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, 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. By the way, if you prefer making this in a pan, I have a stovetop teriyaki chicken recipe you can check out for the details.
Serve this chicken teriyaki whole, or chopped up on a bowl of steaming hot rice with some extra sauce.
📖 Recipe
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.
Cara says
Can you leave out the sake? Or substitute it with something non-alcoholic?
Cara says
Can you leave out the sake? Or substitute it with something non-alcoholic?
Adelina says
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!
Adelina says
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!
Sylvia says
tried the teriyaki over the weekend and absolutely loved it. very easy to prepare and tasted fantastic. thank you so much for the post.
Sylvia says
tried the teriyaki over the weekend and absolutely loved it. very easy to prepare and tasted fantastic. thank you so much for the post.
Jessie says
*swoon*
This looks so good. 😀
+Jessie
Jessie says
*swoon*
This looks so good. 😀
+Jessie
Cajun Chef Ryan says
Now I want some of that right about now, and I just finished lunch too!
Cajun Chef Ryan says
Now I want some of that right about now, and I just finished lunch too!
pablopabla says
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 😀
pablopabla says
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 😀
Peggy says
Tried this recipe out last night on the grill... the results were great! Never knew making Teriyaki sauce was so easy! Thanks!
Peggy says
Tried this recipe out last night on the grill... the results were great! Never knew making Teriyaki sauce was so easy! Thanks!
Marc Matsumoto says
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:-)
Poh Lin says
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.
Poh Lin says
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.
Paula - bell'alimento says
This looks amazing. Your photography is stunning! I can't wait to try this authentic dish 🙂
Paula - bell'alimento says
This looks amazing. Your photography is stunning! I can't wait to try this authentic dish 🙂
Ninette says
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
Ninette says
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
Marc Matsumoto says
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.
Rasa Malaysia says
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! 😛
Rasa Malaysia says
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! 😛
Cynthia says
Marc, thank you so very much for this post! Now I can taste some proper teriyaki chicken!
Piercival says
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].
Marc Matsumoto says
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.
Cynthia says
Marc, thank you so very much for this post! Now I can taste some proper teriyaki chicken!
Piercival says
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].
Adriana says
Hi there,
I just discovered your blog and am loving it! 🙂
Adriana says
Hi there,
I just discovered your blog and am loving it! 🙂
It's Not You, It's Brie says
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?
It's Not You, It's Brie says
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?
Eralda says
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.
Andrea [bellaeats says
Marc, This dish looks divine! Your photos are very, very lovely.
Thanks for stopping by my blog, I feel lucky to have discovered yours!
Eralda says
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.
Hillary says
This is the best looking chicken teriyaki I've seen! Thanks for posting!
Andrea [bellaeats says
Marc, This dish looks divine! Your photos are very, very lovely.
Thanks for stopping by my blog, I feel lucky to have discovered yours!
Hillary says
This is the best looking chicken teriyaki I've seen! Thanks for posting!
manggy says
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 🙁
tara says
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.
Jenni Field says
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!
manggy says
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 🙁
pigpigscorner says
Sounds really simple! Can't wait to try this out!
tara says
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.
Jenni Field says
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!
chiara.u says
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 🙂
pigpigscorner says
Sounds really simple! Can't wait to try this out!
veggiebelly says
thanks so much for the sauce recipe! this looks both delicious and easy!
Tony says
your Japanese tweet is what led me here - umami!
I also liked your clarification on different types of teriyaki sauce. great shots!