Easy Chicken Teriyaki With Marinade Recipe

I can never resist chicken teriyaki that turns out juicy, glossy, and loaded with sweet-savory flavor. This version is so good, it just might ruin takeout for you.

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I’m obsessed with this chicken teriyaki because it hits that takeout craving without tasting flat or overly sweet. The chicken turns out juicy, glossy, and loaded with that sticky-salty bite I want when dinner needs to feel a little extra, but not fussy.

I love how the soy sauce and fresh ginger cut through the sweetness and keep every bite bold. And that shiny glaze?

Ridiculous. I’ll take it over a sad delivery box any night.

Chicken breasts or thighs both work, which is honestly why I keep coming back to this one. Simple, saucy, and worth licking the plate.

Ingredients

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Chicken breasts keep it lean, while thighs stay juicier and more forgiving.
Low sodium soy sauce brings salty depth without making dinner taste like a salt lick.
Mirin adds that glossy, slightly sweet takeout-style flavor you’ll want again.
Sake or dry sherry gives the sauce a little grown-up warmth, if you’ve got it.
Brown sugar helps the glaze get sticky, cozy, and nicely caramelized.
Honey makes everything shiny and sweet, basically the sauce’s best friend.
Fresh ginger keeps it bright, punchy, and not too heavy.
Garlic brings the savory backbone, because chicken needs backup.
Toasted sesame oil adds a nutty finish, and a little goes far.
Cornstarch and water turn the marinade into that thick, clingy glaze.
Green onions add fresh crunch on top, plus they make it look finished.
Sesame seeds are optional, but they’re cute and add a tiny toastiness.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts or thighs

1/3 cup low sodium soy sauce

2 tablespoons mirin

1 tablespoon sake or dry sherry (optional)

2 tablespoons brown sugar, packed

1 tablespoon honey

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 teaspoon toasted sesame oil

1 tablespoon vegetable oil or neutral oil for cooking

2 teaspoons cornstarch

2 tablespoons water (for thickening the glaze)

2 green onions, thinly sliced, for garnish

1 teaspoon toasted sesame seeds, for garnish (optional)

How to Make this

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1. Trim and pat dry 1 1/2 pounds boneless skinless chicken breasts or thighs and place in a shallow dish or resealable bag.

2. Whisk together 1/3 cup low sodium soy sauce, 2 tablespoons mirin, 1 tablespoon sake or dry sherry if using, 2 tablespoons packed brown sugar, 1 tablespoon honey, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and 1 teaspoon toasted sesame oil; pour over the chicken to fully coat.

3. Marinate in the refrigerator at least 30 minutes and up to 4 hours for best flavor.

4. Remove chicken from marinade and reserve the marinade; if grilling or baking, allow excess to drip off; if stir frying, pat lightly with paper towel.

5. To cook:
a) Grill: preheat grill to medium high and cook 4 to 6 minutes per side until internal temperature reaches 165 F.
b) Bake: preheat oven to 425 F, place chicken on a lined sheet and bake 15 to 20 minutes until 165 F.
c) Stir fry: heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat and cook chicken pieces 4 to 6 minutes until cooked through.

6. Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer, then reduce heat and simmer 2 to 3 minutes to cook out raw juices.

7. Mix 2 teaspoons cornstarch with 2 tablespoons water to form a smooth slurry and whisk into the simmering marinade; cook 1 to 2 minutes until glossy and thickened into a glaze.

8. Brush or toss the cooked chicken with the hot teriyaki glaze, coating well; return to heat briefly if needed to set the glaze.

9. Slice or serve whole over rice or noodles and garnish with 2 thinly sliced green onions and 1 teaspoon toasted sesame seeds if desired.

10. Serve immediately and enjoy the juicy, flavorful chicken teriyaki.

Equipment Needed

1. Cutting board
2. Chef knife
3. Shallow dish or resealable plastic bag (for marinating)
4. Measuring cups and spoons
5. Whisk and small mixing bowl (for marinade and cornstarch slurry)
6. Small saucepan (to simmer and thicken reserved marinade)
7. Large skillet or wok, or a grill or oven sheet pan (choose based on cooking method)
8. Tongs or spatula plus a pastry brush and an instant read thermometer

FAQ

How long should I marinate the chicken? Marinate at least 30 minutes for flavor; 2 to 4 hours is ideal. You can marinate up to 24 hours in the refrigerator for deeper flavor, but avoid much longer to prevent texture changes.

Can I use chicken thighs instead of breasts? Yes. Boneless skinless thighs are more forgiving and stay juicier, and they work the same way in the marinade and cooking times may be slightly longer if very thick.

How do I get a glossy, thick teriyaki glaze? Remove the chicken when cooked through, then simmer the reserved sauce briefly and whisk in the cornstarch mixed with 2 tablespoons water until it thickens to a glaze. Return chicken to the pan and coat.

Should I cook this on the stovetop or bake it? Stovetop gives the best caramelization and quick glaze finish. You can bake at 400°F for 18 to 22 minutes, then brush with thickened glaze and broil 1 to 2 minutes to caramelize if you prefer oven cooking.

Can I make this ahead and reheat? Yes. Store cooled chicken and glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet and toss with warmed glaze to refresh the texture.

How do I make this gluten free or soy free? For gluten free, use a tamari labeled gluten free. For soy free, substitute coconut aminos for the soy sauce; flavor will be slightly different but still delicious.

Easy Chicken Teriyaki With Marinade Recipe Substitutions and Variations

Low sodium soy sauce: Substitute with tamari for gluten free, or coconut aminos for a lower-sodium, slightly sweeter option.
Mirin: Use 1 tablespoon rice vinegar plus 1 teaspoon sugar, or use dry sherry with a pinch of sugar if mirin is unavailable.
Sake (optional): Replace with dry sherry or a light dry white wine in equal amount.
Brown sugar: Swap with maple syrup (use slightly less, about 1 1/2 tablespoons) or coconut sugar 1:1; white granulated sugar plus 1 teaspoon molasses also works.

Pro Tips

– Use thighs if you want more forgiving, juicier results; breasts work fine but slice them thin against the grain after cooking to keep each bite tender.
– Pat the chicken dry before cooking so it browns instead of steaming. Let it sit at room temperature for 15 minutes while you heat the pan or grill to ensure even cooking.
– Always boil the reserved marinade for at least a couple minutes to kill any raw juices, then whisk in the cornstarch slurry off the heat briefly to avoid lumps. Add it back to a low simmer to thicken and shine up the chicken.
– Watch the glaze closely when finishing with honey and sugar. Use medium to medium high heat to build color, and remove from direct high heat quickly so the sugars do not burn; a quick oven or grill sear at the end can add char without drying the meat.

Easy Chicken Teriyaki With Marinade Recipe

Recipe by James Level

0.0 from 0 votes

I can never resist chicken teriyaki that turns out juicy, glossy, and loaded with sweet-savory flavor. This version is so good, it just might ruin takeout for you.

Servings

servings

Calories

405

kcal

Equipment: 1. Cutting board
2. Chef knife
3. Shallow dish or resealable plastic bag (for marinating)
4. Measuring cups and spoons
5. Whisk and small mixing bowl (for marinade and cornstarch slurry)
6. Small saucepan (to simmer and thicken reserved marinade)
7. Large skillet or wok, or a grill or oven sheet pan (choose based on cooking method)
8. Tongs or spatula plus a pastry brush and an instant read thermometer

Ingredients

1 1/2 pounds boneless skinless chicken breasts or thighs
1/3 cup low sodium soy sauce
2 tablespoons mirin
1 tablespoon sake or dry sherry (optional)
2 tablespoons brown sugar, packed
1 tablespoon honey
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil or neutral oil for cooking
2 teaspoons cornstarch
2 tablespoons water (for thickening the glaze)
2 green onions, thinly sliced, for garnish
1 teaspoon toasted sesame seeds, for garnish (optional)

Directions

Trim and pat dry 1 1/2 pounds boneless skinless chicken breasts or thighs and place in a shallow dish or resealable bag.
Whisk together 1/3 cup low sodium soy sauce, 2 tablespoons mirin, 1 tablespoon sake or dry sherry if using, 2 tablespoons packed brown sugar, 1 tablespoon honey, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and 1 teaspoon toasted sesame oil; pour over the chicken to fully coat.
Marinate in the refrigerator at least 30 minutes and up to 4 hours for best flavor.
Remove chicken from marinade and reserve the marinade; if grilling or baking, allow excess to drip off; if stir frying, pat lightly with paper towel.
To cook:
a) Grill: preheat grill to medium high and cook 4 to 6 minutes per side until internal temperature reaches 165 F.
b) Bake: preheat oven to 425 F, place chicken on a lined sheet and bake 15 to 20 minutes until 165 F.
c) Stir fry: heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat and cook chicken pieces 4 to 6 minutes until cooked through.
Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer, then reduce heat and simmer 2 to 3 minutes to cook out raw juices.
Mix 2 teaspoons cornstarch with 2 tablespoons water to form a smooth slurry and whisk into the simmering marinade; cook 1 to 2 minutes until glossy and thickened into a glaze.
Brush or toss the cooked chicken with the hot teriyaki glaze, coating well; return to heat briefly if needed to set the glaze.
Slice or serve whole over rice or noodles and garnish with 2 thinly sliced green onions and 1 teaspoon toasted sesame seeds if desired.
Serve immediately and enjoy the juicy, flavorful chicken teriyaki.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.