Name: Easy Chicken Teriyaki with Marinade Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: Japanese
Ingredients: ¾ lb chicken thigh or chicken breast, flattened to ¾ inch thickness; 1 Tablespoon vegetable oil; 1 Tablespoon toasted white sesame seeds; ⅓ cup low sodium soy sauce; ⅓ cup mirin (Japanese sweet rice wine); ⅓ cup sugar; 1 teaspoon minced garlic or ginger (optional)

Jump to Recipe· 4.1 from 1 review

I absolutely love sharing this Easy Chicken Teriyaki with Marinade Recipe because it captures the perfect blend of sweet and savory that instantly lifts any meal. From the first time I made it, I was hooked on how the tender chicken soaks up the beautifully balanced marinade, creating a juicy, flavorful dish that’s as simple as it is delicious. Whether I’m cooking for two or just craving something satisfying on a busy night, this recipe never disappoints.

Why You’ll Love This Easy Chicken Teriyaki with Marinade Recipe

What really draws me to this recipe is the incredible flavor profile. The balance of low sodium soy sauce, mirin’s subtle sweetness, and sugar creates a teriyaki sauce that feels homemade and rich without being overpowering. I always add a touch of garlic or ginger for a tiny hint of warmth that makes it feel extra special. The thickened glaze that develops as it cooks perfectly coats each bite, making every mouthful a delightful mix of tender, juicy chicken and sticky, caramelized sauce.

Another reason this recipe is a favorite of mine is how effortlessly it comes together. I love that you can marinate the chicken anywhere from 15 minutes to overnight, so it fits perfectly into whatever my day looks like. Whether I’m grilling, pan-frying, or even baking, the method is straightforward and forgiving, so it’s great for both novice cooks and seasoned pros. Plus, it’s fantastic for weeknight dinners but elegant enough to serve at a casual get-together or family meal where everyone wants a little comfort and a lot of flavor.

Ingredients You’ll Need

Two raw chicken pieces with a shiny light brown color are placed side by side, partially overlapping in a white bowl. The bowl is filled with a dark brown marinade sauce that surrounds and coats the chicken pieces. The bowl sits on a white marbled textured surface, with a striped cloth visible in the top left corner. The chicken pieces have a smooth but slightly wrinkled texture from the marinade photo taken with an iphone --ar 4:5 --v 7

The genius of this Easy Chicken Teriyaki with Marinade Recipe is in its simplicity. Each ingredient plays a critical role in building the perfect balance of taste, texture, and color that makes teriyaki chicken so crave-worthy.

¾ lb chicken thigh (or chicken breast): Thighs keep the chicken juicy and tender, but breasts work well too if you prefer leaner meat.
1 Tablespoon vegetable oil: Essential for frying or grilling to get that beautiful sear without sticking.
1 Tablespoon toasted white sesame seeds: Adds a nutty crunch and visual appeal as a garnish.
⅓ cup low sodium soy sauce: Provides the quintessential salty umami base without overpowering the marinade.
⅓ cup mirin: This sweet rice wine balances the savory notes; you can substitute with a mix of dry sherry and sugar if needed.
⅓ cup sugar: Creates the caramelized glaze; brown sugar or honey can be interesting alternatives.
1 teaspoon minced garlic or ginger (optional): Adds a subtle kick and depth to the marinade’s flavor.

Directions

Step 1: Start by prepping the chicken. I like to flatten it gently with a meat mallet or rolling pin until it’s about ¾ inch thick. This helps it cook evenly, so every bite is perfect. Place the chicken in a zipper bag or a large bowl ready for marinating.

Step 2: Next, make the marinade. Combine the soy sauce, mirin, sugar, and your optional minced garlic or ginger in a bowl. Stir well until the sugar fully dissolves. It’s key for that smooth, sticky texture later on.

Step 3: Reserve half of the marinade for glazing later, and pour the remaining half over the chicken. Seal the bag or cover the bowl, then pop it in the fridge. I recommend marinating for at least 15 minutes, but if you have time, letting it hang out overnight really amps up the flavors.

Step 4: When you’re ready to cook, heat your grill or pan over medium-high heat and add the vegetable oil. Remove the chicken from the marinade, giving it a quick wipe to remove excess liquid. If you’re using skin-on thighs, cook skin-side down first to crisp it up.

Step 5: Cook the chicken for about 5-7 minutes on each side. When the chicken is almost done—about the last 3 minutes—brush on the reserved marinade. It will reduce quickly into that irresistible glaze. Make sure the chicken reaches an internal temperature of 165°F, and the juices run clear for safe, juicy perfection.

Step 6 (Optional): If you prefer baking, preheat the oven to 400°F. Line a baking pan with foil or parchment, place the marinated chicken, and bake for roughly 20 minutes. During the last 5 to 7 minutes, brush on the reserved sauce several times to build up that luscious glaze. Keep an eye on it so the sugar doesn’t burn—turn down the heat if necessary.

Step 7: To serve, cut the chicken into bite-sized pieces, pile it over steamed rice or your favorite base, and sprinkle with toasted sesame seeds. Drizzle any remaining glaze on top for an extra burst of flavor. Then dig in and enjoy!

Servings and Timing

This recipe makes about 2 generous servings, perfect for a cozy dinner for two or to save some leftovers. Prep time is really quick—about 5 to 10 minutes for flattening and mixing. Marinating should be at least 15 minutes, but I like to give it an hour or more if I can. Cooking takes around 10 to 15 minutes depending on your method, so you’re looking at roughly 23 minutes total if you go with the minimum marinating time. If marinating overnight, obviously plan a bit ahead, but the active cooking time remains the same.

How to Serve This Easy Chicken Teriyaki with Marinade Recipe

The image shows a round white bowl filled with white rice as the bottom layer. On top, there are several pieces of grilled chicken with a shiny reddish-brown sauce coating, arranged in a row on one side. Green chive stalks lay beside the chicken, adding a fresh pop of color. White sesame seeds sprinkle over the chicken and some on the rice. A pair of orange chopsticks rest on the edge of the bowl. Around the bowl, there is a small white bowl with dark sauce and another small white bowl with sesame seeds. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this chicken hot and fresh right off the grill or pan, nestled on a bed of fluffy steamed jasmine or short-grain rice. The rice acts like a sponge for the sweet-savory teriyaki glaze, making each bite outrageously tasty. For veggies, I often pair it with steamed broccoli or sautéed snap peas to add a bit of brightness and crunch that balances the rich sauce beautifully.

When it comes to garnishing, sprinkling on toasted white sesame seeds is a must—they add that light nutty flavor and a hint of elegance. Sometimes I throw on sliced green onions or fresh cilantro for a pop of color and fresh herbaceous notes. Presentation-wise, slicing the chicken into strips before serving makes it easy to pick up with chopsticks and looks inviting on any plate.

As for drinks, this teriyaki pairs wonderfully with a chilled glass of dry Riesling or a lightly fruity Pinot Noir. If you prefer cocktails, a refreshing ginger mojito complements the ginger notes in the marinade perfectly. For a non-alcoholic option, I make iced green tea with a squeeze of lemon—something crisp and clean to counterbalance the richness. This dish is perfect for casual weeknight dinners, date nights at home, or even small gatherings where you want to impress without a fuss.

Variations

One of the things I adore about this Easy Chicken Teriyaki with Marinade Recipe is how versatile it is. If you’re looking to switch up the protein, boneless skinless chicken breasts work fine, though they’re a bit leaner and can dry out faster. For a vegetarian twist, I’ve had great success using firm tofu or even portobello mushrooms marinated the same way for a similar satisfying flavor.

If you need this recipe to be gluten-free, make sure to use tamari or a gluten-free soy sauce alternative instead of regular soy sauce. I’ve also experimented with coconut aminos for a soy-free option, and it adds a lovely slightly sweet tang without losing that teriyaki essence. For a sweeter marinade, try replacing the sugar with honey or maple syrup; it gives an entirely different but equally delicious depth.

Cooking methods are flexible too. I’m a big fan of grilling because it adds a nice smoky char, but pan-frying gives you more control over that caramelized glaze. Baking is a hands-off alternative perfect for busy evenings, and just remember to keep basting for the best results. You can even broil the chicken at the end for a minute or two to crisp up the edges without drying it out.

Storage and Reheating

Storing Leftovers

When I have leftovers, I transfer the cooled chicken to an airtight container and keep it in the refrigerator. It stays fresh and flavorful for up to 3 days. I always make sure to store the chicken separate from rice if possible, so the textures stay just right when reheating.

Freezing

This recipe freezes quite well, which is great for meal prep. I place individual portions of the cooked chicken in freezer-safe containers or heavy-duty resealable bags, removing as much air as possible. It’s best to freeze it within a couple of hours of cooking to lock in freshness. Frozen, it keeps for about 2 months. When ready to eat, thaw in the fridge overnight before reheating.

Reheating

The best way I’ve found to reheat this chicken is gently in a skillet over medium heat, adding a splash of water or leftover marinade to keep it moist as it warms through. I avoid microwaving if possible since that can make the chicken rubbery and the glaze lose its sticky charm. If the glaze thickens too much during reheating, just add a tiny bit more liquid to loosen it up. Serve immediately for a taste that’s close to freshly cooked.

FAQs

Can I use chicken breast instead of chicken thighs in this recipe?

Absolutely! Chicken breasts can be used, but since they’re leaner, it’s important to avoid overcooking them to keep the meat juicy. Flatten the breasts evenly and watch cooking time carefully—they’ll generally cook a bit faster than thighs.

What can I substitute for mirin if I don’t have any on hand?

If you don’t have mirin, a simple substitution is mixing dry sherry or a light white wine with a bit of sugar—about 1 tablespoon sugar for every ⅓ cup liquid. This helps mimic the sweetness and mild acidity mirin brings.

How long can I marinate the chicken for this recipe?

While this recipe works with just 15 minutes of marinating, I recommend at least an hour to let the flavors really soak in. You can also marinate overnight for maximum depth, just make sure it stays refrigerated to keep the chicken safe and fresh.

Is this recipe suitable for gluten-free diets?

Yes, by swapping out regular soy sauce with gluten-free tamari or coconut aminos, you can easily make this dish gluten-free without sacrificing flavor. Just double-check any other ingredients like mirin substitutes to keep it safe.

Can I make this recipe ahead of time for a party?

Definitely! You can marinate the chicken a day ahead and cook it fresh just before serving. Alternatively, cook and glaze the chicken beforehand, then gently reheat it on the grill or stove right before your guests arrive. Either way, it makes entertaining low-stress and tasty.

Conclusion

I truly hope you give this Easy Chicken Teriyaki with Marinade Recipe a try soon. It’s one of those dishes I come back to again and again because it’s so flavorful, simple, and versatile. Whether it’s a quick weeknight fix or a special meal to share with friends, it never fails to impress. Trust me, once you taste that sweet and savory glaze coating tender chicken, you’ll understand why it’s become one of my all-time favorites!