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Easy Chicken Teriyaki with Marinade
Sofia

Easy Chicken Teriyaki with Marinade

Juicy chicken marinated in a savory-sweet teriyaki sauce, then grilled or pan-seared to perfection. A flavorful and easy dinner that tastes just like your favorite takeout — but homemade!
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Prep Time 10 minutes
Cook Time 15 minutes
30 minutes
Total Time 55 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • For the Marinade & Sauce:
  • ½ cup low-sodium soy sauce
  • ¼ cup mirin or rice vinegar + 1 tbsp sugar
  • ¼ cup honey or brown sugar
  • 2 tablespoons sesame oil
  • 2 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch + 2 tablespoons water slurry, for sauce
  • For the Chicken:
  • 1 ½ lbs boneless skinless chicken thighs or breasts
  • Salt and pepper to taste
  • 1 tablespoon oil for cooking
  • Optional Garnish:
  • Sesame seeds
  • Sliced green onions

Method
 

  1. In a bowl or zip-top bag, combine all marinade ingredients except the cornstarch slurry. Stir well.
  2. Add chicken to the marinade and refrigerate for at least 30 minutes or up to 8 hours.
  3. Remove chicken from marinade and pat dry. Reserve the marinade for the sauce.
  4. Heat oil in a skillet or grill pan over medium-high heat. Cook chicken for 6–7 minutes per side, or until cooked through and nicely browned.
  5. While chicken cooks, pour reserved marinade into a small saucepan. Bring to a simmer, then stir in the cornstarch slurry. Cook 1–2 minutes until thickened.
  6. Slice chicken and drizzle with thickened teriyaki sauce. Garnish with sesame seeds and green onions.
  7. Serve over steamed rice or with stir-fried vegetables.

Notes

  • Chicken thighs give a juicier result, but breasts are leaner.
  • Marinate longer for deeper flavor — up to overnight.
  • Leftover sauce is great for rice bowls or as a stir-fry base.
  • For a baked version, cook chicken at 400°F for 25–30 minutes.