Teriyaki Chicken (Stovetop or Grill)

Alright, this teriyaki chicken? It’s sweet, savory, and perfectly sticky—with tender, juicy chicken coated in a glossy homemade sauce. Way better than takeout, and you can make it in under 30 minutes.

I whipped it up one night with just a few pantry staples—soy sauce, garlic, brown sugar, and a splash of sesame oil. Cooked the chicken until golden, poured in the sauce, and let it bubble until thick and shiny. The smell? Absolutely mouthwatering.

It’s easy, fast, and goes with rice, noodles, or even a veggie stir-fry. If you’re after a no-fuss dinner that delivers big flavor, this one’s a keeper. Let’s get the skillet hot—you’re gonna love every bite.

Why You’ll Love This Recipe

• Well-Loved Classic: Teriyaki chicken is popular worldwide, offering comfort and familiar taste with every bite. It’s great for picky eaters, kids, and adults alike.
• Balanced Flavors: The sauce delivers a mix of sweet and salty notes. Brown sugar and honey provide a mellow sweetness, while soy sauce and rice vinegar add a pleasant tang.
• Flexible Cooking Methods: You can cook the chicken in a pan on the stovetop or grill it outdoors. Both methods bring out the rich, caramelized flavors.
• Quick and Efficient: You need just 20 minutes for prep and another 20 minutes to cook. The marinade does most of the work for you, allowing the chicken to soak up all the flavor before it’s cooked to perfection.
• Perfect for Meal Prep: Teriyaki chicken holds up well in the fridge, making it a smart choice for make-ahead lunches or easy dinners. The sauce keeps the meat moist even after reheating.
• Pairs With Everything: Serve it with steamed rice, brown rice, or noodles. Add vegetables like broccoli, carrots, or snow peas for a complete meal.
• Customizable: Adjust the sweetness, saltiness, or add spice to match your taste. You can also use this marinade for shrimp, tofu, or even vegetables.

What You Need to Know Before You Start

Prep and Cook Times

• Prep Time: 20 minutes (includes cutting chicken and mixing the sauce)
• Marinade Time: 30 minutes for best flavor (optional, but recommended)
• Cook Time: 20 minutes (for stovetop; grilling time may vary by cut thickness)
• Total Time: 40 minutes to 1 hour, including marinade

Servings

This recipe yields enough chicken for 4 generous servings. Serve as a main dish with rice and vegetables, or use as a protein in wraps, salads, or meal-prep bowls.

Difficulty Level

This is an easy recipe, perfect for beginners. There are no tricky techniques, and the sauce comes together quickly in one bowl. If you can whisk, stir, and use a skillet or grill, you can make teriyaki chicken.

Required Kitchen Tools

Medium Mixing Bowl: For marinating the chicken.

• Small Saucepan: To simmer and thicken the teriyaki sauce (if making extra sauce).
• Whisk: For mixing the sauce and ensuring no lumps from cornstarch.
• Large Nonstick Skillet or Grill Pan: For cooking the chicken. A grill or outdoor barbecue can be used for a smoky flavor.
• Tongs or Spatula: To turn the chicken while cooking.
• Cutting Board and Knife: For trimming and slicing chicken, mincing garlic and ginger, and chopping green onions.
• Measuring Cups and Spoons: For precise measurements, especially for the sauce.

Ingredients for Teriyaki Chicken

Here’s a closer look at every ingredient and why it matters:

• Chicken (1 1/4 pounds, boneless skinless breasts or thighs):
  Thighs are juicier and more forgiving, but breasts work well for a leaner option. Cut into bite-sized pieces or leave whole for grilling.
• Olive Oil (1 tablespoon):
  Adds richness and helps the chicken brown evenly in the pan or on the grill.
• Low-Sodium Soy Sauce (1/4 cup):
  This is the backbone of teriyaki flavor. The low-sodium version keeps the dish from being too salty and lets you control the seasoning.
• Rice Vinegar (1 tablespoon):
  Adds a gentle tang that balances the sauce and lifts the sweetness.
• Garlic (2 cloves, minced):
  Brings aromatic depth and warmth.
• Ginger (1 teaspoon, freshly grated):
  Adds a hint of spice and freshness. Fresh is best, but ground ginger works in a pinch.
• Brown Sugar (2 tablespoons):
  Provides deep sweetness and helps the sauce caramelize on the chicken.
• Honey (1 tablespoon):
  Adds a glossy finish and a natural sweetness.
• Sesame Oil (1 teaspoon):
  Adds a toasted, nutty flavor typical in Asian-inspired dishes.
• Water (1/3 cup):
  Helps adjust the consistency of the sauce, keeping it from becoming too thick or salty.
• Cornstarch (2 teaspoons):
  Mixed with a little water to form a slurry. This thickens the sauce so it clings to the chicken.
• Sesame Seeds (for garnish):
  Sprinkle on top for a subtle crunch and classic look.
• Green Onions (sliced, for garnish):
  Adds freshness and a mild onion flavor.

Variations for Teriyaki Chicken

• Add Vegetables:
  After browning the chicken, toss in sliced bell peppers, snap peas, or broccoli florets. Cook until just tender and coat with sauce for a one-pan meal.
• Make It Spicy:
  Add 1/2 teaspoon of crushed red pepper flakes or a squirt of sriracha to the sauce for heat.
• Grill It:
  Instead of pan-cooking, skewer the chicken and grill for a smoky taste. Brush with sauce as you grill for extra flavor.
• Make Extra Sauce:
  Double the sauce and simmer half of it in a saucepan until thickened, then use for drizzling over rice or dipping.
• Gluten-Free Version:
  Swap out soy sauce for gluten-free tamari or coconut aminos.

How to Make Teriyaki Chicken Step-by-Step Instructions

1. Prepare the Marinade and Sauce

• In a medium mixing bowl, combine the soy sauce, rice vinegar, brown sugar, honey, sesame oil, water, minced garlic, and grated ginger.
• Whisk well until the sugar dissolves and everything is mixed evenly.
• In a separate small bowl, stir together cornstarch with a tablespoon of water to make a smooth slurry. Set aside. This will be used later to thicken the sauce.

2. Marinate the Chicken

• Place the cut chicken pieces (or whole breasts/thighs) in the bowl with the marinade.
• Turn the chicken to coat every side well. For the deepest flavor, cover the bowl and let the chicken marinate in the refrigerator for 30 minutes. If you are short on time, you can let it marinate at room temperature for 10-15 minutes.

3. Cook the Chicken

Stovetop Directions:

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Remove the chicken from the marinade (let excess drip off but do not discard the marinade).
3. Add chicken to the hot pan in a single layer. Cook without moving for 3-4 minutes until one side is golden brown.
4. Flip the pieces and cook the other side for 3-4 minutes until the chicken is cooked through (no longer pink inside and juices run clear). If using whole breasts or thighs, cook 5-6 minutes per side.
5. Pour the reserved marinade into the pan. Bring to a gentle simmer.
6. Stir the cornstarch slurry and pour it into the pan. Cook, stirring constantly, until the sauce bubbles and thickens to coat the chicken, 2-3 minutes.

Grilling Directions:

1. Preheat your grill to medium heat (about 400°F/200°C). Oil the grates lightly.
2. Remove chicken from the marinade (discard any leftover marinade).
3. Place chicken on the grill and cook for 5-7 minutes per side, or until cooked through and the juices run clear.
4. For extra flavor, brush with fresh teriyaki sauce during the last minute on the grill.
5. If using whole pieces, let them rest for a few minutes before slicing.

How to Serve Teriyaki Chicken

• With Rice: Serve hot teriyaki chicken over steamed white or brown rice to soak up the savory sauce.
• With Vegetables: Pair with steamed or stir-fried vegetables like broccoli, carrots, or snap peas for a balanced meal.
• In Bowls: Create a simple teriyaki bowl by layering rice, vegetables, and sliced chicken. Drizzle with extra sauce.
• In Wraps: Use leftover teriyaki chicken in wraps or pita pockets with lettuce and cucumber for lunch.

Garnishing

• Sprinkle sesame seeds over the finished chicken for extra crunch.
• Add sliced green onions for a fresh, mild bite.
• If you like, finish with a light drizzle of sauce on top for a glossy look.

Storing Teriyaki Chicken

• Refrigerator: Store cooled teriyaki chicken in an airtight container in the refrigerator for up to 4 days.
• Freezer: Place cooled chicken in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in a skillet over low heat or in the microwave, adding a splash of water if the sauce gets too thick.

Tips and Tricks for Success

• Marinate chicken for at least 30 minutes for the best flavor, but don’t leave it longer than 12 hours or it may get mushy.
• Use fresh garlic and ginger for brighter flavor. Ground versions work in a pinch but fresh gives better taste.
• Keep your skillet hot so the chicken browns instead of steams.
• If you like thicker sauce, simmer a bit longer after adding the cornstarch slurry.
• Don’t overcrowd the pan; cook in batches if needed for even browning.

Nutrition

Nutrient	Amount (per serving)
Calories	310 kcal
Protein	32 g
Carbohydrates	14 g
Sugars	10 g
Fat	14 g
Saturated Fat	2 g
Fiber	0.5 g
Sodium	670 mg
Cholesterol	85 mg
Iron	1.1 mg

Note: Nutrition values are approximate and will vary based on portion size and ingredients used.

Teriyaki Chicken FAQs

Q: Can I use frozen chicken?
A: Yes, but thaw completely and pat dry before marinating so the sauce can soak in properly.

Q: Is there a substitute for sesame oil?
A: You can skip it or use a small amount of toasted peanut oil. It’s just for aroma and flavor depth.

Q: Can I use bottled teriyaki sauce?
A: You can, but homemade sauce gives you control over the sweetness and saltiness, and it’s very easy to make from scratch.

Q: How long can I store leftovers?
A: Up to 4 days in the fridge or 2 months in the freezer. Always reheat gently to preserve texture and flavor.

Q: Can I bake the chicken instead?
A: Yes. Bake at 400°F (200°C) for 20–25 minutes. Add thickened sauce at the end or drizzle before serving.

Conclusion

Teriyaki Chicken is one of those recipes that always hits the spot. Whether you’re planning a quick dinner or prepping lunches for the week, this dish brings comfort, flavor, and ease. The sweet-savory sauce, juicy meat, and flexibility to serve it with rice or vegetables make it a repeat favorite in any home kitchen. With just a few simple steps, you’ll have a reliable go-to meal that fits all kinds of occasions.