Chicken Teriyaki
This Chicken Teriyaki Recipe brings Japanese cuisine vibes to your table with a sweet and savory homemade teriyaki glaze that’s perfect for an easy dinner.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, pounded to even thickness
- 1/2 cup low-sodium soy sauce Kikkoman recommended
- 1/3 cup mirin Japanese sweet rice wine or dry sherry
- 3 tbsp honey or dark brown sugar (light brown for milder sweetness)
- 1 tbsp sesame oil toasted for extra nutty aroma
- 3 cloves garlic minced (about 1½ tbsp)
- 1-inch piece fresh ginger peeled and grated (about 2 tsp)
- 2 tbsp water mixed with 1 tsp cornstarch (optional slurry for thicker sauce)
- Sesame seeds and sliced green onions for garnish
Instructions
- Whisk together soy sauce, mirin, honey, sesame oil, garlic, and ginger in a bowl until honey dissolves.
- Pour marinade over chicken in a zip-top bag or dish. Refrigerate for at least 30 minutes.
- Preheat grill pan or outdoor grill. Grill chicken 5-6 minutes per side until internal temperature reaches 165°F (75°C).
- Boil reserved sauce, stir in cornstarch slurry, cook until thickened.
- Slice chicken, drizzle with teriyaki sauce, sprinkle sesame seeds and green onions on top.
Notes
If you only have chicken breasts, pat them dry and let them sit 10 minutes at room temperature to cook evenly. For a nutty crunch, add toasted pine nuts or chopped cashews before serving.
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