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Easy Teriyaki Chicken Recipe | Quick & Flavorful

I just made this easy teriyaki chicken recipe for dinner last night, and I can’t stop thinking about how perfectly balanced the salty-sweet sauce was with juicy chicken thighs. It’s one of those meals I’ll be making again and again on weeknights when I want something flavorful without fuss. The glaze forms right in the pan and clings to the chicken beautifully.

I even enjoyed the leftovers for lunch the next day, which means this recipe is a keeper. If you love comfort food that’s simple but packed with flavor, this hits the spot. You can also enjoy similar pasta recipes like Sun Dried Tomato Penne Pasta Recipe or a lighter option like Broccoli Cheddar Pasta Salad Recipe alongside your chicken.

Ingredients

Here’s everything you’ll need for this tasty teriyaki chicken, plus little tips to make each component count:

1/4 cup soy sauce – Acts as the salty, umami backbone of the sauce; low-sodium is great if you worry about saltiness.
3 Tbsp brown sugar – Adds richness and sweetness to balance the savory notes; dark brown sugar gives deeper flavor.
1 Tbsp water – Helps thin out the sauce so it reduces into a glossy glaze instead of burning.
1 clove garlic, minced – Fresh garlic gives a punch of savory flavor you can’t get from jarred garlic.
1 tsp grated fresh ginger – Brings warm spice and aroma; freshly grated is so much brighter than powdered.
2 Tbsp cooking oil, divided – One tablespoon to cook the chicken and another to help the sauce stick.
1.75 lbs boneless, skinless chicken thighs – Thighs stay juicier and tender compared to breasts; you can use breasts if you prefer, but slice or pound them thinner so they cook evenly.

Note: several servings

Variations

Want to tweak this recipe without losing its character? Try these ideas:

Dairy-free: This recipe is naturally dairy-free already.
Sugar-free: Replace brown sugar with a sugar substitute like erythritol for a lower-sugar option.
Extra sauce: Double the marinade and reserve half uncooked to simmer later into a thicker sauce.
Spice boost: Add chili garlic sauce or red pepper flakes for a spicy kick.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 55 minutes (including marinating)

Equipment You Need

Large skillet – For cooking the chicken and reducing the glaze.
Mixing bowl – To whisk the marinade ingredients.
Measuring cups & spoons – For accurate sauce balance.
Tongs or fork – To turn the chicken while cooking.

How to Make Easy Teriyaki Chicken

Here’s how to bring this recipe together, step by simple step.

Prepare the Marinade

Whisk the soy sauce, brown sugar, water, garlic, ginger, and one tablespoon of oil in a bowl. This mixture will serve as both the marinade and the base for the glaze. It should be well-combined and smooth.

Marinate the Chicken

Place the chicken thighs in a shallow dish and pour the marinade over them. Make sure each piece is coated well. Let them marinate for at least 30 minutes or up to a full day in the refrigerator for deeper flavor.

Cook the Chicken

Heat the remaining tablespoon of oil in a skillet over medium heat. Add the chicken, discarding the leftover marinade. Cook about 5–7 minutes per side until the chicken is cooked through and the sauce in the pan reduces into a sticky glaze.

Rest, Slice, and Serve

Remove the chicken from the skillet and let it rest for a few minutes to keep it juicy. Slice into strips and spoon any remaining glaze from the pan over the top before serving.

Additional Tips for Making This Recipe Better

Here are some helpful tips from my own kitchen experience:

I like to pat the chicken dry before marinating so the sauce sticks better.
If the glaze begins to stick or darken too fast, I reduce the heat — sugar burns quickly.
Sometimes I add a splash of rice vinegar or lemon juice at the end for a bit of brightness.
Allowing the chicken to rest for a few minutes always keeps it juicier and more flavorful.

How to Serve Easy Teriyaki Chicken

Once your chicken is ready, here are some delicious serving ideas:

Serve over steamed rice so it soaks up every drop of the glaze.
Pair with steamed broccoli, snap peas, or stir-fried vegetables for color and balance.
Garnish with sesame seeds or chopped green onions to make the dish look restaurant-worthy.

Nutritional Information

One serving contains approximately:

Calories: ~274
Protein: ~32 g
Carbohydrates: ~8 g
Fat: ~12 g

Make Ahead and Storage

Storing

Keep leftovers in an airtight container. The chicken stays fresh for up to 3 days in the refrigerator.

Freezing

Freeze cooked portions in airtight bags for up to 3 months. Flatten bags to save freezer space.

Reheating

Thaw overnight in the fridge, then reheat gently in a skillet or microwave. Add a splash of water to keep the chicken moist.

Why You’ll Love This Recipe

Here’s why this recipe becomes a staple in many kitchens:

Super easy to prepare: Straightforward ingredients and simple steps make it ideal for busy nights.
Packed with flavor: The balance of sweet and savory with ginger and garlic is irresistible.
Budget-friendly: Uses inexpensive pantry staples without sacrificing taste.
Versatile: Delicious over rice, tossed in salads, or used in noodle bowls.
Great leftovers: The chicken stays tender and reheats beautifully.

Ben Carraoli