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Teriyaki Chicken

Teriyaki Chicken

Updated January 16, 2026

Chicken glazed with sweet soy sauce until caramelized. The glossy.

Teriyaki means 'shiny grilled' - describing the glazed finish. Authentic teriyaki has no garlic or ginger (those are American additions).

The sauce should coat a spoon when properly reduced. Works with salmon, yellowtail, or beef as well.

Cook time
35 min
Rating
…

Ingredients

Scale
Measurement units
  • 4 lb Bone-in, skin-on chicken thighs
  • ½ tsp Salt
  • 1 tbsp Vegetable oil
  • ¼ cup Soy sauce
  • ¼ cup Mirin
  • ¼ cup Sake
  • 2 tbsp Sugar
  • 2 whole Scallions, sliced
  • 1 tsp Toasted sesame seeds

Instructions

Make the sauce and prep chicken
Whisk together soy sauce, mirin, sake, and sugar until sugar dissolves. Pat chicken thighs dry and season with salt.
Ingredients
  • soy sauce (¼ cup)
  • mirin (¼ cup)
  • sake (¼ cup)
  • sugar (2 tbsp)
  • chicken thighs (4 whole)
  • salt (½ tsp)
Cook the chicken
Heat oil in large skillet at 400°F. Place chicken skin-side down. Cook without moving 7 to 8 minutes until skin is golden and crispy. Flip and cook 5 minutes more until nearly cooked through.
Equipment
  • large skillet
Ingredients
  • vegetable oil (1 tbsp)
Glaze and serve
Pour off excess fat from skillet. Add teriyaki sauce. Simmer, turning chicken and basting constantly, 3 to 4 minutes until sauce thickens and coats chicken with glossy glaze. Transfer to plates, spoon remaining sauce over. Garnish with scallions and sesame seeds. Serve with rice.
Equipment
  • large skillet
Ingredients
  • scallions (2 whole)
  • sesame seeds (1 tsp)

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