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Teriyaki Chicken

Linda M. Harris
Teriyaki Chicken is a delicious, sweet, and savory dish that combines tender chicken with a homemade teriyaki glaze.
The perfect balance of soy sauce, honey, garlic, and ginger creates a flavorful sauce that coats the chicken perfectly.
Whether grilled, baked, or pan-seared, this dish is quick and easy to prepare, making it a perfect weeknight dinner or meal prep option.
The dish pairs wonderfully with rice and vegetables for a complete meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian-Inspired, Japanese
Servings 4 Servings
Calories 320 kcal

Equipment

  • 1 Small saucepan
  • 1 Mixing bowl
  • 1 whisk
  • 1 Grill or Pan (Non-stick skillet)
  • 1 Meat thermometer (optional)
  • 1 Basting brush (optional)
  • 1 Sharp knife
  • 1 Cutting Board
  • 1 Tongs (optional)

Ingredients
  

  • 4 Chicken breasts or thighs boneless, skinless
  • ½ cup Soy sauce
  • ¼ cup Honey or maple syrup
  • 2 tbsp Rice vinegar or mirin
  • 2 Garlic cloves minced
  • 1 tsp Fresh ginger grated
  • 1 tsp Cornstarch or arrowroot powder
  • 1 tbsp Water for thickening
  • 1 tsp Sesame oil optional for cooking
  • 1 tsp Sesame seeds for garnish, optional
  • 1 Green onion chopped, for garnish

Instructions
 

Marinate the Chicken:

  • In a mixing bowl, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
    Stir well. Add the chicken breasts or thighs to the marinade and coat thoroughly.
    Refrigerate for at least 30 minutes, or up to 3 hours for a more intense flavor.

Prepare the Teriyaki Sauce:

  • In a small saucepan, combine soy sauce, honey, garlic, ginger, and rice vinegar. Stir and bring to a simmer over medium heat.
    In a separate small bowl, mix cornstarch and water to form a slurry.
    Gradually add the slurry to the sauce while stirring constantly.
    Allow the sauce to simmer for another 2-3 minutes until it thickens and becomes glossy. Remove from heat.

Cook the Chicken:

  • You can cook the chicken by grilling, pan-searing, or baking.
  • Grilling: Preheat the grill to medium-high heat.
    Grill the chicken for 6-7 minutes on each side until fully cooked (165°F internal temperature).
  • Pan-Searing: Heat sesame oil in a pan over medium heat.
    Add the chicken and cook for 6-7 minutes per side until golden brown and cooked through.
  • Baking: Preheat the oven to 375°F (190°C).
    Bake the chicken on a parchment-lined baking sheet for 25-30 minutes until cooked through.

Glaze the Chicken:

  • During the last few minutes of cooking, brush the chicken with the homemade teriyaki sauce, allowing it to caramelize and form a sticky coating.

Rest and Serve:

  • Let the chicken rest for a few minutes before slicing.
    Serve with extra teriyaki sauce on top, and garnish with sesame seeds and chopped green onions.

Notes

  • Storage: Leftover Teriyaki Chicken can be stored in an airtight container in the fridge for up to 3 days.
  • Freezing: You can freeze the cooked Teriyaki Chicken for up to 3 months. Reheat in the oven or microwave for best results.
  • Low-Sodium Version: Use low-sodium soy sauce to reduce the salt content.
  • Sweeteners: If you prefer a lower-sugar version, substitute honey with stevia, monk fruit, or a sugar-free sweetener.
  • Grilled Chicken: For extra flavor, you can add some charred edges to the chicken by grilling it over high heat for a few minutes.
Keyword Teriyaki Chicken