Teriyaki Chicken Sandwich

Name: Teriyaki Chicken Sandwich
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 4 servings
Cuisine: Sandwich
Ingredients: 1 1/2 lb (680 g) boneless, skinless chicken thighs; 1/3 cup soy sauce; 1/4 cup mirin or pineapple juice; 3 tbsp packed brown sugar; 1 tbsp rice vinegar; 2 tsp grated fresh ginger; 2 garlic cloves, grated; 1 tsp toasted sesame oil; 1 tsp cornstarch mixed with 1 tbsp water; 4 brioche buns; 4 pineapple rings; 4 slices pepper jack cheese, optional; 4 lettuce leaves; 1/4 cup mayonnaise

Glazed teriyaki chicken thigh, grilled pineapple, and crisp lettuce on a soft brioche bun.

Prep: 50 min
Cook: 15 min
Total: 65 min
Yield: 4 servings
Difficulty: medium

Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen

Method

01
Whisk soy sauce, mirin, brown sugar, vinegar, ginger, garlic, and sesame oil. Reserve 1/3 cup in a small saucepan. Marinate the chicken in the remainder for 30 minutes to 4 hours under refrigeration.
02
Bring the reserved sauce to a simmer. Whisk in the cornstarch slurry and cook until glossy and lightly thickened, about 1 minute.
03
Heat a grill or grill pan over medium-high heat. Remove excess marinade from the chicken and grill 5 to 7 minutes per side, until charred and 165°F (74°C). Brush with teriyaki glaze during the final minute.
04
Grill the pineapple rings for 1 to 2 minutes per side. Add cheese to the chicken, if using, and cover briefly to melt.
05
Toast the buns. Spread with mayonnaise, then layer lettuce, glazed chicken, and pineapple. Serve with extra glaze.
06
Tip: Do not use the raw chicken marinade as a finishing sauce unless it is boiled thoroughly.

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