Trader Joe’s BBQ Teriyaki Chicken Recipe

This sticky, glossy Trader Joes BBQ Teriyaki Chicken is made with juicy chicken thighs and a homemade soy-ginger glaze, ready in just 30 minutes. The sauce bubbles down into a rich, dark coating that clings to every crispy piece of meat. I love making this fresh version when I want that classic flavor without the rubbery texture of the frozen bag.

Better Than Takeaway

I used to keep a bag of the frozen Trader Joe’s BBQ Teriyaki Chicken in my freezer for emergencies, but I always found the meat texture a bit hit-or-miss. Sometimes the chicken was tender, but often it felt spongy or overly processed, and the sauce packets were impossible to get completely out of the plastic. I realized I could replicate that deep, savory-sweet flavor using fresh ingredients I already had in my pantry.

The secret to getting it right is using dark meat chicken and searing it hard before adding the sauce. Most people boil the chicken in the sauce, which makes it soggy, but searing creates that “BBQ” char that mimics the grilled flavor of the original. This homemade version gives you the same convenience of a quick meal but with a texture that tastes like it came from a restaurant kitchen.

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Trader Joes BBQ Teriyaki Chicken Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp vegetable oil (for searing)
• 1/2 cup water
• 1/3 cup soy sauce
• 1/3 cup brown sugar, packed
• 1 tbsp dark soy sauce (optional, for that signature deep color)
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp lime juice (adds the slight tang found in the original)
• 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
• Garnish: green onions and sesame seeds

How To Make Trader Joes BBQ Teriyaki Chicken

1. Sear the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (do this in batches if needed) and cook for 5-6 minutes until deeply browned and crispy on one side. Flip and cook for another 2-3 minutes until cooked through. Remove chicken from the pan and set aside.
2. Make the Sauce: In the same pan, reduce heat to medium. Add the water, soy sauce, dark soy sauce, brown sugar, ginger, garlic, and lime juice. Whisk to combine, scraping up any browned bits from the bottom of the pan.
3. Thicken the Glaze: Bring the mixture to a gentle simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce becomes glossy and thick enough to coat the back of a spoon.
4. Combine and Serve: Toss the cooked chicken back into the pan. Stir well to coat every piece in the sticky glaze. Garnish with sliced green onions and sesame seeds before serving.

Recipe Tips

• Use Dark Meat: The original Trader Joe’s product uses leg meat because it stays juicy. Chicken breast will dry out quickly in the high heat needed for the glaze.
• Don’t Skip the Sear: The “BBQ” in the name implies a grilled texture. getting a hard sear on the chicken before adding the sauce is crucial for that smoky, charred flavor profile.
• Adjust the Sweetness: The frozen version is quite sweet. You can reduce the brown sugar to 1/4 cup if you prefer a more savory, soy-forward teriyaki sauce.

What To Serve With Trader Joes BBQ Teriyaki Chicken

Serve this dish over steamed jasmine or brown rice to soak up the extra sauce. Steamed broccoli or stir-fried snap peas make excellent sides, adding a fresh crunch that cuts through the richness of the sticky glaze. For a full takeout experience, add a side of gyoza or potstickers.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce, as it will thicken significantly when cold. This dish freezes well for up to 2 months.

FAQs

• Can I use chicken breast instead? Yes, but be careful not to overcook it. Sear it quickly and remove it from the pan immediately, then add it back only at the very end to coat it.
• What is dark soy sauce? It is a thicker, slightly sweeter soy sauce used mainly for color. If you don’t have it, you can skip it, but your sauce will be a lighter amber color rather than the deep mahogany of the original.
• Is this gluten-free? The original product contains wheat. To make this recipe gluten-free, use tamari instead of regular soy sauce and ensure your cornstarch is certified gluten-free.

Nutrition

• Calories: 310 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 145mg
• Sodium: 850mg
• Total Carbohydrate: 18g
• Protein: 32g