Chicken Teriyaki Recipe
Chicken Teriyaki delivers bold flavor and tender texture in every bite, thanks to its sweet and savory glaze. This version brings balance through soy sauce, ginger, garlic, and a hint of cinnamon.
With only 30 minutes of cook time, this dish transforms everyday chicken thighs into a restaurant-style favorite. Perfect for busy weeknights or casual dinner parties.
What You’ll Need for This Chicken Teriyaki
- Soy sauce – Forms the umami-rich base of the teriyaki glaze, offering deep saltiness and depth.
- Granulated sugar – Sweetens the sauce and helps caramelize the chicken beautifully on the grill.
- Fresh ginger – Adds a zesty heat and brightness that cuts through the sweetness.
- Garlic – Infuses bold aromatic flavor into the marinade and glaze.
- Cinnamon stick – A subtle, warming note that deepens the overall flavor profile.
- Pineapple juice – Offers acidity and fruitiness, helping tenderize the chicken while boosting sweetness.
- Boneless, skinless chicken thighs – Juicy and flavorful, they soak up the marinade perfectly.
- Cornstarch – Thickens the sauce into a silky, pourable glaze.
Let’s Cook: Easy Steps to Irresistible Chicken Teriyaki
Start by simmering the marinade—soy sauce, sugar, ginger, garlic, and spices—until the sugar dissolves. Let it cool and pour over the chicken to marinate, ideally overnight.
Remove the chicken and set the marinade aside. Grill or broil the thighs until lightly charred and cooked through, brushing them with the sauce as they cook for that irresistible sticky finish.
Meanwhile, simmer the leftover marinade and thicken it with a cornstarch slurry until it reaches a glossy, creamy texture. Slice the chicken, plate it, and drizzle with the luscious glaze.
Tips, Tweaks & Teriyaki Truths
For richer depth, marinate the chicken overnight—though even an hour works in a pinch. Chicken thighs hold up better than breasts here, retaining juiciness under high heat.
Try adding a splash of mirin or sake to the sauce for extra umami and complexity. If cinnamon isn’t your thing, a touch of star anise offers a similarly warm background note without overpowering the dish.
Craving crunch? Serve with lightly toasted sesame seeds or thinly sliced scallions for texture and a fresh finish.
Storing Chicken Teriyaki Like a Pro
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce.
For longer storage, freeze cooked chicken and sauce separately for up to a month. Thaw overnight in the fridge and warm gently, adding a bit more sauce if needed to refresh the glaze.
Chicken Teriyaki Recipe
Ingredients
- 1 tablespoon pineapple juice
- 1½ teaspoons brown sugar
- 1 cup soy sauce
- ¼ teaspoon black pepper
- 8 skinless boneless chicken thighs
- 1 tablespoon cornstarch
- 6 garlic cloves crushed
- 1 cup granulated sugar
- 13- inch cinnamon stick
- 2 tablespoons grated fresh ginger
- 2 tablespoons cornstarch divided
Instructions
- In a small saucepan, combine soy sauce, granulated sugar, brown sugar, garlic, ginger, black pepper, cinnamon stick, and pineapple juice. Bring the mixture to a boil over high heat, then reduce to low and stir until the sugars dissolve, approximately 3 minutes. Remove from heat, allow to cool slightly, discard the cinnamon stick, and incorporate ½ cup water.
- Transfer the chicken thighs into a large resealable plastic bag and pour the cooled soy mixture over them. Seal the bag and ensure the chicken is well coated. Refrigerate for at least 1 hour or overnight for deeper flavor infusion.
- Extract the marinated chicken and reserve the liquid. Place the marinade in a small saucepan and bring it to a boil over high heat. Reduce to a low simmer, then whisk 2 tablespoons water into the cornstarch and stir this slurry into the pan. Continue stirring until the sauce thickens slightly, then gradually blend in about ½ cup additional water to achieve a consistency similar to heavy cream. Remove from heat.
- Preheat a grill or broiler. Lightly coat the chicken with the prepared sauce and cook for roughly 3 minutes on each side. Concurrently, bring the reserved sauce back to a boil, then reduce to a gentle simmer, thinning with water as necessary to maintain a pourable glaze. Slice the grilled chicken into strips, arrange on serving plates, and generously spoon over the warmed sauce.
