Name: Teriyaki Chicken Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp Japanese cooking wine (sake); 2 tbsp water; 4 chicken thigh fillets, skinless and boneless (about 5oz/150g each); 4 tbsp Teriyaki Sauce Marinade; 1 tbsp oil

Jump to Recipe

Introduction

Teriyaki Chicken is a deliciously glazed dish with a perfect balance of sweet and savory flavors. This recipe uses a homemade teriyaki marinade to create tender, juicy chicken thigh fillets coated in a glossy, flavorful sauce. It’s an easy meal that pairs wonderfully with steamed rice.

A piece of grilled meat with a dark, shiny, and slightly charred surface sits on the front of a wooden cutting board, showing a textured glaze with hints of caramelization. Behind the meat, there is a mound of fluffy, white rice with a soft and slightly sticky texture, forming a small hill directly behind the meat. In the background, a white bowl filled with shredded orange carrots is slightly out of focus, next to a pair of black chopsticks resting on the board. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp Teriyaki Sauce Marinade
4 chicken thigh fillets, skinless and boneless (about 5oz/150g each)
1 tbsp oil
2 tbsp soy sauce
2 tbsp mirin
2 tbsp Japanese cooking wine (sake)
2 tbsp water

Instructions

Step 1: Make the marinade by combining soy sauce, mirin, cooking wine, and water in a small saucepan over high heat.
Step 2: Bring the mixture to a boil, then reduce heat and simmer until it reduces by half and thickens to a light syrup consistency, about 5 minutes. Let it cool to room temperature.
Step 3: Marinate the chicken fillets in the cooled teriyaki sauce for at least 20 minutes, preferably overnight.
Step 4: Remove chicken from the marinade, reserving the marinade liquid for later.
Step 5: Heat oil in a non-stick pan over medium to medium-high heat, avoiding too high heat to prevent burning the marinade’s sugar.
Step 6: Cook chicken on the first side for about 3 minutes, monitoring to avoid burning. If it cooks too fast, lower the heat, add 2 to 4 tbsp water to the pan, and return the pan to heat. The water will slow the searing process while cooking the chicken through.
Step 7: Flip the chicken and cook the other side.
Step 8: Just before the chicken is done, add 2 tbsp water to the pan and swirl to mix with the marinade that has come off the chicken, creating a dark, glossy sauce. Coat the chicken in this sauce by moving it around the pan.
Step 9: If desired, make extra sauce by adding equal parts teriyaki sauce and water to the pan, simmer until it reaches your preferred consistency.
Step 10: Serve the teriyaki chicken hot with steamed rice for a satisfying meal.

Tips & Variations

For added flavor, marinate the chicken overnight to allow the sauce to deeply penetrate the meat.
Use chicken thighs for juicier results; chicken breast can be substituted but may be drier.
Adding a splash of water during cooking prevents the marinade’s sugar from burning and helps cook the chicken evenly.
Garnish with sesame seeds or chopped green onions for extra color and texture.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave to avoid drying it out. The sauce can thicken upon refrigeration; add a splash of water when reheating to loosen it.

How to Serve

A white plate holds a base layer of fluffy white rice spread evenly, with a glossy and glistening second layer of sliced grilled chicken on top. The chicken is golden-brown with charred grill marks and a shiny glaze from a dark amber sauce being poured over it from a spoon held by a woman's hand. In the background, there is a clear glass bowl filled with more of the dark amber sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this marinade for other meats?

Yes, the teriyaki marinade works well with pork, beef, and salmon. Adjust marinating time depending on the meat type for best results.

Is mirin necessary in the recipe?

Mirin adds a mild sweetness and depth of flavor to the marinade. If unavailable, you can substitute with a mix of rice vinegar and sugar, though the flavor will be slightly different.