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Teriyaki Chicken

Teriyaki chicken made with a thick, glossy homemade teriyaki sauce that clings to caramelized chicken thighs. The chicken gets dark amber blistered edges while the glaze turns sticky and shiney over white rice.
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Prep Time 10 minutes
Cook Time 15 minutes
marinating 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken thighs
  • 1.5 lb boneless skinless chicken thighs
teriyaki marinade and sauce
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 2 tbsp honey
  • 2 tbsp mirin or rice vinegar
  • 2 tbsp sake or dry sherry (optional)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp vegetable oil
for serving
  • 1 sesame seeds
  • 1 sliced green onions
  • 1 steamed rice

Equipment

  • 1 large skillet

Method
 

Make marinade and marinate
  1. Whisk together soy sauce, brown sugar, honey, mirin, sake, garlic, and ginger until the sugar dissolves; reserve half for the sauce and set aside. Marinate chicken in the other half for 20 minutes.
Caramelize chicken
  1. Heat vegetable oil in a large skillet over medium-high heat. Cook the marinated chicken for 5-6 minutes per side until caramelized and the internal temperature reaches 165°F, then remove to a plate.
Thicken teriyaki sauce
  1. Pour the reserved marinade into the pan and bring it to a simmer. Stir in the cornstarch slurry (cornstarch mixed with water) and cook 2-3 minutes until thick and glossy.
Glaze and serve
  1. Return the chicken to the pan and turn to coat in the teriyaki sauce. Serve over steamed rice and garnish with sesame seeds and green onions, drizzling with any extra sauce from the skillet.

Notes

Pro tip: For the darkest, blistered edges, don’t crowd the skillet—cook in batches if needed. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of water. Freezing: yes, up to 2 months, though the sauce may thicken further on thawing. Dietary swap: use gluten-free soy sauce (and gluten-free mirin if preferred) for a gluten-free version.