Gluten Free Chicken Teriyaki

Total time30 min

Prep time10 min

Cook time20 min

Crispy-skinned chicken thighs are seared until deep golden brown, then simmered in a glossy glaze built from ginger, sugar, mirin, and sake until it clings to every piece. The skin crackles, the meat stays juicy, and that reduced glaze turns sticky-sweet and savory in all the right ways. Sliced over steamed white rice and finished with scallions and a scatter of sesame seeds, it's the kind of weeknight dinner that feels like takeout without the drive. This one is a great fit for a gluten free table, so you can enjoy that same deeply savory, caramelized flavor without a second thought. Keep the pan drippings coming — they're the best part.

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Ingredients

4 servings

1 ½ lb boneless, skin-on chicken thighs (about 4–6 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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½ tsp kosher salt
¼ tsp black pepper
1 tbsp neutral oil (such as canola oil or vegetable oil)

For the teriyaki sauce

¼ cup soy sauce
3 tbsp mirin
2 tbsp sake
1 tbsp sugar
1 tsp fresh ginger, finely grated

For serving

steamed white rice, for serving
2 scallions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and grated ginger until the sugar dissolves. Set aside.
2
Pat the chicken thighs dry with paper towels and season both sides with the salt and pepper.

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