Teriyaki Chicken
RECIPE
Prep Time: 10 minutes + 4 hour refrigerating time
Cook Time: 30 minutes
Servings: 4
Teriyaki Chicken is a beloved dish from Japanese cuisine that provides a sweet and savory flavor glazed over chicken. This dish is great to prep ahead and cook for weeknight dinners. The marinade used for this recipe is also featured in my new cookbook Let’s Get Into It that is now available for preorder (geni.us/LetsGetIntoIt) . This is a delicious marinade that can also be used as a sauce to dip in or spread across as a sticky glaze.
INGREDIENTS
Teriyaki Chicken
1 cup (240ml) Low-Sodium Soy Sauce
¾ cup (180ml) Water
½ cup (120ml) Lite Seasoned Rice Vinegar
½ cup (107g) Light Brown Sugar, packed
3 cloves Garlic, grated
1-inch (2.5cm) (about 16g) piece fresh Ginger, peeled and grated
2 pounds (907g) Boneless Skinless Chicken Thighs
Neutral oil, to cook
Teriyaki glaze
½ cup (120ml) Low Sodium Soy Sauce
⅓ cup (80ml) Water
¼ cup (60ml) Lite Seasoned Rice Vinegar ¼ cup (53g) Light Brown Sugar, packed ½ teaspoon Garlic Powder
¼ teaspoon Ginger Powder
Recommended Equipment
Large Skillet, 10 to 12 inches
INSTRUCTIONS
Marinade prep
1. To make the marinade-In a large bowl, combine soy sauce, water, rice vinegar, brown sugar, grated garlic, and grated ginger. Whisk ingredients together well.
2. Remove excess fat trimmings, if present, and pat chicken thighs dry. Add chicken thighs to the marinade, then fully coat and submerge the chicken. Cover the bowl and refrigerate for at least 4 hours to overnight for best results.
Glaze
3. In a medium bowl, combine and whisk together soy sauce, water, rice vinegar, brown sugar, garlic powder, and ginger powder.
4. In a large skillet over medium-low heat, pour in the glaze mixture. Bring to a simmer, then reduce heat to low and allow to reduce for about 10 minutes until it begins to appear foamy and slightly thickened - stir occasionally. Transfer to a bowl; the mixture will further thicken to a syrup-like texture as it cools down
Cooking chicken
5. In a large skillet over medium to medium/low heat, add in about 2 tablespoons of neutral oil. Once the oil is hot, it can easily move around the skillet and shimmers, add in chicken thighs in batches. It is important to cook in batches to achieve a good sear on each piece. If you add too many pieces to the skillet at one time it can create steam in the skillet and affect the sear. Cook each piece for about 5 minutes until browned, then flip over and continue cooking for another 3 to 5 minutes until browned and fully cooked. Repeat for each piece. When done cooking, serve and enjoy.
