Chicken Teriyaki

Aya Brackett

Caramelized and sweet; no wonder many Americans love it. Serve with plain short-grain brown or white rice. Other proteins you can use: boneless turkey thighs, pork chops, tuna steaks, sirloin steaks.

Makes: 4 servings
Time: About 20 minutes


  • 1 ⁄ 3 cup soy sauce

  • 1 ⁄ 3 cup sake, white wine, or water

  • 1 ⁄ 3 cup mirin, or 3 tablespoons honey mixed with 3 tablespoons water

  • 2 tablespoons sugar

  • 2 teaspoons grated lemon zest

  • 1 1 ⁄ 2 pounds boneless chicken thighs


1. Turn on the broiler and position the rack about 4 inches below the heat. Combine the soy sauce, sake, mirin, and sugar in a medium saucepan, and bring to a boil. Lower the heat so the sauce bubbles steadily and cook, stirring once or twice, until it thickens. Stir in the lemon zest and remove from the heat; pour off half the sauce and reserve for serving.

2. Broil the chicken, basting frequently with the remaining sauce and turning the chicken every 2 or 3 minutes, until browned all over and cooked through, 10 to 15 minutes. Make a small cut and check; the center should be no longer raw but still juicy. Give the meat one final baste and serve hot or at room temperature with the reserved sauce.

Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition (Photo: Aya Brackett)