Would you like to save this?
We'll email this post to you, so you can come back to it later!
Chicken Teriyaki Recipe
This Chicken Teriyaki Recipe is your ticket to a sweet and savory weeknight feast that’s ready in under an hour, uses simple pantry staples, and brings a taste of Japanese cuisine right to your table.
I first fell in love with this Asian recipe during a family trip to Tokyo—where the perfect balance of soy, mirin, and ginger danced on my taste buds. Back home in suburban Ohio, I tweaked it into an easy dinner classic, swapping out store-bought bottles for a homemade teriyaki sauce that’s lower in sodium and free of additives. It’s a healthy-ish spin, lean protein paired with a glossy glaze, and trust me: kids and grown-ups alike will ask for seconds.
Why You’ll Love This Chicken Teriyaki Recipe
- Ready in under an hour—even with a quick 30-minute marinade.
- Simple marinade you can whisk in one bowl—no fancy gadgets needed.
- Sweet and savory glaze that clings to every juicy bite.
- Versatile for grilled chicken, pan-frying, or oven-baking.
- Uses lean chicken thighs or breasts—protein-packed and budget-friendly.
- Kid-friendly and crowd-pleasing—ideal for casual dinners or small gatherings.
- Homemade teriyaki sauce means no mystery ingredients or extra preservatives.
- Easily doubled if you’re feeding a hungry crew or meal-prepping for lunch.
Ingredients for Chicken Teriyaki Recipe
• 1½ pounds boneless, skinless chicken thighs (can swap for breasts; thighs stay juicier)
• ½ cup low-sodium soy sauce (Kikkoman or tamari for gluten-free)
• ¼ cup mirin (Japanese sweet rice wine; sub with 2 tbsp rice wine vinegar + 1 tbsp sugar)
• 2 tablespoons honey or light brown sugar (for that sweet and savory note)
• 2 tablespoons sake (optional; extra mirin works fine)
• 2 cloves garlic, minced (use jarred in a pinch, but fresh is best)
• 1 teaspoon fresh ginger, grated (pick firm roots with smooth skin)
• 1 tablespoon sesame oil (taste matters—use toasted for deeper flavor)
• 1 tablespoon cornstarch (creates that glossy, clingy teriyaki sauce)
• 2 tablespoons cold water (to make a slurry)
• Sesame seeds and sliced green onions, for garnish
Tips: Trim excess fat from chicken for even cooking. If you can find it, use a microplane to grate ginger finely—no fibrous bits in your sauce.
Directions
- Whisk together soy sauce, mirin, honey, sake, garlic, ginger, and sesame oil in a medium bowl. This easy marinade builds an authentic flavor base—no bottled teriyaki sauce required.
- Place chicken in a zip-top bag or shallow dish; pour in marinade, seal or cover, and refrigerate for at least 30 minutes (up to 2 hours). Tip: If you’re really pressed, 15 minutes still adds nice flavor.
- Reserve about ⅓ cup of the marinade for glazing. Pour the rest (with any chicken drippings) into a small saucepan and bring to a gentle simmer.
- Mix cornstarch with cold water in a ramekin until smooth, then whisk into the simmering sauce. Cook 1–2 minutes, stirring, until it thickens to coat the back of a spoon. Keep warm.
- Heat a grill pan or outdoor grill to medium-high, brushing grates with oil to prevent sticking. Grill chicken 5–6 minutes per side, or until an instant-read thermometer hits 165°F. (For stovetop, a nonstick skillet over medium heat works too—about 6 minutes per side.)
- In the last minute of cooking, brush reserved glaze generously over both sides of the chicken. Let it bubble and set—a gorgeous, lacquered finish.
- Transfer chicken to a cutting board; let rest 5 minutes (this locks in juices). Slice into strips and drizzle with any extra sauce, then sprinkle with sesame seeds and green onions.
Servings & Timing
Makes: 4 generous servings
Prep Time: 10 minutes active (plus 30–120 minutes marinating)
Cook Time: 15–20 minutes
Total Time: 55 minutes (with a 30-minute marinade)
Variations
• Citrus Kick: Stir in 1 tablespoon orange zest or a splash of orange juice for brightness.
• Spicy Teriyaki: Add 1–2 teaspoons Sriracha or gochujang to the glaze.
• Tofu Twist: Swap chicken for 1½ pounds firm tofu cubes; press tofu first for best texture.
• Keto-Friendly: Replace honey with erythritol or monk-fruit sweetener.
• Pineapple Infusion: Marinate with ¼ cup fresh pineapple juice for natural tenderizing and sweetness.
• Smoky Flavor: Add ½ teaspoon smoked paprika to the marinade.
Storage & Reheating
• Fridge: Store cooled chicken in an airtight container up to 3 days.
• Freezer: Freeze cooked slices (with sauce) in freezer bags up to 2 months—thaw overnight in the fridge.
• Reheat: Warm on the stovetop over low heat with a splash of water to prevent drying, or microwave 1–2 minutes until just heated through.
• Make-Ahead Tip: You can marinate the chicken the night before for deeper flavor—just keep it covered.
Notes
• Chicken Thighs vs. Breasts: Thighs stay moister and handle higher heat; breasts work if you trim thinner pieces.
• Sauce Consistency: If your homemade teriyaki sauce seems too thin, add a pinch more cornstarch slurry, but whisk well to avoid lumps.
• Balancing Salt: If it tastes too salty, stir in a bit more honey or a splash of water.
• Gloss Factor: For extra shine, stir in 1 teaspoon unsalted butter off the heat.
• Don’t Skip Resting: Letting chicken sit for a few minutes ensures each slice is wonderfully juicy.
FAQs
Q: Can I use bottled teriyaki sauce instead of making my own?
A: You can, but homemade teriyaki sauce is fresher, less salty, and you control the sweetness.
Q: How do I know when the chicken is done?
A: Use an instant-read thermometer—165°F in the thickest part means perfectly cooked without drying out.
Q: What’s the best way to reheat without losing moisture?
A: Warm gently in a skillet with a teaspoon of water and cover to steam, or microwave in short bursts, covered with a damp paper towel.
Q: Can I grill this outdoors on charcoal?
A: Absolutely—charcoal adds a lovely smoky note that pairs beautifully with sweet and savory teriyaki sauce.
Q: Is mirin necessary, or can I skip it?
A: Mirin adds sweetness and depth; you can substitute rice wine vinegar and sugar, but the flavor won’t be quite as authentic.
Q: How do I make this recipe gluten-free?
A: Swap soy sauce for tamari, confirm that your mirin is gluten-free, and use a gluten-free cornstarch.
Q: Can I meal-prep this for lunchboxes?
A: Yes—slice cooled chicken and pack with rice, steamed veggies, and extra sauce in a bento-style box.
Q: What side dishes go well with chicken teriyaki?
A: Serve over steamed rice, alongside stir-fried veggies, or with a simple cucumber salad dressed in rice vinegar.
Conclusion
This Chicken Teriyaki Recipe brings together the magic of homemade teriyaki sauce, the juicy goodness of grilled chicken, and the comfort of an easy dinner that feels special. Give it a try tonight—leave a comment sharing your favorite variation and check out my Beef Teriyaki Bowls or Veggie Yakisoba for more Japanese cuisine adventures. Enjoy!
Chicken Teriyaki Recipe
Ingredients
- 1½ pounds boneless, skinless chicken thighs can swap for breasts; thighs stay juicier
- ½ cup low-sodium soy sauce Kikkoman or tamari for gluten-free
- ¼ cup mirin Japanese sweet rice wine; sub with 2 tbsp rice wine vinegar + 1 tbsp sugar
- 2 tablespoons honey or light brown sugar for that sweet and savory note
- 2 tablespoons sake optional; extra mirin works fine
- 2 cloves garlic minced (use jarred in a pinch, but fresh is best)
- 1 teaspoon fresh ginger grated (pick firm roots with smooth skin)
- 1 tablespoon sesame oil taste matters—use toasted for deeper flavor
- 1 tablespoon cornstarch creates that glossy, clingy teriyaki sauce
- 2 tablespoons cold water to make a slurry
- Sesame seeds and sliced green onions for garnish
Instructions
- Whisk together soy sauce, mirin, honey, sake, garlic, ginger, and sesame oil in a medium bowl. This easy marinade builds an authentic flavor base—no bottled teriyaki sauce required.
- Place chicken in a zip-top bag or shallow dish; pour in marinade, seal or cover, and refrigerate for at least 30 minutes (up to 2 hours).
- Reserve about ⅓ cup of the marinade for glazing. Pour the rest (with any chicken drippings) into a small saucepan and bring to a gentle simmer. Mix cornstarch with cold water in a ramekin until smooth, then whisk into the simmering sauce. Cook 1–2 minutes, stirring, until it thickens to coat the back of a spoon. Keep warm.
- Heat a grill pan or outdoor grill to medium-high, brushing grates with oil to prevent sticking. Grill chicken 5–6 minutes per side, or until an instant-read thermometer hits 165°F.
- In the last minute of cooking, brush reserved glaze generously over both sides of the chicken. Let it bubble and set—a gorgeous, lacquered finish.
- Transfer chicken to a cutting board; let rest 5 minutes (this locks in juices). Slice into strips and drizzle with any extra sauce, then sprinkle with sesame seeds and green onions.
