Teriyaki Chicken
Prep time
Cook time
Total time
Serves: 2
  • 1 pound boneless skinless chicken thighs
  • 1 stalk scallion, chopped
  • a touch of roasted sesame seeds
  • Teriyaki Sauce:
  • ¾ cup mirin
  • ¾ cup sugar
  • ¾ cup dark soy sauce
  1. In a small sauce pan, whisk together mirin, sugar and dark soy sauce.
  2. Bring to a simmer (gentle bubbling in the pot) over medium-low heat, stir constantly till sugar is dissolved.
  3. Put chicken thighs to a container, pour the teriyaki sauce over, make sure chicken is well coated with the sauce, marinate for a hour.
  4. Line a baking pan with aluminum foil and transfer the chicken thighs on top.
  5. Preheat the oven to 350ºF (180ºC), insert the baking pan in the middle level of the oven, roast 15-20 minutes.
  6. Place the chicken onto a cutting board and cut into 1.5-inches thick slices.
  7. Transfer to plates, sprinkle with chopped scallion and roasted sesame seeds to serve.
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Recipe by Spice the Plate at https://www.spicetheplate.com/chicken/teriyaki-chicken-appetizer/