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Chicken Teriyaki
5 from 81 votes

Chicken Teriyaki

This chicken teriyaki recipe blends soy sauce, sugar, mirin, sesame oil, fresh ginger, and garlic into a smooth marinade that coats boneless chicken thighs. The chicken is marinated, then cooked by grilling or broiling for a caramelized, flavorful finish. Reserved sauce serves as a glaze. Garnishes include scallions and sesame seeds for added texture and color. The dish suits dinner and meal prep with options for refrigerating or freezing leftovers.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 326 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 cup soy sauce
  • ¾ cup sugar
  • 2 tablespoons mirin
  • 2 teaspoons sesame oil
  • 2 tablespoons fresh ginger from a 2-inch knob, coarsely chopped
  • 4 cloves garlic coarsely chopped
  • ¾ cup water divided
  • 3 pounds boneless skinless chicken thighs, trimmed
  • 1 tablespoon cornstarch
  • 3 scallions dark green parts only, for serving
  • 1 tablespoon sesame seeds for serving

Instructions

    Cup of Yum
  1. Make the teriyaki sauce: Combine the soy sauce, sugar, mirin, oil, ginger, garlic, and ½ cup (120 ml) of the water in a blender and process until smooth, about 1 minute. It will be foamy; that's okay. Set aside 1 cup (240 ml) of sauce and refrigerate until ready to cook (you'll use it for serving).
  2. Place the chicken in a 1-gallon (1L) zipper-lock bag and add remaining blended teriyaki sauce. Press out the air, seal the bag, and turn to coat the chicken with marinade. Refrigerate for at least 1 hour and up to 4 hours (no longer or the dish will be too salty).
  3. To Grill: Place the chicken on a medium-high grill and cook, covered, until chicken is lightly charred and cooked through, 6 to 8 minutes per side, rearranging as needed to ensure even browning.
  4. To Broil: Position an oven rack about 6 inches (15 cm) from the broiler and preheat the broiler to high. Prepare a baking sheet by lining it with heavy-duty aluminum foil for easy cleanup. Before placing the chicken on the baking sheet, let any excess marinade drip off to reduce charring and smoke during broiling. Arrange the chicken on the prepared baking sheet. Broil for about 8 minutes on each side, or until it's well-browned and fully cooked. Keep an eye on the broiler while cooking, as the sugar in the marinade can cause some charring on the foil.
  5. Thicken the sauce: In a small saucepan, whisk the reserved sauce (be sure it’s cold or room temperature), the remaining ¼ cup (60 ml) water, and cornstarch until completely smooth. Bring the sauce to a boil over high heat, then reduce the heat and simmer until thickened, 1 to 2 minutes.
  6. Slice the chicken crosswise about ½-inch (12-mm) thick, if desired, and serve with the teriyaki sauce, scallions, and sesame seeds. Be judicious with the sauce — a little goes a long way.

Notes

  • Marinate chicken between 1 to 4 hours to develop flavor without excessive saltiness.
  • Cooked chicken and sauce store separately in airtight containers for up to 3 days in the refrigerator.
  • For longer storage, freeze cooked chicken and sauce separately in freezer-safe containers for up to 3 months.
  • Reheat chicken covered in foil at 350°F or in microwave; warm sauce on stovetop before serving.

Nutrition Information

Calories 326kcal (16%) Carbohydrates 23g (8%) Protein 37g (74%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 160mg (53%) Sodium 1913mg (80%) Fiber 1g (4%) Sugar 19g (38%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 326

% Daily Value*

Calories 326kcal 16%
Carbohydrates 23g 8%
Protein 37g 74%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 160mg 53%
Sodium 1913mg 80%
Fiber 1g 4%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.