Chicken Teriyaki Recipe
Easy Teriyaki Chicken with only 5 Minute prep infused with Sweet Chili Sauce for added depth of flavor and YUM! This Teriyaki Chicken is the best teriyaki chicken I have ever had - restaurant or homemade! The teriyaki marinade doubles as the sauce for an easy family favorite that tastes better than takeout! Serve this Teriyaki Chicken with rice and veggies, or in salads, tacos or wraps!
Servings 2 -4 servings
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 1/4 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 9x13 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.