Teriyaki Chicken Recipe

Total Time: 40 minutes + 30 minutes marinating
Difficulty: Easy
Servings: 4
Last Updated: October 26, 2023

This classic Teriyaki Chicken recipe delivers the perfect balance of sweet and savory in under an hour. Featuring crispy, golden-brown chicken thighs smothered in a glossy, homemade glaze, it’s a weeknight-friendly dish that tastes far from ordinary. The key is in the simple, scratch-made teriyaki sauce—no bottled versions required.

Ingredients

For the Chicken & Marinade:

• 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon mirin (or dry sherry)

• 1 teaspoon grated fresh ginger

• 1 clove garlic, minced

• 1 tablespoon neutral oil (like avocado or canola)

For the Homemade Teriyaki Sauce:

• ½ cup low-sodium soy sauce

• ¼ cup + 2 tablespoons water, divided

• ¼ cup brown sugar, packed

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 2 teaspoons grated fresh ginger

• 2 cloves garlic, minced

• 2 tablespoons cold water

• 1 tablespoon + 1 teaspoon cornstarch

For Serving (Optional):

• Steamed white or brown rice

• Sesame seeds

• Thinly sliced green onions

• Steamed broccoli or snap peas

Equipment

• Medium mixing bowl

• Whisk

• Large skillet or non-stick frying pan with lid

• Tongs

• Measuring cups and spoons

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Instructions

Step 1: Marinate the Chicken (30 minutes)

In a medium bowl, combine the 2 tablespoons of soy sauce, mirin, 1 teaspoon grated ginger, and 1 minced garlic clove. Add the chicken thighs and toss to coat evenly. Let marinate at room temperature for 30 minutes (or covered in the refrigerator for up to 4 hours for deeper flavor).

Step 2: Prepare the Teriyaki Sauce

While the chicken marinates, make the sauce. In a separate bowl, whisk together the ½ cup soy sauce, ¼ cup water, brown sugar, honey, rice vinegar, the remaining 2 teaspoons ginger, and 2 minced garlic cloves. In a small separate cup, create a slurry by mixing the 2 tablespoons of cold water with the cornstarch until completely smooth. Set both aside.

Step 3: Cook the Chicken

1. Pat the chicken thighs dry with a paper towel (this ensures a good sear).

2. Heat the neutral oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs in a single layer. Cook for 5-7 minutes per side, or until deeply golden brown and cooked through (internal temperature of 165°F/74°C). Transfer the chicken to a clean plate and tent with foil.

Step 4: Simmer and Glaze the Sauce

1. Reduce the skillet heat to medium. Pour in the prepared teriyaki sauce mixture and bring to a gentle simmer, scraping up any browned bits from the pan with a whisk.

2. Give the cornstarch slurry a quick re-stir, then slowly drizzle it into the simmering sauce while whisking constantly. Continue to cook for 2-3 minutes, whisking frequently, until the sauce has thickened to a glossy, syrupy consistency that coats the back of a spoon.

Step 5: Finish and Serve

1. Return the cooked chicken and any accumulated juices to the skillet. Spoon the thickened sauce over each piece, turning to coat. Let it simmer together for 1-2 minutes so the chicken soaks up the flavor.

2. Serve immediately over a bed of steamed rice. Garnish generously with a sprinkle of sesame seeds and sliced green onions. Steamed broccoli or snap peas make a perfect, vibrant side.

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Chef’s Notes & Tips for Success

• Chicken Thighs vs. Breast: Thighs are highly recommended for their juiciness and flavor, which hold up beautifully to the bold sauce. If using breast, cut into even pieces and reduce cooking time to 3-4 minutes per side to avoid dryness.

• The Sauce is Key: Don’t skip the cornstarch slurry! It’s essential for transforming the liquid into the iconic, clingy glaze. For a thicker sauce, add a bit more slurry; for thinner, add a splash of water.

• Control the Sweetness: The balance of brown sugar and honey creates a deep, rounded sweetness. For a less sweet profile, reduce the brown sugar to 3 tablespoons.

• Make it a Meal Prep Star: Double the sauce recipe and store it separately in the fridge for up to a week. Cook a batch of chicken and reheat throughout the week for quick, delicious bowls.

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Nutrition Information

*Per serving (1 chicken thigh + ¼ of the sauce), without rice or optional garnishes.*