Glazed chicken thighs with a glossy, sweet-savory homemade teriyaki sauce
Chicken Teriyaki
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
4
4 thighs
Difficulty
Easy
Cost
Budget
$
Chicken Teriyaki
Glazed chicken thighs with a glossy, sweet-savory homemade teriyaki sauce
★4.2(10)
Juicy chicken thighs pan-seared until golden and glazed in an authentic homemade teriyaki sauce of soy sauce, mirin, sake, and sugar. Simple, elegant, and deeply satisfying.
5m
Prep Time
20m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Real teriyaki bears little resemblance to the thick, syrupy sauce from a bottle. Authentic Japanese teriyaki is a cooking technique — teri means "shine" and yaki means "grilled" — where protein is glazed with a simple sauce of soy sauce, mirin, sake, and sugar as it cooks, creating a glossy, lacquered finish.
The sauce is thin by design, clinging to the chicken in a shiny coat rather than drowning it. The chicken thighs are seared skin-side down until beautifully crisp, then finished in the sauce, which reduces to a sticky, caramelized glaze.
Over a bowl of steamed rice with some steamed vegetables on the side, this is weeknight elegance at its finest.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp sugar
- 1 tbsp vegetable oil
- Steamed rice for serving
- Sliced green onions and sesame seeds for garnish
Instructions
- 1
Mix soy sauce, mirin, sake, and sugar in a small bowl until sugar dissolves.
- 2
Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down. Cook without moving for 7-8 minutes until the skin is deeply golden and crispy.
- 3
Flip the chicken and cook for 3 minutes on the other side.
- 4
Pour off excess fat from the pan. Add the teriyaki sauce. Reduce heat to medium.
- 5
Cook for 5-7 minutes, spooning the sauce over the chicken repeatedly as it reduces and becomes glossy and thick.
- 6
The chicken is done when it reaches 165°F internally and the sauce coats the back of a spoon.
- 7
Let rest for 3 minutes, then slice. Serve over steamed rice, drizzled with remaining sauce. Garnish with green onions and sesame seeds.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
SakeDry sherry or dry white wine
Similar alcohol content for deglazing; slightly different flavor
MirinRice wine plus 1 tsp sugar
A reasonable approximation; true mirin is best
Chicken thighsSalmon fillets
Creates teriyaki salmon; cook for less time as fish cooks faster
Tips & Storage
Pro Tips
Do not touch the chicken while the skin crisps. Let it sear undisturbed for the full 7-8 minutes.
Pour off excess fat before adding the sauce, or the sauce will not cling properly.
Mirin is not optional — it provides the characteristic sweetness and gloss. Find it in the Asian section of most grocery stores.
For boneless thighs, reduce initial searing time to 5 minutes.
Storage
Refrigerate in the sauce for up to 4 days. The chicken stays moist stored in the sauce.
Reheating
Reheat gently in a skillet with the sauce, adding a splash of water. The sauce will re-glaze the chicken as it warms.
Nutrition Facts
Per serving (1 thigh with sauce) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates16g
Fat14g
Fiber0g
Sugar14g
Sodium960mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is mirin?
- Mirin is a sweet Japanese rice wine used for cooking. It provides sweetness and a characteristic sheen. Do not substitute rice vinegar, which is sour.
- Can I use chicken breast?
- Yes, but slice it thinner to prevent drying out. Thighs are strongly preferred for their juicier texture.
- Can I grill teriyaki chicken?
- Absolutely — grill the chicken first, then brush with the sauce during the last few minutes of cooking, turning and basting for a glazed finish.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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