Teriyaki Chicken (Stovetop OR Grill)

Look, I’m going to be straight with you.

This teriyaki chicken recipe is the one I make when I want something that tastes like I spent hours in the kitchen… but actually took me 30 minutes.

The sauce? It’s sweet. It’s savory. It’s glossy.

And it’s way better than anything you’ll get from a bottle.

You can make this on your stovetop during a busy weeknight. Or fire up the grill on the weekend. Either way, you’re getting tender chicken with a sauce that’ll make you want to lick your plate.

(I won’t judge.)

Why This Recipe Works

It tastes better than takeout. When you make your own teriyaki sauce, you control exactly how sweet it is. No weird preservatives. No mystery ingredients. Just real food that tastes fresh.

You probably have everything already. Seriously. Check your pantry right now. I bet you’ve got most of these ingredients sitting there.

It’s fast. 30 minutes. That’s it. From opening your fridge to sitting down with a full meal.

Chicken breasts or thighs? Your choice. Breasts are leaner. Thighs are juicier and more forgiving if you accidentally overcook them. Both work great.

Meal prep gold. Make a big batch on Sunday. Eat it all week. It actually tastes better the next day when the flavors have had time to hang out together.

Before You Start

Time breakdown:

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

This feeds 4 people. Each person gets one chicken breast (or two thighs) covered in sauce. Need more? Just double everything. The recipe scales up beautifully.

Skill level: Beginner-friendly. If you can boil water and cook chicken without burning it, you can make this.

What You’ll Need (Kitchen Tools)

• Medium saucepan
• Large skillet or grill
• Meat thermometer (trust me, get one if you don’t have it)
• Whisk
• Cutting board and knife
• Measuring cups and spoons

Ingredients

I’m breaking this down into three parts. Don’t get overwhelmed. It’s simpler than it looks.

For the Chicken:

• 2 tablespoons olive oil – Keeps your chicken from sticking to the pan
• 1 and 1/2 pounds chicken breasts or thighs – Breasts are lean. Thighs are richer and stay juicy longer. Pick your fighter.

For the Teriyaki Sauce:

• 1/2 cup low-sodium soy sauce – This is your salty base. Low-sodium is key here so you don’t end up with something that tastes like the ocean.
• 2 tablespoons rice vinegar – Adds a little tang that wakes everything up
• 3 cloves garlic, minced – Fresh is better. Those jarred ones just don’t hit the same.
• 1 tablespoon fresh ginger, grated – This is what makes it taste like real teriyaki. Don’t skip it.
• 3 tablespoons brown sugar – The sweet part of sweet and savory
• 2 tablespoons honey – More sweetness, plus it makes the sauce shiny
• 1 teaspoon sesame oil – That nutty, toasted flavor you recognize from good Asian food
• 1/4 cup water – Thins out the sauce
• 1 tablespoon cornstarch – Makes everything thick and glossy

For Garnish:

• 1 tablespoon sesame seeds – Looks pretty. Adds a little crunch.
• 2 green onions, sliced – Fresh flavor and color

Want to Mix Things Up?

Pineapple teriyaki: Add some pineapple juice to the sauce. Top with grilled pineapple chunks. Sweet and tangy heaven.

Spicy version: Throw in some red pepper flakes or a squirt of sriracha. Heat level is up to you.

Citrus twist: Add fresh orange juice or some zest. It’s like sunshine in a sauce.

Extra thick sauce: Use another teaspoon of cornstarch. You’ll get that really sticky glaze that clings to every bite.

Not a chicken person? This sauce works on salmon, shrimp, or tofu. I’ve tried them all. They’re all good.

How to Make It (Step by Step)

Step 1: Make the Sauce

Grab your medium saucepan.

Toss in the soy sauce, rice vinegar, garlic, ginger, brown sugar, and honey. Stir it all together.

Turn your heat to medium and let it come to a gentle simmer.

While that’s happening, mix your water and cornstarch in a small bowl. Stir until it’s smooth with no lumps.

Now whisk that cornstarch mixture into your simmering sauce. Add the sesame oil.

Keep cooking for 2-3 minutes. You’ll see it get thicker and glossy. That’s what you want.

Take it off the heat. Set it aside.

Step 2: Get Your Chicken Ready

If you’re using chicken breasts, here’s a pro tip: pound them to an even thickness.

Why? Because nothing sucks more than having one part perfectly cooked while another part is still raw (or worse, dry because you overcooked it trying to get the thick part done).

Pat your chicken dry with paper towels. Wet chicken just steams in the pan instead of getting that nice golden color.

Step 3: Cook the Chicken

You’ve got two options here.

If You’re Using the Stovetop:

Heat your olive oil in a large skillet. Turn the heat to medium-high.

Place your chicken in the pan. Don’t crowd it. Give each piece some space.

Cook for 5-6 minutes on the first side. You want it golden brown.

Flip it over. Cook another 5-7 minutes.

Here’s the important part: check the internal temperature. You’re looking for 165°F. Get a meat thermometer. It’s worth it.

During the last 2 minutes of cooking, pour about half of your teriyaki sauce over the chicken. Let it caramelize a little bit. That’s where the magic happens.

If You’re Grilling:

Heat your grill to medium. That’s around 375-400°F.

Brush the grates with oil so your chicken doesn’t stick.

Put your chicken on the grill. Cook for 6-7 minutes per side.

Brush with teriyaki sauce during the final minutes.

Again, check that temperature. 165°F is your target.

Step 4: Let It Rest (This Matters)

Take your chicken off the heat.

Let it sit for 5 minutes.

I know you’re hungry. I know it smells amazing. But this step is important.

Those juices inside the chicken need time to redistribute. If you cut into it right away, all that moisture runs out onto your cutting board instead of staying in the meat.

After 5 minutes, slice your chicken. Drizzle with the rest of your teriyaki sauce.

Sprinkle with sesame seeds and green onions.

Done.

Making It Look Good

Simple presentation:

Put some steamed rice in a bowl. Place your sliced chicken on top. Drizzle sauce over everything. Sprinkle sesame seeds and green onions generously.

Add some steamed broccoli, snap peas, or carrots on the side. The bright colors make the whole plate pop.

Restaurant-style presentation:

Fan your sliced chicken across the plate. Drizzle the sauce in a zigzag pattern. Put a small mound of rice to the side.

Sprinkle sesame seeds over everything. Arrange thin-sliced green onions at an angle.

Is this extra? Yes. Does it make you feel fancy? Also yes.

How to Serve This

The beauty of teriyaki chicken is that it works with everything.

Over rice: Jasmine rice is my go-to. But brown rice, fried rice… they all work.

With noodles: Toss it with udon, soba, or ramen noodles. Add some veggies and you’ve got a complete meal.

In bowls: Make it a teriyaki bowl situation. Rice, edamame, cucumber, avocado, chicken. Boom.

In lettuce wraps: Use butter lettuce or romaine. Add shredded cabbage and carrots. Light and fresh.

With vegetables: Stir-fried veggies, roasted broccoli, steamed bok choy. Any of these work.

Storing Your Leftovers

Cooked chicken: Put it in an airtight container. It’ll last 3-4 days in your fridge. Keep the sauce separate if you can. Otherwise the chicken gets a little soggy.

The sauce: This keeps for up to a week in a sealed container in your fridge.

Freezing: Yeah, you can freeze it. It’ll last up to 3 months. Thaw it overnight in your fridge. Reheat gently on the stovetop or in the microwave.

Reheating: Warm it in a skillet over medium heat. Add a splash of water or extra sauce to keep things moist.

Tips That Actually Matter

Use fresh ginger. The powdered stuff just doesn’t taste the same. Grate it fine so it distributes evenly.

Let the chicken rest. I already said this, but I’m saying it again because people skip this step and then wonder why their chicken is dry.

Make extra sauce. It’s so good. You’ll want to put it on everything. I’ve been known to drizzle it over plain rice for a snack.

Watch your heat. That sugar in the sauce can burn fast. Keep it at medium when you’re cooking.

Use a thermometer. Seriously. Chicken breasts dry out fast past 165°F. Don’t guess.

Slice against the grain. Look at your chicken. See those lines running through it? Cut perpendicular to those lines. It makes the chicken way more tender.

Nutrition Info

Here’s what you’re getting per serving:

Nutrient	Per Serving
Calories	320
Protein	35g
Carbohydrates	22g
Fat	10g
Saturated Fat	2g
Fiber	0g
Sugar	18g
Sodium	680mg
Cholesterol	95mg

These numbers are approximate. Based on 4 servings using chicken breast.

Questions You Might Have

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are actually more forgiving. They stay juicier and have more flavor. Cook them the same way. Just check that internal temperature hits 165°F.

Can I make the sauce ahead?

Yep. Make it up to a week in advance. Store it in the fridge. Reheat it gently when you’re ready to use it.

What if I don’t have rice vinegar?

Use apple cider vinegar or white wine vinegar instead. The flavor will be a little different but still good.

Is this gluten-free?

It can be. Just swap regular soy sauce for tamari or gluten-free soy sauce. Everything else is already gluten-free.

Can I use store-bought teriyaki sauce?

You can. But why would you when homemade tastes this much better? Plus it literally takes minutes to make. You control the sweetness. You control the salt. And it doesn’t have any weird ingredients you can’t pronounce.

The Bottom Line

Here’s the thing about this teriyaki chicken.

It tastes like restaurant food. But it’s made in your kitchen with ingredients you can actually identify. No mystery additives. No preservatives. Just real food that happens to be delicious.

The sauce is sweet and savory and glossy and perfect. The chicken is tender and juicy. And whether you cook it on the stovetop while juggling three other things or take your time with it on the grill, it turns out great.

Serve it over rice with some vegetables. Make it for meal prep. Slice it for bowls throughout the week. However you do it, you’re going to love it.

30 minutes. That’s all it takes to make something your family will ask for again and again.

No hours in the kitchen required.