This easy Teriyaki Chicken recipe has earned rave reviews for a reason, with readers calling it “AMAZING… SO GOOD,” “so flavorful and delicious,” and saying, “Jesse raved about the teriyaki sauce!” Featuring incredibly tender, juicy chicken coated in the best homemade teriyaki sauce that doubles as both the marinade and glaze, it’s easy to make on the stovetop, in the oven, in the air fryer, or on the grill.
Follow along for step-by-step photos, expert tips, and variations to make the best easy homemade teriyaki chicken!
Updated 7-1-26. Originally published 4-27-29
Why This Teriyaki Chicken Recipe Works
This teriyaki chicken recipe is easy, juicy, and better than takeout. Readers rave that this recipe is even more flavorful than restaurant teriyaki chicken, with the perfect balance of sweet, savory, tangy, and umami flavors! Here’s why:
•Double the flavor without double the work: The easy homemade teriyaki sauce works as both marinade and the sticky, glossy glaze, infused with Asian sweet chili sauce for irresistible depth you won’t find in most recipes.
•Better caramelization every time: A perfectly balanced blend of sugar and Asian sweet chili sauce in the marinade helps create a rich, sticky glaze that caramelizes beautifully without burning to create that restaurant-style sheen.
•Ultra juicy chicken guaranteed: The combination of marinating + carryover cooking ensures the chicken stays moist and tender from edge to center.
•Better-than-takeout flavor with pantry ingredients: Delivers bold, restaurant-quality teriyaki flavor using simple, accessible ingredients you likely already have on hand.
•Easy 5-minute prep: Just whisk the marinade, let the chicken soak up the flavor, then cook and finish with a glossy glaze.
WHAT IS TERIYAKI CHICKEN?
Teriyaki chicken is a Japanese-inspired dish made with chicken glazed in a sweet-and-savory soy-based sauce. Traditional teriyaki uses soy sauce, mirin, and sugar to create a glossy, caramelized finish.
In this recipe, I’ve gone all sorts of non-traditional for what tastes like teriyaki, with an added drool-worthy something-something from Asian Sweet Chili Sauce.
By substituting some of the sugar with Asian Sweet Chili Sauce, we not only get sweetness but also sweet heat infused with red chilies, garlic, and ginger – a depth of flavor that can’t be beat. I added some cider vinegar for tang and to balance the sweetness, along with additional garlic and ginger, to create a dynamic Chicken Teriyaki Sauce that takes just minutes to whip up!
TERIYAKI CHICKEN INGREDIENTS (AND WHY THEY MATTER)
Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):
•Chicken: recommend boneless, skinless chicken thighs because they’re naturally juicier, more flavorful, and more forgiving than chicken breasts thanks to their higher fat content. They stay tender even with the high heat needed to caramelize the teriyaki glaze, making them ideal for this recipe.
•Low-sodium soy sauce: Forms the savory base of the marinade and sauce. Use low-sodium so you can control the saltiness.
•Asian sweet chili sauce: You’ll find it in the Asian foods aisle of most grocery stores near the soy sauce and other Asian condiments. I typically use Mae Ploy or Thai Kitchen, but any brand will work. Don’t confuse it with chili garlic sauce or Sriracha—they’re much spicier and not a substitute here.
•Apple cider vinegar: Brightens the sauce and balances the sweetness with a subtle tang.
•Toasted sesame seed oil: Adds a rich, nutty aroma and deep umami flavor that finishes teriyaki chicken with authentic, restaurant-style depth. Use toasted, not regular, sesame oil for its deep, nutty flavor; it’s usually located in the Asian foods aisle.
How to MAke Teriyaki Chicken
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
1. Whisk teriyaki sauce ingredients together. Whisk together the Teriyaki Marinade ingredients in a large freezer bag or bowl. Reserve ⅓ cup for the Glaze.
2. Add olive oil. To the remaining Marinade in the large bowl/bag, whisk in 2 tablespoons apple cider vinegar and ¼ cup olive oil.
3. Marinate Teriyaki Chicken. Add the chicken and marinate for 1 hour up to overnight. Refrigerate the remaining Teriyaki Sauce (will become your Sauce) separately.
4. Add the reserved Glaze to a small saucepan and bring to a simmer on the grill or stovetop, stirring often, until thickened.
5. Cook Chicken Teriyaki. Cook it on the stove, on the grill, in the oven, or in the air fryer. I have included instructions for each method below.
How to COOK TERIYAKI CHICKEN
As far as cooking methods go, I know everyone has a preferred method, so I’ve covered it all! Directions are for boneless chicken thighs unless specified.
GRILLED TERIYAKI CHICKEN
1. Prep: Clean and oil the grill grates, then preheat the grill to high heat.
2. Remove the chicken from the marinade and let the excess drip off.
Boneless chicken breasts or thighs: Reduce the heat to medium-high. Grill the chicken undisturbed for 5–7 minutes per side, or until the internal temperature reaches 165°F. Brush with the teriyaki glaze during the last 1–2 minutes per side.
Bone-in chicken thighs: Reduce the heat to medium-high. Place the chicken on the grill, cover, and reduce the heat to maintain 350–375°F. Grill with the lid closed for 6–10 minutes per side, depending on thickness, or until the internal temperature reaches 165°F. Brush with the teriyaki glaze during the last few minutes of grilling.
Baked Teriyaki Chicken
1. Preheat the oven to 425°F. Line a baking sheet or 9×13 baking dish with foil and lightly grease.
2. Arrange the chicken in a single layer, allowing any excess marinade to drip off. Discard the used marinade.
3. Bake for 18–22 minutes, or until the chicken reaches 165°F on an instant-read thermometer. Thicker thighs may take up to 25 minutes.
4. Broil (optional): For caramelized edges, brush the chicken with some of the prepared teriyaki glaze and broil for 2–3 minutes, watching closely so it doesn’t burn.
Skillet Teriyaki Chicken
1. The chicken will char more due to the sugar, so I recommend using an indoor grill pan. Grease an indoor grill pan and heat to medium-high heat. If using a nonstick skillet, heat 1 tablespoon oil over MEDIUM heat.
2. Working in batches, remove chicken from the marinade and let excess drip off. Cook the chicken for 5–7 minutes on the first side, then flip and cook for another 4–6 minutes, or until the internal temperature reaches 165°F.
3. Brush with the teriyaki glaze during the last 1–2 minutes of cooking.
air fryer teriyaki chicken
1. Preheat the air fryer: Preheat to 380°F on the air fryer setting for 3–5 minutes.
2. Prep the chicken: Remove the chicken from the marinade and let any excess drip off (or lightly pat it dry so the sauce doesn’t burn).
3. Arrange in basket: Place the chicken in a single layer in the air fryer basket. Don’t overcrowd—cook in batches if needed.
4. Air fry: Cook at 380°F for 10–14 minutes, flipping halfway through, until the chicken reaches 165°F internally.
5. Glaze for shine: Brush with reserved teriyaki sauce during the last 2–3 minutes of cooking for a sticky, glossy finish.
PRO TIPS FOR JUICY TERIYAKI CHICKEN
HOW TO SERVE TERIYAKI CHICKEN
Teriyaki chicken is sweet, savory, and a little sticky, so the best sides are usually fresh, crisp, or lightly seasoned to balance it out. Here are great options:
•Rice & grains: Steamed white rice (jasmine or sushi), brown rice, fried rice, coconut rice, or pineapple rice.
•Vegetables: Sir fried broccoli, carrots, bell peppers, mushrooms, etc., or steamed bok choy or napa cabbage
•Fresh & crunchy sides: Cucumber salad (rice vinegar + sesame), Asian slaw, crunchy Asian salad, Asian pineapple salad
•Light extras / add-ons: Edamame, miso soup, gyoza, egg rolls, or veggie spring rolls, pineapple slices or pineapple salsa
•Serve in: Add the chicken directly to my teriyaki chicken salad, teriyaki chicken tacos, teriyaki chicken bowls, teriyaki chicken sandwiches, or wraps
How to Store Leftover Chicken Teriyaki
•Refrigerator: Store cooled teriyaki chicken in an airtight container for up to 3–4 days.
•Freezer: Freeze in a freezer-safe container or bag for up to 2–3 months.
Reheating
•Microwave: Place chicken in a microwave-safe dish, cover loosely, and heat in 30–60 second intervals until warmed through. Add a splash of water or extra teriyaki sauce to keep it moist.
•Stovetop (best method): Warm in a skillet over medium heat with a splash of water or sauce, stirring occasionally until heated through.
•Oven: Cover with foil and bake at 325°F for about 10–15 minutes, or until hot. Add a little sauce before covering to prevent drying out.
•From frozen: Thaw overnight in the fridge, then reheat using any method above.
Teriyaki Chicken Recipe FAQs
Yes, you can use store-bought sauce, but homemade teriyaki sauce gives you much better flavor control, less excess sugar, and a thicker, more caramelized glaze. If using bottled sauce, look for one with low sodium and minimal additives.
Yes, you can bake teriyaki chicken at 400°F. Bake for about 20–25 minutes, flipping halfway through, until the chicken reaches 165°F internally. For extra flavor, brush with additional teriyaki sauce during the last 5 minutes of baking, letting it caramelize without burning.
Teriyaki sauce is typically thickened by simmering it until it reduces or by adding a cornstarch slurry (cornstarch mixed with water). Simmering gives a more concentrated flavor, while cornstarch thickens it quickly into a glossy, clingy glaze perfect for brushing over chicken.
You can use teriyaki sauce on this fabulous Teriyaki Chicken or on steak, fish, burgers, shrimp, tofu, veggies, or even tacos!
Marinating is highly recommended for the best flavor and tenderness. Even 30 minutes makes a difference, but 2–8 hours will give the deepest flavor. If you’re short on time, you can still brush the sauce on while cooking.
Teriyaki chicken may not look shiny if the sauce wasn’t reduced enough or if it wasn’t brushed on during the final stages of cooking. A glossy finish comes from sugar in the sauce caramelizing and slightly thickening. Simmering the sauce until it coats the back of a spoon, then brushing it on while cooking, helps create that signature sheen.
To keep it juicy, don’t overcook it and always use a meat thermometer. Remove chicken from heat just before it reaches final temperature and let it rest so the juices redistribute.
Teriyaki chicken is made with chicken (breast or thighs) cooked in a sweet and savory sauce typically made from soy sauce, sugar or honey, garlic, and ginger. Homemade versions often include additional flavor boosters like chili sauce or sesame oil.
Chicken thighs are the most flavorful and forgiving because they stay juicy, while chicken breasts are leaner but require careful cooking to avoid drying out. Both work well depending on preference.
Yes, chicken breasts work well in teriyaki chicken. They are leaner than thighs but can dry out more easily, so be careful not to overcook them. For best results, pound them to an even thickness and remove them from the heat as soon as they reach 160°F, then let them rest before slicing.
The Teriyaki Chicken marinade is SO easy because it is just half of the teriyaki sauce plus olive oil. Here are some tips and tricks when it comes to marinating your Teriyaki chicken to maintain sanitary conditions and food safety:
•What containers to use: For easy cleanup, use food-safe plastic bags for storage and discard them after marinating. You may also use food-grade plastic, stainless steel, or glass containers to marinate food. If you marinate in a container rather than a plastic bag, cover the container while it is refrigerating.
•Where to marinate: Always marinate chicken in the refrigerator for a prolonged period; never on the counter. You can marinate on the counter for 30 minutes to bring the chicken to room temperature and ensure it cooks evenly, but no longer.
•Reusing marinade: Never reuse marinade from raw chicken or other meat unless you boil it first to destroy any harmful bacteria. Instead, we are going to divide the marinade in half: use part to marinate the chicken, and use the rest (which never comes into contact with raw teriyaki chicken) for the glaze.
•Storing marinated food: If things get busy and you end up not cooking the teriyaki chicken, don’t worry! You can store marinated poultry in your refrigerator for two days IF it does not contain lemon or other citrus juices.
•Cook it safely: Use a food thermometer and cook protein to a safe minimum internal temperature.
Teriyaki chicken can be healthy, but it depends on how it’s made and portioned.
Why it can be healthy
•Good protein source: Chicken (especially breast) is lean and high in protein, which promotes fullness and supports muscle.
•Pairs well with vegetables: When served with broccoli, green beans, or a salad, it becomes a balanced meal.
•Better than many takeout options: Homemade versions usually have less oil, sugar, and sodium.
What can make it less healthy
•Sugar in the sauce: Traditional teriyaki sauce often contains a fair amount of sugar or honey.
•High sodium: Soy sauce is salty, so sodium can add up quickly.
•Portion of rice/sauce: Large servings of white rice or heavy sauce can shift it toward a higher-carb, higher-calorie meal.
How to make it healthier
•Use low-sodium soy sauce
•Reduce added sugar or use a small amount of honey/maple syrup
•Add extra vegetables to bulk up the meal
•Serve with brown rice, cauliflower rice, or half rice/half veggies
•Choose chicken breast instead of thighs if you want leaner protein
Bottom line
Teriyaki chicken is absolutely part of a healthy diet when balanced—it’s not “unhealthy” by default, but the sauce and portion sizes determine how light or heavy it is.
Looking for more Japanese Inspired Recipes?
Hibachi Chicken
Fried Rice
Teriyaki Beef
Chicken Yakisoba
Yakitori
Ramen
Miso Soup
Miso Salmon
Teriyaki Salmon
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Chicken Teriyaki Recipe
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Ingredients
- 1 1/2 pounds boneless chicken thighs or fillets
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
Teriyaki Marinade
- 1/2 cup reduced sodium soy sauce
- 1/3 cup sugar
- 3 tablespoons Asian sweet chili sauce (like Mae Ploy)
- 1 teaspoon toasted sesame seed oil
- 1 tablespoon minced garlic (or 1 teaspoon ground)
- 2 teaspoons cornstarch
- 1/2 tsp EACH ground ginger, salt
- 1/4 teaspoon black pepper
Garnish (optional)
- Green onions
- Sesame seeds
- Asian chili sauce
- Coconut rice for serving
Instructions
- Whisk together the Teriyaki Marinade ingredients in a large freezer bag or bowl. Reserve ⅓ cup for the Glaze and refrigerate for later. To the remaining Marinade in the large bowl/bag, whisk in ¼ cup of olive oil and 2 tablespoons of apple cider vinegar.
- Add the chicken to the Marinade and turn to coat. Marinate for 60 minutes at room temperature or up to overnight in the refrigerator (preferred).
GRILL DIRECTIONS
- When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes. Meanwhile, clean and oil the grill grates, then preheat the grill to high heat with the lid closed.
- Add the reserved Glaze to a small saucepan and bring to a simmer on the grill or stovetop, stirring often, until thickened. Set aside.
- Boneless chicken breasts or thighs: Remove the chicken from the marinade and let the excess drip off. Reduce the heat to medium-high. Grill the chicken undisturbed for 5–7 minutes per side (lid closed), or until the internal temperature reaches 165°F. Brush with the teriyaki glaze during the last 1–2 minutes per side.
- Bone-in chicken thighs: Reduce the heat to medium-high. Place the chicken on the grill, cover, and reduce the heat to maintain 350–375°F. Grill with the lid closed for 6–10 minutes per side, depending on thickness, or until the internal temperature reaches 165°F. Brush with the teriyaki glaze during the last few minutes of grilling.
- Garnish the chicken with green onions, sesame seeds, and chili sauce to taste (optional). Delicious with grilled pineapple and my coconut rice!
STOVE DIRECTIONS
- Add the reserved Glaze to a small saucepan. Bring to a simmer, stirring often, until thickened. Set aside.
- The chicken will char more due to the sugar, so I recommend using an indoor grill pan. Grease an indoor grill pan and heat to medium-high heat. If using a nonstick skillet, heat 1 tablespoon oil over MEDIUM heat.
- Working in batches, remove chicken from the marinade and let excess drip off. Cook the chicken for 5–7 minutes on the first side, then flip and cook for another 4–6 minutes, or until the internal temperature reaches 165°F. Brush with the teriyaki glaze during the last 1–2 minutes of cooking.
- Garnish the chicken with green onions, sesame seeds, and chili sauce to taste (optional). Delicious with grilled pineapple and my coconut rice!
Notes
Air Fryer Teriyaki Chicken
1. Preheat the air fryer: Preheat to 380°F on the air fryer setting for 3–5 minutes.2. Prep the chicken: Remove the chicken from the marinade and let any excess drip off (or lightly pat it dry so the sauce doesn’t burn).
3. Arrange in basket: Place the chicken in a single layer in the air fryer basket. Don’t overcrowd—cook in batches if needed.
4. Air fry: Cook at 380°F for 10–14 minutes, flipping halfway through, until the chicken reaches 165°F internally.
5. Glaze for shine: Brush with reserved teriyaki sauce during the last 2–3 minutes of cooking for a sticky, glossy finish.
Baked Teriyaki Chicken
1. Preheat the oven to 425°F. Line a baking sheet or 9×13 baking dish with foil and lightly grease.2. Arrange the chicken in a single layer, allowing any excess marinade to drip off. Discard the used marinade.
3. Bake for 18–22 minutes, or until the chicken reaches 165°F on an instant-read thermometer. Thicker thighs may take up to 25 minutes.
4. Broil (optional): For caramelized edges, brush the chicken with some of the prepared teriyaki glaze and broil for 2–3 minutes, watching closely so it doesn’t burn.
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Dorothy Dunton says
Hi Jen! Mouth crying!! I love the flavors here and I do love grilled pineapple! We bought our house here ten years ago and moved here permanently eight years ago and I still can’t find some stuff!
Jen says
LOL! Its amazing when you move you learn to live without certain things and then wonder why you ever needed them in the first place! I love being organized though – can’t wait to get sorting 🙂 Hope you love this chicken Dorothy, its SO good especially with grilled pineapple!
Keiko says
Hi Jen,
It looks so good! I love grilled pineapple, but never made one by myself. I should try! Where are you moving to? I was hoping to see you in October when we go there, but you won’t be?
Jen says
Hi Keiko, yes you have to try grilled pineapple, SO easy and amazing! We will be in Rancho Bernardo until end of October then move into our house in Carlsbad when its ready – so we still will be around!
Keiko says
Great! I will let you know when it gets closer in October, and I hope I will see you!!
Aimee @ ShugarySweets says
I just printed this for dinner tonight. I seriously can’t wait!!!
Jen says
YAY! I hope you love it Aimee! Thank you for trying it out!
Jessica says
Quick question: is the olive oil one of the ingredients in the marinade? It was listed with the chicken breasts, but I didn’t see how it was used in the instructions.
Jen says
Hi Jessica, in step 2 you whisk together the marinade/sauce ingredients and then divide in half. You add 1/4 cup olive oil to one of the halves – this half with the olive oil becomes your marinade. Hope that helps!
Sarah E Ackerman says
I made this recipe for dinner tonight and it was awesome! I will definitely be adding it to my keeper file. I also love your crockpot salsa verde honey lime chicken recipe.
Jen says
Hi Sarah, I am so sorry at my delayed response as I was in the hospital when I received it and have been so behind ever since but I SO appreciate you taking the time to comment! I am so glad this was a winner and made it to your “keeper binder” – the ultimate compliment 🙂
Layne says
Jesse raved about the teriyaki sauce! So easy and flavorful!
Jen says
I love hearing that, thanks so much Layne!
Kym says
Can I make this recipe with Salmon?
Jen says
Hi Kym! Here is a link to my Teriyaki Salmon recipe https://carlsbadcravings.com/teriyaki-salmon/ Enjoy!
Heather Sprang says
Hi! I have never commented on a recipe here but this is one of my go to sites for recipes (only have like 2). Everything’s always so good!
I just had to comment on this recipe though. It’s was perfect! I made it in the oven and it was so easy to throw together. Thank you for all your hard work.
Jen says
I’m so glad you DID comment, thank you so much Heather! I’m honored my site is one of your go-to sites and you’re loving my recipes! I’m thrilled this teriyaki chicken was good enough to warrant comment 😉 Thank you so much!
Claire says
Hi!
Trying to cut down on my sugar intake. Can you cut the sugar down in this recipe or leave out? Thank you! Love your recipes 🙂
Jen says
Hi Claire, unfortunately the sugar is important to balance the soy. You could swap it for honey or use an artificial sweetener. You can try adding less to the marinade, taste and add more a little at a time as needed. Good luck!
Stephanie says
This TeriyaKI Chicken was AMAZING. I usually take the lazy route with the bottled stuff, Yoshida is awesome sauce but I’m so glad I gave this a try. Marinated a bunch of boneless, skinless thighs from Costco overnight & grilled over charcoal, served with some simple fried rice & broccoli roasted with some salt/pepper & sesame oil. I found myself taking multiple taste tests of the glaze before it went on the chicken at the end, it’s SO GOOD!
Jen says
Thanks for the glowing review Stephanie. I’m so pleased this recipe converted you to homemade Teriyaki Chicken! As always, your entire meal sounds fabulous!
Teresa says
Hi Jen!
I really enjoy your recipes and have never been disappointed, They are so good that I’ve recommended your website to a few of my friends.
I’ll be making the Hawaiian chicken for a group of 8 including children. I would like to know if there’s a substitute for the Asian chili sauce? I’m a little concerned about the level of spiciness, If I left it out of the recipe would it make a huge flavor difference? Also the Asian chili sauce seems to be hard to find.
Jen says
Hi Teresa! Thank you so much for sharing your sweet review! For future reference, you can usually find Asian Chili sauce in the Asian food aisle. To make it less spicy, add more non-spicy ingredients like soy sauce, a bit of sugar or honey, or a splash of vinegar. Hope that helps!
Kelli Wutkee says
Do you have directions if I need to bake the chicken in the oven.
Jen says
Hi Kelli! Preheat the oven to 400 degrees F. After marinating the chicken, lightly grease a 9×13 baking dish and add chicken in a single layer with the some of the marinade. Cover the pan with foil. For chicken fillets and boneless thighs, bake for 25-30 minutes until chicken is cooked through. For bone-in chicken thighs, bake for 40 minutes-50 minutes, depending on size. The last few minutes of baking, thicken reserved teriyaki sauce on the stove according to directions. Hope you enjoy!
Brenda says
This was yummy, made with boneless , skinless chicken thighs. Came out perfect! Side of basmati rice and mixed vegetables. Easy meal!
Jen says
I’m so happy to hear it was a success!
Lyndsey says
We loved this! Can we add the marinate and the raw chicken to a ziploc bag and freeze together for a quick weeknight meal?
Jen says
I’m so glad, thank you! Yes, you can!
Sonali says
Hi your recipe for albondigas is amazing , I’m Hispanic and my grandma made the best until now may she rest in peace. But these are to die for. I also commend you in being such a strong woman going through your illness, I too am battling mine triple negative breast cancer. You’re an inspiration to me. God Bless and happy cooking .
Respects ,
SONALI MOORE
Jen says
Hi Sonali! That is such high praise when recipes are comparable to grandma’s cooking! It can be such a comfort to have food that remind us of our loved ones. Thank you for your kind words and I wish you strength in your own fight in life! God bless you as well!
Sandy says
OH MY, this recipe is so flavorful and delicious! I can always count on you to post a tested and fantastic recipe. I used chicken beeasts because it’s what I had on hand. Chicken thighs would be even better. Thanks for making me look like I’m a good cook.
Jen says
Hi Sandy! Thank you so much for your glowing review! I’m so pleased that my recipes have earned your trust and have helped you strengthen your skills and confidence in the kitchen!
Maria McCabe says
Love love love your recipes, most especially the lime cilantro chicken. We have it at lease twice a week. However with the new parasite scare, cyclosporiasis, I will switch to other delightful choices from your site. Apparently, cilantro, lettuce and berries as well as some produce could possibly be culprits. Your receipes are alwasy so delicious with the best flavor profiles and directions so well written. You have such a variety of recipes that I will never be at a loss for a great meal. Thank you.
chicken
Jen says
Hi Maria! Thank you so much for your incredibly kind words! It truly means so much to hear that you’ve been enjoying the recipes, especially the Cilantro Lime Chicken—that’s such a compliment! I completely understand wanting to make the best choices for your family, and I’m so glad there are plenty of other recipes on my site to choose from. I hope you continue to find lots of new favorites! Thank you for your support!