Go Back

Easy Chicken Teriyaki with Marinade

Easy teriyaki chicken with marinade that turns into a glossy sweet soy glaze. Grill the chicken for caramelized edges, then thicken the reserved marinade for a shiny teriyaki finish served over rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and teriyaki marinade
  • 1.5 lb chicken thighs or breasts Use boneless if possible for faster, even grilling.
  • 0.5 cup soy sauce
  • 0.25 cup mirin or rice wine Choose mirin for sweeter flavor; rice wine keeps it lighter.
  • 0.25 cup brown sugar
  • 2 tbsp honey
  • 2 clove garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 1 tbsp cornstarch Optional for thicker glaze.
  • 0.25 sesame seeds For garnish.
  • 0.25 green onions For garnish, sliced.

Equipment

  • 1 grill

Method
 

Make the teriyaki marinade
  1. In a bowl, combine soy sauce, mirin (or rice wine), brown sugar, honey, minced garlic, and grated ginger until the sugar dissolves and the mixture looks smooth.
  2. Reserve 0.25 cup of the marinade for basting and thickening, then set it aside for later.
Marinate the chicken
  1. Marinate the chicken in the remaining sauce for 30 minutes to 2 hours in the refrigerator, turning once so the surface stays evenly coated.
Grill and baste
  1. Preheat your grill to medium-high heat, then place the chicken on the grates and grill 6 to 7 minutes per side, basting frequently with the reserved marinade.
Thicken the glaze (optional)
  1. If you want a thicker glaze, simmer the reserved marinade with cornstarch until it thickens into a glossy coating, stirring constantly.
Serve
  1. Serve the chicken drizzled with the teriyaki glaze over rice, then finish with sesame seeds and green onions.

Notes

For maximum caramelized edges, pat the chicken lightly dry before grilling so the sauce can cling and caramelize. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked chicken for up to 2 months (reheat gently so the glaze doesn’t break). Dietary swap: use tamari (gluten-free soy sauce) if you need a gluten-free option.