The key to creating this sticky, authentic chicken teriyaki recipe is to use chicken thighs rather than breasts: this ensures the meat stays juicy while the soy sauce and sugar reduce into a thick glaze. It’s delicious served over a bed of steamed white rice with a side of charred broccoli.
Jump to RecipeChicken Teriyaki Recipe Ingredients
- 1.75 lbs boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 3 Tbsp brown sugar
- 1 Tbsp water
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 2 Tbsp neutral oil (split in half — for marinade + pan)
How To Make Chicken Teriyaki Recipe
- Mix the marinade: Whisk the soy sauce, brown sugar, minced garlic, grated ginger, water, and one tablespoon of the oil together in a large bowl until the sugar is dissolved.
- Marinate the chicken: Add the chicken thighs to the bowl and toss them to ensure every piece is fully coated. Cover and let the chicken chill in the refrigerator for at least 30 minutes, or overnight for a deeper flavor.
- Heat the skillet: Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot but not smoking, add the chicken thighs to the pan and discard any leftover marinade.
- Sear and glaze: Cook the chicken for 5 to 7 minutes on each side until it is cooked through. You will see the sauce begin to reduce and turn into a thick, shiny, and sticky coating on the meat.
- Rest and slice: Remove the chicken from the pan and let it sit on a cutting board for 5 minutes. Slice the thighs into strips and serve while hot.
Recipe Tips
- How to get a thicker sauce: If you want an even thicker glaze, you can simmer the leftover marinade in a small saucepan with a teaspoon of cornstarch until it reaches your desired consistency.
- Can I use chicken breasts?: You can substitute breasts, but keep in mind they dry out faster; be sure to pound them to an even thickness and reduce the cooking time slightly.
- Substitute for fresh ginger: If you don’t have fresh ginger, you can use 1/4 teaspoon of ground ginger, though the fresh version provides a much brighter bite.
- How to prevent burning: Because of the sugar in the marinade, keep a close eye on the pan; if the sauce starts to darken too quickly, turn the heat down to medium.
What To Serve With Chicken Teriyaki
This classic Japanese-inspired dish pairs perfectly with simple, fresh sides.
- Steamed white or brown rice
- Sautéed bok choy or snap peas
- A fresh cucumber salad
- A sprinkle of sesame seeds and sliced green onions
How To Store Chicken Teriyaki
- Refrigerate: Place leftovers in an airtight container and keep in the fridge for up to 3 to 4 days.
- Freeze: Store the cooked chicken in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating on the stove.
Chicken Teriyaki Nutrition Facts
- Calories: ~380 kcal
- Carbohydrates: 12g
- Protein: 38g
- Fat: 18g
- Fiber: 0g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Using chicken thighs usually prevents this, but dry meat is often a result of overcooking; use a meat thermometer to ensure the chicken reaches exactly 165°F.
Yes, you can air fry the marinated thighs at 400°F for about 12-15 minutes, flipping halfway through, until they are charred and sticky.
Standard soy sauce contains wheat, so you must use tamari or liquid aminos to make this a truly gluten-free meal.
Chicken Teriyaki Recipe
Course: DinnerCuisine: Japanese-AmericanDifficulty: EAsy4
servings10
minutes15
minutes380
kcalA restaurant-quality chicken dish featuring a simple 5-ingredient marinade that reduces into a sticky, sweet, and savory glaze.
Ingredients
1.75 lbs boneless, skinless chicken thighs
1/4 cup soy sauce
3 Tbsp brown sugar
1 Tbsp water
1 clove garlic, minced
1 tsp fresh ginger, grated
2 Tbsp neutral oil (split in half)
Directions
- Whisk the soy sauce, sugar, water, garlic, ginger, and half the oil to make the marinade.
- Soak the chicken thighs in the mixture for at least 30 minutes in the fridge.
- Sear the chicken in a hot skillet with the remaining oil for 5-7 minutes per side.
- Wait until the sauce becomes thick and shiny before removing the meat from the heat.
- Rest the chicken for 5 minutes on a board before slicing.
- Serve immediately over rice or vegetables.
Notes
- Use a cast iron skillet if you have one to get the best char on the chicken.
- Double the marinade if you want extra sauce to drizzle over your rice.
- Marinating the chicken overnight provides the most tender and flavorful results.
