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Home ► Recipes ► Japanese (Traditional)

Chicken Teriyaki (Grilled)

Updated: 03.15.25 | Marc Matsumoto | 281 Comments

4.41 from 5 votes
Chicken Teriyaki (鳥照り焼き) is grilled chicken lacquered with a sweet soy teriyaki sauce. Learn how to make it with this chicken teriyaki recipe.
Recipe

Chicken Teriyaki (鳥照り焼き) is a lunchtime staple in Japan, filling bento boxes being carted off to offices and schools alike. Teri refers to the lacquered sheen that teriyaki sauce develops on the surface of the chicken, while yaki means grilled. Almost any cut of chicken can be used, but chicken teriyaki is most commonly prepared with the leg meat (thighs or drumsticks) which is deboned to ensure it cooks evenly. The skin is left on the chicken to keep the meat moist, and it takes on a wonderful caramelized hue while getting slightly crispy as it grills.

Long before sushi became the ambassador of Japanese cuisine to the rest of the world, chicken teriyaki invaded the west, and for better or worse it came to represent the whole of the Japanese culinary repertoire. Perhaps it was the short list of approachable ingredients or the allure of food from the far east. Whatever the reason, it's become so ingrained in American food culture that even Paula Deen has a teriyaki recipe.

So what makes for an authentic teriyaki sauce?

It's simple... equal parts soy sauce, mirin, sake, and sugar.

It's not that I have anything against those fancy sweet soy marinades with ginger, garlic, chili, green onions, sesame seeds, and or fruit puree in them, but sauces with these ingredients aren't teriyaki sauce, since they cloud the teri. Ginger, sesame seeds, green onions, and chili are garnishes that are occasionally added after the chicken has been cooked.

Traditionally, the unseasoned chicken is grilled over coals, then basted with teriyaki sauce. To tenderize and season the chicken all the way through, I brine it first in soy sauce and sugar, grill it, then shellac a few coats of teriyaki sauce on to finish. This seems to get the best balance of color, texture and flavor. I've written the directions for a broiler, but just reverse the cooking order (skin up, then down) if you are using a grill.

By using maltose or honey in the teriyaki sauce, the sauce gets thick without having to add any cornstarch. If you do use honey, make sure you use one without a strong flavor of its own.

Serve this chicken teriyaki whole, or chopped up on a bowl of steaming hot rice with some extra sauce. The leftovers make great oyako donburi which will be a topic for another post.

Note: I also have an easy pan-fried chicken teriyaki recipe

📖 Recipe

Slices of chicken in a bowl.

Chicken Teriyaki (Grilled)

4.41 from 5 votes
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Units

Ingredients 

for brine

  • ½ cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons dark brown sugar
  • 2 tablespoons mirin
  • 4 - 6 boneless skin-on chicken thighs

for teriyaki sauce

  • 2 tablespoons honey mild flavored
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake

Instructions

  • Combine the water, soy sauce, brown sugar, and mirin in large zipper bag and add the chicken thighs. Press out as much air as you can and seal the bag. Let this sit in the fridge for at least an hour.
  • To make the teriyaki sauce, add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy and slightly viscous (it won't get quite as thick as the jarred types). It should take on a caramelized taste but be careful not to burn it.
  • When you're ready to grill the chicken, turn the broiler on and move the oven rack up to the upper position. Put a wire rack on a baking sheet (I use the rack out of my toaster oven), and put the chicken thighs skin side down onto the rack (the idea is to keep the meat elevated off the pan).
  • Grill until brown, then flip so the skin side faces up. Baste the skin side with teriyaki sauce and continue to broil until the skin is golden brown, with just a few charred spots. Give the chicken one final baste with the teriyaki sauce and serve.
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Comments

    4.41 from 5 votes (5 ratings without comment)

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    Recipe Rating




  1. Marc Matsumoto says

    August 28, 2015 at 7:05 am

    Glad to hear you enjoyed it! The main problem with cooking sake is that it tends to include salt, which can make the sauce too salty, but if you were happy with the results, thats the most important thing:-)

    Reply
  2. Jill C says

    August 28, 2015 at 6:30 am

    Great you have a good recipe. You should get a blog yourself so we can try it. Otherwise your comment above has got no value to people who wants to follow *this* recipe.

    Reply
  3. Jill C says

    August 28, 2015 at 6:10 am

    Only had Mirin Seasoning and Cooking Sake on hand but still worked. Great flavours that both adults and kids enjoyed. Cannot imagine how nicer it would be when i use real sake and good quality Mirin. Thank you so much for this easy and delicious recipe. I'm currently cooking Chicken teriyaki again, for the second time this week. The kids and hubby couldn't get enough of it. Also for those who wanted the sauce thick, it is possible to make it super thick, just cook on low heat for a long time (dont forget to mix with a whisk) It'll thicken really well, mine got too thick that when it cooled, i had the consistency of thick caramel almost like soft fudge! So yes if you're patient, you can get the sauce thick 😉 Many many thanks again.

    Reply
  4. Marc Matsumoto says

    June 17, 2015 at 2:18 am

    Sorry for the very late reply, looks like I missed your comment. Unfortunately this not mirin. The first ingredient is corn syrup. Real mirin is sweetened by the conversion of starches in rice to maltose via saccharization. So the only ingredients should be rice and koji (a type of mold). It will also have a deep amber to auburn hue and will probably be quite expensive as it requires some aging time.

    Reply
  5. Marc Matsumoto says

    June 17, 2015 at 2:09 am

    You're welcome!

    Reply
  6. Amy says

    June 16, 2015 at 5:07 pm

    I just want to say thank you so much for the simple teriyaki sauce: 4 ingredients, same proportion, 1 dirty spoon. I always make extra to use when I make enoki wrapped with bacon in addition to the grilled chicken. A fantastic meal. Thanks you!

    Reply
  7. Marc Matsumoto says

    February 06, 2015 at 12:33 am

    Thanks Kumi, sure:-)

    Reply
  8. Kumi says

    February 05, 2015 at 12:49 pm

    You r absolutely fantastic.can I offer you a job in my house.?

    Reply
  9. Luke says

    January 23, 2014 at 3:04 am

    This recipe sounds and looks delicious, but why so complex? For my grilled teri chicken, I rub both sides of the thighs w/ dried ginger pour on a little bit of sesame and safflower oil, alot of black pepper, soy sauce and agave nectar to taste and grill until I feel it's done

    Reply
  10. cyrille says

    January 14, 2014 at 5:27 pm

    thanks for this recipe 🙂 i hope my boyfriend will like it because i will cook chiken teriyaki just a goodluck food for lunch for his interview tomorrow 😀

    Reply
  11. Marc Matsumoto says

    August 15, 2013 at 1:56 am

    Mirin is a sweet wine made from rice and koji (a type of mold that converts the starches in rice into sugar), Good quality mirin will only contain these two ingredients and should not have salt, sugar or corn syrup added. Unfortunately it's difficult to find real mirin in the US. If you have a choice of a couple brands, check the ingredients label and buy the one with the least additives. My guess is that "Sweet Cooking Rice Seasoning" and "Sweet Cooking Rice Wine" are both Mirin, but check the ingredients. As for anything with "vinegar" in the name, it's rice wine that's undergone the last stage of fermentation where the alcohol has turned into acetic acid (vinegar). It's a totally different ingredient and should not be used in place of mirin. Hope that helps!

    Reply
  12. yca says

    August 14, 2013 at 1:41 pm

    Mirin?

    Reply
  13. yca says

    August 14, 2013 at 1:39 pm

    Is this the Mirin you use?

    Reply
  14. yca says

    August 14, 2013 at 1:37 pm

    Hi Mark, I have a doubt, What is the difference between Sweet Cooking Rice Seasoning, Sweet Rice Vinegar, and Sweet Cooking Rice Wine?

    Reply
  15. yca says

    August 13, 2013 at 5:11 pm

    Thanks! I do live in California so I'll go ahead and look for these!

    Reply
  16. Marc Matsumoto says

    August 13, 2013 at 12:18 am

    Hi Jessica, that's a great idea, but in the case of mirin and sake, it probably wouldn't help much as the labels are in Japanese. Sake is a Japanese wine made from rice (https://en.wikipedia.org/wiki/Sake), and mirin is a sweet rice wine (https://en.wikipedia.org/wiki/Mirin). I'm not sure where you live, but most supermarkets in California carry both. If you can't find them at a store near you, you can get them online just head over to Google and do a search.

    Reply
  17. yca says

    August 12, 2013 at 1:47 pm

    Hello Mark I love your recipes! But I would really like it if maybe you posted pics of the ingredients you use. Some ingredients I just don't know what they are. For example Mirin and sake. I would appreciate it Thanks!!

    Reply
  18. Marc Matsumoto says

    July 24, 2013 at 11:57 pm

    Hi Oliver, thanks for the note! The skin doesn't full crisp, just a bit around the edges. Getting the skin crispy would involve a bunch of additional steps of drying the skin and oiling it and it wouldn't really be chicken teriyaki at that point. Even if you did go through the trouble of fully crisping the skin, it would not stay crisp for a more than a few minutes because the steam rising off the meat would quickly saturate the skin as it cooled. If you're okay with the skin not being crispy, you could do this ahead of time, but it will lose it's shiny glaze as the moisture coming off the cooking chicken will water down the glaze. You could reglaze it just before serving by making just the sauce in a pan as described here: https://norecipes.com/blog/teriyaki-chicken-recipe/

    Reply
  19. oliver weagle says

    July 24, 2013 at 6:32 pm

    Hi Marc - GREAT site - and super photography too! Can this be prepared ahead of time - for 8 - 10 people? Howw would one keep the skin crispy?

    Reply
  20. Marc Matsumoto says

    July 09, 2013 at 11:42 pm

    Wow, that's a lot of thighs! Glad to hear it went well!
    —
    Sent from Mailbox for iPhone

    Reply
  21. ikedatao says

    July 09, 2013 at 6:10 pm

    I ran out of time, so I ended up de-boning 30 thighs, not easy! Just wanted to update you that I grilled them on my gas stove on medium setting and it was the BEST Teri chicken ever!! Thanks again for your recipe and tips, my 4th of July BBQ was a success!

    Reply
  22. Marc Matsumoto says

    July 01, 2013 at 4:33 pm

    You could just buy the bone-in skin-on variety and debone them yourself. Then use the bones for chicken stock. Otherwise try Mitsuwa, they usually have bone-less skin on thighs specifically for Chicken Teriyaki.

    Reply
  23. ikedatao says

    July 01, 2013 at 3:56 pm

    Great, thank you so much! Now I just have to start hunting down boneless thighs with skin, I couldn't find any here yesterday in San Jose. They either had boneless/skinless or bone in...

    Reply
  24. Marc Matsumoto says

    June 30, 2013 at 10:26 pm

    Hi beebeelove, I'm glad to hear you enjoyed it. How high you set the temperature really depends on how much BTU your unit outputs, but I'd start by preheating the grill at medium heat. Put the chicken skin side down first until it has some nice grill marks and then flip and finish by basting with the glaze. If the temperature is too hot, the sugar will burn before the chicken is cooked. Cooking times will vary on the size and temperature of the chicken when it hits the grill, but it should be about 4-8 minutes total. You can cut into the meat to check and see if it's done.

    Reply
  25. ikedatao says

    June 30, 2013 at 12:51 pm

    Hi Marc, I love your recipes, thank you! I have made this for 2 people with yummie success and now I am planning to make this for about 15 people for my 4th of July party using our gas grill. My question is: how high should I set the temp on the grill and about how long will it take to cook using thighs with skin on? Thanks.

    Reply
  26. tucancantu247 says

    June 21, 2013 at 1:17 am

    Thank you so much my family loved this recipe! sorry I'm so late on the reply ,but this recipe was a keeper!

    Reply
  27. Marc Matsumoto says

    June 02, 2013 at 6:32 am

    It could have to do with the ginger, but it could also have to do with the thickness of the sauce. Try reducing the sauce further on the grilled version so it's as thick as the pan version. As for the ginger, it would be fine to add some to the marinade (just don't add it to the sauce or it will cloud the sauce).

    --
    Marc Matsumoto
    https://norecipes.com
    https://wanderingcook.com
    Twitter: @norecipes

    Reply
  28. The Chicago Prophet says

    June 01, 2013 at 11:02 pm

    Hi Mark, I've tried several of your recipes including the pan and grilled version of this Teriyaki Chicken. Though I love both, I prefer the pan version because, to me, it taste better. The way I know a teriyaki should taste. Is this because of the grated ginger on the pan version that 's not on the grilled recipe? Does ginger taste good on grilled foods? Thanks!

    Reply
  29. Guest says

    May 29, 2013 at 11:51 pm

    Boo Yao! I followed your recipe and came out tasting like a PRO did it. Thanks Dr. Matsumoto.

    Reply
  30. Marc Matsumoto says

    May 24, 2013 at 6:20 am

    Lucky boyfriend:-) Chicken teriyaki is usually eaten as a lunch item and is often included in bento boxes, so there's not really any traditional sides have to be served with it. You could serve it with some miso soup, and vegetables such as kinpira gobo ( https://norecipes.com/blog/kinpira-miso-gobo-burdock-with-miso/), or maybe a seaweed salad (https://norecipes.com/blog/seaweed-salad/)? You can see all my Japanese recipes here: https://norecipes.com/blog/recipe/japanese/ and pick some things that look good to you.

    Reply
  31. Mistey says

    May 24, 2013 at 5:56 am

    thank you....is there anything else you could tell me it Is mine and my boyfriends anniversary and I am trying to create an authentic Japanese meal to serve him...

    Reply
  32. Marc Matsumoto says

    May 23, 2013 at 3:13 pm

    In Japan chicken teriyaki is almost always eaten with japanese short grain rice.

    --
    Marc Matsumoto
    https://norecipes.com
    https://wanderingcook.com
    Twitter: @norecipes

    Reply
  33. Mistey says

    May 23, 2013 at 8:31 am

    What are the ideal sides to be served with the Chicken????

    Reply
  34. Marc Matsumoto says

    May 09, 2013 at 1:10 am

    For cooking, it really doesn't make much of a difference, just make sure you're using a sake meant for drinking (not for cooking). I use cheap stuff out of a box.

    Reply
  35. Lana says

    May 08, 2013 at 6:13 pm

    Do you have a recommended brand for sake? We have 3 brands around here and I don't recall the name for them.

    Reply
  36. Claudia Smith says

    May 01, 2013 at 11:59 pm

    Thank you! I'm testing it out tonight on my son!! Can't wait!

    Reply
  37. Carly says

    April 29, 2013 at 5:43 pm

    Marc you're a genius and I love your recipes!

    Reply
  38. Shandi says

    April 25, 2013 at 11:07 am

    This has become my go to teriyaki recipe. Its soo easy and delicious! Thank you so much for sharing.

    Reply
  39. Marc Matsumoto says

    April 21, 2013 at 12:23 am

    Hi Claudia, multiplying the recipe shouldn't be a problem, but if you're doing it on a barbecue, you'll want to get the sauce more viscous in a pan (see this post for pics: https://norecipes.com/blog/teriyaki-chicken-recipe/), then grill the chicken skin-side up first, flip and grill skin side down. When the chicken is cooked, take it off the heat and drizzle with the sauce.

    Reply
  40. Claudia Smith says

    April 20, 2013 at 8:09 pm

    Hi Marc, This looks wonderful and exactly what I was looking for to feed about 25 guests for a barbecue/engagement party. Should I quadruple the recipe, or even times it by five, and if so, is there anything else I should know when making it for a crowd? Thank you!

    Reply
  41. Marc Matsumoto says

    April 14, 2013 at 8:46 am

    There are many different kinds of soy sauce with wildly different characteristics. For example, Japanese soy sauce is lighter than Chinese soy sauce with a more delicate flavor, and not as sweet as Indonesian soy sauce. Even within Japanese soy sauce there are many different kinds. Dark is the standard kikkoman brand sold almost anywhere, but there is also light, which has a lighter color and flavor, and white, which is clear and light amber in color. For this recipe you just want the standard Japanese dark soy sauce. As for where to get it I can't really help you out if you don't tell me what area you live in.

    Reply
  42. frgarden says

    April 13, 2013 at 9:15 pm

    I thought all soy sauce was japanese, you mention japanese in the brine and dark soy in the sauce. What is the difference and where do I purchase these?

    Reply
  43. jule says

    April 09, 2013 at 7:58 pm

    Wow! I rarely leave comments about recipes I try, but this was amazing! I switched out the thighs for breasts and flattened them all to the same thickness. Had to keep a close eye on them so they won't dry up. Done in 15 minutes, quicker than the rice. Just goes you show how much you can do with so little! Thanks for the awesome recipe Marc!

    Reply
  44. Marc Matsumoto says

    December 04, 2012 at 12:43 am

    It's not going to have the same flavor, but water would probably be the best substitute.

    Reply
  45. Mib says

    December 03, 2012 at 10:39 am

    We r Muslims and v can't use sake or mirin or any alcohol what can i use instead

    Reply
  46. Marc Matsumoto says

    November 03, 2012 at 4:30 am

    Yep it's a matter of personal preference, the skin keeps the chicken more moist and adds more flavor.

    Reply
  47. Gina says

    November 02, 2012 at 8:49 pm

    would this work with skinless chicken?

    Reply
  48. Marc Matsumoto says

    November 01, 2012 at 5:34 am

    Yep that should be fine, it may be a little dryer, but otherwise it'll be fine. Healthier too!

    Reply
  49. Gina says

    November 01, 2012 at 4:14 am

    Hi Marc, I just marinated my chicken, but I used skinless chicken..do you think that will work too? I guess it will be less flavorful...hopefully not too much?

    Reply
  50. Gina says

    November 01, 2012 at 12:14 am

    Hi Marc, I just marinated my chicken, but I used skinless chicken..do you think that will work too? I guess it will be less flavorful...hopefully not too much?

    Reply
  51. Marilia says

    October 10, 2012 at 1:03 pm

    is sake the same as the vinegar/seasoning(?) you put in sushi? hmmm...the bottle i got had a photo of sushi 😐 now i'm not so sure if the seller gave me the correct bottle, given that i don't understand japanese text. 🙁

    Reply
  52. Thomas Abraham says

    September 22, 2012 at 2:40 am

    this is a delicious recipe... i served it with steamed cabbage and broccoli and rice.

    Reply
  53. Marilia says

    September 21, 2012 at 10:40 pm

    this is a delicious recipe... i served it with steamed cabbage and broccoli and rice.

    Reply
  54. Marc Matsumoto says

    September 13, 2012 at 1:11 pm

    Yea, you could make a substitute for mirin by using 1 cup sake to 1/3 cup sugar.

    -Marc

    Reply
  55. MikeG says

    September 13, 2012 at 6:34 am

    The recipe looks fantastic and I'm eager to try it. I have found Sake and Rice wine, but the label doesn't mention Mirin. Should I add sugar to the Rice wine?

    Reply
  56. Ernest says

    September 12, 2012 at 3:58 pm

    I always do mine in a skillet. Brown the chicken, then cut it into strips while I reduce the sauce in the same skillet. Then place the chicken strips back to the skillet with the sauce to finish cooking it.
    Takes a few minutes longer but it works just fine.

    Reply
  57. Marc Matsumoto says

    September 07, 2012 at 4:50 am

    With the oven rack in the upper middle position.

    Reply
  58. Tom says

    September 06, 2012 at 6:14 pm

    How close do you have the chicken to the broiler?
    Thanks

    Reply
  59. Marc Matsumoto says

    September 01, 2012 at 3:50 pm

    By stove top grill, do you mean a griddle or something like a Japanese stove top grill (with a ceramic heat diffuser and mesh)?

    Reply
  60. Danica says

    September 01, 2012 at 10:00 am

    Hello! How should I grill this on a stove top grill? Please elaborate. Thank you!

    Reply
  61. Victoria says

    August 25, 2012 at 1:17 am

    Love your teriyaki sauce recipe - so simple and great tasting. This will be my go to recipe from now on. Thanks!

    Reply
  62. Marc Matsumoto says

    August 24, 2012 at 10:16 pm

    I honestly can't think of a vegetable this wouldn't work with. Bean sprouts should be great!

    Reply
  63. Marc Matsumoto says

    August 24, 2012 at 10:15 pm

    I'm actually working on a pan-fried version of this recipe, so stay tuned. In the mean-time if you want to try it out, check out my beef teriyaki recipe (https://norecipes.com/blog/beef-teriyaki-recipe/) for the process. The only difference with chicken is that it takes longer to cook through, so you'll need to cover the pan with a lid to steam the chicken for a bit before adding the sauce ingredients.

    Reply
  64. Danica says

    August 24, 2012 at 2:16 pm

    Does this go well with bean sprouts?

    Reply
  65. Danica says

    August 24, 2012 at 10:16 am

    Does this go well with bean sprouts?

    Reply
  66. Danica says

    August 24, 2012 at 10:15 am

    How do I pan fry this? Don't have a grill/broiler:( And will pan frying this make the chicken less tasty and dry?

    Reply
  67. Marc Matsumoto says

    August 23, 2012 at 4:10 pm

    It will go with whatever you have. Spinach, swiss chard, snap peas, sugar peas, green beans, zucchini and summer squash are all good choices.

    Reply
  68. Danica says

    August 23, 2012 at 3:42 pm

    any suggestions on what vegetables I could serve on the side of this?

    Reply
  69. Danica says

    August 23, 2012 at 11:42 am

    any suggestions on what vegetables I could serve on the side of this?

    Reply
  70. Marc Matsumoto says

    August 07, 2012 at 4:49 am

    It's a sweet cooking wine made from rice. You can substitute extra sake and sugar to replace it.

    Reply
  71. Marc Matsumoto says

    August 07, 2012 at 4:47 am

    Yep, it will work, but here's my recipe for salmon teriyaki: https://www.pbs.org/food/fresh-tastes/salmon-teriyaki/

    Reply
  72. Stacy says

    August 06, 2012 at 8:10 pm

    i mean mirin

    Reply
  73. Stacy says

    August 06, 2012 at 8:09 pm

    wat is siren

    Reply
  74. fe says

    August 06, 2012 at 3:56 pm

    can i use salmon for this teriyaki sauce?

    Reply
  75. Marc Matsumoto says

    August 05, 2012 at 9:04 pm

    There is no substitute that will emulate the flavor of rice wine (sake). You can make the sauce with water, but it will taste like sweet soysauce. Using grape based wines won't work well either because they are acidic. If you've searched all over and really can't find sake, you could use a 1 to 4 mixture of sherry and water, but it will taste different.

    Reply
  76. ching says

    August 05, 2012 at 4:47 pm

    hi! what's the best substitute for sake?

    Reply
  77. ching says

    August 05, 2012 at 12:47 pm

    hi! what's the best substitute for sake?

    Reply
  78. Marc Matsumoto says

    August 05, 2012 at 4:06 am

    Thanks! Glad you liked it:-)

    Reply
  79. Recipe tried says

    August 04, 2012 at 11:24 pm

    We just had this for dinner and it was a big hIt. This is the second recipe I've tried of yours. The first was the nikumon which are the best ever I've tried. I've made it a bunch of times and will make this one regularly too. I never liked teriyaki chicken either until now. This is not too sweet like at most restaurants.

    Reply
  80. Marc Matsumoto says

    August 03, 2012 at 9:24 pm

    It's Japanese rice wine: https://en.wikipedia.org/wiki/Sake

    Reply
  81. vrouwtje says

    August 03, 2012 at 9:05 am

    what is sake?

    Reply
  82. vrouwtje says

    August 03, 2012 at 5:05 am

    what is sake?

    Reply
  83. Marc Matsumoto says

    July 19, 2012 at 12:01 pm

    It's not going to get as thick as the bottled sauces, but you should still be able to get it thick enough to coat your chicken. I know I said saucepan in the recipe, but try doing it in a fry pan or something with more surface area so you burn off the liquid faster. I included a time progression of what the sauce should look like in this post on PBS: https://www.pbs.org/food/fresh-tastes/salmon-teriyaki/

    Reply
  84. Jamie says

    July 19, 2012 at 6:01 am

    I tried this for the 2nd time tonight, still can't quite get the sauce right it always turns out too runny. How can I make it so that the sauce is thicker or more glossy as you would say??

    Reply
  85. Marc Matsumoto says

    July 11, 2012 at 2:00 pm

    Overnight would be be fine, it just means more flavor will soak into the meat.

    Reply
  86. Mike Gargano says

    July 11, 2012 at 3:36 am

    Hi, I was wondering how long you can marinate for, possible to leave over night?

    Reply
  87. Marc Matsumoto says

    June 17, 2012 at 10:13 am

    Hi Leah, you can see all my Japanese recipes here: https://norecipes.com/blog/recipe/japanese/

    Reply
  88. leah says

    June 17, 2012 at 8:03 am

    Good afternoon Mr.Marc. Im a filipina and I dont know how to cook japanese menu.Can you send some easy recipe to my email.Thanks you and God Bless you sir.More Power.

    Reply
  89. Marilia says

    June 11, 2012 at 6:20 pm

    this is the type of teriyaki chicken that is best for Asian taste... I tried this cooking in my resort in Mindoro Bali Beach Garden Resort and my guests like this!!! thumbs up !!Thank you

    Reply
  90. saeko says

    May 28, 2012 at 7:35 pm

    Dear Marc,
    My first SUCCESSFUL attempt at teriyaki...domo arigato gozaimashita. I am a third generation Japanese American and you are helping to bridge the gap. I can't wait to try the next recipe....Sincerely, thank you. Saeko

    Reply
  91. Marc Matsumoto says

    May 15, 2012 at 5:01 am

    The Bobby Flay episode isn't online anywhere, but I found the Chopped episode on youtube. Just do a search for "Thyme Flies Chopped" on youtube and it should come up.

    Reply
  92. mirassi says

    May 14, 2012 at 5:48 pm

    Marc your recipes were a hit! What a difference real sake makes as well. I tried the recipe on both chicken and beef and both were well received. I did end up adding a bit of garlic and ginger to the beef batch and made them as teriyaki kabobs on the grill. All in all, great simple but tasty recipe! Can't wait to try out your others and hopefully learn how to cook w/o a recipe. 🙂 

    Sidenote-- do you have any video clips when you were on "Chopped" or "Grill It w/BF?" I can't find a clip anywhere and would love to see you in action!

    Reply
  93. Marc Matsumoto says

    May 12, 2012 at 11:13 pm

    Thanks! You could definitely use it with beef too. As for the cut, I'd recommend something tender with a lot of fat, hangar steak would probably be my #1 choice for a good balance of fat, flavor and price.

    Reply
  94. mirassi says

    May 12, 2012 at 11:51 am

    Hi Marc, I just found your site b/c I was looking for a no-fail authentic chicken and beef teriyaki recipe for my dinner tomorrow. Can I just say, your site is a goldmine! I can't wait to try out more recipes! That being said, could you also use the same brine and glaze recipe on beef? And what cut of beef would you recommend for beef teriyaki? Thank you so much! I look forward to hearing from you!

    Reply
  95. Eric says

    May 08, 2012 at 3:04 am

    Just made this according to your recipe (but using dark brown sugar dissolved in water in place of maltose or honey, neither of which were on hand). Really delicious!

    Reply
  96. Eric says

    May 07, 2012 at 11:04 pm

    Just made this according to your recipe (but using dark brown sugar dissolved in water in place of maltose or honey, neither of which were on hand). Really delicious!

    Reply
  97. Marc Matsumoto says

    May 03, 2012 at 11:36 pm

    You can bake the chicken, but the lower temperature won't get you the same results. If you don't have a broil setting on your oven, you could also pan-fry it in a hot skillet with some oil.

    Reply
  98. Rachael says

    May 03, 2012 at 7:10 pm

    can you bake the chicken instead?

    Reply
  99. Rachael says

    May 03, 2012 at 3:10 pm

    can you bake the chicken instead?

    Reply
  100. Marc Matsumoto says

    April 25, 2012 at 12:30 am

    It depends on how many chicken thighs you use and how hungry the people are. If you make 6 medium chicken thighs you should figure 1.5-2 thighs per person, so that would be 3-4 people. If you make 4, it would feed 2 people. 

    Reply
  101. Tucancantu247 says

    April 24, 2012 at 5:32 pm

    how many people does this serve?

    Reply
  102. Anon says

    April 18, 2012 at 1:47 pm

    thank god I found this, I was searching for about 3 hours all over the recipe. Thank you so much.

    Reply
  103. Anees4 says

    April 03, 2012 at 7:17 pm

    this is hard looking for the recipe

    Reply
  104. Kinako says

    February 29, 2012 at 2:52 pm

    I made it as described but I added snow peas, carrots and parsnip when broiling.  I basted the veg with the marinade to begin and clazed them after with the teriyaki sauce before putting it all over rice.  Delish!  Super recipe!!

    Reply
  105. Idol White says

    February 14, 2012 at 4:53 am

    I have to say surprisingly I liked all the Item you shared here. Waiting for some more. 

    Reply
  106. Idol White says

    February 14, 2012 at 12:53 am

    I have to say surprisingly I liked all the Item you shared here. Waiting for some more.

    Reply
  107. emagrecer says

    February 14, 2012 at 12:51 am

    I am a food lover and I liked your blog like hell.

    Reply
  108. Marietta bankruptcy attorney says

    February 14, 2012 at 12:48 am

    Your foods are looking yummy! I think all of them are so delicious.

    Reply
  109. Marilia says

    February 10, 2012 at 11:38 pm

    I'm gonna try it! The two things I miss more from Japan is teriyaki chicken and yakiniku.
    Your blog is absolutely perfect... I'm trying to begin in food photography too 🙂

    Reply
  110. Jackr says

    February 09, 2012 at 7:00 pm

    Looks and sounds delicious! 

    Reply
  111. Jackr says

    February 09, 2012 at 3:00 pm

    Looks and sounds delicious!

    Reply
  112. Luzaki says

    February 09, 2012 at 5:09 am

    i learn about teriyaki sauces i know it sweet not only just that the pefect thing is that by adding the food is being grill it smell good but but if we boil the salmon fish and put teriyaki  sauces i thing it will be fantastic ko 

    Reply
  113. Luzaki says

    February 09, 2012 at 1:09 am

    i learn about teriyaki sauces i know it sweet not only just that the pefect thing is that by adding the food is being grill it smell good but but if we boil the salmon fish and put teriyaki  sauces i thing it will be fantastic ko

    Reply
  114. Buy Prednisone says

    December 12, 2011 at 10:14 am

    You have a very good blog that the main thing a lot of interesting and useful!

    Reply
  115. Marc Matsumoto says

    November 18, 2011 at 11:20 pm

    Mirin is sweet Japanese rice wine. You can substitute extra sake and extra sugar for the mirin, but substituting white wine for sake will change the taste substantially.

    Reply
  116. Cynthiamejia_roma says

    November 18, 2011 at 6:57 pm

    What is mirin? Can I use any white wine instead of sake?

    Reply
  117. Marc Matsumoto says

    November 10, 2011 at 7:53 am

    To use a grill instead of a broiler, just reverse the cooking order (i.e. cook the skin side up first, then flip and cook the skin side down).

    Reply
  118. Lara says

    November 09, 2011 at 9:44 pm

    Could you elaborate on how long you cook the chicken? Grill vs. broiler. Thanks!

    Reply
  119. Marc Matsumoto says

    October 30, 2011 at 6:17 am

    Adding fruit is not part of a traditional teriyaki recipe. That said, there's nothing wrong with breaking with tradition. As long as you don't puree the fruit, and you remove it from the sauce before cooking, it should still be clear and shiny, so I say go for it! As for making it sweeter, more honey or sugar should do the trick.

    Reply
  120. Kikicakes says

    October 29, 2011 at 9:23 am

    I know you talked about fruit purées clouding the taste, but I was told once by a Shogun's chef that their recipe tastes different than any other because they cube fruits (I know he said one was a type of melon- maybe cantelope?) and let them marinade for about 3 days with the other ingredients until the fruit is almost marinaded away. And that's why theirs is so sweet.

    And the other places I've been just aren't sweet enough for me. Do you think I've just gotten used to a sweeter taste? Could I make your recipe with more honey?

    (ps- store bought ones are just awful!!!)

    Reply
  121. Holly says

    October 23, 2011 at 5:44 pm

    Made this for lunch today with steamed vegetables. My family loved it. Did the recipe exact except we did breast instead of thighs. This will be a remake for sure! IT was also very easy to make

    Reply
  122. Lisa says

    October 19, 2011 at 4:40 am

    Made this tonight - super simple and tastier than my mom's! 

    Reply
  123. Lisa says

    October 19, 2011 at 12:40 am

    Made this tonight - super simple and tastier than my mom's!

    Reply
  124. Marc Matsumoto says

    October 14, 2011 at 8:25 am

    It will change the flavor quite a bit, but it will work.

    Reply
  125. Amanda says

    October 14, 2011 at 4:16 am

    I don't have sake, can I use chinese cooking wine instead?

    Reply
  126. Miniclip says

    October 13, 2011 at 11:52 pm

    This was a really nice tasting Teriyaki recipe. Made the recipe exactly as stated. Thanks for a good recipe.

    Reply
  127. Miniclip says

    October 13, 2011 at 7:52 pm

    This was a really nice tasting Teriyaki recipe. Made the recipe exactly as stated. Thanks for a good recipe.

    Reply
  128. Jacqui says

    October 11, 2011 at 10:51 pm

    We made this on Saturday and it was just delicious.  Very authentic, very very easy receipe, and tasted delicious.  Will be a regular to our dinner table. Thank you for sharing

    Reply
  129. Jonno_001 says

    October 11, 2011 at 10:46 am

    No Chelle, you cannot use the teriyaki sauce you found in the grocery instead! Are you some kind of idiot? Who do you think you are?

    Reply
  130. chelle says

    October 04, 2011 at 1:36 pm

    I found teriyaki sauce in the grocery, can I use that instead?

    Reply
  131. Marc Matsumoto says

    September 24, 2011 at 4:29 pm

    You could replace it with water and sugar. Obviously not the same, but it's probably the best substitute.

    Reply
  132. Soha Ellaithy says

    September 24, 2011 at 1:11 pm

    Hi Marc,
    We don't drink or use alcohol so i was wondering if there are any substitutes to mirin and sake that I can use without compromising the recipe too much

    Reply
  133. Marc Matsumoto says

    August 27, 2011 at 2:49 pm

    It's up to you, but in Japan, we use short grain rice often labelled "sushi rice" in the US.

    Reply
  134. andy says

    August 27, 2011 at 12:44 pm

    What kind of rice should I use

    Reply
  135. Marc Matsumoto says

    August 02, 2011 at 5:23 am

    No worries. You should be able to find Japanese soy sauce at almost any grocery store in the US. Japanese soy sauce is different from Chinese dark soy sauce in that it has a much lighter color and flavor. But within Japanese soy sauce, there are light and dark variations. For this recipe you just want regular Japanese soy sauce. The most common brand is Kikkoman.

    Reply
  136. Susique says

    August 01, 2011 at 7:41 pm

    I'm new to Asian cooking and have what is probably a stupid question.  Is there a difference between "Japanese soy sauce" and "dark soy sauce"?  Also, should I buy these at an Asian market or can I find good ones at a "regular" grocery.

    Reply
  137. john white says

    July 26, 2011 at 1:43 pm

    It is a nice dating site.Here in this site very nice recipies are given.I really want to eat them.
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    Reply
  138. Melanie Sawyer says

    July 25, 2011 at 8:50 pm

    This was a really nice tasting Teriyaki recipe. Made the recipe exactly as stated. Thanks for a good recipe.

    Reply
  139. Marc Matsumoto says

    July 15, 2011 at 7:44 am

    Sorry to hear you didn't enjoy it. Perhaps if you tell me a bit more about
    what you thought went wrong, I can help you change it so it better suites
    your tastes.

    Reply
  140. Ariella says

    July 15, 2011 at 3:48 am

    it was gross.

    Reply
  141. Ariella says

    July 15, 2011 at 3:47 am

    hi

    Reply
  142. annoymous says

    July 06, 2011 at 8:52 pm

    It would be horrible.

    Reply
  143. Marc Matsumoto says

    July 04, 2011 at 10:10 am

    This sauce will not get super thick, it's not supposed to be as thick
    as most bottled teriyaki sauces. The idea is to thicken it just enough
    to make it stick to the meat. If you want it thick, you can add
    cornstarch to the mixture and it will thicken up.

    Reply
  144. Sixseto says

    July 04, 2011 at 8:15 am

    Hi!
    Thanks so much for this fabulous recipe! Our family loves the real thing--authenticity is our priority. And your recipe looks great!

    Can you let us know how long to one should "boil" the sauce. I like it as thick as you can get it but am afraid of burning it. Approximate how many minutes after the liquids starts to softly boil? THANKS so much! Can't wait to try it!

    Reply
  145. Medyogwapo says

    July 04, 2011 at 7:33 am

    i love the japanese food

    Reply
  146. Allyson Dangelo says

    June 22, 2011 at 6:43 pm

    Totally authentic!  Awesome!

    Reply
  147. Reincloudt says

    June 13, 2011 at 11:23 am

    I dare say this is the best chicken teriyaki recipe on the net!

    Reply
  148. Marc Matsumoto says

    April 15, 2011 at 6:19 am

    Sure, it's not quite the same, but many home cooks in Japan will pan
    fry it and then baste it with the glaze. I don't have a grill, so I
    just broil it.

    On Wednesday, April 13, 2011, Disqus

    Reply
  149. purpleaddict says

    April 13, 2011 at 12:46 pm

    This might sound stupid but can this be fried rather than grilled?

    Reply
  150. Skivvey says

    March 05, 2011 at 3:24 am

    I have a recipe for what I "thought" was an authentic teriyaki sauce, but I just realized after reading this article that I was putting in WAY too many ingredients. I usually make a half gallon of my old sauce at a time and use half and give half to friends and family who beg for it. However, next time I make teriyaki sauce I am making this recipe. I have a feeling it will not take half the time and will probably taste 10X's better!

    Thanks so much for the culinary education! 😉

    Reply
  151. dining table says

    February 24, 2011 at 12:37 am

    It has been a long time since I made some teriyaki! Thanks for the reminder. Your teriyaki really look so delicious.

    Reply
  152. Marc Matsumoto says

    January 12, 2011 at 10:14 am

    Hi John, it's possible your grill is too hot. If you are using charcoal,
    just push them over to one side to create a hot side and a cool side. If
    you're using gas, try turning down the temp. Also, the glaze goes on at the
    very end, if you put it on any earlier it will burn.

    Reply
  153. John says

    January 11, 2011 at 9:49 pm

    I love the recipe, but I'm running into a bit of a problem. Marinating the chicken and brushing a coat of teriyaki sauce while the chicken is on the grill is causing the sugar to burn and create black grill marks while the inside of the chicken is not cooked. I think the sugar is burning long before the chicken is cooked through.

    Any suggestions?

    Reply
  154. Marilia says

    November 04, 2010 at 12:43 am

    My daughter likes Teriyaki, so she always orders it whenever visiting a Japanese restaurant. Your recipe is simple but authentic! Sake is one I have missed. OK! I will try your secret recipe next time.

    Reply
  155. spikethebike says

    September 04, 2010 at 3:00 am

    It turned out really well! Paired with some jasmine rice cooked with some rice wine vinegar and sesame oil in the cooking water.

    Reply
  156. spikethebike says

    September 03, 2010 at 11:25 pm

    Oh ya, and a little sweet chili sauce, too!

    Reply
  157. Marc Matsumoto says

    September 03, 2010 at 10:10 pm

    That sounds like a great idea! Cooking is all about experimenting with
    flavours that work for you:-)

    Reply
  158. spikethebike says

    September 03, 2010 at 8:16 pm

    How do you suppose some kecap manis would work in this dish? I marinated a whole chicken overnight that will be going in the barby soon, and so far my glaze has some honey, kecap manis, chinese cooking wine(sangchew?), dry sherry that has been used to store ginger root, and sake.

    Reply
  159. Claire says

    August 16, 2010 at 7:10 am

    This looks fantastic. But is this expensive?', '0', '1', 'Mozilla/4.0 (compatible; MSIE 7.0; Windows NT 6.0; MRSPUTNIK

    Reply
  160. Claire says

    August 16, 2010 at 3:10 am

    This looks fantastic. But is this expensive?

    Reply
  161. Valerie says

    July 27, 2010 at 2:28 am

    Love the idea of using the leftovers for oyako donburi. That makes two of my all-time favorite dishes in one shot!

    Reply
  162. Marc Matsumoto says

    July 20, 2010 at 6:28 pm

    There really isn't a good non-alcoholic replacement for sake andmirin. Mirin is a sweet rice wine, so you can try using a mixture of sugar andwater (1 part sugar to 2 parts water). As for the sake, you could replace itwith water. You could also try using some kind of relatively neutral fruitjuice (like apple juice or grape juice) in place of the mirin. Hope thathelps!

    Reply
  163. Marc Matsumoto says

    July 20, 2010 at 1:28 pm

    There really isn't a good non-alcoholic replacement for sake andmirin. Mirin is a sweet rice wine, so you can try using a mixture of sugar andwater (1 part sugar to 2 parts water). As for the sake, you could replace itwith water. You could also try using some kind of relatively neutral fruitjuice (like apple juice or grape juice) in place of the mirin. Hope thathelps!

    Reply
  164. Aasma_khani says

    July 20, 2010 at 8:48 am

    Can I please get some replacement for mirin and sake because I could not find them in my local market in Pakistan : )

    Reply
  165. Marc Matsumoto says

    April 30, 2010 at 6:21 pm

    You could use a bowl too, but you'll need to stir the chicken a coupletimes while it's marinating to ensure it marinates evenly. By pushingthe air out of the bag, you surround every piece of meat with themarinade (even if there's only a small amount). You could also justincrease the amount of marinade so all the chicken is completelysubmerged in the bowl.

    Reply
  166. Marc Matsumoto says

    April 30, 2010 at 1:21 pm

    You could use a bowl too, but you'll need to stir the chicken a coupletimes while it's marinating to ensure it marinates evenly. By pushingthe air out of the bag, you surround every piece of meat with themarinade (even if there's only a small amount). You could also justincrease the amount of marinade so all the chicken is completelysubmerged in the bowl.

    Reply
  167. Michelle says

    April 30, 2010 at 9:02 am

    why do you put the chicken in an airtight bag (v. just a bowl)? just wondering because I don't like using ziplock bags . . .

    Reply
  168. Michelle says

    April 30, 2010 at 4:02 am

    why do you put the chicken in an airtight bag (v. just a bowl)? just wondering because I don't like using ziplock bags . . .

    Reply
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    March 28, 2010 at 9:05 pm

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  171. mylene mendoza says

    March 27, 2010 at 9:27 am

    im not so into this teriyaki chicken recipe,in fact i didnt attempt to try it because i thought thats its just like adobo,but......just 2 days ago,when my daughter had a graduation party,and they served this meal-i said omg this is good,really good.and im planning to include this recepi this week.

    Reply
  172. zernike says

    March 04, 2010 at 8:17 pm

    I am so grateful to find a recipe for thick teriyaki sauce without cornstarch! Tastes fantastic too!

    Reply
  173. Marc Matsumoto says

    March 02, 2010 at 3:12 am

    Well, technically there is no alcohol in this since it is cooked (sothe alcohol evaporates), but if you're asking if you can make it withother ingredients, you can just replace the mirin with 2 parts waterand 1 part sugar.

    Reply
  174. Marc Matsumoto says

    March 01, 2010 at 10:12 pm

    Well, technically there is no alcohol in this since it is cooked (sothe alcohol evaporates), but if you're asking if you can make it withother ingredients, you can just replace the mirin with 2 parts waterand 1 part sugar.

    Reply
  175. mahia says

    March 01, 2010 at 10:02 pm

    Is there a way of making teriyaki sauce without any alcohol??

    Reply
  176. CookInTraining says

    February 21, 2010 at 11:33 pm

    Marc, Thanks for your incredible website. My husband is half-Japanese and I've always struggled to match the cooking skills of his mother (who was born in Osaka)! You've simplified in a way that a girl who was raised on fast-food can even understand. My biggest challenge still is my allergy to seafood. I'll just have to work around it! Thanks again!

    Reply
  177. CookInTraining says

    February 21, 2010 at 6:33 pm

    Marc, Thanks for your incredible website. My husband is half-Japanese and I've always struggled to match the cooking skills of his mother (who was born in Osaka)! You've simplified in a way that a girl who was raised on fast-food can even understand. My biggest challenge still is my allergy to seafood. I'll just have to work around it! Thanks again!

    Reply
  178. Ryuuku says

    December 29, 2009 at 9:33 pm

    You could use dry sherry instead of sake, or just increase the Mirin and decrease the sugar (mirin is a type of sake which is sweeter than normal sake). Or you could just leave it out. I've seen teriyake recipes that just use equal parts soy sauce and mirin. I guess you'll have to experiment to find a version you like.

    Reply
  179. Ryuuku says

    December 29, 2009 at 5:33 pm

    You could use dry sherry instead of sake, or just increase the Mirin and decrease the sugar (mirin is a type of sake which is sweeter than normal sake). Or you could just leave it out. I've seen teriyake recipes that just use equal parts soy sauce and mirin. I guess you'll have to experiment to find a version you like.

    Reply
  180. John says

    October 30, 2009 at 3:32 am

    Hi Marc,

    Your recipe is so simple. i like it. 🙂 Good job!

    Just a question though, what could be a good replacement for the sake in making the teriyaki sauce?

    thanks!

    Reply
  181. John says

    October 29, 2009 at 11:32 pm

    Hi Marc,

    Your recipe is so simple. i like it. 🙂 Good job!

    Just a question though, what could be a good replacement for the sake in making the teriyaki sauce?

    thanks!

    Reply
  182. Cara says

    October 06, 2009 at 5:43 am

    Can you leave out the sake? Or substitute it with something non-alcoholic?

    Reply
  183. Cara says

    October 06, 2009 at 1:43 am

    Can you leave out the sake? Or substitute it with something non-alcoholic?

    Reply
  184. Adelina says

    August 21, 2009 at 2:49 pm

    I've read and heard so much about using mirin to cook/ marinade/ to make sauce, etc. but your recipe Does give me a proper reason to use it, finally!

    Your post looks so good I am getting extremely hungry!!!

    Thanks for posting and for sharing!

    Reply
  185. Adelina says

    August 21, 2009 at 10:49 am

    I've read and heard so much about using mirin to cook/ marinade/ to make sauce, etc. but your recipe Does give me a proper reason to use it, finally!

    Your post looks so good I am getting extremely hungry!!!

    Thanks for posting and for sharing!

    Reply
  186. Sylvia says

    August 12, 2009 at 12:11 am

    tried the teriyaki over the weekend and absolutely loved it. very easy to prepare and tasted fantastic. thank you so much for the post.

    Reply
  187. Sylvia says

    August 11, 2009 at 8:11 pm

    tried the teriyaki over the weekend and absolutely loved it. very easy to prepare and tasted fantastic. thank you so much for the post.

    Reply
  188. Jessie says

    July 27, 2009 at 9:05 pm

    *swoon*

    This looks so good. 😀

    +Jessie

    Reply
  189. Jessie says

    July 27, 2009 at 5:05 pm

    *swoon*

    This looks so good. 😀

    +Jessie

    Reply
  190. Cajun Chef Ryan says

    July 23, 2009 at 5:25 pm

    Now I want some of that right about now, and I just finished lunch too!

    Reply
  191. Cajun Chef Ryan says

    July 23, 2009 at 1:25 pm

    Now I want some of that right about now, and I just finished lunch too!

    Reply
  192. pablopabla says

    July 23, 2009 at 2:21 am

    Hi Marc! How are you doing? 😀

    This is one of my most oft-ordered dish when I dine in a Japanese restaurant. You made it so simple 😀

    Reply
  193. pablopabla says

    July 22, 2009 at 10:21 pm

    Hi Marc! How are you doing? 😀

    This is one of my most oft-ordered dish when I dine in a Japanese restaurant. You made it so simple 😀

    Reply
  194. Peggy says

    July 22, 2009 at 10:51 am

    Tried this recipe out last night on the grill... the results were great! Never knew making Teriyaki sauce was so easy! Thanks!

    Reply
  195. Peggy says

    July 22, 2009 at 6:51 am

    Tried this recipe out last night on the grill... the results were great! Never knew making Teriyaki sauce was so easy! Thanks!

    Reply
  196. Marc Matsumoto says

    July 22, 2009 at 5:26 am

    Hi Poh Lin, thanks for your comment. You could definitely substitute Chinese cooking wine for the sake. Shao Hsing has a fairly distinct flavour, so Mijiu should work better.

    If you do decide to use sake, it doesn't really matter what kind (I use a cheap bottle for cooking). Good luck:-)

    Reply
  197. Poh Lin says

    July 22, 2009 at 4:27 am

    Hi Marc,

    Just wandered in after a recommendation from a friend. Your photos look amazing and you make the recipes seem so easy. I think I will be in for a treat when I look through your previous posts.

    Btw, do you think I can substitute sake with Chinese cooking wine (or Shao Hsing wine)?

    If not, what type of sake should I get? A bit lost when it comes to sake.

    Thanks.

    Reply
  198. Poh Lin says

    July 22, 2009 at 12:27 am

    Hi Marc,

    Just wandered in after a recommendation from a friend. Your photos look amazing and you make the recipes seem so easy. I think I will be in for a treat when I look through your previous posts.

    Btw, do you think I can substitute sake with Chinese cooking wine (or Shao Hsing wine)?

    If not, what type of sake should I get? A bit lost when it comes to sake.

    Thanks.

    Reply
  199. Paula - bell'alimento says

    July 21, 2009 at 3:28 pm

    This looks amazing. Your photography is stunning! I can't wait to try this authentic dish 🙂

    Reply
  200. Paula - bell'alimento says

    July 21, 2009 at 11:28 am

    This looks amazing. Your photography is stunning! I can't wait to try this authentic dish 🙂

    Reply
  201. Ninette says

    July 21, 2009 at 1:20 am

    Your teriyaki looks fab. So much bad teriyaki out there. Did you know I gave you a blog award? https://bigboldbeautifulfood.blogspot.com/2009/07/kreativ-blogger-award-thank-you-zurin.html

    Reply
  202. Ninette says

    July 20, 2009 at 9:20 pm

    Your teriyaki looks fab. So much bad teriyaki out there. Did you know I gave you a blog award? https://bigboldbeautifulfood.blogspot.com/2009/07/kreativ-blogger-award-thank-you-zurin.html

    Reply
  203. Marc Matsumoto says

    July 19, 2009 at 5:26 am

    Hi Holly, yakitori, means "grilled bird" and usually refers to any piece of the chicken skewered and grilled. It can be basted with teriyaki sauce or just salted.

    Reply
  204. Rasa Malaysia says

    July 19, 2009 at 4:04 am

    I thought I left you a message but I guess not. Well, your chicken teriyaki looks so authentic and good it looks exactly like the ones served at Matsuhisa Beverly Hills, which they sell for $20 even for lunch special! 😛

    Reply
  205. Rasa Malaysia says

    July 19, 2009 at 12:04 am

    I thought I left you a message but I guess not. Well, your chicken teriyaki looks so authentic and good it looks exactly like the ones served at Matsuhisa Beverly Hills, which they sell for $20 even for lunch special! 😛

    Reply
  206. Cynthia says

    July 18, 2009 at 7:12 pm

    Marc, thank you so very much for this post! Now I can taste some proper teriyaki chicken!

    Reply
  207. Piercival says

    July 18, 2009 at 5:51 pm

    Made this last night on the Q and as expected, it delivered the goods. It was a case of less is more; way less complicated and yet the flavors were deep and balanced.

    I often seem to discover the elemental nature of a dish when Marc explains it's essence -which is way cool- and always the great payoff when it hits the plates. Simple, elegant, sublime. Extraordinary dish!

    I'm hoping Marc will explore a dish made with fresh Unagi one of these days..... [hint, hint].

    Reply
  208. Marc Matsumoto says

    July 18, 2009 at 3:20 pm

    Hi Brie, I wasn't aware of the tenderizing effects of cornstarch, but there are some recipes such as kara-age (japanese fried chicken) that including cornstarch, but this is used more as a coating so it fries up crisp on the outside. I've not heard of using cornstarch in chicken teriyaki.

    Reply
  209. Cynthia says

    July 18, 2009 at 3:12 pm

    Marc, thank you so very much for this post! Now I can taste some proper teriyaki chicken!

    Reply
  210. Piercival says

    July 18, 2009 at 1:51 pm

    Made this last night on the Q and as expected, it delivered the goods. It was a case of less is more; way less complicated and yet the flavors were deep and balanced.

    I often seem to discover the elemental nature of a dish when Marc explains it's essence -which is way cool- and always the great payoff when it hits the plates. Simple, elegant, sublime. Extraordinary dish!

    I'm hoping Marc will explore a dish made with fresh Unagi one of these days..... [hint, hint].

    Reply
  211. Adriana says

    July 18, 2009 at 10:57 am

    Hi there,
    I just discovered your blog and am loving it! 🙂

    Reply
  212. Adriana says

    July 18, 2009 at 6:57 am

    Hi there,
    I just discovered your blog and am loving it! 🙂

    Reply
  213. It's Not You, It's Brie says

    July 18, 2009 at 6:06 am

    Thank you for sharing a recipe for teriyaki chicken without sugar or cornsyrup. Does Japanese cuisine ever suggest marinating meats in cornstarch to produce a softer flesh before cooking?

    Reply
  214. It's Not You, It's Brie says

    July 18, 2009 at 2:06 am

    Thank you for sharing a recipe for teriyaki chicken without sugar or cornsyrup. Does Japanese cuisine ever suggest marinating meats in cornstarch to produce a softer flesh before cooking?

    Reply
  215. Eralda says

    July 18, 2009 at 1:54 am

    I have a love-hate relationship with teriyaki sauce. there are times when it's delicious and other times it's bad. I love the idea of making your own teriyaki. And I am so happy you shared a recipe for it. This is perfect! Beautiful photographs, too.

    Reply
  216. Andrea [bellaeats says

    July 17, 2009 at 10:03 pm

    Marc, This dish looks divine! Your photos are very, very lovely.

    Thanks for stopping by my blog, I feel lucky to have discovered yours!

    Reply
  217. Eralda says

    July 17, 2009 at 9:54 pm

    I have a love-hate relationship with teriyaki sauce. there are times when it's delicious and other times it's bad. I love the idea of making your own teriyaki. And I am so happy you shared a recipe for it. This is perfect! Beautiful photographs, too.

    Reply
  218. Hillary says

    July 17, 2009 at 8:40 pm

    This is the best looking chicken teriyaki I've seen! Thanks for posting!

    Reply
  219. Andrea [bellaeats says

    July 17, 2009 at 6:03 pm

    Marc, This dish looks divine! Your photos are very, very lovely.

    Thanks for stopping by my blog, I feel lucky to have discovered yours!

    Reply
  220. Hillary says

    July 17, 2009 at 4:40 pm

    This is the best looking chicken teriyaki I've seen! Thanks for posting!

    Reply
  221. manggy says

    July 17, 2009 at 4:34 pm

    One of my all-time favorites, Marc. I suppose this is payback for me posting the lemon chicken 😉 I've always loved the grilled version-- the fried and coated version I've also seen is a little too heavy for me. Thanks for the recipe-- I went to Fujimart a while back and got the basics! Too bad it's raining too hard to grill outdoors, though 🙁

    Reply
  222. tara says

    July 17, 2009 at 2:11 pm

    I really must learn not to look at your site first thing in the morning; the photographs are so mouthwatering that I'm not jonesing for dinner. You've captured the lacquer of the glaze beautifully. Teriyaki is always such a crowd-pleaser, especially with children. Looking forward to trying your version.

    Reply
  223. Jenni Field says

    July 17, 2009 at 1:27 pm

    I have learned a new thing--thanks for the definition of "teriyaki," Marc. Never knew what it meant. Also love your template for it. I'm a fan of "equal parts of..." Makes it easy to remember!

    Reply
  224. manggy says

    July 17, 2009 at 12:34 pm

    One of my all-time favorites, Marc. I suppose this is payback for me posting the lemon chicken 😉 I've always loved the grilled version-- the fried and coated version I've also seen is a little too heavy for me. Thanks for the recipe-- I went to Fujimart a while back and got the basics! Too bad it's raining too hard to grill outdoors, though 🙁

    Reply
  225. pigpigscorner says

    July 17, 2009 at 10:57 am

    Sounds really simple! Can't wait to try this out!

    Reply
  226. tara says

    July 17, 2009 at 10:11 am

    I really must learn not to look at your site first thing in the morning; the photographs are so mouthwatering that I'm not jonesing for dinner. You've captured the lacquer of the glaze beautifully. Teriyaki is always such a crowd-pleaser, especially with children. Looking forward to trying your version.

    Reply
  227. Jenni Field says

    July 17, 2009 at 9:27 am

    I have learned a new thing--thanks for the definition of "teriyaki," Marc. Never knew what it meant. Also love your template for it. I'm a fan of "equal parts of..." Makes it easy to remember!

    Reply
  228. chiara.u says

    July 17, 2009 at 8:39 am

    I simply adore chicken teriyaki! I don't know if here in Italy I eat the real chicken teriyaki... but now I can thanks to your recipe :)) I've even found mirin in that heavenly market in Annecy!!! thanks a lot Marc 🙂

    Reply
  229. pigpigscorner says

    July 17, 2009 at 6:57 am

    Sounds really simple! Can't wait to try this out!

    Reply
  230. veggiebelly says

    July 17, 2009 at 5:01 am

    thanks so much for the sauce recipe! this looks both delicious and easy!

    Reply
  231. Tony says

    July 17, 2009 at 4:40 am

    your Japanese tweet is what led me here - umami!
    I also liked your clarification on different types of teriyaki sauce. great shots!

    Reply
  232. chiara.u says

    July 17, 2009 at 4:39 am

    I simply adore chicken teriyaki! I don't know if here in Italy I eat the real chicken teriyaki... but now I can thanks to your recipe :)) I've even found mirin in that heavenly market in Annecy!!! thanks a lot Marc 🙂

    Reply
  233. Elaine - The Gourmet Girl says

    July 17, 2009 at 4:25 am

    I especially enjoyed the little history lesson in the beginning. Nice and simple. Thanks for posting!

    Reply
  234. Vibi says

    July 17, 2009 at 4:13 am

    The pics are amazing and the dish is jus as equally tempting! I'm keeping that one in my "to do" list, for sure.
    Thanks for sharing.

    Reply
  235. Marc Matsumoto says

    July 17, 2009 at 4:03 am

    You could put some fresh grated ginger on top after it's grilled, that should really bring out the ginger flavor without effecting the shine of the sauce.

    That said, my goal here wasn't to be a teriyaki dictator. Food is always evolving as it moves from place to place and it's this evolution that makes food interesting. Otherwise we'd all be eating the same thing.

    I just find that sometimes a dish has gone through so many permutations that people loose sight of the original. It's not a bad thing, but I'm always curious about where the food we eat comes from. I just thought I'd share a more traditional teriyaki as a reminder of this dishes origins.

    Please don't let this post stop you from making chicken teriyaki your way:-)

    Reply
  236. FlaNBoyant Eats says

    July 17, 2009 at 3:54 am

    thanks for the quick and simple history and equation to teriyaki! love it.

    Reply
  237. noobcook says

    July 17, 2009 at 2:42 am

    Your teriyaki chicken looks amazing. Certainly much better than most of the teriyaki I had outside =)

    Reply
  238. The Little Teochew says

    July 17, 2009 at 1:54 am

    Yum, I love Teriyaki anything. Love your pics!

    Reply
  239. Shari says

    July 17, 2009 at 1:49 am

    I love how easy this sounds, but so flavorful!

    Reply
  240. Hélène says

    July 17, 2009 at 1:41 am

    Marc I love that you take simple ingredients and make stunning dishes. Looks delicious.

    Reply
  241. Piercival says

    July 17, 2009 at 1:22 am

    Marc,

    The more I cook the more I find greatness in simplicity and using quality ingredients. This dish looks visually stunning and I've cooked enough of your dishes to feel very confident that it will be amazing.

    Do you think it would be possible to add a bit of ginger juice without compromising the teri too much? Or do you have a recommendation for how to infuse the taste of ginger in a better way, without destroying the harmony?

    I will prepare next without ginger but it's really one of my favorite flavors in the world.

    Reply
  242. veggiebelly says

    July 17, 2009 at 1:01 am

    thanks so much for the sauce recipe! this looks both delicious and easy!

    Reply
  243. Marc Matsumoto says

    July 17, 2009 at 12:50 am

    Not my most creative post, but I'm glad you found it useful:-)

    As for the substitution, sugar + sake would be ideal as that's essentially what mirin is, but sherry (or maybe even port) would do in a pinch.

    Reply
  244. Tony says

    July 17, 2009 at 12:40 am

    your Japanese tweet is what led me here - umami!
    I also liked your clarification on different types of teriyaki sauce. great shots!

    Reply
  245. We Are Never Full says

    July 17, 2009 at 12:38 am

    i love this post. it's one of the most familiar Asian meals to americans yet it gets f-ed up so often. and why? it's salty and sweet and only contains a few ingredients! realistically, there's absolutely no reason on earth why people should not make their own teriyaki sauce every time. just buy the ingredients, none of them really spoil, and just make it in a bowl! i'm definitely using this - i haven't had it in so long. great post, marc!

    also, what do you think about using sake or sherry w/ some sugar as a mirin substitute. i know it's not legit, but i think the only thing people may not have to make teriyaki is the mirin. just askin'!

    Reply
  246. Elaine - The Gourmet Girl says

    July 17, 2009 at 12:25 am

    I especially enjoyed the little history lesson in the beginning. Nice and simple. Thanks for posting!

    Reply
  247. Vibi says

    July 17, 2009 at 12:13 am

    The pics are amazing and the dish is jus as equally tempting! I'm keeping that one in my "to do" list, for sure.
    Thanks for sharing.

    Reply
  248. Jackie at PhamFatale.com says

    July 17, 2009 at 12:01 am

    Amazing food photography. Nice contrast of color with the green onions. I love making teriyaki chicken using chicken drumsticks 😛

    Reply
  249. FlaNBoyant Eats says

    July 16, 2009 at 11:54 pm

    thanks for the quick and simple history and equation to teriyaki! love it.

    Reply
  250. The Duo Dishes says

    July 16, 2009 at 11:28 pm

    Guess we've been doing too much with our teriyaki marinades. 🙂 We'll have to simplify it next time.

    Reply
  251. noobcook says

    July 16, 2009 at 10:42 pm

    Your teriyaki chicken looks amazing. Certainly much better than most of the teriyaki I had outside =)

    Reply
  252. The Little Teochew says

    July 16, 2009 at 9:54 pm

    Yum, I love Teriyaki anything. Love your pics!

    Reply
  253. Shari says

    July 16, 2009 at 9:49 pm

    I love how easy this sounds, but so flavorful!

    Reply
  254. Hélène says

    July 16, 2009 at 9:41 pm

    Marc I love that you take simple ingredients and make stunning dishes. Looks delicious.

    Reply
  255. Piercival says

    July 16, 2009 at 9:22 pm

    Marc,

    The more I cook the more I find greatness in simplicity and using quality ingredients. This dish looks visually stunning and I've cooked enough of your dishes to feel very confident that it will be amazing.

    Do you think it would be possible to add a bit of ginger juice without compromising the teri too much? Or do you have a recommendation for how to infuse the taste of ginger in a better way, without destroying the harmony?

    I will prepare next without ginger but it's really one of my favorite flavors in the world.

    Reply
  256. Marc Matsumoto says

    July 16, 2009 at 9:14 pm

    Yep, it's found on beef and fish there as well. With fish it's generally used with fattier fish like yellowtail or mackerel. It also changes names sometimes. For instance yaki tori (grilled bird) is essentially chicken teriyaki on skewers. Kabayaki is another name for teriyaki sauce when it's used on seafood like eel. Confused yet?

    Reply
  257. Michael says

    July 16, 2009 at 9:07 pm

    Thanks for this recipe Mark. I love chicken teriyaki but haven't made it or had it in a very very very long time. I always used the Sushi Chef brand sauce, which I think is pretty authentic, but it so easy to make, looks like now I can just do it myself.
    In Japan is it also common to use proteins other than chicken, like beef, fish, etc with teriyaki sauce?

    Reply
  258. katiek says

    July 16, 2009 at 8:53 pm

    souful. I love how you brined the meat. I LOVE brining. does a poultry splendiforous!

    Reply
  259. We Are Never Full says

    July 16, 2009 at 8:38 pm

    i love this post. it's one of the most familiar Asian meals to americans yet it gets f-ed up so often. and why? it's salty and sweet and only contains a few ingredients! realistically, there's absolutely no reason on earth why people should not make their own teriyaki sauce every time. just buy the ingredients, none of them really spoil, and just make it in a bowl! i'm definitely using this - i haven't had it in so long. great post, marc!

    also, what do you think about using sake or sherry w/ some sugar as a mirin substitute. i know it's not legit, but i think the only thing people may not have to make teriyaki is the mirin. just askin'!

    Reply
  260. Jackie at PhamFatale.com says

    July 16, 2009 at 8:01 pm

    Amazing food photography. Nice contrast of color with the green onions. I love making teriyaki chicken using chicken drumsticks 😛

    Reply
  261. Holly says

    July 16, 2009 at 8:01 pm

    Whats the difference between yakitori and teriyaki? Do you have a favorite brand of soy? For teriyaki I like the brand with the swan on it.

    Reply
  262. Gera says

    July 16, 2009 at 7:48 pm

    Marc excellent information about a real chicken teriyaki… the golden result is pure bliss, love all the vast culinary world of the Japanese cuisine 🙂

    Cheers,

    Gera

    Reply
  263. The Duo Dishes says

    July 16, 2009 at 7:28 pm

    Guess we've been doing too much with our teriyaki marinades. 🙂 We'll have to simplify it next time.

    Reply
  264. Christie @ fig&cherry says

    July 16, 2009 at 5:52 pm

    Oooh I miss Japan! I always wondered what that brown sugary love-juice was made of. Yummy! 🙂

    Reply
  265. Jessie says

    July 16, 2009 at 5:32 pm

    that looks amazing, I truly find Japanese cuisine to be very interesting. It's actually one of my favorite cuisines to taste and explore!

    Reply
  266. Peter G says

    July 16, 2009 at 5:27 pm

    Thanks for providing an authentic recipe for teriyaki Marc...it's good to know I have all those ingredients in my cupboard.

    Reply
  267. Michael says

    July 16, 2009 at 5:07 pm

    Thanks for this recipe Mark. I love chicken teriyaki but haven't made it or had it in a very very very long time. I always used the Sushi Chef brand sauce, which I think is pretty authentic, but it so easy to make, looks like now I can just do it myself.
    In Japan is it also common to use proteins other than chicken, like beef, fish, etc with teriyaki sauce?

    Reply
  268. katiek says

    July 16, 2009 at 4:53 pm

    souful. I love how you brined the meat. I LOVE brining. does a poultry splendiforous!

    Reply
  269. Christelle says

    July 16, 2009 at 4:44 pm

    Beautiful!! i am so hungru now!!

    Reply
  270. Kristin says

    July 16, 2009 at 4:27 pm

    I love it when you can make something so delicious from something as inexpensive as chicken thighs. This is going on my list of meals to make for next week. Thanks!

    Reply
  271. colloquial cook says

    July 16, 2009 at 4:23 pm

    Teriyaki is the one Japanese dish I never got to try. (hm, maybe not the only one, on second thought, but quite likely the most ubiquitous). Oh, talking about strong tasting honeys I got myself a jar of buckwheat honey. The honey guy at the market was like "it's really strong, I mean, really strong" and he looked scared. That's promising.
    Anyway, this dish looks really tasty.

    🙂

    Reply
  272. Ursula says

    July 16, 2009 at 4:22 pm

    I prefer teriyaki very simple. Just like your recipe. And, havent really order teriyaki at restaurants lately, because it's just too random.

    Reply
  273. Holly says

    July 16, 2009 at 4:01 pm

    Whats the difference between yakitori and teriyaki? Do you have a favorite brand of soy? For teriyaki I like the brand with the swan on it.

    Reply
  274. Gera says

    July 16, 2009 at 3:48 pm

    Marc excellent information about a real chicken teriyaki… the golden result is pure bliss, love all the vast culinary world of the Japanese cuisine 🙂

    Cheers,

    Gera

    Reply
  275. Christie @ fig&cherry says

    July 16, 2009 at 1:52 pm

    Oooh I miss Japan! I always wondered what that brown sugary love-juice was made of. Yummy! 🙂

    Reply
  276. Jessie says

    July 16, 2009 at 1:32 pm

    that looks amazing, I truly find Japanese cuisine to be very interesting. It's actually one of my favorite cuisines to taste and explore!

    Reply
  277. Peter G says

    July 16, 2009 at 1:27 pm

    Thanks for providing an authentic recipe for teriyaki Marc...it's good to know I have all those ingredients in my cupboard.

    Reply
  278. Christelle says

    July 16, 2009 at 12:44 pm

    Beautiful!! i am so hungru now!!

    Reply
  279. Kristin says

    July 16, 2009 at 12:27 pm

    I love it when you can make something so delicious from something as inexpensive as chicken thighs. This is going on my list of meals to make for next week. Thanks!

    Reply
  280. colloquial cook says

    July 16, 2009 at 12:23 pm

    Teriyaki is the one Japanese dish I never got to try. (hm, maybe not the only one, on second thought, but quite likely the most ubiquitous). Oh, talking about strong tasting honeys I got myself a jar of buckwheat honey. The honey guy at the market was like "it's really strong, I mean, really strong" and he looked scared. That's promising.
    Anyway, this dish looks really tasty.

    🙂

    Reply
  281. Ursula says

    July 16, 2009 at 12:22 pm

    I prefer teriyaki very simple. Just like your recipe. And, havent really order teriyaki at restaurants lately, because it's just too random.

    Reply
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