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.
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.
Notes
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.
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