Homemade Chicken Teriyaki with Marinade is a delicious, easy-to-make dish that brings Japanese flavors straight to your kitchen. Using simple pantry ingredients, this recipe delivers juicy chicken with a sweet-savory glaze that’s perfect for any weeknight dinner or special meal. Whether you’re grilling, baking, or pan-frying, the versatility of this teriyaki chicken makes it a crowd-pleaser every time. With just 15 minutes of prep, you’ll have a flavorful dish that tastes even better than takeout.
Why You’ll Love This Homemade Chicken Teriyaki
If you love dishes that are both easy and packed with flavor, this Homemade Chicken Teriyaki will quickly become a favorite. The rich, glossy marinade deeply penetrates the chicken, keeping it moist and flavorful through any cooking method. The glaze caramelizes beautifully, delivering a mouthwatering finish. It’s customizable, meal-prep friendly, and pairs well with rice, noodles, or veggies. Plus, it’s healthier than most restaurant versions thanks to controlled ingredients and lower sodium.
Ingredients
- 3/4 lb chicken thighs or breasts (skin-on or skinless)
- 1 tbsp vegetable oil
- 1 tbsp toasted white sesame seeds (for garnish)
For the Marinade and Sauce:
- 1/3 cup low-sodium soy sauce
- 1/3 cup mirin (or substitute with sake, white wine, or stock + vinegar)
- 1/3 cup sugar (or use honey, agave, or brown sugar)
- 1 tsp finely minced garlic or ginger (optional to enhance flavor)
Step-by-Step: How to Make Homemade Chicken Teriyaki
- Prepare the Chicken: Pound the chicken to about 3/4-inch thickness for even cooking. Place in a large bowl or zipper bag.
- Make the Marinade: Combine soy sauce, mirin, sugar, and optional garlic/ginger in a bowl. Stir until sugar dissolves. Reserve half for the glaze.
- Marinate: Pour the remaining half of the marinade over the chicken. Allow it to marinate for at least 15 minutes or store in the refrigerator overnight for more intense flavor.
- Cooking Options:
- Grill or Pan-Fry: Heat oil in a grill or skillet over medium-high. Remove excess marinade from the chicken. Cook until golden brown on both sides. In the last 3 minutes, add reserved marinade and reduce to a glaze.
- Bake: Preheat oven to 400°F. Line a baking dish and place marinated chicken. Bake for approximately 20 minutes, brushing with reserved marinade during the last 5 to 7 minutes for a glossy finish.
- Serve: Slice chicken into bite-sized pieces. Serve over steamed rice. Drizzle with remaining glaze and sprinkle with sesame seeds.
Helpful Tips
- Flattening the chicken ensures even cooking.
- Avoid crowding the pan to promote caramelization.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F.
- Watch carefully when baking, as the sugar content in the marinade can cause the chicken to burn if the oven is too hot.
- Stir-frying? Skip marinating to save time and cook chicken directly with sauce.
Substitutions And Variations
- Mirin Substitute: Try sake, white wine, or a mix of stock with a splash of lemon juice.
- Sugar Alternatives: Honey, agave syrup, or brown sugar.
- Add-Ins: Green onions, fresh ginger, garlic, or a splash of rice vinegar.
- Spicy Version: Add crushed red pepper flakes, sriracha, or chopped chili peppers.
- Stir-Fry Version: Cut chicken into small pieces, cook with half the marinade, and toss in vegetables like bell peppers or broccoli.
Storage Instructions
Keep any leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or on the stovetop until hot. The glaze may thicken when chilled but will return to a smooth consistency once reheated. You can also freeze the chicken in freezer-safe containers for up to two months.
Nutritional Information
Per Serving:
- Calories: 412 kcal
- Carbohydrates: 53g
- Protein: 35g
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 162mg
- Sodium: 1869mg
- Sugar: 43g
Serving Suggestions
Serve Homemade Chicken Teriyaki over jasmine or brown rice with steamed veggies like broccoli or snap peas. For an authentic Japanese-style meal, consider adding a bowl of miso soup and a refreshing cucumber salad. This dish is also ideal for rice bowls, bento boxes, or wrapped in lettuce for a lighter option.
Frequently Asked Questions About Homemade Chicken Teriyaki
Can I use chicken breasts instead of thighs? Yes, chicken breasts are a great option; just be cautious not to overcook them, as they tend to dry out faster than thighs.
How long should I marinate the chicken? Marinate for at least 15 minutes. For deeper flavor, refrigerate overnight.
Can I make this dish ahead of time? Yes! Cooked teriyaki chicken stores well in the fridge or freezer, making it perfect for meal prep.
Is mirin necessary? Not strictly. You can substitute with sake, white wine, or a stock and vinegar mixture.
How do I thicken the sauce? The reserved marinade thickens naturally when simmered. If needed, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Conclusion
Thank you for trying out this Homemade Chicken Teriyaki with Marinade recipe! I genuinely love how simple and satisfying this dish is. The rich, glossy sauce paired with tender chicken makes for an unforgettable meal every time. Whether you’re cooking for one or a family dinner, this teriyaki chicken is sure to impress. I hope it brings warmth and delicious flavor to your table. Wishing you joy in the kitchen, and heartfelt thanks for being part of our wonderful food-loving community!
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Homemade Chicken Teriyaki with Marinade
- Total Time: 23–35 minutes
- Yield: 2 servings 1x
Description
Homemade Chicken Teriyaki is an easy, flavorful dish with juicy grilled, baked, or pan-fried chicken glazed in a sweet-savory sauce. Perfect for weeknights—better than takeout! Make it tonight and enjoy tender bites with steamed rice or veggies.
Ingredients
3/4 lb chicken thighs or breasts (skin-on or skinless)
1 tbsp vegetable oil
1 tbsp toasted white sesame seeds
For the Teriyaki Marinade & Sauce:
1/3 cup low-sodium soy sauce
1/3 cup mirin (or sake, white wine, or stock + vinegar)
1/3 cup sugar (or honey, agave, or brown sugar)
1 tsp finely minced garlic or ginger (optional)
Instructions
- Prepare the Chicken: Pound the chicken to about 3/4-inch thickness for even cooking. Place in a large bowl or zipper bag.
- Make the Marinade: Combine soy sauce, mirin, sugar, and optional garlic/ginger in a bowl. Stir until sugar dissolves. Reserve half for the glaze.
- Marinate: Pour the remaining half of the marinade over the chicken. Allow it to marinate for at least 15 minutes or store in the refrigerator overnight for more intense flavor.
- Cooking Options:
- Grill or Pan-Fry: Heat oil in a grill or skillet over medium-high. Remove excess marinade from the chicken. Cook until golden brown on both sides. In the last 3 minutes, add reserved marinade and reduce to a glaze.
- Bake: Preheat oven to 400°F. Line a baking dish and place marinated chicken. Bake for approximately 20 minutes, brushing with reserved marinade during the last 5 to 7 minutes for a glossy finish.
- Serve: Slice chicken into bite-sized pieces. Serve over steamed rice. Drizzle with remaining glaze and sprinkle with sesame seeds.
Notes
Mirin can be replaced with sake, wine, or stock + vinegar.
Sugar alternatives include honey, agave, or brown sugar.
Stir-fry version: cut chicken into pieces and cook with sauce—no marinating needed.
Store leftovers in fridge up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes Additional Time: 15 minutes to overnight marinating
- Cook Time: 8 minutes (20 minutes if baking)
- Category: Dinner, Main Course
- Method: Grilled, Pan-Fried, Baked
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 412
- Sugar: 43g
- Carbohydrates: 53g
- Protein: 35g