Classic Teriyaki Marinade for Chicken

Name: Classic Teriyaki Marinade for Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ½ cup (120 ml) soy sauce, regular (not low-sodium) Japanese-style soy sauce; ¼ cup (60 ml) mirin; 3 tablespoons (40 g) light brown sugar, packed; 4 cloves (12 g) garlic cloves, peeled and finely minced or grated; 1 tablespoon (8 g) fresh ginger, peeled and finely grated; 1 tablespoon (15 ml) unseasoned rice vinegar; 2 teaspoons (10 ml) toasted sesame oil; ¼ cup (60 ml) water, cool; 2 pounds (900 g) boneless, skinless chicken thighs, trimmed of excess fat, about 8 thighs; 1 tablespoon (15 ml) neutral oil (such as avocado or canola); 2 teaspoons (6 g) cornstarch; 1 tablespoon (15 ml) cold water, cold; 2 whole (30 g) scallions, thinly sliced (optional); 1 tablespoon (9 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

A balanced, savory-sweet Japanese-style teriyaki marinade built on soy sauce, mirin, brown sugar, garlic and ginger. It flavors juicy chicken thighs deeply, and a reserved portion is simmered into a glossy glaze.

Prep: 20 min
Cook: 20 min
Wait: 2 hr 25 min
Total: 3 hr 5 min
Makes: About 1 cup (240 ml) marinade, enough for 2 lb (900 g) chicken; serves 4

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Ingredients

4 servings

For the marinade
½ cup (120 ml) soy sauce, regular (not low-sodium) Japanese-style soy sauce
¼ cup (60 ml) mirin
3 tablespoons (40 g) light brown sugar, packed
4 cloves (12 g) garlic cloves, peeled and finely minced or grated
1 tablespoon (8 g) fresh ginger, peeled and finely grated
1 tablespoon (15 ml) unseasoned rice vinegar
2 teaspoons (10 ml) toasted sesame oil
¼ cup (60 ml) water, cool
For the chicken
2 pounds (900 g) boneless, skinless chicken thighs, trimmed of excess fat, about 8 thighs
1 tablespoon (15 ml) neutral oil (such as avocado or canola)
For the glaze
2 teaspoons (6 g) cornstarch
1 tablespoon (15 ml) cold water, cold
To serve
2 whole (30 g) scallions, thinly sliced (optional)
1 tablespoon (9 g) toasted sesame seeds (optional)

Equipment (8)

Medium mixing bowl
Whisk
Microplane or fine grater
1-gallon (3.8 L) zip-top bag or shallow dish with lid
12-inch (30 cm) heavy skillet (cast iron or stainless steel)
Small saucepan (1-quart / 1 L)
Instant-read thermometer
Tongs and silicone pastry brush

Steps

Before you start

Plan for at least 2 hours of marinating (up to 8 hours is ideal; never more than 12, or the chicken turns mushy).
Set aside half of the finished marinade BEFORE it touches raw chicken. That portion becomes the safe glaze.
Thighs are about 1 inch (2.5 cm) thick. If yours are much thicker, pound them gently to an even thickness so they cook at the same rate.
Have an instant-read thermometer ready.

1
Whisk the marinade
- In a medium bowl, combine the soy sauce, mirin, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil and ¼ cup (60 ml) water.
- Whisk for about 1 minute.
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Ready when: The brown sugar has fully dissolved and no grains remain at the bottom of the bowl.
Tip: Grate the ginger on a Microplane so it disperses evenly and doesn't leave fibrous bits.
2
Reserve the glaze portion
- Pour ½ cup (120 ml) of the marinade into a small saucepan or lidded jar and refrigerate it.
- This will become the glaze.
- Leave the remaining marinade (about ⅔ cup / 160 ml) in the bowl for the chicken.
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Ready when: About half of the marinade is set aside, covered, in the refrigerator.
Tip: Do this now. Marinade that has touched raw chicken must not be used uncooked as a sauce.
3
Marinate the chicken
- Place the thighs in a 1-gallon zip-top bag or shallow dish.
- Pour in the remaining marinade and turn the chicken to coat every piece.
- If using a bag, press out the air and seal.
- Refrigerate for at least 2 hours and up to 8 hours, turning the bag once halfway through.
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Ready when: The chicken is evenly coated and has taken on a light brown tint.
Tip: Don't marinate longer than 12 hours; the salt and acid will make the texture soft and mealy.
4
Drain and temper
- Remove the chicken from the refrigerator 20 minutes before cooking.
- Lift each thigh out of the marinade, let the excess drip off, and set on a plate lined with paper towels.
- Pat the tops lightly dry.
- Discard the used marinade.
- Meanwhile, slice the scallions if using.
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Ready when: The surface of the chicken is tacky but not dripping wet.
Tip: A drier surface browns better; wet chicken steams and turns pale.
5
Sear the first side
- Heat a 12-inch (30 cm) skillet over medium-high heat for 2 minutes.
- Add the oil and swirl to coat.
- Lay the thighs in the pan in a single layer, smooth side down, without crowding (work in two batches if needed).
- Cook without moving for 5 to 6 minutes.
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Ready when: The underside is deep golden brown and releases easily from the pan.
Tip: If the sugary bits begin to blacken or smell acrid, lower the heat to medium.
6
Flip and finish cooking
- Flip the thighs with tongs, reduce the heat to medium, and cook another 5 to 6 minutes.
- Check the thickest part of a thigh with an instant-read thermometer.
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Ready when: Internal temperature reaches at least 165°F (74°C); thighs are most tender at 175°F (80°C). Juices run clear.
Tip: Transfer finished thighs to a plate as they reach temperature so thinner pieces don't overcook.
7
Thicken the glaze
- Stir the cornstarch into 1 tablespoon cold water until smooth.
- Bring the reserved ½ cup (120 ml) marinade to a gentle simmer in the small saucepan over medium heat.
- Whisk in the slurry and simmer for 1 to 2 minutes, stirring constantly.
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Ready when: The glaze turns glossy and coats the back of a spoon; a finger drawn through it leaves a clear line.
Tip: Re-stir the slurry right before adding it, since cornstarch settles quickly.
8
Glaze and rest
- Brush the cooked thighs generously with the hot glaze.
- Let the chicken rest on a plate for 5 minutes so the juices redistribute.
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Ready when: The chicken looks shiny and lacquered.
9
Slice and serve
- Slice the thighs against the grain into ½-inch (1.25 cm) strips.
- Drizzle with any remaining glaze and scatter with sliced scallions and toasted sesame seeds.
- Serve with steamed rice and vegetables.

Good to know

Tips

Always reserve glaze before the marinade touches raw chicken, or boil used marinade for at least 3 minutes before using.
This also works on the grill: cook over medium-high direct heat for 5 to 6 minutes per side, brushing with glaze in the final 2 minutes.
Because of the sugar, keep the heat at medium-high or below to avoid burnt, bitter spots.
For a spicy version, whisk 1 teaspoon chili flakes or a teaspoon of sriracha into the marinade.

Make ahead

"The marinade (without chicken) keeps in a sealed jar in the refrigerator for up to 5 days; whisk before using. You can also freeze the chicken in its marinade in a freezer bag for up to 3 months, then thaw overnight in the refrigerator, which marinates it as it thaws."

Storage & reheating

"Cooked chicken keeps in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat covered in a 325°F (160°C) oven for 15 minutes, or in a skillet over medium-low heat with a splash of water, until steaming hot (165°F / 74°C). Not suitable for room-temperature storage beyond 2 hours."

Substitutions

mirin → dry sherry or dry white wine plus 1 teaspoon extra sugar. Use ¼ cup (60 ml) plus 1 teaspoon sugar; flavor is slightly less complex.
soy sauce → tamari or coconut aminos. Tamari makes it gluten-free (check label); coconut aminos is sweeter and less salty, so reduce the sugar to 2 tablespoons.
light brown sugar → honey or maple syrup. Use 2 tablespoons; they brown faster, so watch the heat.
boneless, skinless chicken thighs → boneless, skinless chicken breasts. Slice in half horizontally to even thickness, marinate 2 to 4 hours only, and cook to 165°F (74°C) without going over.