Easy Teriyaki Chicken Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Marinating Time (Optional):
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
336 kcal
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Course
Main Course
Easy Teriyaki Chicken Recipe
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Make the most mouthwatering easy Teriyaki Chicken recipe with only 5 ingredients - and in under 30 minutes! This irresistible restaurant favorite has BIG flavor with minimal effort!
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Ingredients
SAUCE:
- 6 tablespoons low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons mirin
- 1 tablespoon sake
INGREDIENTS:
- 1 pound skin-on boneless chicken thigh pat dry
- 1 teaspoon toasted sesame seeds optional for garnish
- 1 green onion thinly sliced, optional for garnish
Instructions
- In a Ziplock bag or airtight container, combine teriyaki sauce ingredients - low-sodium soy sauce, brown sugar, mirin, and sake. Stir until brown sugar is dissolved. Set aside.
- Prepare the chicken. Cut off any excess chicken skin or fat, then flatten the thickest parts of chicken by gently pounding a mallet/tenderizer or back of a knife until chicken lays evenly flat. Pat dry well.
- At this point, you can cook it directly to save time and/or if you prefer crispy chicken skin. OR you can marinate it for 20 minutes for extra tender and flavorful Teriyaki Chicken before moving on to the next step.
Cooking Method 1 - Unmarinated Chicken:
- In a large pan, place chicken thigh skin-side down, THEN turn on heat to medium-high. Adding chicken skin to a cold pan will help create a crispier skin. Reserve the rest of the marinade & cook in batches if needed to prevent overcrowding. Cook for 3-5 minutes, or until beautifully seared/crisp and about 80% cooked. The chicken should have a little pink in the middle and will finish cooking in the sauce.
Cooking Method 2 - Marinated Chicken:
- Heat a large skillet or pan on medium-high, then add chicken skin-side down in a single layer. Reserve sauce & cook for 3-5 minutes, or until skin is seared, caremlized and 80% cooked (it'll finish cooking in the sauce). Keep a close eye and adjust the heat if needed since the sugars can burn easily.
Finish Cooking in Teriyaki Sauce
- Remove chicken from the pan and wipe down excess oil.
- Reheat the pan at medium, add chicken back SKIN-SIDE UP. Pour sauce into the pan and cook for about 1 - 2 minutes, or until the chicken is cooked through and the sauce has thickened into syrupy consistency. Spoon sauce on the top of the chicken until well coated.
- Transfer chicken to a serving plate, drizzle on remaining teriyaki sauce, and garnish with sesame seeds and green onions, if you’re feeling fancy. Allow chicken to rest for 5 minutes before slicing into it to keep chicken juicy. Enjoy!
Notes
- Remove Excess Moisture:
- Importance of Wiping Down Excess Oil:
- Getting That Extra Crispiness:
- Keeping Chicken Juicy
- Low-Sodium Soy Sauce: The base of our teriyaki sauce! It adds saltiness and umami. Remember, this is the light/low-sodium version, not the regular soy sauce. Using regular soy sauce will make the teriyaki sauce too salty.
- Mirin: This is a Japanese cooking wine that enhances flavors of the sauce and tenderizes meat. You can easily find it at local Asian and Japanese markets or on Amazon.
- Sake:Like mirin, sake enhances the flavors of sauces and marinades. The main difference is that mirin is only for cooking, whereas sake can be used for both cooking and drinking.
- Brown Sugar: This adds sweetness and creates that iconic glossy glaze as it caramelizes!
Key Tips
Remove Excess Moisture: To achieve a beautiful sear/crisp on the chicken, remove as much moisture as possible. Pat dry the chicken thoroughly before adding it to the pan & work in batches to avoid overcrowding. Importance of Wiping Down Excess Oil: Oil and teriyaki sauce don't mix well in this recipe. Remove excess oil from the pan and chicken skin to ensure the sauce sticks to the chicken. Getting That Extra Crispiness: For an extra crispy result, cook the unmarinated chicken in a cold pan. Cook skin-side down for most of the time to render out fat from the skin. Keeping Chicken Juicy: Allow the cooked chicken to rest for about 5 minutes before slicing. This helps the chicken redistribute its delicious juices for a juicy chicken teriyaki.
- Remove Excess Moisture: To achieve a beautiful sear/crisp on the chicken, remove as much moisture as possible. Pat dry the chicken thoroughly before adding it to the pan & work in batches to avoid overcrowding.
- Importance of Wiping Down Excess Oil: Oil and teriyaki sauce don't mix well in this recipe. Remove excess oil from the pan and chicken skin to ensure the sauce sticks to the chicken.
- Getting That Extra Crispiness: For an extra crispy result, cook the unmarinated chicken in a cold pan. Cook skin-side down for most of the time to render out fat from the skin.
- Keeping Chicken Juicy: Allow the cooked chicken to rest for about 5 minutes before slicing. This helps the chicken redistribute its delicious juices for a juicy chicken teriyaki.
Nutrition Information
Show Details
Serving
4oz
Calories
336kcal
(17%)
Carbohydrates
19g
(6%)
Protein
21g
(42%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
111mg
(37%)
Sodium
1021mg
(43%)
Potassium
347mg
(10%)
Fiber
0.3g
(1%)
Sugar
16g
(32%)
Vitamin A
118IU
(2%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 336kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 1021mg | 43% |
| Potassium | 347mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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