Ever since I moved away from the Seattle area (over a DECADE ago!!) I have tried to recreate the iconic Seattle Style Chicken Teriyaki. There are mom and pop shops all over the metro area where you can count on a steaming pile of delicious teriyaki chicken on top of rice with a perfect side salad to switch it up. I had no idea this style of restaurant (and teriyaki) was unique to the Seattle area until I moved away.
Over the years I’ve tried all the sauces I could find and tried making my own but it always came up short. Until the day I found BACHAN’S Japanese BBQ Sauce, it’s absolutely perfect and is everything I remember about Seattle Chicken Teriyaki. They sell it in all of our local grocery stores in rural Iowa, so I have a hunch you can probably find it too!
WHAT YOU NEED
BACHAN’S Japanese BBQ Sauce. They sell several varieties, all are delicious! Get whichever one speaks to your heart.
Chicken Thighs. Boneless, skinless chicken thighs are marinated and end up super juicy. You could substitute chicken breast if you’d like but they have a tendency to dry out.
Rice. Cook it up like normal!
Iceberg lettuce and ginger dressing. I’ve tried to recreate the dressing as well to no avail, I suggest P.F. CHANG’S Creamy Ginger Dressing because it’s the closest to the teriyaki shop salad dressing.
HOW TO MAKE SEATTLE STYLE CHICKEN TERIYAKI
Marinate. Grill. Eat.
Seriously, it’s that easy!
Seattle Style Chicken Teriyaki
Ingredients
- 5 lbs boneless skinless chicken thighs
- ½ cup Bachan's Japanese BBQ Sauce of choice plus more for serving
- 8 cups cooked white rice
- 1 head iceberg lettuce chopped
- P.F. Chang's Creamy Ginger Dressing
Instructions
- Marinate the chicken thighs in Bachan's Japanese BBQ Sauce in fridge 30min – 8 hours.
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- Preheat/light grill to medium/medium high heat. Once hot, add chicken thighs. Cook, flipping at least once, until instant thermometer reads 165.
- Serve chicken over bed of rice, add more sauce. Add lettuce to side of plate and dressing the ginger dressing. Enjoy!
Anjouli is a Midwestern farmwife and mom to two little boys. By day she works within the Healthcare industry and by night she’s always trying something new in the kitchen. Follow along to see what she’s feeding her farmers!
