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Easy Chicken Teriyaki with Marinade

Easy teriyaki chicken with an easy marinade that turns into a glossy sweet soy glaze. Grill until caramelized at the edges, then drizzle with thickened teriyaki for a shiny rice-bowl finish.
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Prep Time 10 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken thighs or breasts
  • 2 clove garlic, minced
  • 1 tsp fresh ginger, grated
Teriyaki marinade and glaze
  • 0.5 cup soy sauce
  • 0.25 cup mirin or rice wine
  • 0.25 cup brown sugar
  • 2 tbsp honey
  • 1 tbsp cornstarch (optional, for thicker glaze) Use if you want a thicker, clingier glaze.
Garnish
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a bowl, combine soy sauce, mirin, brown sugar, honey, garlic, and ginger until the sugar dissolves and the mixture looks smooth. This creates a pourable sweet-soy base for the teriyaki glaze.
  2. Measure out and reserve 1/4 cup of the marinade for basting and thickening. Keep it separate so you can cook it down safely later.
Marinate
  1. Add the chicken thighs or breasts to the bowl with the remaining marinade and turn to coat evenly. Cover and refrigerate for 30 minutes to 2 hours for best flavor.
Grill and glaze
  1. Preheat your grill to medium-high heat and lightly oil the grates. This helps the chicken develop caramelized edges.
  2. Place the marinated chicken on the grill and cook for 6-7 minutes per side, basting frequently with the reserved marinade. Grill until the surface is glossy and browned.
  3. If using a thicker glaze, simmer the reserved marinade in a small saucepan over medium heat until heated through, then whisk in cornstarch and continue simmering until thickened. Turn off the heat when it coats the back of a spoon.
  4. Serve the grilled teriyaki chicken drizzled with the glaze and garnished with sesame seeds and green onions. Let the sauce cling for a shiny, sweet-soy finish over rice.

Notes

Pro tip: If you want an extra glossy finish, baste during the last 2 minutes per side and reserve the cornstarch-thickened glaze for drizzling right before serving. Store cooked chicken in an airtight container in the fridge for up to 3 days; reheat gently in the microwave or in a skillet over low heat. Freezing is not recommended for best texture, but you can freeze the cooked glaze separately for up to 2 months. For a lighter option, swap honey for a comparable sweetener and use reduced-sodium soy sauce (the glaze may thicken slightly slower).