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Seattle Chicken Teriyaki

Teriyaki (translating roughly as “shiny grilled” in Japanese) describes both the sauce and the cooking style in which it's used: Meat is marinated in a thin but potent mixture of soy sauce, sugar, and a sweet Japanese wine called mirin and then quickly grilled or broiled.
In our version, which is inspired by the teriyaki served at Toshi's Teriyaki Grill in Mill Creek, Washington, we made a traditional sauce of soy sauce, sugar, and mirin. We pureed a portion of the sauce with garlic and ginger to use as a marinade for boneless, skinless chicken thighs, which stayed juicy and tender when grilled.
After letting the thighs marinate, we grilled them over a hot fire until they were slightly charred and caramelized, and then we sliced them and served them with white rice and the reserved teriyaki sauce, just as they do at Toshi's.
Servings: 6
Author: America's Test Kitchen

Ingredients

  • 1 cup soy sauce
  • ½ cup sugar
  • 2 tablespoons mirin
  • 1 2-inch piece ginger peeled and sliced thin
  • 5 cloves garlic peeled
  • 3 pounds boneless skinless chicken thighs, trimmed

Instructions

Make the teriyaki sauce:

  • Bring 1 cup soy sauce, ½ cup sugar, and 2 tablespoons mirin to boil in small saucepan over medium-high heat, stirring to dissolve sugar.
  • Remove from heat and let the teriyaki sauce cool completely.
  • Peel and thinly slice a 2-inch piece of ginger.
  • Peel 5 garlic cloves.
  • Combine ¾ cup teriyaki sauce, ginger, and garlic in blender and process until smooth, about 20 seconds.
  • Set aside remaining teriyaki sauce for serving (you should have about ½ cup).

Marinate the chicken:

  • Place 3 pounds of trimmed boneless, skinless chicken thighs into a 1-gallon zipper-lock bag.
  • Pour in the teriyaki sauce–ginger mixture.
  • Press out as much air as possible and seal the bag.
  • Turn the bag to ensure the chicken is evenly coated.
  • Refrigerate for at least 1 hour, or up to 24 hours.

FOR A CHARCOAL GRILL:

  • Open bottom vent completely.
  • Light large chimney starter filled with charcoal briquettes (6 quarts).
  • When top coals are partially covered with ash, pour evenly over grill.
  • Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL:

  • Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
  • Turn all burners to medium-high.
  • Clean and oil cooking grate.
  • Place chicken on grill and cook, covered if using gas.
  • Cook until the chicken is lightly charred and registers at least 175°F, 6 to 8 minutes per side. Rearrange the chicken as needed to ensure even browning.

Finish and serve:

  • Transfer to cutting board, tent with aluminum foil, and let rest for 5 minutes.
  • Slice crosswise ½ inch thick and serve with reserved teriyaki sauce.