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Teriyaki Chicken

Teriyaki chicken with caramelized chicken thighs glazed in a thick, glossy homemade teriyaki sauce. Sticky dark-amber blistered edges and sesame-studded glaze make it feel like a Japanese chicken dinner at home—serve over white rice for the full effect.
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Prep Time 10 minutes
Cook Time 15 minutes
marinating 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs Use thighs for the best caramelized, sticky glaze.
Teriyaki marinade and sauce
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 2 tbsp honey
  • 2 tbsp mirin or rice vinegar Choose mirin for sweeter flavor, or rice vinegar for tang.
  • 2 tbsp sake or dry sherry (optional) Optional, but adds depth.
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch Mixed with water to form a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 1 tbsp vegetable oil
Serving
  • 0.5 sesame seeds For sprinkling on top.
  • 2 sliced green onions For garnish.
  • 1 steamed rice White rice works best; serve as a base.

Equipment

  • 1 large skillet

Method
 

Marinate and set up the sauce
  1. Whisk together soy sauce, brown sugar, honey, mirin, sake, garlic, and grated ginger until the sugar dissolves and the mixture looks uniform. Reserve half for the sauce and pour the other half over the boneless skinless chicken thighs.
  2. Cover and marinate the chicken in the reserved half for 20 minutes in the refrigerator, so the glaze will cling better. Let the chicken sit at fridge temperature during marinating for best flavor penetration.
Caramelize the chicken
  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, then lay the marinated chicken in the pan. Cook for 5-6 minutes per side until caramelized with dark amber blistered edges.
  2. Check doneness by measuring the thickest part of the chicken; when the internal temperature reaches 165°F, remove the chicken to a plate.
Thicken the teriyaki glaze and coat
  1. Pour the reserved marinade into the skillet and bring it to a simmer over medium-high heat. Stir continuously while you thicken with the cornstarch slurry, then cook for 2-3 minutes until the sauce turns thick and glossy.
  2. Return the chicken to the pan and turn to coat in the teriyaki sauce until sticky and well glazed on all sides. If needed, spoon extra sauce over the top for an even finish.
Serve
  1. Serve the teriyaki chicken over steamed rice and drizzle with any extra sauce from the skillet. Garnish with sesame seeds and sliced green onions so the coating looks set and textured.

Notes

Pro tip: for the glossy coating, keep the sauce at a steady simmer while stirring and cook until it coats the back of a spoon. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because the sauce can thin after thawing. For a lighter option, use reduced-sodium soy sauce and replace the honey with an equal amount of maple syrup or a sugar-free honey substitute if available.