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Looking down at glazed chicken thighs over rice, garnished with sesame seeds and sliced green onions.

Teriyaki Chicken

Make-ahead teriyaki chicken with a sweet and savory soy-ginger glaze, marinated for deep flavor and grilled to juicy perfection.
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Prep Time 2 hours
Cook Time 20 minutes
Chill Time 10 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Japanese
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 8 boneless skinless chicken thighs
  • 1 cup low sodium soy sauce 240 ml
  • 1 cup brown sugar 200 g
  • 1/4 cup rice wine vinegar 60 ml
  • 1/2 cup water 120 ml
  • 4-5 large cloves garlic, finely minced
  • 3 teaspoon freshly grated ginger
  • 2 tablespoons cornstarch 16 g
  • 3 green onions, sliced
  • sesame seeds optional

Instructions
 

  • Make teriyaki marinade:

    Combine soy sauce, brown sugar, rice vinegar, water, garlic, and ginger in a small bowl and whisk. Pour half over the chicken; marinate at least 2 hours, ideally overnight.

  • Marinate the chicken:

    Put the remaining marinade in a small saucepan over medium heat. Whisk in cornstarch until dissolved. Bring to a boil, then lower heat and simmer for 3-4 minutes. Take off heat and set aside.

  • Grill and glaze chicken:

    Preheat a grill or cast iron skillet on high. Cook chicken 6-7 minutes per side for a good sear. Brush teriyaki sauce onto both sides; continue cooking 3-4 minutes per side until juices run clear.

  • Rest and serve:

    Allow chicken to rest 10 minutes. Serve over rice, garnished with green onions and optional sesame seeds.
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