Seattle Teriyaki No 7 in USA TOP 10 Street Foods
- Description: Grilled chicken or beef marinated in a sweet and savory teriyaki sauce, served over rice with a side of vegetables.
- Best Spot: Toshi’s Teriyaki or any of Seattle’s numerous teriyaki joints.
- Why It’s the Best: Seattle’s teriyaki is a unique fusion of Japanese and American flavors. It’s known for its tender meat and delicious sauce.
Seattle-Style Teriyaki Chicken: A Flavor Explosion in Every Bite
Seattle has a unique and delicious take on teriyaki chicken that sets it apart from the rest. This recipe captures the essence of the Pacific Northwest’s favorite dish, with a few personal twists to make it extra special.
Ingredients
- For the Chicken:
- 2 lbs boneless, skin-on chicken thighs
- 1 tbsp olive oil
- Salt and pepper to taste
- For the Teriyaki Sauce:
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup mirin
- 2 tbsp rice vinegar
- 1/4 cup water
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch
- For Serving:
- Cooked jasmine rice
- Shredded cabbage
- Sliced green onions
- Toasted sesame seeds
Instructions
- Marinate the Chicken: In a large bowl or resealable bag, combine the chicken thighs with 1/2 cup of the teriyaki sauce (see below for sauce instructions). Cover and refrigerate for at least 2 hours, or up to overnight.
- Make the Teriyaki Sauce: In a small saucepan, whisk together the soy sauce, brown sugar, mirin, rice vinegar, water, garlic, and ginger. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and stir in the sesame oil.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and 2 tbsp water to make a slurry. Pour the slurry into the teriyaki sauce and return to medium heat. Bring to a simmer, stirring constantly, until the sauce thickens to a syrupy consistency, about 2-3 minutes. Remove from heat and set aside.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard any remaining marinade. Grill the chicken for 5-7 minutes per side, or until cooked through and slightly charred. Brush the chicken with the reserved teriyaki sauce during the last minute of cooking.
- Broil for Caramelization: Transfer the grilled chicken to a foil-lined baking sheet. Broil for 2-3 minutes per side, or until the sauce caramelizes and creates a sticky glaze on the chicken.
- Slice and Serve: Let the chicken rest for 5 minutes, then slice into 1/2-inch strips. Serve over steamed jasmine rice, topped with shredded cabbage, sliced green onions, and toasted sesame seeds. Drizzle with any remaining teriyaki sauce.
Tips for Authentic Seattle-Style Teriyaki
- Use skin-on chicken thighs for maximum flavor and juiciness.
- Marinate the chicken for at least 2 hours, or up to overnight, for the best flavor penetration.
- Grate the ginger using a microplane for a smooth, evenly distributed flavor in the sauce.
- Broil the chicken for a few minutes after grilling to create a signature sticky, caramelized glaze.
- Serve with a side of shredded cabbage and jasmine rice for a complete Seattle-style teriyaki experience.
By following this recipe and incorporating these tips, you’ll be able to recreate the iconic flavors of Seattle teriyaki right in your own kitchen. Get ready for a taste sensation that will transport you straight to the Pacific Northwest!
