This Easy Teriyaki Chicken Recipe will quickly become your go-to for weeknight meals or special occasions! The chicken can be marinated in the sauce ingredients of 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 and crisp veggies for a meal that’s healthy and delicious for the whole family that’s better than takeout.
What is Teriyaki?
Teriyaki is a Japanese cooking method that grills, broils, or pan-fries food with a sweet soy-based glaze. The word “teriyaki” combines “teri” (glaze/luster) and “yaki” (grilled, broiled, or pan-fried).
In Japan, teriyaki is mainly used for fish, with the sauce acting as a marinade, glaze, or dip. The classic glaze—soy sauce, mirin, sugar, and ginger—creates the signature glossy finish. In Western cuisine, homemade teriyaki sauce is now commonly used for chicken, beef, noodles, and stir-fries, making it a versatile global favorite.
Ingredients and Substitutions
Here’s what you’ll need to make this flavorful recipe:
Chicken: Use organic, pasture-raised chicken for the best flavor and texture. Use boneless skinless chicken breasts, boneless skinless chicken thighs, or bone-in pieces (cooking times will be longer). Tofu, shrimp, or pork are good alternatives.
Neutral Oil: A high-smoking-point oil like vegetable oil, canola, or avocado oil is best for searing. Olive oil adds mild flavor, while sesame oil gives a nutty taste.
Garlic and Ginger: These add aromatic depth and warmth to the dish. Garlic powder or dried ginger can be used if fresh isn’t available.
Scallions: Green onions add sweetness and crunch. Chives, shallots, or white onions provide a similar flavor.
Soy Sauce: Use low-sodium soy sauce to control salt levels. Tamari is a gluten-free option, while coconut aminos or liquid aminos work for a soy-free alternative.
Mirin: A slightly sweet Japanese rice wine that deepens flavor and gives the sauce its signature glossy finish. Rice vinegar with a little sugar or dry sherry can work in its place.
Sake: A dry Japanese rice wine that tenderizes chicken and adds umami. Dry white wine or chicken broth can be used instead, or it can be omitted.
Sugar: Balances the savory soy sauce & tangy mirin. Honey, maple syrup, brown sugar, or palm sugar all work well.
Kosher Salt: Enhances the natural flavors of the chicken and ensures a well-seasoned bite.
Optional: Toasted sesame seeds add crunch and nuttiness. A splash of rice vinegar or apple cider vinegar enhances acidity and balance.
Find the full recipe with ingredients and directions below.
How to make Teriyaki Chicken Recipe
Optional Marination: For deeper flavor, marinate the chicken overnight in garlic, ginger, green onions, soy sauce, mirin, sake, and sugar. If short on time, skip marination and cook directly. Pat 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 medium-high heat with neutral or sesame oil. Once shimmering (about 2 minutes), add the chicken skin-side down (if using skin-on) and cook undisturbed for 4-5 minutes until golden brown.
Note: For a smoky, charred finish, grill the chicken over medium-high heat, basting occasionally with the sauce to lock in flavor.
Cook and Add Aromatics: Reduce heat to low, flip the chicken, and add garlic, ginger, green onions, soy sauce, mirin, sake, and sugar. Cover and cook until done (7 minutes for thighs, 10-12 minutes for breasts).
Baste the chicken with the sauce 2-3 times during cooking.
Reduce the Sauce: Remove chicken and increase heat to high. Simmer sauce uncovered for 5 minutes until thick and glossy—it should coat the back of a spoon.
Want a thicker sauce? Mix together 1.5 tablespoons cornstarch mixed with one 1.5 tablespoons of water in a small bowl. Thinner Sauce: add 1/4 cup water.
Glaze the Chicken: Return chicken to the pan, coat in the reduced sauce, and serve garnished with green onions.
Expert Tips and Tricks
Follow these tips and tricks below to make the perfect Teriyaki Chicken every time!
Choose Any Cut of Chicken: Use boneless, skinless breasts, thighs, or skin-on cuts. Bone-in takes longer to cook.
Marinate for Extra Flavor: For best taste, marinate overnight. If short on time, cook directly in the sauce.
Achieve a Perfect Golden Sear: Start skin-side down (if using skin-on). Sear undisturbed for 4-5 minutes.
Avoid Over-Flipping: Let the first side sear completely before flipping to lock in flavor.
Baste for Maximum Flavor: Spoon sauce over the chicken to enhance flavor and keep it moist.
Check Temperature: Cook until the internal temp reaches 165°F.
Reduce the Sauce: After cooking, simmer the sauce until thick and glossy, then glaze the chicken.
Serving Suggestions
This 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
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. Note: For a smoky, charred finish, grill the chicken over medium-high heat, basting occasionally with the sauce to lock in flavor.
- 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.
