetness or sesame oil for depth.
Don’t forget to toss in veggies like bell peppers or snap peas for extra color and nutrition. The possibilities are endless, so have fun customizing your dish!
Additional Tips & Notes
To guarantee your Chicken Teriyaki turns out perfectly every time, I recommend paying close attention to the cooking temperature and timing.
Use an instant-read thermometer to check the chicken’s doneness; it should reach 170 to 175 degrees. If you prefer a thicker sauce, let it simmer longer after adding the chicken.
For added flavor, marinate the chicken in the sauce for a few hours or overnight. Always pat the chicken dry before cooking to ascertain crispy skin.
Finally, feel free to customize your dish with veggies like broccoli or bell peppers for a colorful presentation. Enjoy your cooking!