Name: Chicken Teriyaki (Grilled or Baked)
Prep time: 10 min
Cook time: 25 min
Total time: PT-490791H9M50S
Cuisine: Japanese-Inspired
Ingredients: 1½ lbs boneless, skinless chicken thighs (or breasts); ½ cup soy sauce (low sodium preferred); ¼ cup honey (or brown sugar); 2 tablespoons mirin (or rice vinegar); 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 tablespoon ginger, freshly grated; 1 tablespoon cornstarch; 2 tablespoons cold water; 1 tablespoon sesame seeds (optional, for garnish); 2 green onions, chopped (optional, for garnish)

Jump to Recipe·Print Recipe

Juicy, flavorful chicken glazed in a rich, homemade teriyaki sauce—that’s what I get every time I make this Chicken Teriyaki (Grilled or Baked). Whether I fire it up on the grill or pop it in the oven, this dish delivers big on flavor with minimal effort. It's one of those go-to meals I rely on when I want something satisfying, a little sweet, a little savory, and totally comforting.

Chicken Teriyaki (Grilled or Baked)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1½ lbs boneless, skinless chicken thighs (or breasts)

½ cup soy sauce (low sodium preferred)

¼ cup honey (or brown sugar)

2 tablespoons mirin (or rice vinegar)

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon ginger, freshly grated

1 tablespoon cornstarch

2 tablespoons cold water

1 tablespoon sesame seeds (optional, for garnish)

2 green onions, chopped (optional, for garnish)

Directions

I start by making the teriyaki sauce. In a small saucepan over medium heat, I combine the soy sauce, honey, mirin, sesame oil, garlic, and ginger. I stir it and bring it to a gentle boil.

In a small bowl, I mix the cornstarch with cold water until it’s fully dissolved. Then I whisk it slowly into the sauce.

I let the sauce simmer for 3–4 minutes, stirring often, until it thickens. Then I take it off the heat and let it cool slightly.

I pat the chicken dry and place it in a resealable bag or shallow dish. I pour about half of the sauce over the chicken and reserve the rest for later.

I marinate the chicken in the fridge for at least 30 minutes, but if I have time, I go for 2–4 hours to deepen the flavor.

Grill Method:

I preheat the grill to medium-high heat. I grill the chicken for about 5–7 minutes per side until it’s cooked through (internal temp: 165°F/74°C), brushing with the reserved sauce during the last couple of minutes.

Oven Method:

I preheat the oven to 400°F (200°C). I place the chicken on a lined baking sheet and bake for 20–25 minutes, flipping halfway through and brushing with the reserved sauce.

After cooking, I let the chicken rest for 5 minutes before slicing. I love garnishing it with sesame seeds and chopped green onions.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes (plus marinating time)

Cook Time: 25 minutes

Total Time: 35 minutes + marinate

Calories: 280 kcal per serving

Variations

Spicy Teriyaki Chicken: I sometimes add a dash of sriracha or red pepper flakes to the sauce for a kick.

Pineapple Teriyaki: I blend in a bit of pineapple juice or chunks for a tropical twist.

Stir-Fry Style: Instead of grilling or baking, I slice the chicken first and cook it in a skillet, perfect for tossing with veggies.

Gluten-Free: I use tamari or coconut aminos in place of soy sauce.

Vegetarian Option: I substitute tofu or portobello mushrooms and marinate/cook the same way.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I prefer using the stovetop on medium-low with a splash of water or extra sauce to keep the chicken moist. The microwave works too—about 1–2 minutes covered. This dish also freezes well for up to 2 months, and I thaw it overnight in the fridge before reheating.

FAQs

How long should I marinate the chicken?

I find at least 30 minutes works in a pinch, but 2 to 4 hours gives the chicken much more depth of flavor. I avoid marinating overnight as the soy sauce can make the chicken too salty.

Can I use chicken breasts instead of thighs?

Yes, I often switch between thighs and breasts depending on what I have. Breasts are leaner and cook a little faster, but thighs tend to stay juicier.

Can I make this teriyaki sauce in advance?

Absolutely. I often make a batch and store it in the fridge for up to a week. It thickens slightly as it chills but loosens up when heated.

Is this recipe good for meal prep?

Definitely. I portion the cooked chicken with rice and steamed vegetables into containers—it holds up well for several days and reheats beautifully.

What can I serve with chicken teriyaki?

I usually serve it with white or brown rice, steamed broccoli, or stir-fried vegetables. It’s also great in lettuce wraps, rice bowls, or over noodles.

Conclusion

This Chicken Teriyaki (Grilled or Baked) has become one of my go-to meals for good reason—it’s quick, flavorful, and so versatile. I love that I can grill it in the summer, bake it in the winter, and use it for lunches all week long. The homemade sauce is rich and satisfying, and once I started making it from scratch, I never looked back. Whether I’m serving it fresh or reheating for later, it always hits the spot.

📖 Recipe:

Chicken Teriyaki (Grilled or Baked)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35 minutes + marinate
Yield: 4 servings
Diet: Low Fat

Print Recipe

Description

Juicy, flavorful chicken glazed in a rich, homemade teriyaki sauce. This versatile dish can be grilled or baked and is perfect for meal prep or weeknight dinners.

Instructions

In a small saucepan over medium heat, combine soy sauce, honey, mirin, sesame oil, garlic, and ginger. Stir and bring to a gentle boil.
In a small bowl, dissolve cornstarch in cold water, then whisk into the sauce.
Simmer the sauce for 3–4 minutes, stirring often, until thickened. Remove from heat and let cool slightly.
Pat chicken dry and place in a resealable bag or shallow dish. Pour half of the sauce over the chicken and reserve the rest.
Marinate the chicken in the refrigerator for at least 30 minutes or up to 4 hours.
Grill Method: Preheat grill to medium-high. Grill chicken 5–7 minutes per side until internal temp reaches 165°F (74°C), brushing with reserved sauce during the last minutes.
Oven Method: Preheat oven to 400°F (200°C). Place chicken on a lined baking sheet and bake for 20–25 minutes, flipping halfway and brushing with reserved sauce.
Let chicken rest for 5 minutes before slicing. Garnish with sesame seeds and green onions if desired.