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Easy Chicken Teriyaki with Marinade

Easy teriyaki chicken with marinade makes glossy, caramelized edges and a sweet soy glaze for weeknight dinner. Grill the chicken, then thicken the reserved marinade for a shiny drizzle over rice bowls.
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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 marinade
  • 1.5 lb chicken thighs or breasts Use boneless, skinless for even grilling.
  • 0.5 cup soy sauce Regular or low-sodium both work; adjust saltiness to taste.
  • 0.25 cup mirin or rice wine Mirin gives classic sweetness and sheen.
  • 0.25 cup brown sugar Helps form caramelized edges.
  • 2 tbsp honey Balances the savory soy and adds glaze-y texture.
  • 2 garlic, minced Fresh garlic is best for aroma on the grill.
  • 1 tsp fresh ginger, grated Grated ginger blends into the marinade.
  • 1 tbsp cornstarch (optional, for thicker glaze) Used only if you want a thicker, clingier glaze.
  • sesame seeds and green onions for garnish Use as garnish for color and crunch over rice.

Equipment

  • 1 grill

Method
 

Mix the teriyaki marinade
  1. Combine soy sauce, mirin, brown sugar, honey, garlic, and ginger in a bowl until the sugar dissolves and the mixture looks glossy.
  2. Reserve 1/4 cup of the marinade in a separate container for basting and for thickening later.
Marinate the chicken
  1. Add the chicken to the remaining marinade and turn to coat well, then cover and refrigerate for 30 minutes to 2 hours.
Grill the chicken
  1. Preheat a grill to medium-high heat, then grill the chicken for 6-7 minutes per side, basting frequently with the reserved marinade to build a shiny glaze and caramelized edges.
Thicken the glaze (optional) and serve
  1. For a thicker glaze, simmer the reserved marinade over the grill or on a burner at a gentle simmer until warmed through, then stir in cornstarch and cook until thickened, 1-2 minutes.
  2. Serve the chicken drizzled with the glaze and garnished with sesame seeds and green onions, ideally over rice.

Notes

For best flavor and caramelization, pat the chicken dry before grilling and keep basting frequently without soaking the grill. Refrigerate leftovers in a sealed container for 3-4 days; freeze glazed chicken only if you’ll accept a slightly softer sheen (up to 2 months). For a lower-sugar option, replace honey and brown sugar with a 1:1 brown-sugar-style substitute and keep the rest unchanged to preserve the glaze texture.