Seattle Chicken Teriyaki
Ready to try your hand at this iconic dish? Here’s my go-to recipe for authentic Seattle-style chicken teriyaki:
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup mirin Japanese sweet rice wine
- 1/4 cup sake
- 3 tablespoons sugar
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Sesame seeds and chopped green onions for garnish
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, mirin, sake, sugar, garlic, and ginger. Reserve 1/4 cup of the marinade for later.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Refrigerate for at least 2 hours or overnight.
- Preheat the Grill: Heat your grill to medium-high. Lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and grill for 4-5 minutes per side, or until fully cooked. Brush with the reserved marinade during the last few minutes of cooking.
- Make the Sauce: While the chicken is grilling, simmer the reserved marinade in a small saucepan. Add the cornstarch mixture and stir until the sauce thickens.
- Serve: Slice the chicken into strips and drizzle with the sauce. Garnish with sesame seeds and green onions. Serve over steamed rice.