By Chicken thighs take a garlic-and-ginger marinade made from a soy-forward teriyaki sauce, then char over a charcoal grill. The sauce uses two parts soy sauce to one part sugar. Reserve a clean portion before marinating so the sliced chicken gets its finishing sauce without using raw-chicken marinade.
Cool and divide the sauce
Let the cooked sauce cool before blending part of it with the aromatics. Keep the remaining sauce separate from the raw chicken throughout. Its lightly syrupy texture should pour over the sliced thighs rather than sit on top like a thick glaze.
Marinating changes the schedule
The source calls for at least an hour in the refrigerator and prefers twenty-four hours. The preparation and cooking estimates do not include that wait or the sauce-cooling time. Put the sealed bag in a bowl to catch leaks.
Char without skipping the thermometer
The charcoal-grill method gives approximate times for each side, then checks the thickest thighs for at least 175°F. That is the source’s finishing target, above the federal poultry minimum of 165°F. Rest the chicken briefly before slicing and serve with white rice and optional coleslaw.
Adapted from Cook’s Country’s “How to Make Chicken Teriyaki, Straight from Seattle.” This version retains the saved soy-forward ratio; it is not presented as an exact copy of the original sauce. Read or watch the source.
Char and Tell — Seattle-style grilled chicken teriyaki
Ingredients
Method
- Combine the soy sauce, sugar and mirin in a small saucepan. Bring to a boil over medium-high heat and whisk until the sugar has dissolved.
- Take the pan off the heat and let the sauce cool completely to room temperature. It should be lightly syrupy rather than thick; the source expects about 1 1/4 cups.
- Blend 3/4 cup cooled sauce with the garlic and ginger for about 20 seconds, until smooth. Keep the remaining sauce, about 1/2 cup, separate for serving.
- Place the thighs in a 1-gallon zipper-lock bag and pour in the blended marinade. Press out the air, seal and massage the bag to coat the chicken. Put the bag in a bowl to catch leaks.
- Refrigerate for at least 1 hour; the source prefers a 24-hour marinade.
- For the charcoal-grill method, light about 6 quarts briquettes. When gray ash partly covers the upper coals, spread them in an even layer. Open the bottom and lid vents fully, set the grate in place, cover and heat it for about 5 minutes.
- Clean and lightly oil the grate. Put the thighs rough side down and grill uncovered for about 6 minutes, until the underside has charred patches.
- Turn the chicken and grill for another 6 to 8 minutes. Check the thickest pieces with a thermometer: this method calls for at least 175°F, above the 165°F poultry safety minimum.
- Move the chicken to a platter, cover loosely with foil and rest for 5 minutes.
- Slice and serve over white rice. Spoon the reserved, unused sauce over the chicken and add optional coleslaw alongside.
Notes
What to cook next
For cooling and reheating guidance, read the cooking notes. Choose another meal from weeknight dinners or the comfort-food collection.