Easy Teriyaki Chicken

I’m all about quick weeknight dinner recipes and this easy teriyaki chicken is one that I think you’ll come back to over and over again. It’s almost too easy, and who doesn’t love teriyaki chicken?? The simple marinade turns into a gorgeous light glaze that adds just the right amount of salty, sweet, and savory flavor to juicy chicken thighs for a simple yet satisfying dinner. The leftovers are pretty good for lunch the next day, too. ;)

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This is by far the best (and easiest!) teriyaki chicken I have ever made. Simple ingredients, simple to prepare. 10/10. Won’t ever need or want to order this from takeout again! Thank you so much.

Sam K.

Teriyaki sauce is the star of the show here, and my cheap and easy version tastes delicious with so little effort. It’s not quite authentic, but it’s pretty close to the bottled stuff from the store. It makes this chicken so tender, juicy, and delicious!

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Easy Teriyaki Chicken

4.66 from 38 votes

This Easy Teriyaki Chicken is perfect for quick weeknight dinners, and has the most delicious salty, sweet, and savory flavor!

Author: Beth Moncel

Servings 5 thighs

Prep 10 minutes mins

Cook 15 minutes mins

Marinate 30 minutes mins

Total 55 minutes mins

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Ingredients

• 1/4 cup soy sauce ($0.24)
• 3 Tbsp brown sugar ($0.12)
• 1 Tbsp water ($0.00)
• 1 clove garlic, minced ($0.08)
• 1 tsp grated fresh ginger ($0.10)
• 2 Tbsp cooking oil, divided ($0.08)
• 1.75 lbs. boneless, skinless chicken thighs ($5.72)

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Instructions 

• Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl.
• Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.
• When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
• Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
• Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.

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Notes

*You can make this teriyaki chicken with boneless, skinless chicken thighs or breasts, or even chicken tenders. I find chicken thighs to be the best for this recipe because they cook quickly and stay super tender and juicy. If using chicken breasts, make sure to fillet them into two thinner pieces or pound the chicken to a ½-inch thickness before marinating. This will help them cook quickly and evenly in the skillet before the glaze burns.

**Cooking Oil helps the sauce stick to the chicken and helps the chicken cook without burning whereas water helps thin the sauce to the correct consistency.

***Soy sauce is the savory and umami base for the sauce. Garlic enhances the savory flavor of the sauce, ginger adds sweetness and spiciness. Brown sugar increases the richness and sweetness to the sauce.

Nutrition

Serving: 1thighCalories: 274kcalCarbohydrates: 8gProtein: 32gFat: 12gSodium: 792mgFiber: 1g

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Video

How to Make Teriyaki Chicken – Step by Step Photos

Make the marinade first. In a bowl, stir together ¼ cup soy sauce, 3 Tbsp brown sugar, 1 clove of minced garlic, 1 tsp grated fresh ginger, 1 Tbsp water, and 1 Tbsp cooking oil.

Place about 1.75 lbs. boneless, skinless chicken thighs in a wide bowl or dish (or a zip top bag), then pour the marinade over top. Flip the chicken thighs a few times to make sure they’re fully coated in the marinade. Marinate the chicken for 30 minutes or up to a full day (refrigerated). Turn the chicken occasionally as they marinate.

When you’re ready to cook the chicken, heat one tablespoon of cooking oil in a large skillet over medium heat. Once hot, add the marinated chicken. Discard the remaining used marinade.

Cook the chicken thighs in the skillet for 5-7 minutes on each side, or until the chicken is cooked through and the excess liquid in the skillet has reduced into a light coating of glaze on the chicken.

Transfer the cooked teriyaki chicken to a cutting board to rest for about five minutes before slicing and serving.

This teriyaki chicken is so extremely juicy and delicious. You’re going to love it!

Serving Suggestions

When I’m in a hurry I just keep things simple with some long-grain white rice and steamed broccoli, but you could always make your meal a little more interesting by pairing your teriyaki chicken with something like a Crunchy Cabbage Salad, Sesame Roasted Green Beans, or a Sesame Cucumber Salad.

Storage Instructions

Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. I recommend placing individual portions in Ziploc baggies to store the chicken in the freezer. Then, you can just let each serving thaw overnight in the refrigerator before reheating in the microwave until warmed through.

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