Entree: Japan – 鶏の照り焼き ➤ Tori no teriyaki (Chicken teriyaki (glazed grilled or pan-fried chicken))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 2 min

Total 32 min

Ingredients

- 4 boneless skin-on chicken thighs, approx. 6 oz (170 g) each
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) vegetable oil
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 2 tbsp (30 ml) sake (or dry white wine)
- 2 tbsp (30 ml) dark brown sugar (or 2 tbsp granulated sugar)
- 1 clove garlic, minced (optional)
- 1 tsp (5 g) fresh ginger, grated (optional)
- 1 tsp (5 ml) toasted sesame oil (optional)
- 1 tbsp (8 g) sesame seeds (for garnish)
- 2 scallions, thinly sliced (for garnish)

Instructions

1. Step 1: Pat chicken thighs dry, season lightly with 1/2 tsp salt and 1/4 tsp pepper.
2. Step 2: In a small bowl, mix soy sauce, mirin, sake, and brown sugar until sugar dissolves; add minced garlic and grated ginger if using.
3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat; place chicken skin-side down and cook until skin is golden and rendered, about 6–8 minutes; flip and cook 3–4 minutes.
4. Step 4: Pour teriyaki sauce into the pan, reduce heat to medium-low, and simmer, spooning sauce over the chicken until it thickens to a glaze and chicken reaches an internal temperature of 165°F (74°C), about 3–5 minutes.
5. Step 5: Remove chicken, let rest 2 minutes, slice if desired, drizzle remaining glaze from pan (add 1 tsp sesame oil if using), garnish with sesame seeds and scallions, and serve with steamed rice.