Recipe Background
Chicken Teriyaki with a Seattle twist: marinate overnight for max flavor.
The first time I made this chicken teriyaki, it was a rainy moving-day in Seattle. I remember unpacking boxes filled with kitchen gadgets and spices, trying to make sense of the chaos around me. My neighbor, an elderly woman named Mrs. Tanaka, knocked on the door offering a welcome basket with essentials, including a jar of homemade teriyaki sauce. Inspired, I decided to turn those marinated chicken thighs I had into a comforting dinner. With a splash of soy sauce and that nutty sesame oil, I began to create something that would soon become my go-to meal.
Seattle’s drizzly backdrop couldn't have been more perfect for the rich aroma that filled my tiny new kitchen. Once the chicken had bathed overnight in the marinade, it was time to fire up my brand-new grill pan. The sizzle as the chicken hit the olive-oil-brushed surface was intensely satisfying. Mrs. Tanaka’s advice echoed in my mind—lightly massage the marinade into the thighs to ensure every bite bursts with flavor. A sprinkle of sesame seeds followed, adding that crunchy finish I hadn’t anticipated but quickly came to love. Letting the chicken rest for a few moments before carving yielded juicy, vibrant cuts.
That meal not only grounded me in my new place but also became a touchstone whenever life felt overwhelming. Every now and then, I recreate that dish, embracing the cozy nostalgia of Seattle and Mrs. Tanaka’s warm kindness. It was more than just food—it was an invocation of community and new beginnings.
Ingredients
- 1/4 cup soy sauce
- 3 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon onions chopped
- 1 teaspoon cider vinegar
- 1 clove garlic minced
- 1 1/2 pounds chicken thighs boneless
- olive oil to taste
- sesame seeds to taste, for serving
- rice optional, to taste, cooked and warm, for serving
Directions
- In a small bowl, add the soy sauce, the sugar, the sesame oil, the onions, the cider vinegar, and the garlic and whisk to combine.
- In a resealable plastic bag, add the marinade mixture and the chicken thighs.
- Seal the bag and massage the marinade into the chicken, about 20 seconds.
- Add the bag to a large platter and transfer it to the refrigerator to allow the chicken to marinate for at least 8 hours and up to overnight.
- On a grill pan over medium-high heat, heat the olive oil.
- Add the marinated chicken to the heated grill pan and cook until the chicken reaches an internal temperature of 165 degrees F, about 5 minutes per side.
- Transfer the cooked chicken to a large serving platter and sprinkle it with the sesame seeds.
- Serve with the warm rice.
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