This simple chicken teriyaki is marinated and then grilled, baked, or stir-fried until tender and juicy! Coat it with teriyaki sauce for a deliciously flavorful dish that’s even better than takeout! Perfect for both chicken breasts and thighs!
INGREDIENTS
¾ lb chicken thighs (or chicken breasts; see Note 1)
1 tablespoon vegetable oil
1 tablespoon toasted white sesame seeds
Chicken Teriyaki Marinade & Sauce
⅓ cup low-sodium soy sauce
⅓ cup mirin (see Note 2 for substitutes)
⅓ cup sugar (see Note 3 for substitutes)
1 teaspoon minced garlic or ginger (optional)
INSTRUCTIONS
- Prep the Chicken: Flatten the chicken to about ¾ inch thickness for even cooking. Place it in a zip-top bag or large bowl for marinating.
- Make the Marinade: Combine the soy sauce, mirin, sugar, and garlic/ginger (if using) in a bowl. Mix until the sugar dissolves. Set aside half of the marinade for later and use the remaining marinade to coat the chicken. Let the chicken marinate in the fridge for at least 15 minutes or up to overnight.
- Cook the Chicken (Grill, Pan Fry, or Bake):
Grill or Pan Fry
Heat a grill or pan over medium-high heat and add the vegetable oil. Remove the chicken from the marinade, wiping off any excess, and cook skin-side down (if using skin-on chicken). Flip the chicken when it’s golden brown.
During the last 3 minutes of cooking, brush on the reserved marinade to create a glaze. Ensure the chicken reaches an internal temperature of 165°F and the juices run clear.
Bake (Optional)
Preheat the oven to 400°F and line a baking pan with parchment paper. Bake the chicken for about 20 minutes, brushing with the reserved marinade a few times in the last 5 to 7 minutes. Keep an eye on the chicken to prevent burning as the sauce thickens. - Serve:
Slice the cooked chicken into bite-sized pieces and serve over steamed rice. Sprinkle with sesame seeds and drizzle any remaining glaze over the chicken. Enjoy!
RECIPE NOTES
- Both skinless and skin-on chicken thighs or breasts work well for this recipe.
- Mirin Substitute: You can swap it with sake or white wine. For a non-alcoholic version, use stock or water with a few drops of vinegar or lemon juice.
- Sugar Substitute: Honey, agave, or brown sugar can replace regular sugar.
- Keep an eye on the chicken while baking, as the sugar in the marinade can burn at higher oven temperatures.
- The recipe photos show the grill pan method.
Variations
- Teriyaki Marinade: Add garlic, ginger, or green onions for extra flavor.
- Stir-Fry Chicken Teriyaki: Cut the chicken into bite-sized pieces and skip marinating. Stir fry the chicken with half of the marinade until fully cooked, then add vegetables during the last 5 minutes.
- Spicy Chicken Teriyaki: Spice it up by adding red pepper flakes, sriracha, or chopped jalapeño or serrano peppers.
