Easy Chicken Teriyaki with Marinade Recipe
Juicy, flavorful, and perfectly glazed—this Easy Chicken Teriyaki is a go-to recipe for busy weeknights! A simple homemade marinade makes this dish rich, savory, and slightly sweet, just like your favorite takeout but even better.
Ingredients
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch + 2 tablespoons water
- 1.5 lbs boneless skinless chicken thighs (or breasts)
- 1 tablespoon vegetable oil
- 1/4 teaspoon black pepper
- Sesame seeds
- Sliced green onions
Instructions
- In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Place the chicken thighs in a zip-top bag or shallow dish and pour in half of the marinade.
- Cover and marinate in the fridge for at least 10 minutes (or up to 24 hours for extra flavor!).
- Set aside the remaining half of the marinade—this will become your teriyaki sauce.
- Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
- Remove the chicken from the marinade and pat it dry with paper towels (this helps it sear better).
- Cook for 4-5 minutes per side until golden brown and cooked through (internal temp: 165°F).
- Remove the chicken from the pan and let it rest while you make the glaze.
- Pour the remaining marinade into the pan and bring to a simmer over medium heat.
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
- Stir the slurry into the sauce and cook for 1-2 minutes until thick and glossy.
- Slice the cooked chicken into strips and return it to the pan.
- Toss to coat evenly in the thick teriyaki sauce.
- Sprinkle with sesame seeds and sliced green onions for the perfect finishing touch.
- Serve hot over steamed rice or veggies for a complete meal!
Notes
- Thighs stay tender and flavorful, while breasts can dry out faster.
- If using breasts, pound them to an even thickness for even cooking.
- Even 10-15 minutes of marinating makes a big difference.
- For maximum flavor, marinate for 4-24 hours.
- Like it sweeter? Add more honey or brown sugar.
- Need it less salty? Use low-sodium soy sauce or dilute with water.
- The cornstarch slurry is key for a glossy, thick teriyaki glaze.
- If it gets too thick, add a splash of water to thin it out.