Ingredients
- 800 g boneless chicken thighs
- 80 ml Québec maple syrup
- 80 ml soy sauce
- 60 ml sake
- 30 ml mirin
- 1 tbsp grated ginger
- 2 garlic cloves, grated
- 1 tsp cornstarch mixed with 1 tbsp water
- 2 scallions, sliced
Method
- Combine the maple syrup, soy sauce, sake, mirin, ginger, and garlic; marinate the chicken for 20 minutes.
- Grill or sear the chicken over medium-high heat until browned and cooked through.
- Boil the marinade for 3 minutes, whisk in the cornstarch mixture, and simmer until glossy.
- Brush the chicken repeatedly with the reduced sauce during the final 3 minutes.
- Slice and garnish with scallions.
Conversion and rationale
Original sweetener (classic version): 50 g white sugar in the classic tare
Conversion used: Use 80 ml maple syrup for 50 g sugar and reduce the sake by 30 ml; keep the mirin for its traditional acidity and aroma. The syrup is added to the simmered glaze rather than exposed to prolonged high heat.
Why Quebec maple syrup: Maple complements soy and ginger with a rounded caramel flavor while preserving teriyaki’s shiny coating. The substitution is especially natural in a North American pantry adaptation.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →