Traditionally, teriyaki chicken is made with boneless skin on chicken legs (both thigh and drumstick). The skin crisps up nicely and keeps everything juicy. For ease, we’re going to use boneless skin on thighs, which are really easy to find at the grocery store.
You can also use chicken breasts, but they are a lot leaner and will most likely dry out before you get a good sear on the skin because they’re so thick. If you’re going to use breasts, I recommend cutting them up into bite sized pieces, cooking them just until they’re cooked through, then tossing them with the teriyaki sauce.
4 boneless, skin-on chicken thighs
2 tbsp soy sauce Japanese preferred
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
1 tsp cornstarch optional
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