Best Teriyaki Chicken (Japanese Family Recipe)
Satisfy your takeout cravings with this amazing homemade grilled teriyaki chicken recipe. Serve over rice with extra homemade teriyaki sauce for some perfect Asian American comfort food.
Servings: 4 people
Ingredients
For Teriyaki Marinade and Sauce
- 1/2 cup brown sugar
- 1 cup sake
- 1 cup mirin
- 1 cup Japanese soy sauce
For Teriyaki Chicken
- 2 lbs boneless, skinless chicken thighs
Instructions
- The night before you want to cook your chicken, combine all the marinade ingredients in a large, deep sided skillet.
- Bring the marinade to a boil and simmer for about 5 minutes to boil off the alcohol.
- Let the marinade cool to room temperature. Pour half of the mixture into a container with your chicken thighs to marinate. Let your chicken marinate in the fridge overnight.
- The remaining half of the marinade is for teriyaki sauce. Whenever you are ready to make the sauce, bring the liquid to a simmer again in a skillet over stovetop.
- Keep simmering for about 10 minutes or until the liquid is reduced to a shiny glaze, almost the consistency of maple syrup. Remember that this glaze will thicken slightly as it cools.
- If making ahead of time, store the sauce in an airtight container in the fridge.
- After the chicken has marinated overnight, it's ready to grill. Preheat your grill and remove the chicken from the marinade.
- Grill on medium high heat for 5-7 minutes per side or until the internal temperature reaches 165 degrees F. Remember cook times will vary depending on the size of your chicken thigh.
- Let the chicken thighs rest for 5 minutes, then slice and plate with rice. Spoon the teriyaki sauce you previously made on top of your grilled chicken and serve!