Washington Teriyaki Chicken on Arteflame Grill

Introduction

Seattle-style teriyaki chicken is a Washington classic and a beloved street food favorite. This version is grilled to juicy, flavorful perfection using the Arteflame Grill. By searing the chicken over the 1,000°F center grill grate and finishing it on the flat top griddle, you lock in moisture and build deep, caramelized flavor. The Arteflame's variable heat zones give you total control for sides and sauces—all grilled together with flawless results. Let’s dive into making this sweet-savory masterpiece right in your backyard.

Ingredients

• 4 boneless skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup brown sugar
• 2 tablespoons grated fresh ginger
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 2 tablespoons unsalted butter
• Chopped green onions and sesame seeds, for garnish

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil and place them in the grill's base.
2. Stack hardwood firewood on top of the soaked paper.
3. Light the paper napkins and let the fire build for about 20 minutes until the Arteflame grill reaches cooking temperature, with the center grill grate over 1,000°F.

Step 2: Marinate the Chicken

1. In a bowl, mix soy sauce, mirin, brown sugar, grated ginger, garlic, and sesame oil.
2. Place chicken thighs in a zip-top bag and pour in the marinade. Seal and marinate for at least 1 hour, or overnight for best flavor.

Step 3: Prepare Teriyaki Glaze

1. On the outer cooler zone of the Arteflame flat griddle, pour the reserved marinade into a small heap using a ring mold or a folded foil well.
2. Simmer the sauce and add the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
3. Stir until the sauce thickens into a glaze.

Step 4: Grill the Chicken

1. Remove chicken from the marinade and pat dry with paper towels.
2. Add a tablespoon of butter to the center grill grate and quickly sear each thigh on both sides until a golden crust forms (~1 minute/side).
3. Move the seared chicken to the flat griddle area near the center (hot zone) to finish cooking to 160°F internal temp (will rise to 165°F after resting).
4. Baste chicken with teriyaki glaze as it cooks.

Step 5: Rest, Garnish, and Serve

1. Remove chicken when it reaches 160°F internally.
2. Let rest for 5-7 minutes to finish cooking to 165°F.
3. Garnish with sesame seeds and green onions just before serving. Serve hot with grilled veggies or rice.

Tips

• Pat your chicken dry before searing to maximize that crust.
• Use butter instead of oil on the flat cooktop for a richer flavor.
• Grill vegetables like bell peppers, zucchini, or green onions on the outer flat top while the chicken is finishing.
• Always remove meat from the grill 15°F before your target temperature to avoid overcooking.
• For ultra-smooth glaze, strain the sauce before thickening on the cooktop.

Variations

1. Spicy Washington Teriyaki Chicken: Add 1 tbsp Sriracha or red chili flakes to the marinade for a spicy kick.
2. Honey-Ginger Teriyaki Chicken: Swap brown sugar for 2 tbsp of honey and increase ginger for a sweeter zestier finish.
3. Pineapple Teriyaki Chicken: Add 1/4 cup pineapple juice to the marinade and serve with grilled pineapple rings.
4. Garlic-Sesame Teriyaki Chicken: Double the garlic and top with toasted sesame seeds for bold flavor layers.
5. Lemongrass Teriyaki Chicken: Add 1 tablespoon minced lemongrass to the marinade for a Southeast Asian twist.

Best pairings

• Grilled jasmine rice cakes
• Charred bok choy with soy-butter glaze
• Grilled edamame tossed in sea salt
• Simple cucumber salad with rice vinegar
• Cold Japanese beer or light sparkling sake

Conclusion

Grilling Seattle-style teriyaki chicken on the Arteflame Grill brings out the restaurant-quality flavor with street food authenticity—all from your backyard. Using reverse searing and the Arteflame’s flat griddle versatility, you create a juicy, caramelized dish that no one can resist. Once you perfect the base recipe, have fun experimenting with the variations!