For a straightforward chicken teriyaki recipe that would deliver a crisp, moist, sweet, and salty glazed chicken, we decided against using breast meat, since it couldn’t stand up to the salty profile of the teriyaki sauce. We gained back some of the time spent boning the chicken thighs by determining that we didn't need to marinate or simmer them—we could get equally good results by spooning sauce onto lightly salted-and-peppered broiled thighs just before serving. We also tried to be efficient by using bottled teriyaki sauce in our chicken teriyaki recipe, but our tasters felt that none of the brands we sampled had the bright taste and balance of our homemade version. But since ours took only five minutes to make, this was an easy trade-off.