Perfect Homemade Teriyaki Chicken: A Flavor-Packed Weeknight Favorite
This homemade teriyaki chicken delivers richer, deeper flavors than takeout—thanks to the perfect balance of sweetness, umami, and glossy caramelization. Master this restaurant-quality dish with simple ingredients and quick, reliable technique.
Equipment
- Skillet
Ingredients
Main Ingredients
- 1.5–2 pounds boneless skinless chicken thighs Can substitute chicken breasts (slightly less juicy)
Teriyaki Sauce
- 1/4 cup soy sauce Use Tamari for gluten-free option
- 1/4 cup sake Substitute dry sherry or rice wine vinegar (reduce by 1 tbsp)
- 1/4 cup mirin Can swap with sweet rice wine + 1 tsp sugar
- 2 tbsp honey Maple syrup works as a substitute
Instructions
- Trim excess fat from the chicken thighs and pat them dry to ensure proper browning.
- Whisk the teriyaki sauce ingredients (soy sauce, sake, mirin, honey) in a small bowl until the honey fully dissolves.
- Heat a skillet over medium-high. Add a small amount of oil and place the chicken thighs smooth-side down. Sear for 3–4 minutes until golden brown.
- Flip the chicken and pour the teriyaki sauce mixture over it. Allow it to bubble and reduce as it coats the chicken.
- Continue cooking until the sauce becomes syrupy and glossy, spooning it over the chicken. Cook until the internal temperature reaches 165°F.
- Let the chicken rest for two minutes before slicing. Serve drizzled with any remaining glaze.
Notes
Warm the honey for 10 seconds to help it blend smoothly. For a bolder glaze, let the sauce reduce slightly longer.