As I have cooked Asian food more and more, I am becoming more confident and comfortable in putting together flavors. Making my own chicken teriyaki was still a big undertaking and so I went to what is the all-knowledgable site of our generation, Wikipedia. After a bit of research I felt comfortable, but uncertain how it would turn out. I am here to tell you it tasted great!
I thought about chicken teriyaki because I order it quite frequently and it is a go to for me, always sweet and flavorful.
If you are stuck for ways to make this feel more like a meal rather than just chicken, I suggest some rice, and I sautéd some snap peas in toasted sesame oil with a bit of minced garlic until bright green, but broccoli or green beans would also work with this dish.
To start I sliced my chicken breast into two widthwise, similar to how I did for the sesame noodles recipe (if you want a visual for what it looks like). I let my chicken then sit out and come to room temperature while I heated my grill to high heat and made my glaze. This glaze is the thing that makes it a teriyaki sauce. In a small saucepan combine 1/2 cup of reduced sodium soy sauce, 1/2 cup of mirin and 1/2 cup of honey. Stir to thoroughly combine, honey takes a few minutes to mix into the other ingredients. Then place the saucepan over high heat and bring it to a boil and then reduce the heat to a “gentle boil” a few bubbles not enough that the mixture starts to boil over, which for me was between medium low and medium heat. Cook the mixture for about 10-15 minutes until it is reduced by half and a little bit thicker, keep in mind it will thicken as it sits off the heat. Then take 1/3 cup of the glaze and reserve it to eat on top of your chicken as a sauce. Place the remaining sauce in another bowl. Take your chicken and remaining sauce, along with a brush and kitchen thermometer out to your grill. Turn the heat down to medium and place the chicken on the grill, turning every 2-3 minutes for about 18-20 minutes. The first two turns just cook the exterior of the chicken after both sides have been slightly grilled, add glaze each time you flip your chicken over until you are out of glaze and your chicken has been cooked thoroughly and registers at 165 degrees on your kitchen thermometer. Then bring it inside and allow it to cool for a few minutes before diving in, it is well worth it. Use your remaining sauce to pour over the top of the chicken for even more flavor, since it is cooked the alcohol in the mirin should be cooked out.
-1 chicken breast (about 12 oz.)
-1/2 cup reduced sodium soy sauce
-1/2 cup mirin
-1/2 cup honey
- Preheat your grill to high heat.
- Slice the chicken breast and allow to sit out and come to room temperature.
- In a saucepan, mix together soy sauce, mirin and honey. Bring to a boil over high heat and then reduce the heat to medium-medium low so the mixture is at a gentle boil for about 10-15 minutes until the mixture has reduced by half and thickened slightly. Remove from the heat and set aside 1/3 cup of the mixture to be a sauce for over top of your chicken.
- Take remaining mixture and chicken out to the grill, reduce the heat to medium and cook the chicken for 2-3 minutes per side. Once both sides have been cooked add the glaze to the chicken each time the chicken is flipped. Continue cooking flipping every 2-3 minutes and glazing until the internal temperature reaches 165 degrees about 18-20 minutes total. Remove the chicken from the heat.
- Allow the chicken to cool for 5 minutes and then top with the reserved sauce.
The sauce sometimes appears to still be thin after cooking, but when it is taken off the heat it will thicken, so do not worry if the sauce seems a bit thin on the heat, if it is reduced by half it is ready.
If there is no more glaze and the chicken is not cooked, that is fine it will have enough of the prior glaze to still taste great.