Japanese
Sticky Glazed Teriyaki Chicken
Skin-on chicken thighs seared crisp and lacquered in a reduced soy-mirin glaze until glossy and savory-sweet.
4 servings · 10 minutes prep · 18 minutes cook
Ingredients
Main
- 2 lb boneless skin-on chicken thighs
- 1 tbsp avocado oil
- 1/3 cup sake
- 1/3 cup mirin
- 1/3 cup Japanese soy sauce
- 2 1/2 tbsp granulated sugar
Directions
Method
- Trim excess fat from the boneless chicken thighs, lightly score the flesh side, and pat very dry.
- Heat the avocado oil in a large skillet over medium heat. Add the chicken skin-side down and cook, pressing occasionally, until the skin is deeply browned and crisp, 7-8 minutes.
- Flip and cook the flesh side for 2 minutes. Transfer the chicken to a plate and wipe excess fat from the skillet.
- Add the sake, mirin, Japanese soy sauce, and granulated sugar to the skillet. Bring to a brisk simmer and stir until the sugar dissolves.
- Return the chicken skin-side up and simmer, basting constantly, until the glaze is glossy and the chicken reaches 165°F, 5-7 minutes.
- Rest the chicken for 3 minutes, slice across the grain, and spoon the reduced glaze over the top.
