Chicken Teriyaki with Marinade

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Chicken Teriyaki is a beloved dish that combines tender, juicy chicken with a luscious, sweet-savory glaze that’s simply irresistible. This recipe features a homemade marinade that infuses every bite with layers of flavor, making it a perfect weeknight dinner or an impressive dish for guests. Whether you’re new to cooking teriyaki or you’re looking for a foolproof recipe to add to your repertoire, this chicken teriyaki with marinade will quickly become a favorite in your kitchen. It’s easy to prepare, uses simple ingredients, and delivers big on taste.

Why This Recipe Is a Must-Try

This Chicken Teriyaki recipe stands out because it balances the classic flavors of teriyaki sauce with a marinade that tenderizes the chicken and packs it with flavor from the inside out. The marinade is made from scratch using staple ingredients like soy sauce, honey, garlic, and ginger, ensuring a fresh and authentic taste without relying on any store-bought sauces loaded with preservatives or additives.

The recipe is versatile enough for different cuts of chicken, including boneless thighs or breasts, which makes it adaptable to your preferences. Plus, it’s quick to prepare — perfect for busy evenings when you want a delicious, satisfying meal without spending hours in the kitchen.

Serve it with steamed rice, sautéed veggies, or a crisp salad for a complete and balanced meal that everyone at the table will love. The glossy teriyaki sauce is perfect for drizzling, dipping, or tossing with noodles for a tasty twist.

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts
• 1/4 cup soy sauce (use low-sodium if preferred)
• 2 tablespoons honey or maple syrup
• 2 tablespoons mirin (or substitute with a sweet white wine or extra honey)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening the sauce)
• 1 tablespoon vegetable oil (for cooking)
• Sesame seeds (optional, for garnish)
• Chopped green onions (optional, for garnish)

How To Make Chicken Teriyaki with Marinade

Step 1: Prepare the Marinade

In a medium bowl, combine the soy sauce, honey, mirin, minced garlic, grated ginger, rice vinegar, and sesame oil. Whisk everything together until the honey is fully dissolved and the marinade is well blended.

Step 2: Marinate the Chicken

Place your chicken thighs or breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring that all pieces are coated evenly. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours or overnight for maximum flavor.

Step 3: Cook the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade for the sauce) and place the pieces in the skillet. Cook for about 5-6 minutes on each side, or until the chicken is cooked through and has a nice golden-brown glaze.

Step 4: Make the Teriyaki Sauce

While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat to low. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 2-3 minutes, stirring constantly until the sauce thickens to a glossy consistency.

Step 5: Combine and Serve

Once the chicken is cooked, pour the thickened teriyaki sauce over the chicken or toss the chicken in the sauce in the skillet to coat evenly. Serve immediately, garnished with sesame seeds and chopped green onions if desired. Pair with steamed rice and your favorite veggies for a complete meal.

Expert Tips

• For juicier chicken, use boneless skinless thighs instead of breasts — they tend to stay more tender and flavorful.
• Marinate the chicken for at least 30 minutes, but the longer, the better to let the flavors penetrate.
• Use fresh garlic and ginger to elevate the flavor — powdered versions won’t give the same vibrant taste.
• If you prefer a thicker sauce, add the cornstarch slurry gradually and cook just until the sauce coats the back of a spoon.
• Don’t overcrowd the pan when cooking the chicken; cook in batches if necessary to get a nice sear.
• For a smokier flavor, try finishing the chicken under the broiler for 1-2 minutes after cooking in the skillet.

Variations and Customizations

• Spicy Teriyaki: Add a teaspoon of chili flakes or sriracha to the marinade for a little heat.
• Teriyaki Stir-Fry: Cut the chicken into bite-sized pieces and stir-fry with vegetables like bell peppers, broccoli, and snap peas.
• Grilled Teriyaki Chicken: Marinate the chicken and then grill it for a smoky, charred flavor.
• Vegetarian Option: Substitute chicken with firm tofu or tempeh, marinate and cook similarly.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce to make the recipe gluten-free.

How to Store Leftovers

Store any leftover chicken teriyaki in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over medium heat to prevent the chicken from drying out, or microwave covered, stirring occasionally. If the sauce has thickened too much, add a splash of water or broth to loosen it. Leftover chicken teriyaki also works great cold in salads or wraps for next-day lunches.

FAQ

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well in this recipe. Just be sure to not overcook them since breasts can dry out faster than thighs. Marinating helps keep them juicy and flavorful.

Is mirin necessary for the marinade?

Mirin adds a subtle sweetness and depth to the marinade, but if you don’t have it, you can substitute with a sweet white wine or simply add a bit more honey or maple syrup. The flavor will still be delicious.

How long should I marinate the chicken?

For best results, marinate for at least 30 minutes to 2 hours. If you have time, overnight marinating will produce the most tender and flavorful chicken.

Can I make the sauce ahead of time?

Yes! You can prepare the teriyaki sauce in advance and store it in the refrigerator for up to a week. Just reheat gently before serving and toss with freshly cooked chicken.

Conclusion

This Chicken Teriyaki with Marinade recipe is a fantastic way to enjoy a classic Japanese-inspired dish right at home. The homemade marinade ensures that every bite of chicken is tender, juicy, and bursting with balanced sweet and savory flavors. It’s simple, quick, and made with wholesome ingredients you probably already have in your kitchen. Whether you’re cooking for family, friends, or just yourself, this recipe delivers a satisfying meal that’s both comforting and exciting.

Don’t hesitate to experiment with the variations and make it your own — add a little spice, switch up the protein, or pair it with your favorite sides. Once you try this recipe, Chicken Teriyaki will become a go-to dish for weeknights, meal prep, or even special occasions. Enjoy the process, savor the flavors, and most importantly, enjoy your delicious homemade Chicken Teriyaki!

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