Description
This Easy Chicken Teriyaki recipe features tender chicken marinated in a flavorful teriyaki sauce made with soy sauce, mirin, and sugar, then cooked to perfection by grilling, pan-frying, or baking. Finished with a glossy glaze and toasted sesame seeds, it’s a quick and delicious meal perfect for serving over steamed rice.
Ingredients
Chicken
- ¾ lb chicken thigh or chicken breast, flattened to ¾ inch thickness
- 1 Tablespoon vegetable oil
- 1 Tablespoon toasted white sesame seeds
Teriyaki Marinade
- ⅓ cup low sodium soy sauce
- ⅓ cup mirin (Japanese sweet rice wine)
- ⅓ cup sugar
- 1 teaspoon minced garlic or ginger (optional)
Instructions
- Prep Chicken: Flatten the chicken thighs or breasts to about ¾ inch thickness for even cooking. Place the chicken pieces into a zipper bag or a large mixing bowl to prepare for marinating.
- Make Marinade: In a bowl, combine the soy sauce, mirin, sugar, and optional minced garlic or ginger. Stir well until the sugar fully dissolves to form the teriyaki marinade.
- Marinate Chicken: Reserve half of the marinade for later glazing. Pour the remaining marinade over the chicken in the bag or bowl, ensuring each piece is well coated. Marinate in the refrigerator for at least 15 minutes or up to overnight for best flavor.
- Cook Chicken: Choose your preferred cooking method: grill, pan-fry, or bake.
- Grill or Pan-Fry: Heat a grill or skillet over medium-high heat and add the vegetable oil. Remove chicken from marinade and wipe off excess moisture. Place chicken skin-side down if using skin-on pieces. Cook until golden brown on both sides and nearly cooked through, then during the last 3 minutes, brush on the reserved marinade. It will reduce and thicken into a flavorful glaze. Ensure the internal temperature reaches 165°F.
- Bake (Optional): Preheat oven to 400°F and line a baking pan. Place chicken on the pan and bake for about 20 minutes until cooked through. During the last 5 to 7 minutes, brush the reserved marinade onto the chicken a few times. The sauce will thicken to a glaze. Reduce oven heat if the glaze starts to burn.
- Serve: Slice the cooked chicken into bite-sized pieces. Serve over steamed rice, sprinkle with toasted sesame seeds, and spoon any remaining glaze over the top. Enjoy your homemade teriyaki chicken!
Notes
- Note 1: Chicken thighs provide juicier, more flavorful results, but chicken breasts are a leaner alternative.
- Note 2: If unavailable, substitute mirin with a mix of dry sherry or sake with a teaspoon of sugar to mimic sweetness.
- Note 3: For a healthier option, substitute sugar with honey or a sugar substitute, adjusting sweetness to taste.
