Seattle Teriyaki Chicken
Seattle was built on teriyaki - and this is the best chicken teriyaki recipe! Marinated boneless, skin-on chicken thighs and grilled to perfection!
- Prep time
- 1 hr
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Boneless Skin-on Chicken Thighs
- 1 cup Low Sodium Soy Sauce
- 1/2 cup Sugar
- 1 tbsp Mirin
- 1 tbsp Sake
- 1 tbsp Minced Garlic
- 1 tbsp Grated Ginger
- Sesame seeds
Instructions
- 1
Prepare chicken thighs by deboning and flattening them out while leaving the skin on. Alternatively, ask your local butcher!
- 2
In a mixing bowl, combine soy sauce, sugar, mirin, sake, minced garlic, and grated ginger
- 3
Pour half of the sauce over the chicken to useas a marinade, and let the chicken marinate for at least thirty minutes up to overnight
- 4
Pour the remaining sauce into a saucepan and heat over medium. Let the sauce reduce slightly. If you prefer a thicker sauce, add your cornstarch slurry
- 5
Grill marinated chicken on high heat until the internal temp hits 165 degrees
- 6
Let rest for five minutes, then slice
- 7
Serve with white rice, iceberg salad, chicken teriyaki, and teriyaki sauce. Garnish with sesame seeds