Japanese Teriyaki Chicken

Forget takeout — this Japanese Teriyaki Chicken is juicier, more flavorful, and ready in just 30 minutes. Succulent chicken thighs are seared golden and glazed in a sweet-savory homemade teriyaki sauce that puts bottled versions to shame. Serve it over steamed rice for the perfect weeknight dinner.

Why You’ll Love This Recipe

• The glossy, sweet-savory glaze is absolutely irresistible
• Ready in about 30 minutes — faster than ordering takeout
• Kid-friendly flavors that the whole family will devour
• Works beautifully with chicken thighs or breasts, your choice

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 2 tbsp sugar
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• sesame seeds
• sliced green onions
• steamed rice

Instructions

1. Make the sauce: In a small bowl, whisk together soy sauce, mirin, sake, sugar, and sesame oil to make the teriyaki sauce. Set aside.
2. Prepare the chicken: Pat chicken thighs dry with paper towels. Season lightly with pepper.
3. Sear the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs smooth-side down and cook for 6-7 minutes without moving, until golden brown.
4. Add the sauce: Flip and cook the other side for 5-6 minutes until cooked through.
5. Glaze and reduce: Pour the teriyaki sauce over the chicken in the pan. Simmer for 3-4 minutes, turning the chicken occasionally, until the sauce thickens and becomes glossy.
6. Rest the chicken: Remove from heat. Let rest 2 minutes, then slice.
7. Serve: Serve over steamed rice, garnished with sesame seeds and sliced green onions.

Pro Tips

• Pat the chicken dry: Thoroughly drying the chicken before cooking ensures you get a beautiful golden sear instead of steaming in moisture.
• Reduce the sauce properly: Let the teriyaki sauce simmer until it coats the back of a spoon — this concentrated glaze is what makes the dish shine.
• Use thighs for juiciness: Chicken thighs stay juicier and more flavorful than breasts in this recipe, and they’re more forgiving with cooking time.

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