I have enjoyed teriyaki many times at Japanese restaurants. If I've made it at home I've probably just bought a bottle of teriyaki sauce and brushed it on some chicken. This is an authentic version. I'm very glad I did it. The term teriyaki comes from of two Japanese words ‘teri' and ‘yaki'. Teri refers to the shine or luster of the glazed sauce, and yaki means to broil or grill the meat.

Chef John
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk soy sauce, sake, mirin, brown sugar, white parts of green onions, and ginger together in a saucepan; bring to a simmer and cook until sugar dissolves and marinade flavors combine, about 5 minutes. Pour marinade into a bowl and cool to room temperature.

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  • Pour 1/2 the marinade into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 minutes to 1 hour.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and grease with vegetable oil.

  • Arrange chicken thighs on prepared baking sheet. Discard excess marinade.

  • Broil chicken in the preheated oven for 5 minutes. Flip thighs and broil for 5 minutes more. Flip thighs again and brush each thigh with reserved marinade. Continue to broil, brushing with reserved marinade every 1 to 2 minutes, until cooked through, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with dark green parts of green onions.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

289 calories; 12.4 g total fat; 72 mg cholesterol; 1510 mg sodium. 12.7 g carbohydrates; 21.2 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/30/2015
I missed the garlic in this recipe and had to add it after tasting the marinade. Much better. As I didn't want to heat up the house. (90 degrees here today) I elected to barbeque them. No leftovers which is always a sign of a successful recipe. Served with Sesame Udon Noodles and Fried Broccoli both from AR. Thanks Chef John! Read More
(37)

Most helpful critical review

Rating: 3 stars
10/18/2017
My family said it was good but not worth making again. I substituted the sake mirin alchol for homemade white wine. Read More
(2)
47 Ratings
  • 5 star values: 34
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
05/30/2015
I missed the garlic in this recipe and had to add it after tasting the marinade. Much better. As I didn't want to heat up the house. (90 degrees here today) I elected to barbeque them. No leftovers which is always a sign of a successful recipe. Served with Sesame Udon Noodles and Fried Broccoli both from AR. Thanks Chef John! Read More
(37)
Rating: 4 stars
05/30/2015
I missed the garlic in this recipe and had to add it after tasting the marinade. Much better. As I didn't want to heat up the house. (90 degrees here today) I elected to barbeque them. No leftovers which is always a sign of a successful recipe. Served with Sesame Udon Noodles and Fried Broccoli both from AR. Thanks Chef John! Read More
(37)
Rating: 4 stars
07/04/2014
This Teriyaki is pretty good but would be even better with a couple of cloves of minced garlic. I would double or triple the ginger too. Broiling worked well I used Reynold's non stick foil (love that stuff) but I think actually grilling the chicken would have been even better. Chicken thighs are pretty thin and cook really fast. I didn't get the 'finish' I would have liked using the broiler. Grilling over direct heat and glazing the entire time would have been easier and produced a better glazed finish to the chicken without over cooking it. Read More
(19)
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Rating: 5 stars
09/23/2014
I followed the directions exactly (except like another reviewer Baking Nana I added garlic and extra ginger) and the chicken came out amazing. I got a great char on the chicken with the broiler set at 500 F and the chicken on the top rack. The flavor of the teriyaki sauce was on point. It was better than takeout teriyaki. Read More
(16)
Rating: 5 stars
07/05/2014
I tried this last night. My n-laws were in town so I wanted to cook something tasty. I wanted to cook something similar to Yakitori which is Japanese dish. If you would put small bite size of chickens and good size of green onion chunks and put them in a skewer alternately and then glaze and cook them. I'm sure that would be a hit. Read More
(9)
Rating: 5 stars
09/20/2015
This is delicious! 7 of 7 people all loved it. We are making it again just 2 days later. Read More
(5)
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Rating: 5 stars
05/25/2015
This reminds me of the sauce at our favorite teriyaki restaurant. This will be my go to teriyaki sauce. Thank you for sharing this recipe! Read More
(3)
Rating: 5 stars
05/10/2016
I always read a few reviews before I make something so I added garlic and increased the ginger as one reviewer suggested because I love garlic and I find that most recipes need more spice than called for (at least for my taste). We all loved it! My husband grilled the chicken outside and it got nice and crispy on the outside but was juicy inside. Read More
(3)
Rating: 5 stars
09/05/2016
I Love this recipe!!! I made it for the family dinner and even my picky 8 year old ate 2 helpings. My wife said its better than any restaurant. I served it of sweet white rice with some yellow squash and zucchini. Read More
(2)
Rating: 5 stars
05/02/2016
All 3 kids liked it and that NEVER happens. Read More
(2)
Rating: 3 stars
10/18/2017
My family said it was good but not worth making again. I substituted the sake mirin alchol for homemade white wine. Read More
(2)