Teriyaki Chicken

Teriyaki began in Edo-era Japan as a way of grilling fish and chicken with a glossy soy-and-mirin glaze, the name itself meaning shine and grill. In home kitchens today the quickest, most beloved version is pan-seared chicken thighs finished in a sticky-sweet sauce that turns deep amber in the pan. Serve it over steamed rice and it becomes the weeknight dinner that never gets old, the one grandmothers and college students alike rely on.

A sticky-sweet glaze that clings to every bite

The chicken comes out burnished and caramelized, with a sauce that is salty, sweet, and subtly gingery all at once. Each piece is glossy enough to catch the light, and the glaze pools into the rice below begging to be spooned up. A scatter of scallions and a squeeze of lemon cut through the richness, and the leftovers are just as good cold, tucked into a rice bowl the next day. It is simple cooking with a shine that makes it feel like a treat every single time.

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Featured in our 15 quick weeknight dinners under 30 minutes. This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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