Chicken Teriyaki

Name: Chicken Teriyaki
Yield: Serves 4 to 6
Cuisine: Japanese
Ingredients: 8 , bone-in, skin-on chicken thighs (about 5 ounces each), trimmed, boned, and skin slashed (see illustrations below); 1/2 cup, soy sauce; 1/2 cup, sugar; 1/2 teaspoon, grated fresh ginger; 1 clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 2 tablespoons, mirin; 1/2 teaspoon, cornstarch

23 comments

Appears in Cook's Illustrated January/February 2005, America's Test Kitchen TV

We wanted tender chicken glazed with a sauce that balanced sweet and salty flavors.

SERVES4 to 6

TIME40 minutes

has video

WHY THIS RECIPE WORKS

For a straightforward chicken teriyaki recipe that would deliver a crisp, moist, sweet, and salty glazed chicken, we decided against using breast meat, since it couldn’t stand up to the salty profile of the teriyaki sauce. We gained back so...

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