Easy Chicken Teriyaki Recipe (30 minute dinner)
Teriyaki chicken is one of the most iconic Japanese dishes for a reason. Whenever someone mentions “Japanese food,” I immediately think of sushi and chicken teriyaki.
This dish is simple, flavorful, and universally loved: the sweet-savory glaze clings perfectly to tender chicken, making every bite comforting and satisfying.
Best of all, this homemade chicken teriyaki recipe comes together in under 30 minutes, making it perfect for weeknight dinners, meal prep, or serving alongside rice and vegetables for a balanced, family-friendly meal.
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What Does “Teriyaki” (照り焼き) Mean?
Why Chicken Teriyaki Is So Popular
Chicken teriyaki is beloved worldwide because it’s:
Tender & juicy — perfectly cooked chicken every time
Sweet-savory — balanced flavors without being overpowering
Versatile — pairs with rice, noodles, vegetables, or even salads
Quick & approachable — restaurant-quality flavor in under 30 minutes
Originating in Japan, teriyaki was first made with fish or meat. Chicken eventually became the favorite, and Japanese immigrants brought it worldwide, adapting the sauce to suit local palates. Today, it’s a go-to comfort food in homes and restaurants everywhere.
Why This Chicken Teriyaki Recipe Works
This recipe combines simple, everyday ingredients with maximum flavor:
Juicy chicken cooked to perfection
Sweet-savory glaze that clings to the meat
Quick cooking method – under 30 minutes from start to finish
Versatile serving options – rice, noodles, veggies, or meal prep
If you want homemade teriyaki chicken that tastes like your favorite restaurant, this recipe delivers just that without complicated steps or hard-to-find ingredients.
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Tips for the Best Chicken Teriyaki
Marinate for maximum flavor:
Let the chicken soak in the sauce for at least 20 minutes so every bite is flavorful. If you are really short on time, skip this step.
Sear for a golden crust:
Shake off extra marinade before adding to the pan. Medium heat gives a nice brown color without burning.
Simmer to glaze:
Pour the reserved marinade over the chicken and simmer while basting to get that shiny, thick sauce.
Rest before slicing:
Letting the chicken rest a few minutes keeps it juicy when you cut it into bite-size pieces.
Finish with garnish:
- Green onions add a fresh pop of flavor and color on top of your teriyaki chicken.
Storage and Reheating
Marinate for flavor: Even 20 minutes makes a difference.
Sear for color: Medium heat ensures golden, caramelized chicken without burning.
Simmer to glaze: Basting while simmering creates that classic glossy finish.
Rest before slicing: Keeps chicken juicy.
Add garnishes: Green onions or sesame seeds add freshness and visual appeal.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes! Thighs are juicier, but breasts work if sliced thinly and monitored to avoid drying out.
How long does it take to make chicken teriyaki?
Under 30 minutes from start to finish.
What should I serve with chicken teriyaki?
Steamed rice, noodles, stir-fried vegetables, or a side salad for a balanced meal.
Can I make the sauce ahead of time?
Absolutely! Make the teriyaki sauce and store in the fridge for up to a week
Ingredients
4 boneless, skinless chicken thighs (or breasts)
For the Teriyaki Sauce:
1 tbsp Light soy sauce
1 tbsp Dark soy sauce
1 tbsp Cooking wine
1 tsp Sesame oil
1 tbsp Honey
1 tsp Sugar ( or 1/2 tsp if you prefer less sweet)
1 tsp Corn Starch
1/2 tsp Black pepper
3 pieces of thinly sliced Ginger
Thinly sliced green onions to garnish
Step by step instructions
1. Marinate the chicken
Marinate boneless chicken thighs with light soy sauce, dark soy sauce, cooking wine, sesame oil, honey, sugar, cornstarch, and black pepper. Set aside.
2. Sear the chicken
Heat a little oil in a pan over medium heat. Shake off excess marinade and add the chicken. Sear until deeply browned on the first side (about 3–4 minutes), then flip and cook another 3–4 minutes until nearly cooked through.
3. Glaze and simmer
Pour in the reserved sauce (or bring any leftover marinade to a boil before using). Optional: add a few ginger slices. Simmer, basting the chicken, until the sauce turns glossy and thick and coats the chicken.
4. Rest and slice
Transfer the chicken to a board and rest briefly. Slice into bite-size pieces, then toss back in the pan to pick up any extra glaze.
5. Serve
Spoon over a hot bowl of rice and garnish with thinly sliced green onions.
Teriyaki Chicken
Ingredients
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Cooking wine
- 1 tsp Sesame oil
- 1 tbsp Honey
- 1 tsp Sugar (1/2 tsp if you prefer less sweet)
- 1 tsp Corn starch
- 1/2 tsp Black pepper
- 3 Ginger pieces, thinly sliced
- Green onions to garnish
Instructions
- Marinate the chicken: Marinate boneless chicken thighs with light soy sauce, dark soy sauce, cooking wine, sesame oil, honey, sugar, cornstarch, and black pepper. Set aside.
- Sear the chicken: Heat a little oil in a pan over medium heat. Shake off excess marinade and add the chicken. Sear until deeply browned on the first side (about 3–4 minutes), then flip and cook another 3–4 minutes until nearly cooked through.
- Glaze and simmer: Pour in the reserved sauce (or bring any leftover marinade to a boil before using). Optional: add a few ginger slices. Simmer, basting the chicken, until the sauce turns glossy and thick and coats the chicken.
- Rest and slice: Transfer the chicken to a board and rest briefly. Slice into bite-size pieces, then toss back in the pan to pick up any extra glaze.
- Serve: Spoon over a hot bowl of rice and garnish with thinly sliced green onions.
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