I’ve never passed up a serving of chicken teriyaki, whether it was neatly arranged in a gleaming bento box at a Japanese American restaurant, charred on a backyard grill, or piled atop a disposable plate at a shopping mall food court. Because even when it’s not stellar, the salty-sweet, umami-packed chicken manages to hit most of the pleasure centers in my brain. But these versions aren’t much like the teriyaki that’s made in Japan.
“Teri” means “glaze,” and “yaki” means “seared.” Due to prohibitions on eating meat, the method was used on fish, not chicken, for most of the dish’s history. Japanese cooks would briefly sear yellowtail and then glaze it with a mixture of soy sauce, sake and/or mirin, and sugar. But when the emperor lifted those prohibitions in the second half of the 19th century, chicken teriyaki became an option, at least for those wealthy enough to buy or raise poultry.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.