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Teriyaki Chicken Recipe
This easy, homemade Teriyaki Chicken Recipe brings juicy, flavorful Asian-style chicken glazed in a sweet-savory sauce right to your dinner table.
I first fell in love with teriyaki chicken on a rainy afternoon in Seattle’s International District. Over the years, I’ve tweaked this recipe—honestly more times than I can count—so it’s not only delicious but also surprisingly healthy. We’re talking lean protein, a touch of fresh ginger, and a homemade glaze that skips the excess sugar and preservatives you find in store-bought bottles. Whether I’m hosting a backyard barbecue with grandkids, whipping up a quick weeknight meal, or meal-prepping for busy mornings, this teriyaki chicken hits the spot every single time.
Why You’ll Love This Teriyaki Chicken Recipe
• Ready in under 30 minutes (marinate a little longer for extra depth)
• Uses pantry staples—no exotic Asian ingredients required
• Sweet-savory balance that pleases picky eaters and foodies alike
• Versatile: grill, bake, or cook in a cast-iron skillet
• Perfect for meal prep—reheats beautifully without drying out
• Lean protein—lower in fat than takeout and gluten-free with tamari
• Scalable: double it for potlucks or shrink it for solo lunches
• Homemade sauce so good you’ll drizzle it on veggies, rice, and more
Ingredients
• 1½ pounds boneless, skinless chicken thighs (or breasts for a leaner cut)
• ½ cup low-sodium soy sauce (or gluten-free tamari)
• ¼ cup mirin (Japanese sweet rice wine) or substitute 2 tbsp honey + 2 tbsp rice vinegar
• 2 tbsp sake (optional) or dry white wine
• 3 tbsp brown sugar (light or dark for deeper molasses notes)
• 2 garlic cloves, minced (about 1 tsp – fresh is best)
• 1 tbsp fresh ginger, grated (use a microplane for fine texture)
• 1 tbsp toasted sesame oil (for a nutty aroma)
• 1 tsp cornstarch mixed with 2 tbsp cold water (slurry to thicken)
• 1 tbsp toasted sesame seeds (garnish)
• 2 green onions, thinly sliced (for color and crunch)
Tips:
– Choose chicken thighs for juicy bite; breasts work if you prefer lean meat.
– Look for mirin with no added coloring or salt for an authentic taste.
– Grate ginger fresh—powdered ginger can taste flat.
Directions
1. In a medium bowl, whisk together soy sauce, mirin, sake (if using), brown sugar, garlic, ginger, and sesame oil. You’ll see the sugar dissolve into a glossy marinade—this is your flavor powerhouse.
2. Trim excess fat from chicken and place pieces in a resealable bag or shallow dish. Pour half the marinade over the chicken, saving the rest for the sauce. Massage the marinade gently so it coats every edge; refrigerate for at least 20 minutes (or up to overnight for maximum flavor).
3. Heat a cast-iron skillet or nonstick pan over medium-high heat. Add a teaspoon of oil if your pan isn’t nonstick. Once shimmering, remove chicken from the bag—shake off excess—and lay pieces skin-side down (or side with most surface area).
4. Cook for 4–5 minutes without moving to get a nice caramelized sear. Flip and cook another 3–4 minutes, until internal temperature reaches 165°F (75°C). You’re aiming for a golden crust and juicy center.
5. Remove chicken to a plate and tent with foil. Lower heat to medium-low; pour the reserved marinade into the pan. Stir in cornstarch slurry and simmer for 1–2 minutes until it thickens into a shiny, clingy sauce. Taste and adjust: add a pinch of sugar for sweetness or a splash of rice vinegar for tang.
6. Return chicken to pan, spooning sauce over each piece. Let it bubble around the edges—this is the moment it all comes together.
7. Transfer to a serving platter, sprinkle with sesame seeds and green onions, and—trust me—drown any leftovers in extra sauce.
Servings & Timing
• Makes 4 servings
• Prep Time: 15 minutes
• Marinating Time: 20–30 minutes (or up to 8 hours)
• Cook Time: 10–12 minutes
• Total Time: about 1 hour (including marinade)
Variations
• Honey-Lime Teriyaki: swap brown sugar for honey and add a tablespoon of lime juice.
• Pineapple Teriyaki: include ¼ cup pineapple juice for tropical sweetness.
• Spicy Kick: stir in ½ tsp chili flakes or Sriracha to the marinade.
• Air-Fryer Friendly: cook at 380°F for 10 minutes, flipping halfway.
• Vegan Twist: use firm tofu or cauliflower steaks instead of chicken.
• Smoky Grill: add 1 tsp smoked paprika to the sauce and fire up the grill.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken (without garnish) for up to 2 months—thaw overnight in the fridge.
Reheat: Warm gently in a skillet over medium heat, spooning extra sauce to keep it moist, or microwave in 30-second bursts.
Make-Ahead Tip: Marinate chicken the night before and cook fresh for dinner—flavor intensifies!
Notes
• I’ve learned that a shorter marinade (20–30 minutes) gives a lighter flavor, while 4–8 hours brings that restaurant-quality depth.
• Avoid boiling the sauce too long—it can turn grainy if the cornstarch breaks down.
• If your glaze is too sweet, dilute with a splash of water and a dash of rice vinegar.
• Let the chicken rest a couple of minutes off heat; juices redistribute, making every bite tender.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—just slice breasts thinner or pound them to even thickness; they’ll cook faster.
Q: How do I make this gluten-free?
A: Swap soy sauce for tamari or coconut aminos—flavor stays rich and balanced.
Q: My sauce is too thin—what now?
A: Mix another teaspoon of cornstarch with cold water, add it in, and simmer until glossy.
Q: Can I make the sauce ahead and freeze it?
A: Yes! Store in portions for up to 2 months; thaw in the fridge, then reheat gently.
Q: Is this recipe kid-friendly?
A: Totally—just skip chili flakes and serve with rice or steamed veggies for picky eaters.
Q: What sides go best with teriyaki chicken?
A: Jasmine rice, garlic broccoli, cucumber salad, or even a simple coleslaw.
Q: Why didn’t my chicken caramelize?
A: Make sure the pan is hot and avoid crowding—give each piece room to brown.
Q: How do I get that glossy finish?
A: Don’t rush the sauce—simmer gently with the cornstarch slurry until it clings to a spoon.
Conclusion
This Teriyaki Chicken Recipe is your new go-to for an easy, tasty, and healthy homemade meal that rivals any takeout. With a few simple pantry ingredients and under an hour from start to finish, you’ll have a deliciously glazed chicken that’s perfect for family dinners, meal prep, or a cozy night in. Give it a try, then let me know in the comments how it turned out—and if you loved it, check out my easy Honey Garlic Shrimp Skewers next!
Teriyaki Chicken Recipe
Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts for a leaner cut
- 1/2 cup low-sodium soy sauce or gluten-free tamari
- 1/4 cup mirin or 2 tbsp honey + 2 tbsp rice vinegar
- 2 tbsp sake optional or dry white wine
- 3 tbsp brown sugar light or dark for deeper molasses notes
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch mixed with 2 tbsp cold water (slurry to thicken)
- 1 tbsp toasted sesame seeds for garnish
- 2 green onions thinly sliced
Instructions
- Whisk together soy sauce, mirin, sake (if using), brown sugar, garlic, ginger, and sesame oil in a medium bowl.
- Coat chicken pieces in half of the marinade and refrigerate for at least 20 minutes.
- Cook chicken in a hot skillet until golden brown and cooked through.
- Simmer reserved marinade with cornstarch slurry until thickened.
- Coat chicken in sauce, garnish with sesame seeds and green onions, and serve.
