Jess’ Tips and Tricks:

• Chicken thighs vs chicken breasts: I prefer using chicken thighs when I make teriyaki chicken, since they’re super flavorful and stay really juicy through baking and broiling, but you can swap them out with breasts if you prefer. If so, be sure to pound the chicken breasts out flat or butterfly them (slice in half lengthwise) to ensure they roast up evenly. Adjust cook times as needed to ensure the chicken is cooked through and skip broiling (Step 4) to avoid drying the leaner breast meat out.
• Best teriyaki sauce to use: All teriyaki sauce is not created equally! Many bottled versions are thickened with gums and starches, so they don’t bake up nicely. For best results, I suggest using my Mom’s Homemade Teriyaki Sauce recipe—you can whip up a batch in less than 15 minutes using pantry staple ingredients you likely already have in your kitchen. (If so, be sure to skip the cornstarch slurry step, or prepare a double batch to use half for marinating/baking and thicken the remaining half for serving.) If you prefer to use a store-bought teriyaki sauce, look for a high-quality bottled sauce with a nice, drizzly consistency—my preferred brand is Bachan’s; they’re Japanese-American owned and their signature family recipe has beautifully balanced flavor.

Storage and Reheating: Transfer cooled teriyaki chicken to an airtight container and store in the refrigerator for 3-4 days. Easily reheat on the stovetop or in the microwave until warmed through.