The Seattle teriyaki style: soy-sugar-mirin sauce, boneless thighs, quick marinate, high-heat grill, pass extra sauce at the table. Six ingredients, big flavor. Adapted from America’s Test Kitchen’s Seattle Chicken Teriyaki.
At a Glance
| Yield | 6 to 8 servings |
| Total | 2 hours (includes 1 hour minimum marinade) |
| Cook | 12 to 16 minutes on the grill |
Ingredients
| Ingredient | Amount |
|---|---|
| Soy sauce | 1 cup |
| Sugar | 1/2 cup |
| Mirin | 2 tbsp |
| Fresh ginger, sliced | 1 (2-inch) piece |
| Garlic cloves | 5 |
| Boneless skinless chicken thighs, trimmed | 3 lb |
Method
Make the teriyaki base
Combine soy sauce, sugar, and mirin in a small saucepan. Bring to a boil over medium-high, stirring until the sugar dissolves. Cool completely.
Marinade
Peel and thinly slice the ginger. Peel the garlic. Combine 3/4 cup of the cooled teriyaki sauce with the ginger and garlic in a blender. Process until smooth, about 20 seconds. Reserve the other 1/2 cup teriyaki sauce for serving.
Put the chicken thighs in a gallon zipper-lock bag with the blended marinade. Press out the air, seal, and refrigerate 1 to 24 hours.
Fire up the grill
- Charcoal: light a full chimney (about 6 quarts of briquettes), let ash over, spread evenly.
- Gas: preheat 15 minutes on high, then reduce to medium-high.
Aim for a medium-high grate.
Grill
Grill the thighs 6 to 8 minutes per side until lightly charred and 175°F internal. Move any pieces that flare up.
Rest and slice
Tent with foil and rest 5 minutes. Slice crosswise about 1/2 inch thick. Serve over white rice with the reserved 1/2 cup teriyaki sauce for drizzling.
Notes
- Thighs, not breasts. Thighs stand up to the high heat and the sweet-salty sauce; breasts dry out fast.
- Marinate at least 1 hour, but 4 to 6 is the sweet spot. Past 24 hours the soy starts to break down the texture.
- 175°F on thighs is the target. They’re forgiving; a few degrees over won’t dry them.
- Serve with white rice. The Seattle teriyaki move is a scoop of rice with the sauce pooled in it.
- Reserve, don’t reuse. The marinade that touched raw chicken goes in the trash. Only the untouched reserved half-cup goes on the plate.
Source
Adapted from Seattle Chicken Teriyaki — America’s Test Kitchen. See the original for the full write-up and photos.