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
Scale
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
