Teriyaki Chicken Recipe
When weeknights are busy and time is short, having a few reliable, flavorful recipes makes all the difference. This easy teriyaki chicken is one of those meals that feels special but comes together with very little effort. It’s the kind of dish you can throw together after a long day and still end up with something that tastes like it came from your favorite takeout spot.
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What makes this recipe so good is the simple homemade marinade. With just a handful of pantry ingredients, it turns into a light, glossy glaze that coats the chicken with the perfect balance of sweet, salty, and savory flavors. The result is tender, juicy chicken that’s satisfying for dinner and just as delicious the next day for lunch.
Whether you’re cooking for your family, meal-prepping for the week, or just craving a quick and comforting dinner, this teriyaki chicken is an easy go-to recipe you’ll find yourself making again and again.
I love quick weeknight dinners, and this easy teriyaki chicken is one of those recipes you’ll keep coming back to. It takes very little effort, and honestly — who doesn’t love teriyaki chicken? The simple homemade marinade turns into a light, shiny glaze that adds the perfect balance of sweet, salty, and savory flavor to tender chicken thighs. It’s satisfying, delicious, and the leftovers taste
amazing for lunch the next day too!
My version of teriyaki sauce isn’t fully authentic, but it tastes really close to store-bought bottled sauces — just cheaper, fresher, and so easy to make. It keeps the chicken juicy, flavorful, and super soft.
Ingredients
1/4 cup soy sauce
3 Tbsp brown sugar
1 Tbsp water
1 clove garlic, minced
1 tsp grated fresh ginger
2 Tbsp cooking oil, divided
1.75 lbs boneless, skinless chicken thighs
Instructions
1. Make the marinade:
In a bowl, mix together soy sauce, brown sugar, garlic, grated ginger, water, and 1 tablespoon of cooking oil. Stir well until the sugar dissolves.
2. Marinate the chicken:
Place the chicken thighs in a shallow dish or a zip-top bag. Pour the marinade over them and flip the pieces a couple of times so they’re fully coated. Cover and refrigerate for at least 30 minutes or up to 24 hours, turning the chicken occasionally.
3. Cook the chicken:
Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. When the oil is hot, add the marinated chicken (discard the leftover marinade in the bowl).
Cook for about 5–7 minutes on each side, or until the chicken is cooked through and the sauce in the pan reduces into a light, sticky glaze.
4. Rest and serve:
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing and serving.
Notes & Tips
• You can use boneless chicken breasts or tenders instead of thighs, but thighs stay juicier. If using breasts, slice them in half or pound to ½-inch thickness so they cook evenly without burning the glaze.
• The oil helps prevent sticking and gives the sauce a glossy finish, while the water balances the sauce thickness.
• Soy sauce provides savory umami flavor, garlic deepens the taste, ginger adds warmth and subtle sweetness, and brown sugar gives richness.
Serving ideas
Serve your teriyaki chicken with white rice and steamed broccoli for a simple dinner, or make it exciting with:
Crunchy Cabbage Salad
Sesame Roasted Green Beans
Sesame Cucumber Salad
Storage
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 3 months — portion into freezer bags for easy use. Thaw in the fridge overnight and reheat in the microwave until warm.
