Teriyaki Chicken

A teriyaki recipe that uses the microwave instead of a grill or skillet, which sounds odd until you taste the result. The marinade does most of the flavor work overnight or during a 3-to-4-hour soak: soy sauce for salty depth, sugar for the glossy caramel finish, sake for a subtle rice-wine sweetness, and grated fresh ginger for warmth.

Microwaving teriyaki has one real advantage. The closed environment traps steam and basting liquid, which keeps the chicken absurdly moist where pan-seared teriyaki can dry out under a glaze. The trade-off is no crisp skin, but a final basting of the reduced marinade compensates with sticky, deep-amber color.

Cook skin-side down first to render some fat into the dish, then flip and finish skin-side up so the glaze can set. Baste a few times during the second stage; the sugar in the marinade lacquers the chicken into proper teriyaki territory.

Pro Tips

• Marinate at least three hours, ideally overnight. Shorter rests leave the inside under-flavored.
• Use a deep dish, not a shallow one. The marinade reduces and bubbles up; a shallow pan boils over in the microwave.
• Pat the chicken with paper towels before plating. Microwaved chicken releases extra liquid that pools and dilutes the glaze.
• Skip the MSG if avoiding it; the dish reads plenty savory from the soy alone.

Variations

• For a thicker glaze, simmer the leftover marinade in a saucepan with a teaspoon of cornstarch slurry until syrupy, then drizzle.
• Use mirin in place of sake for a sweeter, more authentic Japanese-style teriyaki finish.
• Serve over rice with steamed broccoli and toasted sesame seeds for a complete teriyaki bowl.