Teriyaki Chicken

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Teriyaki Chicken

Sticky, sweet, and savory grilled chicken that’s bursting with bold teriyaki flavor! This Teriyaki Chicken recipe is marinated in a rich homemade sauce, then grilled (or pan-seared) to juicy perfection. It’s easy to prep and makes a delicious weeknight dinner or backyard cookout favorite.

Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 8
Calories per serving: 321 kcal

Ingredients

  • 8 boneless, skinless chicken thighs
  • 1 cup low-sodium soy sauce
  • 1 cup brown sugar
  • 1/4 cup rice vinegar
  • 1/2 cup water
  • 4–5 garlic cloves, finely minced
  • 3 teaspoons freshly grated ginger
  • 2 tablespoons cornstarch
  • 3 green onions, sliced (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Marinate the Chicken:
    In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, water, garlic, and ginger. Place the chicken thighs in a large zip-top bag or shallow container. Pour half of the marinade over the chicken, seal, and refrigerate for at least 2 hours (or overnight for deeper flavor).
  2. Make the Sauce:
    Pour the remaining half of the marinade into a small saucepan over medium heat. Whisk in the cornstarch until fully dissolved. Bring to a boil, then reduce heat and simmer for 3–4 minutes until thickened. Remove from heat and set aside.
  3. Grill or Pan-Sear the Chicken:
    Preheat your grill or cast-iron pan to high heat. Remove chicken from the marinade and discard used marinade. Grill for 6–7 minutes per side, or until you get a nice sear. Brush with the thickened teriyaki sauce and cook for an additional 3–4 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.
  4. Rest and Serve:
    Let the chicken rest for 10 minutes before slicing. Garnish with sliced green onions and sesame seeds. Serve over steamed rice or alongside stir-fried vegetables.

Recipe Tips

  • Chicken breasts can be substituted, but thighs stay juicier and are more forgiving on the grill.
  • The longer the chicken marinates, the richer the flavor. A full 24-hour marinade is ideal.
  • If you don’t have access to an outdoor grill, a stovetop grill pan or cast-iron skillet works perfectly.
  • Store leftover sauce in the fridge for up to 7 days—great for drizzling over rice or veggies later.
  • A meat thermometer is highly recommended to ensure doneness (165°F internal temperature).

Nutrition (Per Serving)

  • Calories: 321
  • Carbohydrates: 28g
  • Protein: 31g
  • Fat: 11g
  • Saturated Fat: 3g
  • Cholesterol: 137mg
  • Sodium: 1958mg
  • Sugar: 22g
  • Fiber: 1g

Variations

  • Use the teriyaki marinade for steak, shrimp, or tofu.
  • Add a splash of pineapple juice for a tropical twist.
  • Stir in a pinch of red pepper flakes if you like it spicy.

Storage & Freezing

You can freeze the chicken either raw in the marinade or fully cooked. To reheat, thaw overnight in the fridge and warm in a skillet or microwave.

 

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