20-Min Yakitori Chicken with Teriyaki Glaze
Juicy chicken thighs glazed with a sticky-sweet teriyaki sauce and broiled until charred. Served over rice with scallions for a weeknight yakitori experience that tastes grilled.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.25 lb boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp mirin (or honey)
- 1 tbsp rice vinegar
- 2 cloves, minced garlic
- 3 stalks, chopped scallions
Instructions
- 1
Pat chicken thighs dry. Season with salt and pepper on both sides.
- 2
Heat oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken 4 minutes per side without moving until golden brown. Transfer to a plate.
- 4
Whisk soy sauce, mirin, vinegar, and minced garlic in a small bowl until combined.
- 5
Return chicken to skillet, pour glaze over top, and broil 4 inches from heat for 3 minutes until edges char.
- 6
Transfer to a plate, scatter scallions on top, and serve immediately.
Tools you’ll need
- 12-inch skillet
- broiler
- small mixing bowl
- whisk
- tongs
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
