Seattle’s food scene is known for three things – Starbucks coffee, Seattle Hot Dogs, and Chicken Teriyaki!!
There’s some debate on where Teriyaki was invented, and while it draws influences from Japan, I can wholeheartedly say that it was popularized right here in Seattle. Back in the 70s, Toshihrio Kasahara created Seattle-style Teriyaki at his restaurant, Toshi’s, and that spurred a cultural phenomenon. By the 90’s there were hundreds of teriyaki shops across Washington, and it wouldn’t be a stretch to say that Seattle was truly built off of Teriyaki.

My recipe is an homage to my favorite teriyaki shop in Seattle, Toshio’s Teriyaki in the Central District. I frequented this spot 2-3 times a week in high school and college. Their cut of chicken makes Toshio’s different from standard teriyaki spots. They use boneless chicken thighs WITH the skin on, marinated in their teriyaki sauce, then grilled to perfection. The skin really helps the chicken retain even more moisture and juiciness while absorbing the delicious flavors of the sauce.

Here's the complete breakdown on how to make the chicken, sauce and salad dressing from scratch!

Full recipe and measurements on my blog:
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Timestamps:
00:00 Intro
01:08 Teriyaki Sauce
02:15 Chicken
03:51 Teriyaki Salad Dressing
04:47 Assembly
05:23 Outro

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