Chicken Teriyaki

IMG_9951 (550x367)Making dinner on a daily basis can be a challenge, especially if you have a busy schedule, which most of us do. On slow days, it’s nice to take time and cook something special that takes a little more time, but most of the time, we need something quick that will feed our families. For this reason, I have many recipes that take less than an hour to cook from scratch. Most of them don’t even take half an hour, and this is one of them. In fact, it cooks so quickly, I have to start cooking the rice first, before I start the chicken, so it will be ready to serve as soon as the chicken comes out of the oven.

This recipe is from my favorite source, America’s Test Kitchen, and has become one of my go-to dinners, especially on nights when I’m working or extra tired. This popular Japanese dish is so succulent and tasty, you’ll be licking your fingers. The juicy chicken with crisp skin is served with a homemade teriyaki sauce, which is potent and flavorful, but also light. I love how crisp and crunchy the skin is, but the meat inside is perfectly tender. Seriously, you’ll never get take-out Chicken Teriyaki after you try this version yourself. 

Preheat the broiler in your oven and place the oven rack 6-8 inches from the broiler. Line a rimmed baking sheet with aluminum foil and place a wire rack inside the baking sheet.

IMG_9868 (550x367)Debone the chicken thighs and trim them from extra fat, etc. Make a few diagonal slashes across the skin with a sharp knife, being careful not to cut into the meat. IMG_9873 (550x367)

The slashes will help to make the skin extra crispy. This will give the heat more access to the fat under the skin and cook it out. If you leave it in one piece, the skin will be flabbier and less crisp.

Season the chicken on both sides with salt and pepper. Place the chicken thighs on the prepared baking sheet, on top of the wire rack. Tuck all the meat underneath the skin. IMG_9906 (550x362)Melt 2 Tablespoon of butter. Add 1-2 minced garlic cloves to the melted butter. Brush the butter on the chicken skin, being careful not to get any of the garlic on the chicken skin, otherwise it will burn. The chicken skin will have a slight garlic flavor, but won’t have burnt black garlic specks over it. IMG_9908 (550x367)Bake the chicken for 10-15 minutes, until the chicken is golden brown.IMG_9915 (550x367)

This is an excellent way of preparing chicken thighs. Instead of Teriyaki sauce, you can serve it with Barbecue Sauce, Buffalo Wing sauce, Alfredo sauce, etc. It’s absolutely delicious served without any sauce at all, so try it out.

While the chicken is in the oven, combine all the ingredients for the sauce in a skillet or small saucepan. IMG_9911 (550x367)Whisk it all together. Bring to a boil, reduce the heat to medium and simmer for 3-5 minutes, until the teriyaki sauce has a syrupy consistency. IMG_9919 (550x367)When the chicken is done, cut it into slices. IMG_9924 (550x367)Spoon the teriyaki sauce over the chicken and serve extra sauce on the side. IMG_9929 (550x367)IMG_9934 (550x367)I like to serve Chicken Teriyaki with rice. IMG_9959 (550x366)

Chicken Teriyaki
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Ingredients
  • 8 bone-in, skin-on chicken thighs, trimmed, boned, and skin slashed
  • salt, pepper
  • 2 Tablespoons butter, melted
  • 1-2 garlic cloves, minced
Teriyaki Sauce:
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ½ teaspoon grated or minced fresh ginger
  • 1 garlic clove, minced
  • 2 Tablespoons mirin
  • 1 teaspoon cornstarch
Instructions
  1. Preheat the broiler in your oven and place the oven rack 6-8 inches from the broiler. Line a rimmed baking sheet with aluminum foil and place a wire rack inside the baking sheet.
  2. Debone the chicken thighs and trim them from extra fat, etc.
  3. Make a few diagonal slashes across the skin with a sharp knife, being careful not to cut into the meat.
  4. Season the chicken on both sides with salt and pepper. Place the chicken thighs on the prepared baking sheet, on top of the wire rack. Tuck all the meat underneath the skin.
  5. Melt 2 Tablespoon of butter. Add 1-2 minced garlic cloves to the melted butter. Brush the butter on the chicken skin, being careful not to get any of the garlic on the chicken skin, otherwise it will burn. Bake the chicken for 10-15 minutes, until the chicken is golden brown.
  6. While the chicken is in the oven, combine all the ingredients for the sauce in a skillet or small saucepan. Whisk it all together.
  7. Bring to a boil, reduce the heat to medium and simmer for 3-5 minutes, until the teriyaki sauce has a syrupy consistency.
  8. When the chicken is done, cut it into slices. Spoon the teriyaki sauce over the chicken and serve extra sauce on the side.

 
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Comments

    • says

      Yes, Ani. The oven is on broil the whole time. Since the chicken is 6-8 inches away, it doesn’t burn right away, but still has enough heat to cook through very quickly.

  1. Liliya says

    Hi Olga! I always buy skinless, boneless chicken, and have a bunch in my freezer. Won’t work for this recipe? Maybe I can cover the chicken so it doesn’t burn? Any suggestions? thanks

    • says

      Hi Liliya,
      I wouldn’t recommend using skinless chicken thighs for this recipe. You can cook the chicken thighs in a skillet and then use the Teriyaki sauce to pour over the chicken. Without the skin, the chicken will be too dry if you broil it.

  2. lanchick7 says

    Hi Olga! I love all your pictures! Just wondering what greens you add to your cooked rice? Looks beautiful ;)

  3. Lena says

    I tried making this recipe last week and it turned out so so good my husband loved it! Thank you so much for such an awesome recipe!!

  4. Elina says

    Olga, this was so good! I just made this dish for a baby shower and everyone loved it! Will probably be making it for Christmas now :-). The deboning process took longer than I thought, so Ill just have to prep in advance. But the chicken and sauce were fabuloso!!!! Thanks for the recipe :-)

  5. Julia says

    Hi Olga! I had this recipe on my to-make list for a while & finally made it last night for dinner. It was delicious! I’ll have to cook the thighs on a rack next time (didn’t have one) because they did omit a lot of liquid but it didn’t change the outcome very much. One of my daughters drowned her rice and chicken in the Teriyaki sauce, it was really good. And I learned a new skill, thanks to you – de-boning chicken thighs. Was not hard at all! I’ll definitely be making this again. Thank you :)

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