Teriyaki Chicken Recipe
Ready for a quick, delicious homemade teriyaki chicken recipe that’s perfect for a weeknight dinner or a weekend grill-out?
This Asian-inspired dish features juicy chicken marinated in a sweet-savory sauce, then grilled or pan-seared to golden perfection. What makes it special? I’ve leaned on my 50 years of cooking experience to balance traditional Japanese flavors with simple pantry ingredients—no hard-to-find items here. It’s healthy, too: lean protein, minimal added oils, and a touch of honey instead of refined sugar. I love serving it when friends drop by for an impromptu backyard gathering or whenever I need a fuss-free family meal that still feels a bit festive.
Why You’ll Love This Teriyaki Chicken Recipe (H2)
- Super easy marinade—just whisk and go
- Ready in under an hour, including a 30-minute rest
- Uses simple, pantry-friendly ingredients
- Lean protein for a healthy weeknight option
- Grill marks add smoky depth (or pan-sear if it’s stormy)
- Perfect for meal prep—tastes even better the next day
- Gluten-free swap with tamari if you need it
- Family-friendly flavor that pleases kids and grown-ups alike
Ingredients for Your Homemade Teriyaki Chicken Recipe (H2)
• 1½ pounds boneless, skinless chicken thighs (or breasts for leaner meat)
• ½ cup low-sodium soy sauce (use tamari for gluten-free)
• ¼ cup mirin (substitute dry sherry if you prefer)
• 2 tablespoons brown sugar (dark or light)
• 1 tablespoon honey (local wildflower honey adds floral notes)
• 2 garlic cloves, minced (fresh always wins over jarred)
• 1 teaspoon fresh ginger, grated (or ¼ teaspoon ground ginger in a pinch)
• 1 tablespoon rice vinegar (white or seasoned)
• 1 tablespoon toasted sesame oil (for aroma)
• 1 tablespoon cornstarch (to thicken the sauce)
• 2 tablespoons water (for cornstarch slurry)
• 2 scallions, thinly sliced (for garnish)
• 1 teaspoon toasted sesame seeds (optional, for crunch)
Tip: Choose dark meat for extra juiciness—chicken thighs stay tender even if you sneak-peek a bit too long. If you’re watching sugar, swap half the brown sugar for maple syrup.
Directions to Make Teriyaki Chicken (H2)
- Whisk the sauce: In a mixing bowl, combine soy sauce, mirin, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil. You’re aiming for a balanced sweet-salty punch.
- Marinate the chicken: Place chicken in a zip-top bag or shallow dish, pour in half the sauce, then seal and refrigerate for 30 minutes (up to 2 hours). Let the flavors seep in—acid from the vinegar lifts proteins, making the meat tender.
- Preheat your heat source: Fire up the grill to medium-high (about 400°F) or heat a heavy skillet over medium heat.
- Reserve and cook: Remove chicken, drain excess marinade (discard or save for sauce). Grill or sear chicken 4–5 minutes per side, until an instant-read thermometer reads 165°F. Don’t crowd the pan—give each piece some breathing room for those coveted grill marks.
- Thicken the sauce: Pour reserved marinade into a small saucepan over medium heat. Mix cornstarch with water in a cup until smooth, then whisk into the simmering sauce. It’ll bubble and thicken in about 1–2 minutes—watch closely so it doesn’t burn.
- Glaze and finish: Brush the glaze onto cooked chicken, then return to the grill or pan for 30 seconds per side. That little sizzle caramelizes sugars for extra flavor.
- Rest and slice: Transfer chicken to a cutting board, let it rest 5 minutes (this locks in juices), then slice on the bias. Garnish with scallions and sesame seeds.
Servings & Timing (H2)
• Serves: 4
• Prep Time: 10 minutes (plus 30 minutes marinating)
• Cook Time: 15 minutes
• Total Time: about 55 minutes
Variations on This Teriyaki Chicken Recipe (H2)
• Spicy kick: Stir 1–2 teaspoons Sriracha into the sauce before marinating.
• Pineapple twist: Replace half the mirin with fresh pineapple juice for tropical sweetness.
• Oven-baked: Bake at 425°F on a foil-lined sheet pan for 20–25 minutes, broiling last 2 minutes.
• Air-fryer delight: Cook at 375°F for 10–12 minutes, flipping halfway.
• Vegetarian swap: Use extra-firm tofu, press out water, then follow steps 3–7.
• Low-sugar version: Cut brown sugar to 1 tablespoon and boost honey or maple syrup gently.
Storage & Reheating (H2)
Store in an airtight container in the fridge for up to 3 days. For longer keeping, freeze cooked chicken (without sauce) up to 1 month—thaw overnight in the fridge. Reheat slices in a skillet over medium heat with a splash of water or in the microwave covered with a damp paper towel. Sauce can be made ahead and stored separately—just reheat gently before serving.
Notes (H2)
I’ve learned that chicken thighs rarely disappoint: they stay juicy, even if my grill timing is off by a minute or two. However, keep an eye on sugar in the glaze—it burns quickly over high heat. If you’re testing a new grill, do a quick sizzle test with a scrap piece. And here’s a trick: add a knob of butter when thickening the sauce for a glossy finish and richer taste.
FAQs (H2)
Q: Can I use chicken breast instead of thighs?
A: Absolutely—just lower the cooking time slightly and watch for dryness; breast cooks faster.
Q: How can I thicken sauce without cornstarch?
A: Simmer it longer to reduce by half, stirring often to prevent burning.
Q: My sauce is too salty—what now?
A: Add a splash more honey or a teaspoon of brown sugar, plus a tablespoon of water or rice vinegar to balance.
Q: Is teriyaki sauce vegan?
A: Swap honey for maple syrup or agave, and use tamari; everything else is plant-based.
Q: How far ahead can I marinate?
A: Up to 2 hours is ideal; beyond that, the vinegar can start “cooking” the meat, changing its texture.
Q: Can I grill this inside on a stovetop grill pan?
A: Yes—preheat the pan well, oil lightly, and watch for flare-ups.
Q: What’s the best way to reheat?
A: A covered skillet over medium-low heat with a splash of water keeps it juicy; avoid microwaving for too long.
Q: My glaze is gritty—help!
A: That usually means sugar crystals weren’t fully dissolved; whisk sauce thoroughly before heating.
Conclusion (H2)
This homemade teriyaki chicken recipe brings sweet, savory, and slightly smoky notes to your table with minimal fuss and maximum flavor. Give it a try this week—slice it over rice bowls, tuck into lettuce wraps, or serve with steamed veggies. I’d love to hear how yours turns out: leave a comment, snap a pic, or explore more easy Asian cooking ideas over on my recipe page!
Teriyaki Chicken Recipe
Ingredients
- 1.5 pounds boneless, skinless chicken thighs (or breasts for leaner meat)
- 0.5 cup low-sodium soy sauce (use tamari for gluten-free)
- 0.25 cup mirin (substitute dry sherry if you prefer)
- 2 tablespoons brown sugar (dark or light)
- 1 tablespoon honey (local wildflower honey adds floral notes)
- 2 cloves garlic (fresh always wins over jarred)
- 1 teaspoon fresh ginger (or 0.25 teaspoon ground ginger in a pinch)
- 1 tablespoon rice vinegar (white or seasoned)
- 1 tablespoon toasted sesame oil (for aroma)
- 1 tablespoon cornstarch (to thicken the sauce)
- 2 tablespoons water (for cornstarch slurry)
- 2 scallions (thinly sliced for garnish)
- 1 teaspoon toasted sesame seeds (optional, for crunch)
Instructions
- In a mixing bowl, combine soy sauce, mirin, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil.
- Place chicken in a zip-top bag or shallow dish, pour in half the sauce, then seal and refrigerate for 30 minutes (up to 2 hours).
- Fire up the grill to medium-high (about 400°F) or heat a heavy skillet over medium heat.
- Grill or sear chicken 4–5 minutes per side, until an instant-read thermometer reads 165°F.
- Pour reserved marinade into a small saucepan over medium heat. Mix cornstarch with water and whisk into the simmering sauce until thickened.
- Brush the glaze onto cooked chicken, then return to the grill or pan for 30 seconds per side.
- Transfer chicken to a cutting board, let it rest 5 minutes, then slice on the bias. Garnish with scallions and sesame seeds.
