What You’ll Love About This Recipe
This homemade teriyaki chicken recipe is a family favorite that’s both easy to make and delicious to eat. First, the marinade combines soy sauce, brown sugar, garlic, and ginger for a perfect blend of savory and sweet flavors. Next, the chicken is grilled to perfection, giving it a slightly smoky taste. Finally, it’s served with a drizzle of the remaining marinade, turning it into a sticky, flavorful glaze that everyone will love.
- The marinade mixes soy sauce, brown sugar, garlic, and ginger for a balance of flavors.
- The chicken is grilled, adding a smoky touch to the dish.
- It’s topped with extra marinade, creating a rich, sticky glaze.
Recipe
Ingredients:
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced
- In a bowl, whisk together soy sauce, mirin, sake, sugar, grated ginger, and minced garlic.
- Add chicken thighs to the marinade, guaranteeing they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat vegetable oil in a large skillet over medium heat. Remove chicken from marinade, shaking off excess, and reserve marinade.
- Cook chicken in the skillet for about 5 minutes on each side, or until golden brown and cooked through.
- Add reserved marinade to the skillet and bring to a simmer. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.
Serve immediately, garnished with sliced green onions.
Equipment: Bowl, whisk, large skillet, measuring cups and spoons, garlic mincer, grater.
Notes: For a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce in the last minute of cooking. Adjust the amount of sugar based on personal preference for sweetness. Verify the chicken reaches an internal temperature of 165°F (74°C) for safety. Serve with steamed rice and a side of vegetables for a complete meal.
Nutrition
This teriyaki chicken recipe is a flavorful dish that combines sweet and savory flavors. Here’s the nutritional breakdown per serving:
Calories: 320
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 85mg
Sodium: 780mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugars: 18g
Protein: 34g
What To Serve With It
I love pairing my homemade teriyaki chicken with steamed white rice or jasmine rice because it soaks up the sauce perfectly. For a healthy twist, I’ll also add some roasted broccoli or stir-fried veggies, adding color and crunch to the plate. It’s a simple combo that makes the meal feel complete and satisfying.
Rice Pairings
When you’re serving up homemade teriyaki chicken, the right rice pairing can turn a simple meal into something special. I always go for steamed white rice—it’s a classic choice that soaks up the teriyaki sauce perfectly. If I’m feeling adventurous, I’ll cook up some jasmine rice for its fragrant, slightly floral flavor that complements the dish. Brown rice is my go-to when I want something heartier and nuttier, though it still balances the sweetness of the teriyaki. For a twist, I sometimes make sticky rice—it’s fun to eat and adds a chewy texture that pairs wonderfully with the tender chicken.
Vegetable Sides
After pairing teriyaki chicken with the perfect rice, let’s talk about veggies—they add color, crunch, and balance to the meal. I love steaming broccoli or sautéing snap peas with a hint of garlic for a fresh, vibrant side. Roasted carrots or zucchini with a drizzle of olive oil and seasoning bring a sweet, savory contrast. If I’m feeling adventurous, I’ll toss together a quick Asian-inspired slaw with cabbage, carrots, and a tangy dressing. Grilled asparagus or bok choy are also fantastic options. Don’t forget, veggies can soak up that teriyaki flavor too—trust me, they’re delicious!
