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Easy chicken teriyaki sliced and glazed with homemade teriyaki sauce served over steamed white rice with sesame seeds

Easy Chicken Teriyaki with Marinade

Juicy chicken marinated in a 3-ingredient teriyaki sauce, then grilled, pan-fried, or baked and glazed until sticky and golden. Ready in about 25 minutes and better than takeout.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 lb chicken thighs or chicken breast flattened to 3/4 inch thick
  • 1 tbsp vegetable oil
  • 1 tbsp toasted white sesame seeds for garnish
  • 1/3 cup low sodium soy sauce
  • 1/3 cup mirin substitute with sake, dry white wine, or chicken stock with rice vinegar
  • 1/3 cup sugar substitute with honey, agave, or brown sugar
  • 1 tsp minced garlic or ginger optional

Equipment

  • Skillet or grill
  • Zipper bag or large bowl
  • Instant-read thermometer
  • Meat mallet or heavy pan for flattening

Method
 

  1. Flatten the chicken to an even 3/4 inch thickness using a meat mallet or the heel of your hand. Place in a zipper bag or bowl.
  2. Whisk together soy sauce, mirin, and sugar until the sugar fully dissolves. Reserve exactly half in a separate bowl for glazing. Add chicken to the remaining half and marinate for at least 15 minutes, or overnight in the fridge.
  3. Heat skillet or grill over medium-high heat. Add oil. Remove chicken from marinade, wipe off excess. Cook skin-side down first if using skin-on chicken. Cook 4 to 5 minutes without moving until deeply golden, then flip.
  4. Add reserved teriyaki sauce during the last 3 minutes of cooking. Let it reduce and thicken into a glaze, spooning it over the chicken as it cooks. Lower heat slightly if it starts to burn.
  5. Check that internal temperature reaches 165 degrees F. Rest for 2 to 3 minutes, then slice and serve over steamed rice. Top with sesame seeds and remaining glaze.

Notes

Reserve half the marinade before raw chicken touches it for a food-safe glaze. Chicken thighs stay juicier; chicken breast works great but cooks faster. When baking, watch carefully as the sugar burns quickly near the end.