If you’ve been craving a sweet, savory, and umami-packed dinner that comes together without too much fuss, this teriyaki chicken is going to be your new go-to.
This teriyaki chicken recipe is bursting with flavor from a sticky, garlicky-sweet sauce and juicy chicken thighs that stay tender no matter how you cook them.
It’s perfect for busy weeknights, yet still feels special enough for a weekend dinner. And the best part? You don’t need a fancy setup—just a few pantry staples and your favorite cooking method, whether that’s air frying, pan-frying, or baking.
What is Teriyaki Chicken?
If you’ve never had teriyaki chicken before, you’re in for a treat. Chicken teriyaki is a popular Japanese-inspired dish that features tender chicken coated in a glossy sauce made from soy sauce, mirin, sake (or a tangy substitute), and just the right amount of sugar.
The result is a balance of salty, sweet, and slightly tangy flavors, with a hint of garlic and ginger for depth. Traditionally, teriyaki refers to a cooking technique where food is grilled or broiled with a shiny glaze, but in this teriyaki chicken recipe, we’re making it quick and easy for home cooks—while keeping all that irresistible flavor.
Why You’ll Love Teriyaki Chicken
- Easy to make: This teriyaki chicken recipe uses everyday ingredients and can be cooked in an air fryer, pan, grill, or oven.
- Incredible flavor: Sweet, savory, garlicky, and gingery—this sauce is a perfect balance of flavors.
- Juicy texture: Using chicken thighs keeps the meat moist and tender, even if you reheat it later.
- Versatile serving options: Serve over rice, with stir-fried veggies, or even slice it into a salad for a fresh twist.
- Better than takeout: You control the ingredients, so it’s fresher, healthier, and even better than restaurant chicken teriyaki.
If you like this chicken recipe, then check out my other recipes: Vietnamese Lemongrass Chicken, Hot Honey Sriracha Chicken, and Gochujang Chicken.
Ingredients
- Chicken thighs: Juicy, flavorful, and perfect for soaking up the teriyaki sauce. Skinless and boneless are best for this recipe!
- Salt: Enhances the natural flavors of the chicken.
- Freshly ground black pepper: Adds a subtle kick to balance the sweetness.
- Garlic powder: Gives the chicken a savory, aromatic base.
- Soy sauce: Forms the salty, umami backbone of the teriyaki chicken sauce.
- Brown sugar: Sweetens the marinade and helps create a glossy, sticky glaze.
- Mirin: A sweet Japanese rice wine that adds depth and a subtle tang.
- Sake (or rice vinegar + water): Adds complexity; the vinegar swap keeps it tangy, bright, and non-alcoholic if you don’t have sake.
- Fresh garlic: Brings bold, aromatic flavor to the sauce.
- Fresh ginger: Adds warmth and zing to the chicken teriyaki sauce.
- Sesame seeds: Lend nutty flavor and texture to the finished dish.
- Cornstarch: Thickens the sauce to that perfect glossy consistency.
- Green onions: Fresh and vibrant, perfect for garnishing your teriyaki chicken.
Customizations
- Swap the protein: Try beef, shrimp, or even tofu for a vegetarian twist.
- Add vegetables: Serve this dish with your favorite side of veggies for a well-balance meal.
- Make it spicy: Add a pinch of red pepper flakes or a drizzle of sriracha to your teriyaki chicken recipe for some heat.
How to Make Teriyaki Chicken
Marinate the chicken
In a medium bowl, combine chicken thighs, salt, pepper, garlic powder, soy sauce, and brown sugar. Toss to coat evenly.
Cover and marinate for 15 minutes at room temperature, or up to 2 hours in the fridge.
Air fry the chicken
Preheat the air fryer to 425°F (220°C). Arrange chicken thighs in a single layer, leaving space between pieces.
Cook for 11–13 minutes, until the internal temperature reaches 165°F (74°C). No flipping required!
Prepare the sauce
While the chicken cooks, whisk together soy sauce, mirin, sake (or substitute), brown sugar, garlic, ginger, sesame seeds, and cornstarch in a small bowl.
Thicken the sauce
When the chicken is done, pour the sauce mixture into a skillet over medium heat. Bring to a gentle simmer, stirring often, until the sauce thickens and turns sticky, about 1–2 minutes. Turn off the heat.
Coat the chicken
Add the chicken to the skillet, tossing to coat each piece in the glossy sauce. Remove from the skillet, saving any extra sauce for dipping.
Serve and garnish
Slice the chicken into strips, serve over steamed rice with vegetables, and garnish with sliced green onions.
Alternate cooking methods
Pan-fry or grill: Cook each side for 4–6 minutes, until the chicken reaches 165°F.
Oven: Bake at 400°F (200°C) for 25–30 minutes, until the chicken reaches 165°F.
Storage
Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the meat juicy.
Chicken teriyaki is great for meal-prep so make extra and enjoy up to 3 days!
Tips
- Don’t skip the marinade: Even 15 minutes helps the chicken soak up flavor and stay tender.
- Check the sauce thickness: If it gets too thick, stir in a splash of water until it reaches your desired consistency.
- Use a meat thermometer: Use a thermometer if needed to ensure your chicken teriyaki is cooked perfectly without drying out.
Teriyaki Chicken
Video
Equipment
Ingredients
For the Chicken
- 1.25 lbs chicken thighs boneless, skinless
- ½ teaspoon salt
- Freshly ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoon soy sauce
- 1 tablespoon brown sugar
Teriyaki Sauce
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup sake or substitute with 2 tablespoon rice vinegar + 2 tablespoon water
- 1.5 tablespoon brown sugar
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon sesame seeds
- 1 teaspoon cornstarch
Garnish
- chopped green onions
Instructions
- In a medium bowl, combine chicken thighs, salt, pepper, garlic powder, soy sauce, and brown sugar. Toss to coat evenly. Cover and marinate for 15 minutes at room temperature (or up to 2 hours in the refrigerator).
- Preheat the air fryer to 425°F (220°C). Arrange the chicken thighs in a single layer in the basket, leaving space between pieces. Cook for 11–13 minutes (no need to flip) until internal temperature reaches 165°F (74°C).For alternate cooking methods, see recipe notes below.
- While the chicken cooks, combine soy sauce, mirin, sake, brown sugar, garlic, ginger, sesame seeds, and cornstarch in a small bowl. Set aside.
- When the chicken is done cooking, add the sauce to a large skillet and bring to a gentle simmer over medium heat, stirring until the sauce thickens and becomes sticky, about 1-2 mins. Turn off the heat.
- Add the chicken to the skillet and quickly coat the chicken all over the sauce. Remove the chicken from the pan and save any remaining sauce for dipping later.
- Cut the chicken into strips and serve hot with steamed rice and vegetables. Garnish with sliced green onions.
Notes
- Pan-Fry or grill: You can pan-fry or grill the chicken on each side for 4-6 mins. Make sure the internal temperature reaches 165F.
- Oven: Bake the chicken in the oven at 400F for 20-25 mins. Make sure the internal temperature reaches 165F.
Jacki says
Quick, easy and delicious. Had some skinzon, bone-in thighs and thought I'd give this a try. Very easy, took about 40 minutes total to make. Sauce was sweet with a little spice.
Herman says
Thank you for the kind review and so glad you liked my recipe!
Dee says
I meal prepped this for my lunches this week. I didn't have any sake or rice wine vinegar so I just omitted that. It was delicious! Thank you for such a great recipe.
Herman says
So glad you liked it, thanks for the positive review! If you don't mind, can you add a recipe rating as well?