Easy Chicken Teriyaki Recipe (30 minute dinner)

Teriyaki chicken is one of the most iconic Japanese dishes for a reason. Whenever someone mentions “Japanese food,” I immediately think of sushi and chicken teriyaki.

This dish is simple, flavorful, and universally loved: the sweet-savory glaze clings perfectly to tender chicken, making every bite comforting and satisfying.

Best of all, this easy chicken teriyaki recipe comes together in under 30 minutes, making it perfect for weeknight dinners, meal prep, or serving alongside rice and vegetables for a balanced, family-friendly meal.

teriyaki chicken on a bowl of rice
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What Is Chicken Teriyaki?

If you are like me, I used to just say the word “teriyaki” to describe the dish without actually knowing what it meant. So what does the word “Teriyaki” (照り焼き)really mean?
 
In Japanese, teriyaki comes from teri (照り), which means shine, and yaki (焼き), which means to grill or cook. It refers to the glossy, flavorful glaze that is brushed onto meat or fish while cooking, giving it that signature sweet and savory shine!

Why Chicken Teriyaki Is So Popular

Chicken teriyaki is beloved worldwide because it’s:

  • Tender & juicy — perfectly cooked chicken every time

  • Sweet-savory — balanced flavors without being overpowering

  • Versatile — pairs with rice, noodles, vegetables, or even salads

  • Quick & approachable — restaurant-quality flavor in under 30 minutes

Originating in Japan, teriyaki was first made with fish or meat. Chicken eventually became the favorite, and Japanese immigrants brought it worldwide, adapting the sauce to suit local palates.

Today, it’s a go-to comfort food in homes and restaurants everywhere.

teriyaki chicken

Why This Chicken Teriyaki Recipe Works

This recipe combines simple, everyday ingredients with maximum flavor:

  • Juicy chicken cooked to perfection

  • Sweet-savory glaze that clings to the meat

  • Quick cooking method – under 30 minutes from start to finish

  • Versatile serving options – rice, noodles, veggies, or meal prep

If you want homemade teriyaki chicken that tastes like your favorite restaurant, this recipe delivers just that without complicated steps or hard-to-find ingredients.

chicken teriyaki

More Easy Chicken Dinner Recipes:

 

Sticky Honey Soy Chicken

Miso Glazed Chicken

Honey Garlic Butter Glazed Chicken

Easy Chicken Nanban

Tips for the Best Chicken Teriyaki

Marinate for maximum flavor:

  • Let the chicken soak in the sauce for at least 20 minutes so every bite is flavorful. If you are really short on time, skip this step.

Sear for a golden crust:

  • Shake off extra marinade before adding to the pan. Medium heat gives a nice brown color without burning.

Simmer to glaze:

  • Pour the reserved marinade over the chicken and simmer while basting to get that shiny, thick sauce.

Rest before slicing:

  • Letting the chicken rest a few minutes keeps it juicy when you cut it into bite-size pieces.

Finish with garnish:

  • Green onions add a fresh pop of flavor and color on top of your teriyaki chicken.

Storage and Reheating

Let the chicken teriyaki cool completely before storing it in an airtight container. It will keep well in the fridge for up to 3–4 days, making it perfect for meal prep.

To reheat, warm it gently in a pan over medium heat with a splash of water to loosen the sauce. You can also microwave it in short intervals, stirring in between to heat evenly.

What to Serve With Chicken Teriyaki

Chicken teriyaki is super versatile and pairs well with a variety of sides:

If you’re meal prepping, pairing it with rice and veggies makes for an easy, balanced meal that keeps well throughout the week.

korean spicy cucumber salad

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

  • Yes! Thighs are juicier, but breasts work if sliced thinly and monitored to avoid drying out.

How long does it take to make chicken teriyaki?

  • Under 30 minutes from start to finish.

What should I serve with chicken teriyaki?

  • Steamed rice, noodles, stir-fried vegetables, or a side salad for a balanced meal.

Can I make the sauce ahead of time?

  • Absolutely! Make the teriyaki sauce and store in the fridge for up to a week

Ingredients for Chicken Teriyaki

  • 4 boneless, skinless chicken thighs (or breasts)

For the Teriyaki Sauce:

  • 1 tbsp Light soy sauce

  • 1 tbsp Dark soy sauce

  • 1 tbsp Cooking wine

  • 1 tsp Sesame oil

  • 1 tbsp Honey

  • 1 tsp Sugar ( or 1/2 tsp if you prefer less sweet)

  • 1 tsp Corn Starch

  • 1/2 tsp Black pepper

  • 3 pieces of thinly sliced Ginger

  • Thinly sliced green onions to garnish

How to Make Chicken Teriyaki

1. Marinate the chicken
Marinate boneless chicken thighs with light soy sauce, dark soy sauce, cooking wine, sesame oil, honey, sugar, cornstarch, and black pepper. Set aside. 

2. Sear the chicken
Heat a little oil in a pan over medium heat. Shake off excess marinade and add the chicken. Sear until deeply browned on the first side (about 3–4 minutes), then flip and cook another 3–4 minutes until nearly cooked through.

3. Glaze and simmer
Pour in the reserved sauce (or bring any leftover marinade to a boil before using). Optional: add a few ginger slices. Simmer, basting the chicken, until the sauce turns glossy and thick and coats the chicken.

4. Rest and slice
Transfer the chicken to a board and rest briefly. Slice into bite-size pieces, then toss back in the pan to pick up any extra glaze.

5. Serve
Spoon over a hot bowl of rice and garnish with thinly sliced green onions. 

Print Pin
5 from 1 vote

Easy Chicken Teriyaki Recipe (30 minute dinner)

Make this classic Japanese dish that goes perfectly with a hot bowl of rice, in just 30 minutes!
Prep Time 30 minutes
Servings 2
Cost $5

Ingredients

  • 1 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Cooking wine
  • 1 tsp Sesame oil
  • 1 tbsp Honey
  • 1 tsp Sugar (1/2 tsp if you prefer less sweet)
  • 1 tsp Corn starch
  • 1/2 tsp Black pepper
  • 3 Ginger pieces, thinly sliced
  • Green onions to garnish

Instructions

  • Marinate the chicken:
    Marinate boneless chicken thighs with light soy sauce, dark soy sauce, cooking wine, sesame oil, honey, sugar, cornstarch, and black pepper. Set aside. 
  • Sear the chicken:
    Heat a little oil in a pan over medium heat. Shake off excess marinade and add the chicken. Sear until deeply browned on the first side (about 3–4 minutes), then flip and cook another 3–4 minutes until nearly cooked through.
  • Glaze and simmer:
    Pour in the reserved sauce (or bring any leftover marinade to a boil before using). Optional: add a few ginger slices. Simmer, basting the chicken, until the sauce turns glossy and thick and coats the chicken.
  • Rest and slice:
    Transfer the chicken to a board and rest briefly. Slice into bite-size pieces, then toss back in the pan to pick up any extra glaze.
    chicken teriyaki
  • Serve:
    Spoon over a hot bowl of rice and garnish with thinly sliced green onions. 
    teriyaki chicken

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