Chicken Teriyaki Recipe

Chicken thighs: Boneless and skinless, these provide a tender and juicy base for the dish.

Soy sauce: A salty, umami-rich sauce that forms the backbone of the teriyaki flavor.

Mirin: A sweet rice wine that adds depth and sweetness to the sauce.

Sugar: Enhances the sweetness of the sauce, balancing the salty soy sauce.

Vegetable oil: Used for cooking the chicken, providing a neutral flavor and preventing sticking.

To achieve a perfectly balanced teriyaki glaze, ensure that the sauce is simmered gently. This allows the sugar to caramelize slowly, enhancing the depth of flavor. When cooking the chicken thighs, resist the urge to move them around too much in the skillet. Letting them sit undisturbed will create a beautiful golden crust that locks in the juices, making the chicken tender and flavorful.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but still work well in teriyaki dishes.

• boneless, skinless chicken thighs - Substitute with tofu: For a vegetarian option, firm tofu can absorb the teriyaki sauce flavors effectively.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor profile.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• mirin - Substitute with sake and sugar: Mixing sake with a bit of sugar can mimic the sweetness and acidity of mirin.

• mirin - Substitute with rice vinegar and sugar: Rice vinegar with added sugar can replicate the sweet and tangy flavor of mirin.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different depth of flavor to the teriyaki sauce.

• sugar - Substitute with brown sugar: Brown sugar provides a richer, molasses-like sweetness that complements the teriyaki sauce.

• vegetable oil - Substitute with olive oil: Olive oil can be used for cooking the chicken, though it may impart a slightly different flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that enhances the teriyaki dish, though it should be used sparingly due to its strong taste.

• Allow the chicken teriyaki to cool to room temperature before storing. This prevents condensation from forming, which can make the dish soggy.

• Transfer the chicken into an airtight container. If you have multiple servings, consider using separate containers for portion control.

• Store the container in the refrigerator if you plan to consume the chicken teriyaki within 3-4 days. This keeps the flavors fresh and the chicken tender.

• For longer storage, place the chicken teriyaki in a freezer-safe container or a heavy-duty freezer bag. Ensure you remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the chicken has been stored, ensuring you enjoy it at its best quality.

• When ready to enjoy, thaw the chicken teriyaki in the refrigerator overnight if frozen. This gradual thawing process helps maintain the texture and flavor.

• Reheat the chicken gently in a skillet over low heat, adding a splash of water or soy sauce to revive the sauce's consistency. Alternatively, use a microwave, covering the dish to retain moisture.

• Pair the reheated chicken teriyaki with freshly steamed vegetables or a bowl of fluffy rice to recreate the delightful dining experience.

• For a quick and easy method, use the microwave: Place the chicken teriyaki in a microwave-safe dish. Cover it loosely with a microwave-safe lid or wrap. Heat on medium power for about 1-2 minutes, checking halfway through to ensure it’s warming evenly. Stir the sauce and chicken to distribute the heat. If needed, continue heating in 30-second intervals until hot.

• Opt for the stovetop for a more controlled reheating: Add a splash of water or chicken broth to a skillet to prevent the sauce from thickening too much. Heat the skillet over medium-low heat. Add the leftover chicken teriyaki and cover with a lid. Stir occasionally, allowing the chicken to heat through evenly. This method helps maintain the texture of the chicken and the richness of the sauce.

• If you prefer a slightly crispy texture, try the oven: Preheat your oven to 350°F (175°C). Place the chicken teriyaki in an oven-safe dish and cover with foil to prevent drying out. Heat for about 15-20 minutes, or until the chicken is warmed through. Remove the foil for the last 5 minutes if you want a slightly caramelized finish.

• For those who love the smoky flavor of the grill, this method is for you: Preheat your grill to medium heat. Wrap the chicken teriyaki in foil, creating a packet that seals in the moisture. Place the packet on the grill and heat for about 10-15 minutes, flipping halfway through. This method infuses a subtle smoky flavor while keeping the chicken tender.

• If you have an air fryer, it can be a great tool for reheating: Preheat the air fryer to 350°F (175°C). Place the chicken teriyaki in the basket, ensuring it’s not overcrowded. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can give the chicken a slightly crispy exterior while keeping it juicy inside.

• Mixing bowl: A large bowl used to combine the soy sauce, mirin, and sugar, ensuring the sugar dissolves completely.

• Whisk: A utensil used to blend the ingredients in the mixing bowl smoothly and incorporate air into the mixture.

• Skillet: A flat-bottomed pan used to cook the chicken thighs, allowing them to brown evenly on both sides.

• Stove: The heat source used to cook the chicken and thicken the sauce in the skillet.

• Tongs: A tool used to handle and turn the chicken thighs in the skillet without piercing them.

• Measuring cups: Used to accurately measure the soy sauce and mirin for the sauce.

• Measuring spoons: Used to measure the sugar and vegetable oil precisely.

• Serving dish: A plate or bowl used to present the finished chicken teriyaki, often accompanied by rice or vegetables.