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3-Ingredient Chicken Teriyaki

prep time:5 minutes
cook time:35 minutes
total time:40 minutes
Store-bought teriyaki is always too thin or too sweet, and making it from scratch usually means tracking down mirin and sake and a bunch of other stuff. This version uses just chicken, soy sauce, and honey - you render the fat from the chicken skin for cooking, then reduce everything into a thick glaze that actually sticks to the meat.
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Ingredients

  • 2.5 lbs boneless skin-on chicken thighs
  • 1 1/4 cups low-sodium soy sauce
  • 1 1/4 cups clover honey
  • Neutral oil if needed

Instructions

  • Place chicken skins in cold non-stick skillet over medium heat, render 5-7 minutes until crispy.
  • Remove crispy skins, reserve rendered fat in pan. Add neutral oil if needed.
  • Sear chicken thighs in fat over medium-high heat, 3-4 minutes per side until golden brown.
  • Remove chicken from pan and set aside.
  • Add soy sauce and honey to pan, stir to combine.
  • Bring to boil, reduce to simmer for 10-15 minutes until sauce becomes thick and glossy.
  • Cut chicken into bite-sized pieces while sauce reduces.
  • Return chicken to pan, toss with glaze 1-2 minutes until cooked through.
  • Serve over rice.

Notes

Use skin-on chicken thighs for best results. Sauce should coat back of spoon when ready.