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Easy Teriyaki Chicken Recipe
Ben Carraoli

Easy Teriyaki Chicken Recipe

I just made this easy teriyaki chicken 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.
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.