Pollo Teriyaki is my take on the classic Japanese chicken teriyaki, but with a Latin twist—we use bone-in, skin-on chicken thighs for extra flavor and a slightly thicker sauce. This dish is a staple in my kitchen because it's quick, uses pantry staples, and always satisfies.
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The key is to sear the chicken until the skin is crispy, then simmer it in a glossy sauce made from soy sauce, mirin, sake, and sugar. The sauce reduces to a beautiful glaze that clings to every bite. Serve it over steamed rice with a side of vegetables for a complete meal.
I've included tips for achieving the perfect balance of sweet and savory, plus substitutions if you don't have mirin or sake. Whether you're a beginner or a seasoned cook, this recipe will become a favorite.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) bone-in, skin-on chicken thighs
Bone-in thighs stay juicy and flavorful. You can use boneless, skinless thighs or breasts, but reduce cooking time by 5-7 minutes.
1/2 cup (120ml) soy sauce
Use low-sodium soy sauce to control saltiness. For gluten-free, use tamari or coconut aminos.
1/4 cup (60ml) mirin
Mirin adds sweetness and shine. If you don't have it, mix 1/4 cup dry sherry with 1 tablespoon sugar.
1/4 cup (60ml) sake
Sake adds depth. Substitute with dry white wine or chicken broth.
3 tablespoons (45g) brown sugar
Brown sugar gives a rich molasses note. Use light brown sugar or substitute with honey or maple syrup.
2 cloves garlic, minced
Fresh garlic is best. Use 1/2 teaspoon garlic powder in a pinch.
1 teaspoon grated fresh ginger
Fresh ginger adds a bright kick. Use 1/2 teaspoon ground ginger if needed.
1 tablespoon cornstarch
For the slurry to thicken the sauce. Use arrowroot powder if preferred.
2 tablespoons water
For the cornstarch slurry.
1 tablespoon vegetable oil
For searing the chicken. Use any neutral oil with a high smoke point.
Tips & Tricks
- Pat the chicken dry with paper towels before searing to get a crispy skin.
- Don't overcrowd the pan; sear in batches if needed to ensure even browning.
- Simmer the sauce gently to avoid burning the sugar; watch for a glossy sheen.
Pro Tips
Step-by-Step Instructions
1. Mix the Teriyaki Sauce
In a small bowl, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Stir until sugar dissolves. This sauce will be the flavor base.
2. Sear the Chicken
Heat oil in a large skillet over medium-high heat (350°F / 175°C). Place chicken skin-side down and cook for 5-6 minutes until golden brown and crispy. Flip and cook for 3-4 minutes more. The skin should be deeply browned and the chicken almost cooked through.
3. Add the Sauce
Pour the teriyaki sauce over the chicken. Bring to a boil, then reduce heat to medium-low (300°F / 150°C). Cover and simmer for 10 minutes, turning once halfway. The chicken should be tender and reach an internal temperature of 165°F (74°C).
4. Thicken the Sauce
In a small bowl, mix cornstarch and water to make a slurry. Remove chicken from pan and set aside. Whisk the slurry into the simmering sauce. Cook for 1-2 minutes until thickened and glossy, scraping up any browned bits.
5. Coat and Serve
Return the chicken to the skillet, turning to coat with the glaze. Simmer for 1 minute. Serve immediately over rice, spooning extra sauce on top.
Delicious Variations
Spicy Teriyaki
Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce.
Pineapple Teriyaki
Add 1/2 cup pineapple juice to the sauce and simmer with pineapple chunks.
Vegetarian
Use extra-firm tofu or seitan, and skip the searing step, just simmer in the sauce.
How to Store Pollo Teriyaki
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months.
Reheating
Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce.
Frequently Asked Questions
Q: What is the difference between teriyaki and Pollo Teriyaki?
Pollo Teriyaki is simply chicken teriyaki, 'pollo' being Spanish for chicken. This version uses bone-in chicken thighs and a slightly thicker sauce, often with a Latin twist like extra garlic or a touch of lime.
Q: Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Reduce the cooking time to about 8-10 minutes total, and be careful not to overcook. The sauce will still be delicious.
Q: How do I make teriyaki sauce without mirin?
If you don't have mirin, substitute with a mixture of 1/4 cup dry sherry or white wine and 1 tablespoon sugar. This mimics the sweetness and acidity.
Q: Can I make this dish gluten-free?
Absolutely! Use tamari or coconut aminos instead of soy sauce, and ensure your mirin and sake are gluten-free. The rest of the ingredients are naturally gluten-free.
Try this Pollo Teriyaki tonight and let me know how it turns out in the comments below! Don't forget to share your photos on Instagram and tag me @simplifyandthrive. Happy cooking!
Pollo Teriyaki
Pollo Teriyaki: juicy chicken glazed in a sweet-savory homemade teriyaki sauce, ready in 30 minutes. Perfect weeknight dinner.
🧂 Ingredients
- 2 lbs (900g) bone-in, skin-on chicken thighs
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) mirin
- 1/4 cup (60ml) sake
- 3 tablespoons (45g) brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
📋 Instructions
- 1Mix the Teriyaki Sauce — In a small bowl, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Stir until sugar dissolves. This sauce will be the flavor base.
- 2Sear the Chicken — Heat oil in a large skillet over medium-high heat (350°F / 175°C). Place chicken skin-side down and cook for 5-6 minutes until golden brown and crispy. Flip and cook for 3-4 minutes more. The skin should be deeply browned and the chicken almost cooked through.
- 3Add the Sauce — Pour the teriyaki sauce over the chicken. Bring to a boil, then reduce heat to medium-low (300°F / 150°C). Cover and simmer for 10 minutes, turning once halfway. The chicken should be tender and reach an internal temperature of 165°F (74°C).
- 4Thicken the Sauce — In a small bowl, mix cornstarch and water to make a slurry. Remove chicken from pan and set aside. Whisk the slurry into the simmering sauce. Cook for 1-2 minutes until thickened and glossy, scraping up any browned bits.
- 5Coat and Serve — Return the chicken to the skillet, turning to coat with the glaze. Simmer for 1 minute. Serve immediately over rice, spooning extra sauce on top.
Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.
