Chicken Teriyaki Recipe

This is a straightforward homemade version of teriyaki chicken — it’s sticky, tender, and packed with that salty-sweet flavor hit you crave. Great for lazy nights or meal prep days when you’re like… okay, let’s get it together (but barely).

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: savory, sweet, glossy, a lil garlicky
• Great for: chill dinners, meal prep, “wow I cooked?” moments

Why I Like This Recipe

Honestly? I was tired. Had chicken thighs thawed and soy sauce staring at me like “you know what to do.” So I did. Didn’t expect much but… yeah. It slapped. That glaze?? I stood there eating pieces with my fingers before I even plated it. It’s been a staple ever since.

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

1. Make your marinade: Soy sauce, brown sugar, garlic, ginger, water, and 1 Tbsp oil — mix it all in a bowl. Smells intense already.
2. Soak that chicken: Throw the thighs in. Flip ’em around a bit. Let them hang out for 30 mins minimum. If you forget them overnight? Even better.
3. Pan time: Get the other tablespoon of oil hot in a big pan. Like hot but not angry. Toss in the thighs, toss out the marinade (it did its job).
4. Let it sear: 5–7 minutes per side — until it’s cooked through and the sauce turns into this sticky, shiny coat. You’ll see what I mean.
5. Rest + slice: Just chill. Let it sit on a board for 5. Then slice and try not to eat it all before it hits the plate.

Tips for Success

• Don’t skip the resting part — the juice needs a sec to settle.
• Chicken thighs = juicy magic. Chicken breasts? You can use them, just flatten them first or they’ll cook uneven.
• Toss that marinade after — don’t try to reuse it. Cross-contamination is real.
• If the sugar’s not dissolving, warm the marinade slightly before adding chicken. Helps.

Storage and Reheating

• Fridge: Keeps fine in a sealed container for 3–4 days. I reheat it with a splash of water in a pan to bring the glaze back.
• Freezer: Yep. Freeze it after slicing. Reheat from frozen in a pan or microwave. Still hits.
• Microwave: About 60 seconds. Not crisp but totally fine for leftovers.
• Skillet reheat: Best method. Low heat, splash of water, lid on. Boom — saucy again.

FAQs

Common Mistakes and How to Dodge Them

• Overcrowding the pan: If you cram too many thighs in, they’ll steam not sear. Do it in batches if you need to.
• Skipping the rest time: I get it — you’re hungry. But if you slice right away, all the juices run out. Give it five.
• Reusing marinade: Nope. Toss it. Raw chicken juice isn’t your friend.
• Cooking too hot: If the heat’s too high, the sugar burns. Medium heat is your bestie here.
• Not tasting your sauce before cooking: Sneak a finger dip. Too salty? Add a splash of water. Too sweet? Dash more soy.

Nutrition Facts (Per Serving – 1 thigh)

• Calories: 274 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 130mg
• Sodium: 792mg
• Potassium: 350mg
• Total Carbohydrate: 8g
• Dietary Fiber: 0g
• Sugars: 7g
• Protein: 32g