Chicken Teriyaki
This post may contain affiliate links. Read my full disclosure policy.
Chicken teriyaki—succulent marinated chicken glazed in a sweet and savory sauce—is sure to please everyone at the table. Plus, it’s surprisingly simple to prepare!
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 popular Japanese dish with tender marinated chicken drizzled in teriyaki sauce, is one of those guaranteed crowd-pleasers. The dish hits all the right notes—sweet, savory, and just the right touch of tang—and the sauce gives the chicken a glossy finish that looks as tempting as it tastes.
What’s more, chicken teriyaki recipe is super flexible and perfect for any weeknight meal—you can throw it on the grill if it’s nice out, or pop it under the broiler if you’re staying in. Just remember to marinate the chicken for at least 1 hour to ensure it’s flavorful, but no more than 4 hours to keep it from becoming too salty. Pair it with steamed broccoli or roasted asparagus and jasmine rice for a simple, delicious dinner your whole crew will love. And if you’re a fan of teriyaki, you might also want to try my teriyaki salmon recipe—it’s another easy weeknight hit!
Table of Contents
“My boyfriend and I made this last night and we loved it! We only marinated it for an hour and it still had plenty of flavor…Easy, quick, and delish!”
What You’ll Need To Make Chicken Teriyaki
- Soy Sauce: Acts as the base of the teriyaki marinade and sauce, providing a rich, umami flavor that is both salty and savory.
- Sugar: Balances the saltiness of the soy sauce with sweetness, contributing to the signature taste of teriyaki sauce. (I use granulated sugar but brown sugar will work too.)
- Mirin: A sweet Japanese rice wine that adds depth and a slight acidity to the sauce.
- Asian Sesame Oil: Adds a nutty, aromatic flavor to the dish.
- Ginger and Garlic: These aromatics contribute a spicy, pungent flavor that complements the sweetness and umami, adding depth to the sauce.
- Boneless, Skinless Chicken Thighs: Used for their juiciness and flavor, which stand up well to the bold teriyaki sauce. 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, appealing texture that clings to the chicken.
- Scallions: These mild green onions add a fresh, oniony crunch and a pop of color to the finished dish.
- Sesame Seeds: Adds a subtle nutty flavor and a pretty final touch.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Teriyaki Marinade:
Combine the soy sauce, sugar, mirin, oil, ginger, garlic, and ½ cup of the water in a blender.
Process until smooth, about 1 minute. It will be foamy; that’s okay.
Set aside 1 cup of sauce and refrigerate until ready to cook (you’ll use it for serving).
Step 2: Marinade the Chicken
Place the chicken in a 1-gallon 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).
Step 3: Grill or Broil the Chicken
You have two options when it comes to cooking the chicken: grilling or broiling. 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.
To Broil: Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Prepare a baking sheet by lining it with heavy-duty aluminum foil for easy cleanup. 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.
Step 4: Make the Homemade Teriyaki Sauce
Thicken the sauce: In a small saucepan, whisk the reserved sauce (be sure it’s cold or room temperature), the remaining ¼ cup 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 thick, if desired, and serve with the teriyaki sauce, scallions, and sesame seeds over white rice (or brown rice). Be judicious with the sauce — a little goes a long way.
Make-Ahead Instructions
Chicken teriyaki can be made ahead of time and reheated when ready to serve. Store the cooked chicken and sauce separately in the refrigerator. When it’s time to reheat, you can warm the chicken in the microwave or in a 350°F oven covered with foil, while the sauce can be reheated on the stovetop.
Frequently Asked Questions
I don’t recommend marinating the chicken for longer than 4 hours, as it will lead to it becoming too salty due to the soy sauce. It’s best to stick to the recommended marinating time for the most balanced flavor.
The juicy, rich nature of thighs makes them a better match for the bold flavor of the teriyaki sauce. However, chicken breasts can be used as an alternative. Just keep in mind that they are leaner and can dry out more easily. To prevent this, pound them to an even 1/2-inch thickness (or use chicken tenderloins, which are naturally tender) before marinating and be careful not to overcook them.
Video Tutorial
You May Also Like
Chicken Teriyaki
Ingredients
- 1 cup soy sauce
- ¾ cup sugar
- 2 tablespoons mirin
- 2 teaspoons Asian 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.
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Super good recipe! I used chicken breasts and cut them in half . Marinated over night and grilled them! Delish!!!!!
Hi, I just made this and it got the seal of approval from my grand daughter and myself. I made it exactly how you said. I even did the side dishes, rice n broccoli. Rylee said, “This is better than the teriyaki chicken at school. It is my favorite.” She then dipped about 4 big chunks of broccoli into the sauce and ate them right up. She doesn’t love the trees. So that is pretty good. I’ve been roasting all my veges lately and kind of forgot how good the broc tastes steamed properly. She had thirds on everything so I am letting you know this is a winner. Can you recommend a brand of asian sesame oil? Thank you for helping me learn how to cook.
So glad this (and the broccoli!) were a hit with your granddaughter. I typically buy Sun Luck sesame oil. 😊