Description
This Easy Chicken Teriyaki recipe features tender chicken thighs marinated in a flavorful mix of soy sauce, mirin, and sugar, then cooked to perfection by grilling, pan-frying, or baking. The marinade doubles as a delicious glaze, making this a quick, versatile dish perfect for a weeknight dinner served over steamed rice and garnished with toasted sesame seeds.
Ingredients
Scale
Chicken
- ¾ lb chicken thigh (or chicken breast; see Note 1)
- 1 tablespoon vegetable oil
- 1 tablespoon toasted white sesame seeds
Teriyaki Marinade
- ⅓ cup low sodium soy sauce
- ⅓ cup mirin (see Note 2 for substitutions)
- ⅓ cup sugar (see Note 3 for substitutions)
- 1 teaspoon minced garlic or ginger (optional)
Instructions
- Prep chicken: Flatten the chicken so it’s about ¾ inch thick to ensure even cooking. Place the chicken in a zipper bag or a large bowl to prepare for marinating.
- Make marinade: Combine soy sauce, mirin, sugar, and minced garlic or ginger if using, stirring until the sugar dissolves completely. Reserve half of the marinade for later use as a glaze.
- Marinate chicken: Add the chicken to the remaining half of the marinade, ensuring it is fully coated. Marinate in the refrigerator for at least 15 minutes or up to overnight for more flavor.
- Cook chicken (grill or pan-fry): Heat your grill or pan over medium-high heat and add vegetable oil. Remove the chicken from the marinade, wiping off excess marinade to avoid burning. If using skin-on chicken, cook skin-side down first, flipping when golden brown. During the last 3 minutes of cooking, brush with the reserved marinade to reduce and thicken into a glaze. Ensure the internal temperature reaches 165°F and juices run clear.
- Alternative cooking method – Bake: Preheat the oven to 400°F and line a baking pan with foil or parchment. Place the chicken on the pan and bake for about 20 minutes, brushing with the reserved sauce several times during the last 5 to 7 minutes to create a thick glaze. Reduce heat if the glaze begins to burn.
- Serve: Cut the cooked chicken into bite-sized pieces and serve over steamed rice. Sprinkle with toasted sesame seeds and drizzle any remaining glaze over the top. Enjoy!
Notes
- Note 1: Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used as a leaner option.
- Note 2: If mirin is unavailable, use a combination of white wine and a pinch of sugar as a substitute.
- Note 3: Substitute sugar with honey or maple syrup for a natural sweetener alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Japanese
Keywords: Chicken Teriyaki, Easy Teriyaki Recipe, Japanese Chicken, Grilled Chicken, Pan Fry Chicken, Baked Teriyaki, Quick Dinner
