Do you crave that perfect balance of sweet, salty, and umami flavors that only chicken teriyaki can deliver? You’re not alone! This iconic Japanese dish has won hearts worldwide for good reason. I’ve spent years perfecting this recipe, and I’m thrilled to share it with you today! With just a handful of ingredients and some simple techniques, you’ll be amazed at how easy it is to create restaurant-quality chicken teriyaki right in your own kitchen. Say goodbye to takeout and hello to a new family favorite!
What Is Chicken Teriyaki?
Teriyaki is a cooking technique that originated in Japan, where “teri” refers to the shine or luster given by the glaze, and “yaki” means to grill or broil. Traditionally, teriyaki involves grilling meat (usually fish in Japan) and brushing it with a glaze of soy sauce, mirin, and sugar during cooking.
In Western countries, chicken teriyaki has become incredibly popular, often featuring boneless chicken thighs glazed with a sweet-savory sauce. While traditional Japanese teriyaki sauce is thinner and less sweet than its Western counterpart, both versions deliver that irresistible combination of flavors that makes this dish so beloved.
Today’s recipe strikes a balance between authentic techniques and accessible ingredients, creating a version that’s both true to its roots and adaptable to your home kitchen.
Ingredients You’ll Need
For the perfect chicken teriyaki, quality ingredients make all the difference:
For the chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced (white parts for cooking, green for garnish)
- Sesame seeds for garnish
For the teriyaki sauce:
- 1/2 cup soy sauce (Japanese soy sauce like Kikkoman works best)
- 1/2 cup mirin (sweet Japanese rice wine)
- 1/4 cup sake (Japanese rice wine) or dry sherry
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Why chicken thighs? They’re more flavorful and juicier than breast meat, and they’re much more forgiving if slightly overcooked. If you prefer chicken breasts, that’s fine too – just be extra careful not to overcook them.
Ingredient substitutions:
- No mirin? Use 1/4 cup rice vinegar plus 2 tablespoons sugar
- No sake? Use dry sherry or an additional 1/4 cup of mirin
- Gluten-free? Use tamari instead of soy sauce
- Reducing sugar? You can decrease the brown sugar or replace it with a natural sweetener
The secret to amazing teriyaki sauce lies in using good quality soy sauce. The difference between standard supermarket soy sauce and a quality Japanese brand is noticeable in the final dish.
Kitchen Tools Required
You don’t need fancy equipment to make great chicken teriyaki:
- Large skillet or frying pan (preferably non-stick or well-seasoned cast iron)
- Sharp knife and cutting board
- Small saucepan for the teriyaki sauce
- Measuring cups and spoons
- Tongs for flipping the chicken
- Whisk for mixing the sauce
That’s it! If you have a grater for the ginger and garlic, that’s helpful but not essential – you can mince them finely with a knife instead.
How To Make The Perfect Teriyaki Sauce From Scratch
The heart of any chicken teriyaki recipe is the sauce. Here’s how to make it perfect every time:
- Combine soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger in a small saucepan.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
- Let it simmer for about 5-7 minutes to allow the flavors to meld and the alcohol to cook off.
- Taste and adjust: If it’s too salty, add a bit more honey; if it’s too sweet, add a splash more soy sauce.
- For a thicker sauce (recommended for chicken teriyaki): Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then whisk it into the simmering sauce. Continue to cook for 1-2 minutes until the sauce thickens to a glossy glaze.
The perfect teriyaki sauce should coat the back of a spoon but still flow smoothly – not too watery and not too thick like a paste.
Storage tip: This sauce keeps well in the refrigerator for up to two weeks in an airtight container. Make extra to use on other dishes!
Step-By-Step Chicken Teriyaki Recipe
Now that you have your sauce prepared, let’s make some delicious chicken teriyaki:
- Prep the chicken: Pat the chicken thighs dry with paper towels and trim any excess fat. For even cooking, make a few shallow cuts in the thicker parts of the meat.
- Marinate (optional but recommended): Reserve 1/3 of your teriyaki sauce for later. Place the chicken in a zip-top bag or container with another 1/3 of the sauce and marinate for at least 30 minutes (or up to 4 hours in the refrigerator). If you’re short on time, you can skip marinating and go straight to cooking.
- Cook the chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Remove the chicken from the marinade (discard used marinade) and place it in the hot pan.
- Cook for 5-6 minutes on the first side until golden brown.
- Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C).
- Glaze the chicken:
- Pour the remaining fresh teriyaki sauce over the chicken in the pan.
- Turn the heat to medium-low and let the sauce simmer and reduce, occasionally spooning it over the chicken.
- Continue cooking for 2-3 minutes until the sauce has thickened into a beautiful glaze that coats the chicken.
- Finish and serve:
- Transfer the chicken to a cutting board and let it rest for 2-3 minutes.
- Slice the chicken thighs against the grain.
- Place over steamed rice, drizzle with additional sauce from the pan.
- Garnish with sliced green onions and sesame seeds.
Pro tip: For that authentic caramelized finish, you can place the glazed chicken under the broiler for 1-2 minutes at the end. Watch carefully to prevent burning!
Common Mistakes To Avoid
Even experienced cooks can stumble when making chicken teriyaki. Here are some pitfalls to avoid:
- Overcooking the chicken: This is the most common mistake. Chicken thighs are forgiving, but they can still become dry if cooked too long. Use a meat thermometer if you’re unsure.
- Sauce too thin: If your sauce isn’t thickening properly, whisk in a bit more cornstarch slurry and simmer a little longer.
- Sauce too thick: Added too much cornstarch? Simply thin it out with a little water, mirin, or soy sauce (depending on your taste preference).
- Burning the sauce: The sugar in teriyaki sauce can burn easily. Keep the heat moderate and watch carefully, especially in the final glazing stage.
- Not balancing flavors: Teriyaki should have a perfect harmony of sweet and savory. Always taste and adjust before finishing your dish.
Serving Suggestions
Chicken teriyaki is versatile and pairs well with many sides:
Traditional Japanese accompaniments:
- Steamed short-grain white rice
- Miso soup
- Pickled vegetables (tsukemono)
- Simple cucumber salad with rice vinegar
Modern serving ideas:
- Teriyaki chicken bowl with avocado, edamame, and pickled ginger
- Teriyaki chicken wrap with crisp lettuce and julienned vegetables
- Teriyaki chicken salad over mixed greens with a sesame dressing
Vegetable pairings that complement the flavors:
- Steamed broccoli
- Sautéed snap peas
- Roasted asparagus
- Stir-fried bok choy or other Asian greens
For a complete meal, I love serving chicken teriyaki with steamed rice, a simple side of steamed broccoli, and a small cucumber salad. The combination of flavors and textures makes for a satisfying dinner that feels both special and comforting.
Storage And Reheating Tips
Chicken teriyaki makes excellent leftovers, but proper storage is key:
Storage:
- Refrigerate in an airtight container within two hours of cooking
- Properly stored, it will last 3-4 days in the refrigerator
- For longer storage, freeze in individual portions for up to 3 months
Reheating:
- Microwave: Add a splash of water to prevent drying, cover loosely, and heat in 30-second intervals until hot
- Stovetop: Add a few tablespoons of water to a skillet, add the chicken, cover and heat on medium-low until warmed through
- Avoid high heat when reheating to prevent the sauce from burning
Meal prep strategies:
- Make a double batch and portion with rice and vegetables for ready-to-go lunches
- Freeze individual portions in microwave-safe containers for easy future meals
- Store extra teriyaki sauce separately to refresh the dish when reheating
The flavors of chicken teriyaki often deepen overnight, making it taste even better the next day!
Health Benefits And Modifications
Traditional chicken teriyaki is delicious but can be high in sodium and sugar. Here are some ways to make it healthier without sacrificing flavor:
Nutritional profile:
- Chicken thighs provide protein, iron, zinc, and B vitamins
- The dish is relatively low in fat when excess fat is trimmed from the thighs
- A typical serving contains approximately 300-400 calories (without rice)
Lower-sodium adaptations:
- Use reduced-sodium soy sauce (can cut sodium by up to 40%)
- Dilute regular soy sauce with a bit of water or unsalted chicken broth
- Increase the aromatics (garlic, ginger) to boost flavor without extra salt
Reducing sugar:
- Cut the brown sugar by half
- Use natural sweeteners like apple sauce or pureed dates
- Try monk fruit sweetener or stevia as zero-calorie alternatives
Gluten-free options:
- Substitute tamari for soy sauce
- Check that your mirin is gluten-free (some contain wheat)
- Serve with cauliflower rice instead of traditional rice for a lower-carb option
Adding nutrients:
- Mix in steamed vegetables during the final glazing step
- Add diced bell peppers and onions to the pan while cooking the chicken
- Serve over brown rice or quinoa instead of white rice
With these modifications, you can enjoy chicken teriyaki as part of a balanced diet without compromising on taste.
Conclusion
Creating authentic chicken teriyaki at home is easier than you might think! With this recipe in your arsenal, you’ll never need to order takeout again. The combination of tender chicken and that irresistible sweet-savory sauce is sure to become a family favorite.
Remember, the key to perfect teriyaki is balancing the flavors and achieving that beautiful glaze. Don’t be afraid to adjust the sauce to your taste preferences – cooking is all about making it your own!
The beauty of this dish lies in its simplicity and flexibility. Once you master the basic technique, you can apply it to other proteins like salmon, beef, or tofu. You can also customize the sauce by adding orange zest, a touch of sriracha, or even a dash of five-spice powder.
Why not try this recipe this weekend? Your taste buds will thank you, and you might just impress yourself with how easy it is to create restaurant-quality Japanese cuisine in your own kitchen. Happy cooking!
