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“From America's Test Kitchens. Very simple, fast and delicious. You'll never bother with another bottled teriyaki sauce again. ATK used a microplane to grate the ginger and garlic, but you can easily mince it very, very fine. Serve over short grain rice for a traditional presentation. Steamed carrots, onions and bean sprouts complete your plate.”

Ingredients Nutrition


  1. Turn on broiler and position top rack 8" from broiler element.
  2. Bone chicken thighs and slash the skin. Season with salt and pepper on both sides.
  3. Place chicken on a broiling pan, skin side up. Broil for 8 to 14 minutes, rotating your pan halfway through the process to ensure even cooking. (When broiling is done, be sure to let chicken rest for 2-3 minutes before slicing.).
  4. To make the teriyaki sauce, heat sugar, soy sauce, garlic and ginger in a sauce pan. Heat until mixture comes to a gentle boil.
  5. Stir together cornstarch and mirin (available in the Asian food section of your supermarket) in a small bowl. Add this mixture into the saucepan and simmer for 4-5 minutes, until the mixture becomes a thickened glaze consistency.
  6. Spoon over chicken thighs that have been sliced (into five or six slices on the diagonal) and enjoy.

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