I made my first attempt at chicken teriyaki tonight. It turned out pretty well. The family liked it.
In researching recipes, I found that teriyaki sauce was soy sauce, sugar, garlic, ginger and mirin. I figured that was real close to a brine or a marinade so I decided to marinate mine with this same kind of sauce. My marinade had more ginger and garlic than the recipe calls for.
Traditionally, you serve white rice with this dish. I have never been a big fad of plain white rice so I made a pilaf with onions, garlic and mushrooms and chicken broth. One other thing. I didn't have mirin so I used madeira.
The recipe is below. If you have suggestions, let me know.
Chicken Teriyaki HH
8 boneless, skin-on chicken thighs
½ cup soy sauce
¼ cup medium brown sugar
½ teaspoon grated fresh ginger
1 clove garlic, minced
2 tablespoons mirin
½ teaspoon cornstarch
Make a marinade using the same ingredients as above minus the cornstarch and chicken.
Remove excess fat from thighs and make a few cuts in the skin. Put thighs in a 1 gallon ziplock bag. Add marinade. Squeeze out most of the air from bag and seal. Roll the bag a few times to make sure marinade is in contact with all the chicken. Put in refrigerator for 1 hour.
Pat chicken dry with paper towels. Put on drip tray skin side up in middle rack of oven on broil. Cook for 20 minutes or until the skin is crisp and the meat is at 175 degrees F.
While chicken cooks, combine all ingredients above except chicken in a small saucepan. Bring to a boil over medium heat. Simmer sauce until it is reduced by half (almost a syrup).
Cut meat into strips and drizzle some teriyaki sauce over it. Serve with rice and sauce on the side.