Lacquered Teriyaki Chicken Thighs

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs seared until the skin-side crust is deep gold, then finished with a five-minute soy-mirin-sugar glaze brushed on at the very end so it lacquers into a glossy sheen instead of scorching in the pan. The sauce reduces separately, which is the whole trick: sugar never sits over direct heat long enough to turn bitter.

Ingredients

• 1/2 cup soy sauce
• 1/2 cup mirin
• 3 tbsp granulated sugar
• 2 tbsp sake or dry sherry
• 1 inch fresh ginger, sliced into coins
• 1 clove garlic, smashed

• 2 lb boneless skin-on chicken thighs (about 8)
• 3/4 tsp kosher salt
• 1 tbsp neutral oil

• 2 tsp toasted sesame seeds
• 2 scallions, thinly sliced
• Steamed short-grain rice, for serving

Instructions

1. Make the glaze first. Combine the soy sauce, mirin, sugar, sake, ginger coins and smashed garlic in a small saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook 5 to 7 minutes, until the liquid has reduced by about a third and coats the back of a spoon in a thin, glossy film. It will thicken more as it cools. Strain out the ginger and garlic and set the glaze aside in a small bowl with a pastry brush or spoon.
2. Pat the chicken thighs completely dry with paper towels — surface moisture is the difference between crisp skin and steamed skin. Season both sides with the kosher salt. If the thighs have thick ragged edges, trim them so each piece lies flat.
3. Heat the neutral oil in a large heavy skillet (cast iron or stainless) over medium heat until it shimmers. Lay the thighs in skin-side down, without crowding — work in two batches if needed. Press each one flat with a spatula for the first 30 seconds so the skin makes full contact.
4. Cook skin-side down for 10 to 12 minutes over medium heat, undisturbed. The skin should render slowly and turn deep golden brown and crisp. Spoon off excess fat from the pan once or twice if it pools past about 1/4 inch.
5. Flip and cook 4 to 6 minutes more, until the thickest part registers 175°F on an instant-read thermometer. Dark meat is best a bit past 165°F — it stays juicy and the connective tissue softens.
6. Move the chicken to a cutting board skin-side up and brush the skin generously with the warm teriyaki glaze. Let it sit 1 minute — the residual heat sets the glaze into a shine — then brush a second coat. Do not return the glazed chicken to a hot pan; that is where teriyaki burns.
7. Rest 5 minutes, then slice each thigh crosswise into 3/4-inch strips. Fan over bowls of steamed rice, spoon over any remaining glaze, and scatter with sesame seeds and scallions.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem