Crispy-skinned chicken thighs are pan-seared to golden perfection and lacquered with a glossy housemade teriyaki glaze, creating a rich balance of sweet, savory, and umami flavors. Served over fluffy steamed rice and finished with fresh chives, crunchy fried garlic, and toasted sesame seeds, this elevated Japanese-inspired dish delivers quality flavor.
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Servings: 4
Ingredients
- 4 chicken thighs, skin on
- Salt, to taste
- Freshly cracked black pepper, to taste
- Cooked rice, for serving
- Teriyaki Sauce (see recipe below)
- Fresh chives, chopped, for garnish
- Fried garlic, for garnish
- Roasted sesame seeds, for garnish
Instructions
Preheat the Wildfire Griddle
- Set to low heat and preheat for 20 minutes.
Season the Chicken
- Season the skin side of the chicken thighs with salt and freshly cracked black pepper.
Cook the Chicken
- Place the chicken, skin-side down, on the griddle.
- Season the exposed side with salt and pepper.
- Cook until the skin is golden brown and very crispy.
- Flip and cook for an additional 10 minutes, until fully cooked through.
Plate and Serve
- Spoon rice into a serving bowl and sprinkle with chopped chives and fried garlic.
- Place the chicken, skin-side up, over the rice.
- Glaze generously with Teriyaki Sauce.
- Garnish with roasted sesame seeds and serve immediately.
Teriyaki Sauce
Prep Time: 2 minutes
Yield: About 3/4 cup
Ingredients
- 1/3 cup soy sauce
- 1/3 cup sake
- 1/3 cup mirin
- 1/4 cup sugar
Instructions
Add soy sauce, sake, mirin, and sugar to a small saucepan. Cook on low heat, stirring occasionally, until the sauce reduces to a syrupy consistency. Glaze over the chicken just before serving.
