Finding a meal that gets unanimous thumbs-up from everyone at the table can feel like a small victory. At my house, chicken teriyaki, a popular Japanese dish with tender marinated chicken drizzled in teriyaki sauce, is one of those guaranteed crowd-pleasers. The dish hits all the right notes—sweet, savory, and just the right touch of tang—and the sauce gives the chicken a glossy finish that looks as tempting as it tastes.
What You’ll Need To Make Chicken Teriyaki
- Soy Sauce: Acts as the base of the teriyaki marinade and sauce, providing a rich, umami flavor that is both salty and savory.
- Sugar: Balances the saltiness of the soy sauce with sweetness, contributing to the signature taste of teriyaki sauce.
- Mirin: A sweet Japanese rice wine that adds depth and a slight acidity to the sauce.
- Asian Sesame Oil: Adds a nutty, aromatic flavor to the dish.
- Ginger and Garlic: These aromatics contribute a spicy, pungent flavor that complements the sweetness and umami, adding depth to the sauce.
- Boneless, Skinless Chicken Thighs: Used for their juiciness and flavor, which stand up well to the bold teriyaki sauce.
- Cornstarch: Used to thicken the sauce, giving it a glossy, appealing texture that clings to the chicken.
- Scallions: Adds a fresh, oniony crunch and a pop of color to the finished dish.
- Sesame Seeds: Adds a subtle nutty flavor and a pretty final touch.
Step 1: Make the Teriyaki Marinade:
Combine the soy sauce, sugar, mirin, oil, ginger, garlic, and ½ cup of the water in a blender.
Process until smooth, about 1 minute. It will be foamy; that’s okay.
Set aside 1 cup of sauce and refrigerate until ready to cook (you’ll use it for serving).
Step 2: Marinade the Chicken
Place the chicken in a 1-gallon zipper-lock bag and add remaining blended teriyaki sauce. Press out the air, seal the bag, and turn to coat the chicken with marinade. Refrigerate for at least 1 hour and up to 4 hours (no longer or the dish will be too salty).
Step 3: Grill or Broil the Chicken
You have two options when it comes to cooking the chicken: grilling or broiling. To grill, place the chicken on a medium-high grill and cook, covered, until chicken is lightly charred and cooked through, 6 to 8 minutes per side.
To Broil: Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Prepare a baking sheet by lining it with heavy-duty aluminum foil for easy cleanup. Arrange the chicken on the prepared baking sheet.
Broil for about 8 minutes on each side, or until it’s well-browned and fully cooked. Keep an eye on the broiler while cooking, as the sugar in the marinade can cause some charring on the foil.
Step 4: Make the Teriyaki Sauce
Thicken the sauce: In a small saucepan, whisk the reserved sauce (be sure it’s cold or room temperature), the remaining ¼ cup water, and cornstarch until completely smooth.
Bring the sauce to a boil over high heat, then reduce the heat and simmer until thickened, 1 to 2 minutes.
Slice the chicken crosswise about ½-inch thick, if desired, and serve with the teriyaki sauce, scallions, and sesame seeds. Be judicious with the sauce—a little goes a long way.
Chicken Teriyaki
Servings: 6 to 8 Prep Time: 15 Minutes Cook Time: 15 Minutes Total Time: 30 Minutes, plus at least 1 hour to marinate- 1 cup soy sauce
- ¾ cup sugar
- 2 tablespoons mirin
- 2 teaspoons Asian sesame oil
- 2 tablespoons coarsely chopped fresh ginger, from a 2-inch knob
- 4 cloves garlic, coarsely chopped
- ¾ cup water, divided
- 3 pounds boneless, skinless chicken thighs, trimmed
- 1 tablespoon cornstarch
- 3 scallions, dark green parts only, for serving
- 1 tablespoon sesame seeds, for serving
Make the teriyaki sauce: Combine the soy sauce, sugar, mirin, oil, ginger, garlic, and ½ cup of the water in a blender and process until smooth, about 1 minute. It will be foamy; that’s okay.
Set aside 1 cup of sauce and refrigerate until ready to cook (you'll use it for serving).
Place the chicken in a 1-gallon zipper-lock bag and add remaining blended teriyaki sauce. Press out the air, seal the bag, and turn to coat the chicken with marinade. Refrigerate for at least 1 hour and up to 4 hours (no longer or the dish will be too salty).
To Grill: Place the chicken on a medium-high grill and cook, covered, until chicken is lightly charred and cooked through, 6 to 8 minutes per side, rearranging as needed to ensure even browning.
To Broil: Position an oven rack about 6 inches from the broiler and preheat the broiler to high.
Prepare a baking sheet by lining it with heavy-duty aluminum foil for easy cleanup. Before placing the chicken on the baking sheet, let any excess marinade drip off to reduce charring and smoke during broiling. Arrange the chicken on the prepared baking sheet. Broil for about 8 minutes on each side, or until it’s well-browned and fully cooked. Keep an eye on the broiler while cooking, as the sugar in the marinade can cause some charring on the foil.
Thicken the sauce: In a small saucepan, whisk the reserved sauce (be sure it’s cold or room temperature), the remaining ¼ cup water, and cornstarch until completely smooth. Bring the sauce to a boil over high heat, then reduce the heat and simmer until thickened, 1 to 2 minutes.
Slice the chicken crosswise about ½-inch thick, if desired, and serve with the teriyaki sauce, scallions, and sesame seeds. Be judicious with the sauce—a little goes a long way.
Nutrition Information
Per serving (8 servings)
Calories: 326, Fat: 9 g, Saturated fat: 2 g, Carbohydrates: 23 g, Sugar:19 g, Fiber: 1 g, Protein: 37 g, Sodium: 1913 mg, Cholesterol: 160 mg
Gluten-Free Adaptable Note
