Teriyaki Chicken Recipe
This Asian-inspired dish features juicy chicken marinated in a sweet-savory sauce, then grilled or pan-seared to golden perfection. Perfect for a weeknight dinner or a weekend grill-out!
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.
Notes
Choose dark meat for extra juiciness. If watching sugar, swap half the brown sugar for maple syrup. Add a knob of butter when thickening the sauce for a glossy finish.
Nutrition
Calories: 450kcal
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