This Teriyaki Chicken Recipe will quickly become your go-to for weeknight meals or special occasions! The chicken can be marinated in a sweet, savory blend of soy sauce, mirin, ginger, and garlic or cooked directly for equally delicious results. It’s then seared to perfection and glazed in an addictively flavorful sauce. The result? Juicy, tender chicken with a caramelized glaze bursting with umami. Pair it with steamed rice or crisp veggies for a meal that’s as satisfying as it is delicious.
What is Teriyaki?
Teriyaki is a Japanese cooking technique that grills or broils food with a sweet soy-based glaze. The word “teriyaki” originates from Japan, where “yaki” means grilled, broiled, or pan-fried, and “teri” refers to shine, luster, or glaze. Traditionally, in Japan, teriyaki is a cooking method used primarily to prepare fish, with the sauce serving as a marinade, glaze, or dipping sauce. The classic glaze is made with soy sauce, mirin, sugar, and ginger, creating the glossy, flavorful finish that defines teriyaki. In Western cuisine, teriyaki has expanded beyond fish and is often applied to chicken, beef, or other proteins, making it a versatile and beloved dish worldwide.

Teriyaki Chicken Ingredients
Here’s what you’ll need to make this flavorful Teriyaki Chicken Recipe:
Chicken: Use organic, pasture-raised chicken for the best flavor and texture. Choose thighs, breasts, or drumsticks, depending on your preference. Note: Cooking times will vary depending on the cut of chicken; bone-in pieces will take longer to cook than boneless.
Neutral Oil: A high-smoking-point oil like vegetable, canola, or avocado oil is ideal for searing the chicken without overpowering its flavor.
Garlic and Ginger: This classic duo adds aromatic depth and a subtle kick, infusing the chicken and sauce with incredible flavor.
Scallions: Green onions add sweetness and a delicate crunch while enhancing the visual appeal of the dish.
Soy Sauce: Use low-sodium soy sauce to control salt levels. For a gluten-free alternative, substitute with tamari.
Mirin: A slightly sweet Japanese rice wine that deepens the sauce’s flavor profile and contributes to its glossy finish.
Sake: A dry Japanese rice wine that adds complexity and helps tenderize the chicken during marination or cooking.
Sugar: Use palm sugar, brown sugar, or cane sugar for a sweetness that balances the savory soy sauce and tangy mirin.
Kosher Salt: Enhances the natural flavors of the chicken and ensures a well-seasoned bite.
Find the full recipe with ingredients and directions below.
How to make Teriyaki Chicken Recipe
Step-by-Step Instructions:
Optional Marination: For extra flavor, marinate the chicken overnight in garlic, ginger, green onions, soy sauce, mirin, sake, and sugar. Alternatively, skip marination and cook directly. In either case, pat the chicken dry and season with salt before cooking.

Prepare Aromatics: Smash garlic, peel and grate ginger, and cut green onions into two inch strips.

Heat and Sear the Chicken: Heat a large sauté pan over high heat with neutral oil until shimmering (about 2 minutes). Add the chicken (skin-side down first for skin-on cuts) and cook undisturbed until a golden crust forms, about 4-5 minutes.
Cook and Add Aromatics: Reduce the heat to low, flip the chicken, and add garlic, ginger, green onions, soy sauce, mirin, sake, and sugar. Cover the pan and cook until the chicken is cooked through (7 minutes for thighs, 10-12 minutes for breasts).

Baste: Baste the chicken with the sauce 2-3 times during cooking.
Reduce the Sauce: Remove the chicken from the pan and turn the heat to high. Cook the sauce uncovered until thickened and tacky, about 5 minutes. The sauce should coat the back of a spoon and leave a clear path when swiped with a spoon.

Glaze the Chicken: Return the cooked chicken to the pan and glaze it in the reduced sauce. Garnish with green onions, and serve immediately.


FAQs about Teriyaki Chicken
Any cut works! Thighs, breasts, or even drumsticks (Note that the cooking times will vary depending on the cut of chicken you choose).
Yes, this recipe adapts perfectly to grilling.
Up to 6 days in the fridge or 2 months in the freezer.

Expert Tips and Tricks
Follow these tips and tricks below to make the perfect Teriyaki Chicken every time!
Choose Any Cut of Chicken: This recipe works with boneless, skinless chicken breasts, thighs, or skin-on cuts. Note that cooking times will vary, with bone-in cuts requiring longer cooking.
Marinate for Extra Flavor: For the most flavorful results, marinate the chicken overnight in soy sauce, ginger, garlic, and other teriyaki ingredients. If short on time, skip marination and rely on the sauce to add flavor during cooking.
Achieve a Perfect Golden Sear: Always start with the skin side down (if using skin-on chicken). Let the chicken sear undisturbed for 4-5 minutes to develop a golden-brown crust that locks in flavor and adds texture.
Avoid Over-Flipping: Flipping the chicken too often prevents the crust from forming. Let the first side sear completely before flipping it over.
Baste for Maximum Flavor: While cooking, baste the chicken with the teriyaki sauce to infuse it with sweet, savory flavors and keep it moist.
Use a Meat Thermometer: Ensure the chicken is fully cooked by checking its internal temperature. It should reach 165°F for safe consumption.
Finish the Sauce for a Perfect Glaze: Once the chicken is cooked, reduce the sauce on high heat until it becomes thick, glossy, and coats the back of a spoon. Glaze the chicken with the reduced sauce before serving.

Serving Suggestions
This Teriyaki Chicken Recipe has yummy Japanese flavors that pair wonderfully an array of dishes. Pair this Teriyaki Chicken Recipe with these complementary dishes:
Salad: I love making this simple Japanese Cucumber Salad because it also takes few ingredients and takes minutes to make. This Brussels Sprouts Salad is also a crowd-pleaser and is more like a hearty slaw.
Vegetables: This Miso Eggplant is easy and oh so addicting. Or, you cold opt for a simple green like this Baby Bok Choy or Turnip Recipe that are super simple and easy.
Carbohydrates: You could pair with this healthy Shirataki Noodles that are almost calorie deficient or Steamed Rice that could soak up the extra sauce or this Egg Fried Rice that’s so addicting and delish.. Or, you could make yummy Vietnamese Shrimp crepes Banh Xeo, or this all encompassing Bun Thit Nuong which is vermicelli noodles, veggies, and protein all in one dish.
Storage Instructions
Refrigerator: Store in an airtight container for up to 6 days.
Freezer: Freeze cooked chicken in a sealed container for up to 2 months.
More Favorite Chicken Recipes
- Chicken Katsu Curry
- Chicken Ballotine
- Shredded Chicken
- How to Debone a Chicken

Best Teriyaki Chicken Recipe
Equipment
- Measuring Cup Set
- Large Sauté Pan with Cover
- Tongs
Ingredients
- 2 lbs boneless, chicken breasts or thighs (optional to be skin on), any combination
- 2 tbs neutral oil
- 4 cloves garlic, smashed
- 1-inch piece ginger, peeled and grated
- 6 Green onions cut into thin 2-inch strips (save some for garnish)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 4 tbs sugar
Instructions
- Pat the chicken dry and then season with salt.
- Heat a large sauté pan over high heat and add the oil.
- Allow the oil to get hot for about 2 minutes, and then add the chicken (if using skin-on breasts or thighs, make sure to put the skin side down first in the pan).
- Cook the chicken until a golden crust forms on that first side (do not touch the chicken), about 4-5 minutes.
- Turn the heat to low and flip the chicken onto the second side.
- Add the smashed garlic, ginger, green onions, soy sauce, mirin, sake, sugar, and cover. Cook until the chicken is cooked through, about 7 minutes for the chicken thighs and 10-12 minutes for the chicken breasts. Periodically, baste the sauce over the top of the chicken two to three times.
- Remove the finished chicken to a plate and cook the sauce on high heat, uncovered to reduce. Cook until it becomes a tacky consistency, where you can draw your spoon down the center of the pan, and it looks like the parting of the Red Sea, and the sauce coats the back of your spoon, about 5 minutes.
- Glaze the finished chicken with the reduced sauce and finish with some of the green onions.