30-Min Teriyaki Chicken Recipe
Teriyaki Chicken is a whole spatchcocked chicken braised and glazed in a sweet-savory soy sauce until glossy and tender.
Ingredients
- 2½ pounds whole chicken
- 1 tablespoon cooking oil
- 3 cloves garlic
- 3 tablespoons mirin
- 3 tablespoons sake
- 4 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons sugar
- 1¼ cups chicken stock
Instructions
- To prepare the chicken, using kitchen shears, remove the backbone and flatten the chicken. Cut a notch in the breastbone if needed.
- To make the sauce, in a bowl, whisk together the mirin, sake, soy sauce, dark soy sauce, sugar, and chicken stock.
- To sear, in a pan over high heat, add the cooking oil. Place the chicken skin side down and sear for 1 minute. Flip and sear the other side. Add garlic and cook until fragrant.
- To braise, reduce heat to medium-low, pour in the sauce, cover, and cook for about 20 minutes until the internal temperature reaches 165°F (74°C).
- To glaze, uncover, raise heat to high, and simmer for 2 minutes, spooning sauce over the chicken until glossy.
- Let rest briefly, slice, and serve with sauce.
Video
Notes
• Spatchcock for speed: Flattening ensures even and faster cooking.
• Monitor temperature: Always cook poultry to 165°F (74°C).
• Don’t skip reduction: The final simmer creates the signature teriyaki shine.
• Substitutions: Water can replace mirin or sake, but flavor will be lighter.
• Protein swap: This method works beautifully with chicken thighs — reduce cooking time accordingly.
• Monitor temperature: Always cook poultry to 165°F (74°C).
• Don’t skip reduction: The final simmer creates the signature teriyaki shine.
• Substitutions: Water can replace mirin or sake, but flavor will be lighter.
• Protein swap: This method works beautifully with chicken thighs — reduce cooking time accordingly.