Oh, you’re in for a treat! I still remember the first time I tried Nobu Matsuhisa’s Chicken Teriyaki – that perfect balance of sweet and savory had me hooked instantly. What I love most about this recipe is how something so simple can taste so incredibly special. Just a handful of pantry staples transform humble chicken thighs into glossy, sticky perfection. After years of testing versions, I can confidently say this is the one that nails that authentic Japanese restaurant flavor at home. The secret? That magical marinade of soy sauce, mirin, and sake that caramelizes into the most irresistible glaze. Trust me, once you try this Chicken Teriyaki, takeout just won’t compare!

Why You’ll Love This Chicken Teriyaki Recipe

This isn’t just any teriyaki—it’s the kind that makes you close your eyes and sigh after the first bite. Here’s why it’s my forever favorite:

• Weeknight magic: Ready in under an hour (most of that’s hands-off marinating time!)
• No fancy skills needed: If you can stir and flip chicken, you’ve got this
• That glossy sauce: Sticks to every nook and cranny like edible lacquer
• Nobu-approved flavors: Mirin and sake give it that authentic Japanese restaurant depth

Bonus? The marinade doubles as the sauce—less cleanup, more flavor. What’s not to love?

Ingredients for Chicken Teriyaki

Here’s the short-but-mighty ingredient list that makes all the magic happen. Don’t let the simplicity fool you—each one plays a starring role in creating that signature Nobu flavor:

• 4 boneless, skinless chicken thighs (about 1.5 lbs) – thighs stay juicier than breasts, trust me
• 1/4 cup soy sauce – I use Kikkoman for that perfect umami kick
• 1/4 cup mirin – the sweet Japanese wine that makes the sauce addictive
• 2 tbsp sake – don’t skip this! It balances the sweetness
• 2 tbsp sugar – packed light brown sugar adds caramel notes
• 1 tbsp vegetable oil – for that golden crust
• 1 tsp grated ginger – fresh only! The jarred stuff can’t compare
• 1 garlic clove, minced – because everything’s better with garlic

See? Nothing weird or hard-to-find. Just quality ingredients doing delicious work together.

Equipment You’ll Need

Good news—you probably already have everything you need! Here’s the short list:

• Large non-stick skillet – essential for that perfect golden sear without sticking
• Mixing bowl – for whisking up that magical marinade
• Measuring cups & spoons – precision matters with that sauce balance
• Tongs – for easy chicken flipping
• Microplane or grater – fresh ginger deserves proper treatment

How to Make Chicken Teriyaki

Alright, let’s get cooking! This Chicken Teriyaki comes together in three simple steps, but each one is crucial for that perfect sticky-sweet result. Follow along, and you’ll have restaurant-quality teriyaki in no time.

Step 1: Prepare the Marinade

First, grab your favorite mixing bowl (I use my grandma’s old yellow one – it’s seen decades of teriyaki making!). Whisk together the soy sauce, mirin, sake, sugar, grated ginger, and minced garlic until the sugar dissolves completely. Here’s my pro tip: taste a tiny bit on your finger – it should be balanced between sweet and salty. If it’s too sharp, add a pinch more sugar. Too sweet? A splash of soy sauce fixes it. Now add your chicken thighs, making sure each piece gets fully coated in that glorious marinade. Let them soak up the flavors for at least 30 minutes – I sometimes do an hour if I’m feeling patient!

Step 2: Cook the Chicken

Heat your oil in a non-stick skillet over medium heat. When it shimmers, add the chicken (shake off excess marinade first – save that liquid gold!). Listen for that satisfying sizzle! Cook undisturbed for about 5 minutes until you get a beautiful golden crust. Flip once (just once! Resist the urge to poke!) and cook another 5 minutes. The chicken’s done when it hits 165°F inside – I check with an instant-read thermometer near the thickest part. Transfer the chicken to a plate – it’ll keep cooking slightly while we work on the sauce.

Step 3: Finish with the Sauce

Here’s where the magic happens! Pour all that reserved marinade into the same pan (no washing – we want all those tasty browned bits!). Bring it to a lively simmer, stirring constantly. Watch as it transforms from thin liquid to glossy glaze in about 2-3 minutes. When it coats the

Tips for Perfect Chicken Teriyaki

After making this Chicken Teriyaki more times than I can count, here are my hard-earned secrets for absolute perfection:

• Ginger is king: That jar of powdered ginger in your spice rack? Leave it there. Freshly grated makes all the difference – I keep a knob in the freezer for easy grating whenever the craving hits.
• Give it space: Resist the urge to cram all four thighs in at once. Cook in batches if needed – overcrowding steams the chicken instead of giving it that gorgeous caramelized crust.
• Let it rest: I know it’s tempting to slice right in, but give the chicken 5 minutes to reabsorb those juices. Your patience will be rewarded with impossibly tender bites.

Oh, and one more thing – always make extra sauce. You’ll want to drizzle it on everything!

Serving Suggestions for Chicken Teriyaki

Here’s how I love to serve this Chicken Teriyaki for that perfect Japanese-style meal at home:

• Steamed white rice – the ultimate sauce catcher! I use short-grain for that sticky texture
• Quick pickled cucumbers – just slice, toss with rice vinegar and sesame seeds
• Simple green salad with sesame dressing to cut through the richness
• Roasted broccoli – those crispy florets love a teriyaki drizzle

And don’t forget extra sauce for drizzling – I always keep a little bowl on the side for rice-dipping emergencies!

Storage and Reheating

If – and that’s a big if – you have any Chicken Teriyaki leftovers, here’s how to keep them tasting amazing. Store slices in an airtight container with any extra sauce poured over top (this keeps it super moist). It’ll stay fresh in the fridge for up to 3 days. For reheating, I always use a skillet over medium-low heat with a splash of water to revive the sauce. The microwave works in a pinch, but tends to make the chicken rubbery. Pro tip: The flavors actually deepen overnight, making day-two teriyaki even better!

Chicken Teriyaki Variations

Once you’ve mastered the classic version, try these fun twists that keep the spirit of Nobu’s recipe alive:

• Sweet swap: Replace sugar with honey or maple syrup for deeper caramel notes
• Nutty crunch: Toast sesame seeds and sprinkle over the finished dish
• Spice it up: Add a pinch of red pepper flakes to the marinade
• Citrus zing: Stir in some orange zest with the ginger

My current obsession? Adding a teaspoon of miso paste to the marinade – it creates this incredible savory depth that’s downright addictive!

Nutritional Information

Here’s the scoop on what you’re eating – but remember, nutrition can vary based on your exact ingredients and brands. Per generous serving (one saucy thigh with glaze), you’re looking at roughly:

• 280 calories – totally worth every bite!
• 25g protein – keeps you full and fueled
• 12g carbs – mostly from that glorious glaze

The sodium’s on the higher side (that’s the soy sauce doing its thing), so if you’re watching salt, try low-sodium soy sauce – still delicious!

Frequently Asked Questions

I’ve gotten so many questions about this Chicken Teriyaki recipe over the years – here are the ones that pop up most often:

Can I use chicken breasts instead of thighs?
Absolutely! Just reduce cooking time by 1-2 minutes per side since breasts cook faster. They won’t be quite as juicy, so I like to pound them to even thickness first.

Is mirin really essential?
Honestly? Yes. That sweet-tangy flavor is what makes this taste like Nobu’s version. In a pinch, mix 2 tbsp white wine with 2 tsp sugar – but hunt down real mirin next time!

How can I make it gluten-free?
Easy swap! Use tamari instead of regular soy sauce – the flavor difference is barely noticeable.

Why does my sauce get too thick?
You might be boiling it too hard. Keep the heat at a gentle simmer and pull it off when it coats the back of a spoon – it’ll thicken more as it cools.

Can I freeze leftovers?
You bet! The chicken freezes beautifully for up to 2 months. Thaw overnight in the fridge and reheat gently to keep that perfect texture.

Final Thoughts

There you have it – my foolproof path to Chicken Teriyaki bliss! I’d love to hear how yours turns out. Snap a pic of that glossy, sticky goodness and tag me – nothing makes me happier than seeing your kitchen victories!

Nobu’s Perfect Chicken Teriyaki Recipe in Just 30 Minutes

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• Author: Christina R. Jones
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A simple and delicious Chicken Teriyaki recipe inspired by Nobu Matsuhisa. Perfect for a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 2 tbsp sugar
• 1 tbsp vegetable oil
• 1 tsp grated ginger
• 1 garlic clove, minced

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Instructions

1. Combine soy sauce, mirin, sake, sugar, ginger, and garlic in a bowl.
2. Marinate chicken in the mixture for 30 minutes.
3. Heat oil in a pan over medium heat.
4. Cook chicken for 5 minutes on each side.
5. Pour remaining marinade into the pan and simmer until thickened.
6. Slice chicken and serve with sauce.

Notes

• Use fresh ginger for best flavor.
• Adjust sugar to taste.
• Serve with steamed rice.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Pan-Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 1 thigh
• Calories: 280
• Sugar: 8g
• Sodium: 850mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 25g
• Cholesterol: 85mg

Keywords: Chicken Teriyaki, Nobu Matsuhisa, Japanese, Easy Dinner