Chicken Teriyaki

Chicken Teriyaki

This is a cooking technique used in Japanese cuisine in which foods are grilled in a sweet soy marinade. Teriyaki is a very popular dish served in most modern Japanese cuisines.

Serves2 Origin Far East
Preparation 10mins + marinade 1hr Heat rating (Mild)
Cooking 20mins Ease (Easy)
Vegetarian No


1 Tbsp Japanese Seven Spice
for the marinade
125ml water
2 Tbs dark soy sauce
2 Tbs dark brown sugar
2 Tbs mirin
4-6 skin-on filleted (boneless) chicken thighs
for teriyaki sauce
2 Tbs mild flavored honey
2 Tbs dark soy sauce
2 Tbs mirin
2 Tbs sake


Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Press out as much air as you can and seal the bag. Put in the fridge for at least an hour.
To make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy and slightly viscous. It should take on a caramelized taste but be careful not to burn it.
When you’re ready to grill the chicken, turn the grill on and move the oven rack up to the upper position. Put a wire rack on a baking sheet, and put the chicken thighs skin side down onto the rack (the idea is to keep the meat elevated off the pan).
Grill until brown then flip so the skin side faces up. Baste the skin side with teriyaki sauce and continue to broil until the skin is golden brown with just a few charred spots. Give the chicken one final baste with the teriyaki sauce. Sprinkle over the Seven Spice and serve with basmati rice and a cucumber salad.

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