Teriyaki Chicken Recipe

Chicken thighs: Boneless and skinless, these provide a tender and juicy base for the dish.

Soy sauce: A salty and savory sauce that forms the base of the marinade.

Mirin: A sweet Japanese rice wine that adds depth and sweetness to the marinade.

Sugar: Adds sweetness to balance the salty and savory flavors.

Vegetable oil: Used for cooking the chicken, ensuring it doesn't stick to the skillet.

Garlic: Minced to infuse the marinade with its aromatic flavor.

Ginger: Grated to add a warm, spicy note to the dish.

When preparing chicken thighs, ensure they are of uniform thickness to promote even cooking. If needed, use a meat mallet to gently pound them to an even thickness. This helps the chicken cook more consistently and absorb the marinade more effectively. Additionally, when cooking the chicken in the skillet, avoid overcrowding to ensure a nice sear and prevent steaming. If necessary, cook in batches to maintain the right temperature and achieve a beautiful golden brown color.

• Boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but can still absorb the teriyaki flavors well.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor profile.

• Mirin - Substitute with sake and sugar: Use equal parts sake and a bit of sugar to mimic the sweetness and acidity of mirin.

• Sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, which complements the teriyaki sauce.

• Vegetable oil - Substitute with olive oil: Olive oil can be used for cooking the chicken, providing a slightly fruity flavor that works well with the dish.

• Minced garlic - Substitute with garlic powder: Use garlic powder if fresh garlic is unavailable, adjusting the quantity to taste.

• Grated ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh, though it has a more concentrated flavor, so use sparingly.

• Allow the teriyaki chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the chicken in an airtight container. Store it in the refrigerator for up to 3-4 days. This keeps the flavors intact and the chicken moist.

• If you plan to keep the teriyaki chicken for a longer period, freezing is your best bet. Wrap each piece individually in plastic wrap or aluminum foil to prevent freezer burn.

• Once wrapped, place the chicken pieces in a freezer-safe bag or container. Label with the date to keep track of freshness. The teriyaki chicken can be frozen for up to 2 months.

• When ready to enjoy, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the teriyaki chicken gently in a skillet over low heat. Add a splash of water or soy sauce to revive the sauce and keep the chicken juicy.

• Pair with freshly steamed rice and vegetables for a meal that tastes just as delightful as the day it was made.

• Preheat your oven to 350°F (175°C). Place the teriyaki chicken in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 15-20 minutes. This method ensures the chicken remains juicy and the teriyaki sauce doesn't dry out.

• For a quick fix, use the microwave. Place the chicken on a microwave-safe plate, cover it with a damp paper towel to prevent it from drying out, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a splash of vegetable oil or a bit of water to the pan, then add the teriyaki chicken. Cover and heat for about 5-7 minutes, stirring occasionally, until warmed through.

• For a crispy touch, use an air fryer. Preheat the air fryer to 350°F (175°C), place the chicken in the basket, and heat for 5-7 minutes. This method will give the chicken a delightful crispiness while keeping the inside tender.

• If you have a steamer, place the chicken in a heatproof dish and steam for about 10 minutes. This gentle method helps maintain the chicken's moisture and flavor, making it taste freshly cooked.

• Mixing bowl: A large bowl used to combine the soy sauce, mirin, sugar, garlic, and ginger for marinating the chicken.

• Skillet: A flat-bottomed pan used to cook the chicken thighs over medium heat, allowing them to brown and cook through evenly.

• Measuring cup: Used to accurately measure the soy sauce and mirin for the marinade.

• Measuring spoons: Used to measure the sugar, vegetable oil, and grated ginger precisely.

• Knife: Essential for mincing the garlic and trimming any excess fat from the chicken thighs if needed.

• Cutting board: Provides a safe and stable surface for mincing garlic and preparing the chicken.

• Tongs: Useful for turning the chicken thighs in the skillet to ensure they cook evenly on both sides.

• Grater: Used to grate fresh ginger, enhancing the flavor of the marinade.

• Stove: Provides the heat source for cooking the chicken in the skillet.

• Serving dish: Used to present the cooked teriyaki chicken alongside rice and vegetables.

Prepare ingredients in advance: Mince garlic and grate ginger ahead of time. This will streamline your cooking process.

Use a ziplock bag for marinating: Place chicken thighs and marinade in a ziplock bag. This ensures even coating and easy cleanup.

Double the marinade: Make extra marinade and store it in the fridge for future use. It saves time for your next teriyaki chicken meal.

Cook in batches: If you have a large skillet, cook all chicken at once. Otherwise, cook in batches to avoid overcrowding and ensure even cooking.