Seattle-Style Teriyaki
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.
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
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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.
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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.
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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.
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4
Remove chicken from marinade, allowing excess to drip off. Discard the used marinade.
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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.
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6
While chicken is cooking, prepare the sauce. Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat.
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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.
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8
Remove from heat and stir in 1 tsp sesame oil.
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9
When chicken is almost done, brush with the teriyaki sauce several times to create a glossy glaze.
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10
Let chicken rest for 5 minutes, then slice against the grain.
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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.