Teriyaki Chicken Recipe

Chicken thighs: Boneless and skinless, these provide a tender and juicy base for the dish.

Soy sauce: Adds a salty and umami flavor to the marinade.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce.

Sugar: Enhances the sweetness of the marinade.

Garlic: Minced to add a pungent and aromatic flavor.

Ginger: Grated to provide a fresh and slightly spicy note.

When marinating the chicken thighs, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, resulting in a more flavorful teriyaki chicken. Additionally, if you have extra time, marinate the chicken for a few hours or even overnight in the refrigerator for an even richer taste.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but can still absorb the flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar flavor profile to soy sauce.

• mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon of rice vinegar with 1 teaspoon of sugar to mimic the sweetness and acidity of mirin.

• sugar - Substitute with honey: Honey will add a natural sweetness and a slight floral note to the dish.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• grated ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each teaspoon of grated ginger to provide a similar warmth and spice.

• Allow the teriyaki chicken to cool completely before storing. This helps maintain the integrity of the meat and prevents condensation, which can make the chicken soggy.

• Transfer the cooled chicken into an airtight container. If you have any leftover sauce, pour it over the chicken to keep it moist and flavorful.

• Store the container in the refrigerator if you plan to consume the teriyaki chicken within 3-4 days. This keeps the chicken fresh and safe to eat.

• For longer storage, place the chicken in a freezer-safe container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date to keep track of its freshness. Teriyaki chicken can be frozen for up to 2-3 months without losing its delicious flavor.

• When ready to eat, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and taste of the meat.

• Reheat the teriyaki chicken in a skillet over medium heat, adding a splash of water or soy sauce if needed to keep it moist. Alternatively, you can reheat it in the microwave, covered, to prevent drying out.

• Serve the reheated teriyaki chicken with freshly cooked rice and vegetables for a quick and satisfying meal.

• Stovetop Method: Place your leftover teriyaki chicken in a skillet over medium heat. Add a splash of water or chicken broth to keep it moist. Cover the skillet with a lid and heat for about 5-7 minutes, stirring occasionally, until the chicken is warmed through and the sauce is bubbling.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with aluminum foil to prevent drying out. Heat for about 15-20 minutes, or until the chicken is hot and the sauce is simmering. You can add a bit of water or broth to the dish to keep the chicken moist.

• Microwave Method: Place the teriyaki chicken in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through. Check the temperature and continue heating in 30-second intervals until the chicken is thoroughly warmed.

• Steaming Method: If you have a steamer, this is a gentle way to reheat your chicken. Place the chicken in a heatproof dish that fits inside your steamer. Steam for about 5-10 minutes, or until the chicken is heated through. This method helps retain the moisture and tenderness of the chicken.

• Sous Vide Method: If you're a fan of precision, place the teriyaki chicken in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge the bag in a water bath set to 140°F (60°C) and let it heat for about 30 minutes. This method ensures even reheating without drying out the chicken.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can give the chicken a slightly crispy exterior while keeping the inside tender.

• Mixing bowl: Use this to combine the soy sauce, mirin, sugar, garlic, and ginger for the marinade.

• Skillet: This is essential for cooking the marinated chicken thighs over medium heat.

• Tongs: Handy for flipping the chicken thighs to ensure they cook evenly on both sides.

• Measuring cups: These will help you accurately measure the soy sauce and mirin.

• Measuring spoons: Use these to measure the sugar, minced garlic, and grated ginger.

• Grater: Necessary for grating the ginger.

• Knife: Use this to mince the garlic.

• Cutting board: Provides a safe surface for mincing the garlic and preparing the chicken.

• Serving plate: For presenting the cooked teriyaki chicken with rice and vegetables.

• Spatula: Useful for stirring the marinade in the skillet as it thickens.

Prepare the marinade in advance: Mix the soy sauce, mirin, sugar, garlic, and ginger the night before to save time.

Use a ziplock bag: Marinate the chicken thighs in a ziplock bag for even coating and easy cleanup.

Preheat the skillet: Heat the skillet while the chicken is marinating to reduce waiting time.

Double the sauce: Make extra marinade to use as a sauce, saving time on additional preparation.

Batch cooking: Cook extra chicken and store for quick meals throughout the week.