Description
This Chicken Teriyaki recipe features juicy, tender chicken marinated in a sweet and savory homemade teriyaki sauce. It’s perfect for grilling or baking and delivers restaurant-quality flavor with minimal effort.
Ingredients
- 1½ lbs boneless skinless chicken thighs (or breasts)
- 1 tablespoon oil (for grilling or pan frying)
- 2 tablespoons green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 2 tablespoons sugar
- 1 clove garlic, minced (optional)
- 1 teaspoon grated ginger (optional)
Instructions
- In a bowl, combine soy sauce, mirin, sake, and sugar. Add garlic and ginger if using. Mix well to create the teriyaki marinade.
- Place the chicken in a resealable bag or bowl and pour in the marinade. Refrigerate and marinate for at least 30 minutes, preferably 1–2 hours.
- Preheat grill or oven to 400°F (200°C). If grilling, brush the grill grates with oil.
- Remove chicken from marinade and pat dry. Reserve the marinade to make sauce.
- Grill or bake the chicken for 5–7 minutes per side or until fully cooked (internal temp 165°F/74°C).
- While the chicken cooks, pour the reserved marinade into a small saucepan. Bring to a boil and simmer for 5–7 minutes until thickened.
- Brush the thickened teriyaki sauce over the cooked chicken or serve it on the side.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- For best flavor, marinate chicken for a few hours or overnight.
- You can substitute sake with dry sherry or rice vinegar mixed with water.
- Use low-sodium soy sauce if preferred.
- Chicken thighs are juicier, but breasts work well too.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilled or Baked
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg
