If you’ve ever strolled through Seattle and caught a whiff of smoky, sweet-savory goodness wafting from a neighborhood teriyaki joint, you know just how irresistible this local favorite can be. The Seattle-Style Chicken Teriyaki Recipe is a celebration of bold flavors, juicy grilled chicken, and glossy, caramelized sauce—all coming together in a comforting, crowd-pleasing dish. With a perfect balance of salty, sweet, and umami, this recipe brings the delicious magic of Seattle’s teriyaki spots right to your own kitchen, and trust me, it’s about to become a staple in your weeknight dinner rotation!
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about the Seattle-Style Chicken Teriyaki Recipe is how it transforms everyday ingredients into something truly special. Every component plays its part, from the richness of the chicken to the fragrant ginger and garlic, creating layers of flavor you’ll crave again and again.
- Chicken thighs: Boneless, skinless thighs are the secret to juicy, flavorful meat that soaks up that signature sauce.
- Soy sauce: The backbone of the teriyaki flavor, adding deep savory notes and beautiful color to the glaze.
- Mirin: This Japanese sweet rice wine brings a subtle sweetness and authentic tang to the sauce.
- Sake (or water): Traditional sake offers complexity, but water is a fine substitute if you don’t have it on hand.
- Brown sugar: Gives the sauce its signature caramel sweetness and helps it thicken to a glossy finish.
- Garlic (minced): Adds a gentle punch of aromatic flavor that permeates every bite.
- Fresh ginger (grated): Brings brightness and a hint of heat to balance the sweetness.
- Cornstarch mixed with water: A quick slurry thickens the sauce so it clings perfectly to the chicken.
- Vegetable oil: Keeps the chicken from sticking and helps achieve that irresistible char.
- Cooked white rice: Essential for soaking up all the extra sauce and rounding out the meal.
- Sliced green onions and toasted sesame seeds: These classic garnishes add color, crunch, and a fresh finish.
How to Make Seattle-Style Chicken Teriyaki Recipe
Step 1: Make the Teriyaki Sauce
Start by combining the soy sauce, mirin, sake (or water), brown sugar, garlic, and ginger in a small saucepan over medium heat. Let the mixture come to a gentle simmer, whisking occasionally. After about five to seven minutes, you’ll notice the sauce reducing and the aroma filling your kitchen—that’s when you know it’s time to thicken it up!
Step 2: Thicken the Sauce
In a separate small bowl, stir together the cornstarch and water to create a smooth slurry. Pour this into the simmering sauce, stirring constantly. As the sauce continues to cook for another minute or two, it will quickly transform into a glossy, luscious glaze. Remove it from the heat and set aside—you’ll use this both for cooking and serving.
Step 3: Cook the Chicken
Heat the vegetable oil in a large skillet or grill pan over medium-high heat. Lay the chicken thighs in a single layer, making sure not to crowd the pan. Let them cook undisturbed for six to seven minutes per side. The goal is to achieve a golden, lightly charred outside while keeping the inside juicy and tender.
Step 4: Glaze the Chicken
During the final few minutes of cooking, generously brush the chicken with your homemade teriyaki sauce. This step is what gives the Seattle-Style Chicken Teriyaki Recipe its signature lacquered finish and locks in all that incredible flavor. Don’t be shy—let the sauce bubble and caramelize right onto the meat.
Step 5: Rest and Slice
Once the chicken is cooked through and beautifully glazed, remove it from the pan and let it rest for five minutes. This short rest ensures maximum juiciness. Afterward, slice the chicken into strips—perfect for draping over a bowl of steaming white rice.
Step 6: Serve and Enjoy
Serve the sliced chicken over a fluffy bed of cooked white rice. Drizzle extra teriyaki sauce on top, then finish with a flourish of sliced green onions and a sprinkle of toasted sesame seeds. Every bite is a little bit sweet, a little bit smoky, and absolutely unforgettable.
How to Serve Seattle-Style Chicken Teriyaki Recipe
Garnishes
The final touch makes all the difference. For the Seattle-Style Chicken Teriyaki Recipe, a scattering of fresh green onions and a pinch of toasted sesame seeds add color and a satisfying crunch. If you want to get fancy, a few thinly sliced radishes or a sprinkle of shichimi togarashi (Japanese chili pepper) bring extra flair and flavor.
Side Dishes
This dish absolutely shines with classic sides like steamed broccoli, snap peas, or a crisp cucumber salad. A quick batch of pickled vegetables lends a refreshing tang that cuts through the richness of the sauce, making for a perfectly balanced meal.
Creative Ways to Present
Don’t be afraid to think outside the bowl! The Seattle-Style Chicken Teriyaki Recipe is fantastic tucked into rice bowls with avocado, rolled into sushi-style burritos, or even piled high in lettuce wraps for a lighter, hand-held option. It’s a hit at potlucks and makes for an impressive yet approachable main course.
Make Ahead and Storage
Storing Leftovers
Leftover Seattle-Style Chicken Teriyaki Recipe keeps beautifully in the fridge for up to three days. Store the chicken and rice in separate airtight containers to preserve the texture and keep everything tasting fresh. Drizzle any extra sauce over the chicken before storing to keep it moist and flavorful.
Freezing
If you’d like to freeze portions for later, let the chicken cool completely before transferring it (sliced or whole) to freezer-safe bags or containers. The sauce can be portioned separately. These will keep for up to two months—just thaw overnight in the fridge for best results.
Reheating
To reheat, simply warm the chicken gently in a skillet over medium-low heat with a splash of water or extra sauce to keep it from drying out. You can also microwave it in short bursts, covering loosely with a damp paper towel. The rice can be revived with a few drops of water and a quick steam in the microwave.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs are more traditional and stay juicy, chicken breast works well if you prefer a leaner cut. Just keep an eye on the cooking time to avoid drying it out.
What if I don’t have mirin or sake?
You can substitute mirin with a mix of white wine and a pinch of sugar, or even use extra brown sugar. For sake, water is a fine substitute, though the flavor will be less complex.
Is this Seattle-Style Chicken Teriyaki Recipe gluten-free?
As written, the recipe uses regular soy sauce, which contains gluten. To make it gluten-free, simply swap in a gluten-free tamari or coconut aminos.
Can I marinate the chicken ahead of time?
Yes! For even more flavor, marinate the chicken in half the teriyaki sauce for 30 minutes before cooking. Just be sure to reserve the other half for glazing and serving.
What’s the best way to get that authentic “char” like Seattle teriyaki shops?
If you want those irresistible, caramelized edges, fire up your grill or use your oven’s broiler. High heat is key—just keep a close eye to prevent burning the sauce.
Final Thoughts
There’s a reason the Seattle-Style Chicken Teriyaki Recipe has won over so many hearts (and stomachs) in the Pacific Northwest—one bite and you’ll understand why. Easy enough for a weeknight but special enough to serve friends, this dish brings a little taste of Seattle right to your table. Give it a try, and don’t be surprised if it becomes a new family favorite!
Print
Seattle-Style Chicken Teriyaki Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Japanese-American
- Diet: Non-Vegetarian
Description
This Seattle-Style Chicken Teriyaki recipe features tender, juicy chicken thighs grilled to perfection and coated in a savory, sweet homemade teriyaki sauce. Served over steamed white rice and garnished with green onions and toasted sesame seeds, this dish captures the beloved flavors of Japanese-American cuisine with an easy stovetop and grilling method perfect for a quick weeknight dinner.
Ingredients
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup sake (or water as a substitute)
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
For Serving and Garnish
- Cooked white rice
- Sliced green onions
- Toasted sesame seeds
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Bring the mixture to a simmer and cook for 5 to 7 minutes until it slightly reduces, concentrating the flavors.
- Thicken the Sauce: Mix the cornstarch and water in a small bowl to create a slurry. Stir this into the simmering sauce and continue cooking for 1 to 2 minutes until the sauce thickens to a glossy finish. Remove from heat and set aside.
- Cook the Chicken: Heat the vegetable oil in a large skillet or grill pan over medium-high heat. Add the chicken thighs and cook for about 6 to 7 minutes per side until they are cooked through and develop a light char, reminiscent of authentic Seattle teriyaki.
- Glaze with Sauce: During the last few minutes of cooking, brush the chicken generously with the prepared teriyaki sauce to build layers of flavor and glaze.
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes to allow juices to redistribute. Then slice into strips or bite-sized pieces.
- Serve: Plate the sliced chicken over bowls of cooked white rice. Drizzle extra teriyaki sauce over the top and garnish with sliced green onions and toasted sesame seeds for added texture and flavor.
Notes
- For an authentic char similar to Seattle teriyaki joints, grilling the chicken over high heat or using a broiler is recommended.
- Marinating the chicken in the teriyaki sauce for 30 minutes before cooking will enhance the flavor depth.
- If sake is unavailable, water can be used as a substitute but the flavor will be slightly less complex.
- Ensure not to overcook the chicken to keep it tender and juicy.
Nutrition
- Serving Size: 1 chicken thigh with rice and sauce
- Calories: 510
- Sugar: 14g
- Sodium: 980mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 165mg
