Easy Chicken Teriyaki with Marinade

Easy Chicken Teriyaki with Marinade

from drivemehungry.com
23 min

This easy chicken teriyaki is marinated then grilled, baked, or stir fried until perfectly cooked and juicy! Glaze with teriyaki sauce for the best chicken teriyaki that's even better than takeout! Works great with chicken breast or chicken thighs!

Ingredients

  • ¾ lb chicken thigh (or chicken breast; See Note 1)
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon toasted white sesame seeds
  • ⅓ cup low sodium soy sauce
  • ⅓ cup mirin (see Note 2 for substitutions)
  • ⅓ cup sugar (see Note 3 for substitutions)
  • 1 teaspoon minced garlic or ginger ((optional))

Directions

  1. 1

    Prep chicken: Flatten the chicken so it's about ¾ inch thick for even cooking. Place in a zipper bag or large bowl to marinate.

  2. 2

    Marinade: Combine the ingredients for the marinade and mix together until the sugar dissolves. Reserve half for later use and marinate the chicken with the remaining half for at least 15 minutes to overnight in the fridge.

  3. 3

    Grill or Pan fry: Heat your grill or pan over medium high heat and add the oil. Remove chicken from the marinade, wiping off the excess. Cook skin-side down if using skin-on chicken and flip when golden brown. During the last 3 minutes, add your desired amount of the reserved teriyaki marinade. It will reduce and thicken into a glaze as the chicken cooks. Internal temperature should register 165°F and juices should run clear.

  4. 4

    Cut the chicken into bite sized pieces and serve over steamed rice. Sprinkle with sesame seeds and spoon any remaining glaze over the chicken. Enjoy!