Seattle-Style Teriyaki

Name: Seattle-Style Teriyaki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 cup soy sauce; 2/3 cup brown sugar, packed; 1/4 cup mirin (sweet rice wine); 1/4 cup sake (rice wine); 4 garlic cloves, minced; 2 tbsp fresh ginger, grated; 2 tbsp cornstarch; 2 tbsp water; 1 tsp sesame oil; 2 tbsp vegetable oil; 4 green onions, sliced diagonally; 2 tsp sesame seeds, toasted; 4 cups white rice (cooked); 2 cups green cabbage, thinly sliced

A Pacific Northwest adaptation of Japanese teriyaki featuring chicken thighs grilled until caramelized, then glazed with a thickened soy-based sauce that's slightly sweeter than traditional Japanese versions. This dish emerged from post-WWII Seattle and has become an iconic fast-casual staple throughout the region.

35 minEasyServes 4410 cal/serving

AmericanDinnerGrillStandardHigh FiberPork-FreeNightshade-Free

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Ingredients

2 lbs boneless, skinless chicken thighs
1 cup soy sauce
2/3 cup brown sugar, packed
1/4 cup mirin (sweet rice wine)
1/4 cup sake (rice wine)
4 garlic cloves, minced
2 tbsp fresh ginger, grated
2 tbsp cornstarch
2 tbsp water
1 tsp sesame oil
2 tbsp vegetable oil
4 green onions, sliced diagonally
2 tsp sesame seeds, toasted
4 cups white rice (cooked)
2 cups green cabbage, thinly sliced

Instructions

1

In a medium bowl, whisk together 1 cup soy sauce, 2/3 cup packed brown sugar, 1/4 cup mirin (sweet rice wine), 1/4 cup sake (rice wine), 4 minced garlic cloves, and 2 tbsp grated fresh ginger until sugar is dissolved.
2

Reserve 1 cup of the marinade for the sauce. Place 2 lbs boneless, skinless chicken thighs in a large ziplock bag or shallow dish and pour the remaining marinade over them. Seal or cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
3

When ready to cook, preheat grill to medium-high heat. If using a grill pan, heat the pan over medium-high heat and add 2 tbsp vegetable oil.
4

Remove chicken from marinade, allowing excess to drip off. Discard the used marinade.
5

Grill chicken for 4-5 minutes per side, or until internal temperature reaches 165°F (74°C) and the outside has nice grill marks and caramelization.
6

While chicken is cooking, prepare the sauce. Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat.
7

In a small bowl, mix 2 tbsp cornstarch and 2 tbsp water to create a slurry, then whisk into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
8

Remove from heat and stir in 1 tsp sesame oil.
9

When chicken is almost done, brush with the teriyaki sauce several times to create a glossy glaze.
10

Let chicken rest for 5 minutes, then slice against the grain.
11

Serve sliced chicken over 4 cups white rice (cooked) with extra teriyaki sauce drizzled on top. Garnish with 4 sliced diagonally green onions, 2 tsp toasted sesame seeds, and serve with 2 cups thinly sliced green cabbage on the side as is traditional in Seattle teriyaki shops.

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Questions

What internal temperature should Seattle-Style Teriyaki reach?

For Seattle-Style Teriyaki, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why mix the cornstarch with water first in Seattle-Style Teriyaki?

Step 7 reads: "In a small bowl, mix 2 tbsp cornstarch and 2 tbsp water to create a slurry, then whisk into the simmering sauce." Dry starch clumps the moment it meets hot liquid. The slurry in step 7 disperses it first, and it only thickens once the sauce comes back to a simmer.

Is there a substitute for sake in Seattle-Style Teriyaki?

The entry for Seattle-Style Teriyaki calls for 1/4 cup sake (rice wine). In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I use chicken breasts instead of chicken thighs in Seattle-Style Teriyaki?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Seattle-Style Teriyaki uses 2 lbs boneless, skinless chicken thighs.

Can I make Seattle-Style Teriyaki gluten-free?

Yes. The gluten in Seattle-Style Teriyaki is 1 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

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