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Easy Chicken Teriyaki with Marinade

This Easy Chicken Teriyaki with Marinade recipe brings bold, sweet-savory flavor to juicy chicken thighs. Perfect for busy nights or special dinners, it’s a go-to meal with simple ingredients and a rich glossy sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken thighs
Marinade
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
Thickening
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp neutral cooking oil
  • sliced green onions optional garnish
  • sesame seeds optional garnish

Equipment

  • Skillet
  • Mixing Bowl
  • Saucepan

Method
 

  1. In a medium bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
  2. Add the chicken thighs to the bowl and toss to coat. Cover and marinate in the fridge for at least 30 minutes, up to 8 hours.
  3. Heat a large skillet over medium heat and add cooking oil.
  4. Remove the chicken from the marinade and cook in the skillet for 5–6 minutes per side until golden and cooked through.
  5. Pour leftover marinade into a small saucepan and bring to a simmer.
  6. In a small bowl, stir cornstarch with water, then add to the simmering sauce. Cook for 2–3 minutes until thickened.
  7. Return cooked chicken to the pan and coat with thickened sauce.
  8. Remove from heat and garnish with green onions and sesame seeds if desired. Serve hot.

Notes

Marinate ahead of time for best flavor. Avoid high heat to prevent sauce burning. Great for meal prep—keeps well in the fridge for 4 days.