Chicken Teriyaki
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This chicken teriyaki recipe is quick, saucy, and packed with flavor—so much better than takeout and perfect for busy weeknights.
Finding a meal that gets unanimous thumbs-up from everyone at the table can feel like a small victory. At my house, chicken teriyaki—a Japanese dish with marinated chicken and a sweet, savory glaze—is always a win. It’s super flexible, too. Throw it on the grill in the summer or pop it under the broiler when it’s cold outside.
Pair this chicken teriyaki recipe with steamed broccoli and jasmine rice for an easy, tasty meal. And if you love teriyaki, don’t miss my teriyaki salmon—it’s another quick favorite around here!
“My boyfriend and I made this last night and we loved it…Easy, quick, and delish!”
What You’ll Need To Make Chicken Teriyaki
- Soy Sauce: The base of the marinade and sauce—salty, savory, and packed with umami.
- Sugar: Balances the soy sauce with sweetness and gives the sauce its classic teriyaki flavor. I usually use white sugar, but brown sugar works too.
- Mirin: A sweet Japanese rice wine that adds depth and just a hint of acidity.
- Sesame Oil: Adds a nutty, aromatic flavor to the dish. Look for toasted (Asian) sesame oil, which is dark in color and nutty in flavor, not the light, untoasted variety.
- Ginger and Garlic: These aromatics contribute a spicy, pungent flavor, adding depth to the sauce.
- Boneless, Skinless Chicken Thighs: My go-to for this recipe—they stay juicy and soak up the sauce beautifully. You can use boneless skinless chicken breasts if you’re in a pinch or prefer white meat, but thighs are definitely the best choice for teriyaki.
- Cornstarch: Used to thicken the sauce, giving it a glossy texture that clings to the chicken.
- Scallions: These mild green onions add a fresh crunch and a pop of color to the finished dish.
- Sesame Seeds: A light sprinkle at the end adds subtle crunch and makes the dish look finished.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the marinade. In a blender, combine the soy sauce, sugar, mirin, oil, ginger, garlic, and ½ cup water. Blend until smooth and foamy, about 1 minute. Set aside 1 cup of marinade and refrigerate (you’ll use it for the sauce).
Step 2: Marinate the chicken. Place the chicken in a bowl or zipper-lock bag, pour in the remaining marinade, and refrigerate for 1 to 4 hours (don’t go longer or it’ll get too salty).
Step 3: Cook the chicken. Grill over medium-high heat for 6 to 8 minutes per side, or broil on a foil-lined baking sheet about 6 inches from the heat for 8 minutes per side, until cooked through and charred in spots. Keep an eye on it, as the sugar in the marinade can cause some charring on the foil.
Step 4: Make the teriyaki sauce. Whisk the reserved marinade with the remaining ¼ cup water and cornstarch until smooth. Bring to a boil, then lower the heat and simmer for 1 to 2 minutes until thickened.
Step 5: Serve. Serve the chicken whole or sliced, topped with the teriyaki sauce (a little goes a long way), scallions, and sesame seeds. Goes great over rice. The chicken keeps well for up to 3 days in the fridge or can be frozen for up to 3 months.
Video Tutorial
More Asian-Inspired Chicken dishes You’ll Love
Chicken Teriyaki
Ingredients
- 1 cup soy sauce
- ¾ cup sugar
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 2 tablespoons coarsely chopped fresh ginger from a 2-inch knob
- 4 cloves garlic coarsely chopped
- ¾ cup water divided
- 3 pounds boneless skinless chicken thighs, trimmed
- 1 tablespoon cornstarch
- 3 scallions dark green parts only, for serving
- 1 tablespoon sesame seeds for serving
Instructions
- Make the teriyaki sauce: Combine the soy sauce, sugar, mirin, oil, ginger, garlic, and ½ cup (120 ml) of the water in a blender and process until smooth, about 1 minute. It will be foamy; that's okay. Set aside 1 cup (240 ml) of sauce and refrigerate until ready to cook (you'll use it for serving).
- Place the chicken in a 1-gallon (1L) zipper-lock bag and add remaining blended teriyaki sauce. Press out the air, seal the bag, and turn to coat the chicken with marinade. Refrigerate for at least 1 hour and up to 4 hours (no longer or the dish will be too salty).
- To Grill: Place the chicken on a medium-high grill and cook, covered, until chicken is lightly charred and cooked through, 6 to 8 minutes per side, rearranging as needed to ensure even browning.
- To Broil: Position an oven rack about 6 inches (15 cm) from the broiler and preheat the broiler to high. Prepare a baking sheet by lining it with heavy-duty aluminum foil for easy cleanup. Before placing the chicken on the baking sheet, let any excess marinade drip off to reduce charring and smoke during broiling. Arrange the chicken on the prepared baking sheet. Broil for about 8 minutes on each side, or until it's well-browned and fully cooked. Keep an eye on the broiler while cooking, as the sugar in the marinade can cause some charring on the foil.
- Thicken the sauce: In a small saucepan, whisk the reserved sauce (be sure it’s cold or room temperature), the remaining ¼ cup (60 ml) water, and cornstarch until completely smooth. Bring the sauce to a boil over high heat, then reduce the heat and simmer until thickened, 1 to 2 minutes.
- Slice the chicken crosswise about ½-inch (12-mm) thick, if desired, and serve with the teriyaki sauce, scallions, and sesame seeds. Be judicious with the sauce — a little goes a long way.
Notes
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Hi Jenn, I’m planning to make this dish and would like to know what brand and type of Mirin to buy. We are looking forward to trying this recipe since all of your recipes are delicious!
Hi Carolyn, I use Kikkoman mirin. Hope you enjoy the chicken!
Thank you, Jenn! I just love your sauces, marinades and dressings which are all delicious, so much better than shop bought and satisfying to make at home. It’s cheaper and you have control over your ingredients!
This teriyaki was no exception. I had a problem with my oven grill and so just cooked the chicken in a wok, with sauce in another pan, and it worked out great! Personally, next time, I would cut the sugar next time and keep an eye on starch/water as I let my sauce get a bit thick.. but easily remedied. Will defo make again.
Thanks as always, Jenn, my fave go-to chef!
Excellent Teriyaki sauce! I would always cheat and use srore bought Teriyaki sauce, but what a difference! My kids asked for seconds and thirds because of the sauce alone! Was easy and quick to make and made an ordinary Monday night dinner extraordinary! Thank you Chef for another outstanding recipe!