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3 people


20 minutes



– 1 lb. (0.4 kg) chicken thighs, deboned, skin-on – salt – white sesame seeds for garnishing, optional TERIYAKI SAUCE: – 1/3 cup Japanese mirin (sweet rice wine) – 2 tablespoons soy sauce , low sodium preferred – 1 tablespoon sugar

Step 1

Lightly season both sides of the chicken thighs with pinch of salt. Combine all the ingredients of the Teriyaki Sauce in a sauce pan.

Step 2

On low heat, simmer and reduce it to a thicker consistency, about 10 minutes.

Step 3

In the meantime, heat up a non-stick skillet on high heat.

Step 4

Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture.

Step 5

Turn off the heat, transfer the chicken out. Let cool. Slice the chicken thighs into pieces and drizzle the teriyaki sauce over the chicken.

Step 6

Garnish with the sesame seeds, if using. Serve immediately with warm steamed rice.

Teriyaki chicken is a Japanese dish with savory and sweet teriyaki sauce. This is the best chicken teriyaki recipe that calls for only 4 ingredients. So easy!

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