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Easy Chicken Teriyaki with Marinade Recipe
Ash Tyrrell

Easy Chicken Teriyaki with Marinade Recipe

Juicy, flavorful, and perfectly glazed—this Easy Chicken Teriyaki is a go-to recipe for busy weeknights! A simple homemade marinade makes this dish rich, savory, and slightly sweet, just like your favorite takeout but even better. I have to admit—I’m a huge fan of chicken teriyaki.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1/3 cup soy sauce – Use low-sodium if preferred.
  • 1/4 cup honey – Gives the sauce its signature sweetness.
  • 2 tablespoons brown sugar – Deepens the caramelized flavor.
  • 2 tablespoons rice vinegar – Adds a slight tang to balance the sweetness.
  • 1 tablespoon sesame oil – For a nutty depth of flavor.
  • 2 cloves garlic minced – Fresh garlic makes all the difference!
  • 1 teaspoon grated ginger – Adds warmth and authentic teriyaki taste.
  • 1 tablespoon cornstarch + 2 tablespoons water – To thicken the sauce into a glossy glaze.
  • 1.5 lbs boneless skinless chicken thighs (or breasts) – Thighs stay extra juicy!
  • 1 tablespoon vegetable oil – For searing the chicken to golden perfection.
  • 1/4 teaspoon black pepper – Adds a touch of seasoning.
  • Sesame seeds – For a nutty crunch.
  • Sliced green onions – Adds a fresh pop of color and flavor.

Method
 

  1. In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
  2. Place the chicken thighs in a zip-top bag or shallow dish and pour in half of the marinade.
  3. Cover and marinate in the fridge for at least 10 minutes (or up to 24 hours for extra flavor!).
  4. Set aside the remaining half of the marinade—this will become your teriyaki sauce.
  5. Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
  6. Remove the chicken from the marinade and pat it dry with paper towels (this helps it sear better).
  7. Cook for 4-5 minutes per side until golden brown and cooked through (internal temp: 165°F).
  8. Remove the chicken from the pan and let it rest while you make the glaze.
  9. Pour the remaining marinade into the pan and bring to a simmer over medium heat.
  10. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
  11. Stir the slurry into the sauce and cook for 1-2 minutes until thick and glossy.
  12. Slice the cooked chicken into strips and return it to the pan.
  13. Toss to coat evenly in the thick teriyaki sauce.
  14. Sprinkle with sesame seeds and sliced green onions for the perfect finishing touch.
  15. Serve hot over steamed rice or veggies for a complete meal!

Notes

  • Thighs stay tender and flavorful, while breasts can dry out faster.
  • If using breasts, pound them to an even thickness for even cooking.
  • Even 10-15 minutes of marinating makes a big difference.
  • For maximum flavor, marinate for 4-24 hours.
  • Like it sweeter? Add more honey or brown sugar.
  • Need it less salty? Use low-sodium soy sauce or dilute with water.
  • The cornstarch slurry is key for a glossy, thick teriyaki glaze.
  • If it gets too thick, add a splash of water to thin it out.