The Simple Secret to Succulent Chicken Teriyaki | America’s Test Kitchen (S24 E8)
Our version of chicken teriyaki started with bone-in chicken thighs, because we wanted the skin, which protects the meat from the heat of the skillet and adds succulence and meaty flavor. Get our Chicken Teriyaki recipe: Get exclusive access to every recipe, review, and more: Sign up for our free newsletters to receive more delicious…