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Epicurious

Chicken Teriyaki

By Molly Baz

3.6

(13)

Chicken teriyaki on a blue plate with white rice sliced radishes and sliced scallions.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Molly Baz

Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 servings

Ingredients

5 skin-on, boneless chicken thighs (about 1 1/2 lb. total)
1 1/2 tsp. kosher salt, divided
1/3 cup low-sodium soy sauce
1/3 cup mirin (sweet Japanese rice wine)
1/3 cup sake
5 radishes, trimmed, thinly sliced
5 scallions, thinly sliced on a diagonal
2 tsp. unseasoned rice vinegar
Cooked white rice (for serving)

Preparation

  1. Step 1

    Place chicken on a cutting board and poke several holes through the skin with a sharp knife. Season with 1 tsp salt.

    Step 2

    Place chicken, skin side down, in a cold large cast-iron skillet and cook over medium heat, undisturbed, until chicken skin releases easily, about 5 minutes. Reduce heat to medium-low and continue to cook, lifting up once or twice to let hot fat run underneath, until skin is evenly golden brown and crisp, about 12 minutes.

    Step 3

    Meanwhile, whisk soy sauce, mirin, and sake in a small bowl.

    Step 4

    Transfer chicken skin side up to a plate. Wipe out skillet and increase heat to medium. Pour in soy sauce mixture and cook, stirring occasionally, until thickened slightly, about 4 minutes. Return chicken to pan, arranging skin side up, and cook, adding a splash of water if sauce looks too thick, until underside is cooked through, about 1 minute. Turn thighs skin side down and continue to cook until warmed through and coated, about 1 minute more. Transfer chicken to a cutting board and slice into 1/2" strips; set teriyaki sauce in skillet aside.

    Step 5

    Toss radishes, scallions, and vinegar in a small bowl. Season with remaining 1/2 tsp. salt.

    Step 6

    Place rice on a platter and arrange chicken over. Drizzle with reserved teriyaki sauce and top with radish salad.

TagsSakeAlcoholBeveragesJapaneseEast AsianAsianChicken ThighChickenPoultryRadishRoot VegetableVegetableScallionOnionMainDinnerDairy FreeNut FreeWeeknight MealsQuickCast Iron SkilletEpicurious

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