Easy Teriyaki Chicken Recipe with Perfect Homemade Glaze

Imagine biting into tender chicken coated in a glossy, flavorful glaze that’s sweet, savory, and just a little sticky—this Easy Teriyaki Chicken Recipe delivers all that and more! It’s one of my go-to recipes for busy weeknights when I want something homemade but still utterly delicious. Whether you’re new to making teriyaki sauce from scratch or a seasoned pro, this recipe is sure to become a favorite.

Why make your own teriyaki chicken? Honestly, store-bought sauces just don’t compare to the depth of flavor you get with a homemade glaze. Plus, you can control the sweetness, saltiness, and even tweak it to your dietary needs. Let me tell you, nothing beats the satisfaction of creating this irresistible dish in your kitchen.

Recipe Story: Teriyaki Chicken Through Time

Teriyaki is a Japanese cooking technique that combines grilling or broiling with a soy-based glaze, creating that iconic shiny finish. The word “teriyaki” itself comes from “teri,” meaning luster or shine, and “yaki,” meaning to grill or broil. While the traditional method often features fish, chicken teriyaki has become a beloved adaptation worldwide. It’s especially popular in Japanese-American cuisine.

I discovered this recipe during a trip to a small Japanese eatery years ago. Watching the chef expertly coat each piece of chicken in the sauce inspired me to recreate it at home. Over time, I’ve adjusted the recipe to suit my family’s preferences—we like it a little sweeter with a hint of garlic. Though teriyaki chicken is perfect year-round, I find myself making it most often in the fall, when cozy meals reign supreme!

Ingredients: A Breakdown

• Chicken thighs: For this recipe, I prefer boneless, skinless chicken thighs. They stay juicy and tender, but chicken breasts work too if you prefer leaner meat.
• Soy sauce: The base of any teriyaki sauce. I recommend using a low-sodium variety to keep the dish balanced.
• Brown sugar: Adds sweetness and depth. You can substitute honey or maple syrup for a natural sweetener.
• Rice vinegar: This ingredient is key to achieving the tangy complexity of the glaze. Apple cider vinegar works as a substitute.
• Garlic: Minced fresh garlic infuses the sauce with warmth, but garlic powder can work in a pinch.
• Ginger: Freshly grated ginger is essential for that signature teriyaki zing. Ground ginger is a backup option.
• Cornstarch: Helps thicken the glaze to that luscious, sticky consistency.
• Sesame seeds: Optional, but they add a lovely texture and nutty flavor.

If you’re looking for specialty ingredients, check your local Asian grocery store for authentic soy sauce and fresh ginger. And for those who love experimenting, you could add a splash of pineapple juice to the sauce for extra sweetness!

Equipment Needed

• Nonstick skillet or wok: Ideal for cooking the chicken evenly without sticking.
• Small saucepan: For preparing the glaze.
• Microplane or grater: Perfect for grating fresh ginger.
• Whisk: Helps blend the sauce smoothly.
• Meat thermometer: Optional, but ensures your chicken is cooked to perfection.

If you don’t have a wok, don’t worry—a large frying pan works just fine. And for those who love shortcuts, pre-minced garlic or ginger paste can save you time without compromising flavor.

Preparation Method

1. Start by preparing the glaze. In a small saucepan, combine 1/2 cup (120 ml) soy sauce, 1/4 cup (50 g) brown sugar, 1 tablespoon (15 ml) rice vinegar, 2 minced garlic cloves, and 1 teaspoon (5 g) grated ginger. Heat over medium-low until the sugar dissolves.
2. In a separate bowl, mix 1 tablespoon (8 g) cornstarch with 2 tablespoons (30 ml) cold water. Slowly whisk this mixture into the sauce until it begins to thicken. Let it simmer for 2–3 minutes, then remove from heat.
3. Heat a nonstick skillet or wok over medium-high heat. Add 1 tablespoon (15 ml) oil and allow it to warm up. Place 1 pound (450 g) of chicken thighs in the skillet, cooking for 4–5 minutes per side, or until golden brown and cooked through.
4. Once the chicken is cooked, pour the glaze over the chicken. Toss to coat each piece evenly, letting the sauce bubble slightly for 1–2 minutes.
5. Sprinkle sesame seeds on top for garnish and serve immediately.

Keep an eye on the sauce while it’s thickening—it can go from perfect to too thick quickly! If it starts to look too dense, add a splash of water to loosen it up.

Cooking Tips & Techniques

One trick I’ve learned is to pat the chicken dry with paper towels before cooking. This helps achieve that golden crust instead of steaming the chicken in its own juices. Also, don’t overcrowd the pan—work in batches if necessary.

If you’re cooking for a crowd, you can pre-make the glaze and store it in the fridge for up to a week. Just warm it up before tossing it with the chicken.

And here’s a small secret: adding a drop of sesame oil to the glaze right before serving gives it an extra layer of nutty richness. Trust me, it’s worth it!

Variations & Adaptations

• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Vegetarian: Swap the chicken for tofu or even hearty vegetables like cauliflower or eggplant.
• Spicy kick: Add a dash of sriracha or chili flakes to the glaze for some heat.
• Seasonal twist: Toss some fresh pineapple chunks into the pan while the chicken cooks for a tropical flair.

One variation I love is using chicken wings instead of thighs—they’re perfect for game days or casual gatherings. Just adjust the cooking time to ensure they’re fully cooked!

Serving & Storage Suggestions

Serve this teriyaki chicken hot over steamed rice or alongside stir-fried vegetables for a complete meal. For a fun presentation, sprinkle extra sesame seeds and chopped green onions on top. Pair it with a chilled glass of iced green tea or sake for a truly authentic experience.

To store leftovers, let the chicken cool completely before transferring to an airtight container. It’ll keep in the refrigerator for up to three days. To reheat, warm it gently in a skillet over low heat, adding a splash of water to refresh the sauce.

Pro tip: The flavors deepen overnight, making leftovers even tastier!

Nutritional Information & Benefits

This recipe serves four, with each serving containing approximately:

• Calories: 280
• Protein: 22 g
• Carbohydrates: 15 g
• Fat: 15 g

Chicken provides lean protein, while fresh ginger and garlic offer anti-inflammatory benefits. For a lower-carb option, serve with cauliflower rice instead of white rice. Be mindful of the sodium content if you’re watching your salt intake.

Conclusion

If you’re looking for a flavorful, easy-to-make dinner that’s sure to impress, this Easy Teriyaki Chicken Recipe with homemade glaze is the answer. It’s customizable, quick, and utterly delicious. I love making this dish because it brings my family to the table every time—no complaints, no leftovers!

So, what are you waiting for? Try this recipe tonight and let me know how it turned out in the comments below! And don’t forget to share your own variations—I can’t wait to see your spin on it.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work great. Just be careful not to overcook them, as they’re leaner and can dry out faster.

How do I make the sauce less sweet?

Reduce the amount of brown sugar and add a bit more rice vinegar for balance.

Can I freeze leftovers?

Absolutely! Freeze the cooked chicken and sauce in an airtight container for up to two months. Thaw in the fridge overnight before reheating.

What’s the best way to thicken the glaze?

Mix cornstarch with cold water and whisk it into the sauce while it simmers. Be sure to stir continuously to avoid lumps.

Do I have to use sesame seeds?

Not at all! They’re optional, but they do add a nice crunch and visual appeal.

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