Chef John's Chicken Teriyaki

Chef John's Chicken Teriyaki
  • 1 cup soy sauce
  • 1 cup sake
  • 1/2 cup mirin (Japanese sweet wine)
  • 1/4 cup brown sugar
  • 3 green onions, chopped, white and dark green parts separated
  • 2 teaspoons finely grated ginger
  • 10 skinless, boneless chicken thighs
  • 1 teaspoon vegetable oil, or as needed


  1. Whisk soy sauce, sake, mirin, brown sugar, white parts of green onions, and ginger together in a saucepan; bring to a simmer and cook until sugar dissolves and marinade flavors combine, about 5 minutes. Pour marinade into a bowl and cool to room temperature.
  2. Pour 1/2 the marinade into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 minutes to 1 hour.
  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and grease with vegetable oil.
  4. Arrange chicken thighs on prepared baking sheet. Discard excess marinade.
  5. Broil chicken in the preheated oven for 5 minutes. Flip thighs and broil for 5 minutes more. Flip thighs again and brush each thigh with reserved marinade. Continue to broil, brushing with reserved marinade every 1 to 2 minutes, until cooked through, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with dark green parts of green onions.

04/24/2018
Chef John's Chicken Teriyaki, recipe PT15M PT1H 5 455 calories

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