Ingredients

Optional additions for enhanced flavor:

• 1 tablespoon rice vinegar: Adds a touch of acidity to balance the sweetness and savory notes, brightening the overall flavor profile.
• 1 teaspoon sesame oil: Imparts a nutty aroma and depth of flavor, giving your teriyaki an extra layer of richness. Add a dash towards the end of cooking or in the marinade.
• A pinch of red pepper flakes or sriracha: For those who enjoy a little heat, these additions can provide a subtle or bold spicy kick to your teriyaki chicken.

Instructions

Tips for the Best Teriyaki Chicken

• Even Chicken Cuts: Ensure your chicken pieces are cut to a similar size and thickness. This promotes even cooking, so all pieces are done at the same time and none are overcooked or undercooked.
• Don’t Overcrowd the Pan/Grill: When cooking on the stovetop or grill, cook in batches if needed. Overcrowding lowers the temperature, steaming the chicken instead of searing it, which prevents that beautiful caramelized crust from forming.
• Internal Temperature is Key: The safest and most accurate way to know if your chicken is fully cooked is by using a meat thermometer. Insert it into the thickest part of the chicken, avoiding bones, until it reads 165°F (74°C).
• Rest the Chicken: After cooking, let the chicken rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and moist chicken.
• Marinade Safety: Never reuse raw marinade that has been in contact with uncooked meat as a sauce unless it has been brought to a rolling boil for at least 5 minutes to kill any bacteria. For an extra sauce, prepare a separate batch of marinade ingredients and simmer it on the stovetop until thickened, or use a fresh batch for basting.
• Thicken the Sauce (Optional): If you desire a thicker teriyaki glaze, after removing the chicken from the pan, add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) to any remaining marinade/juices in the pan. Simmer over medium heat, stirring constantly, until it thickens to your desired consistency.

Delicious Variations to Try

This teriyaki marinade is incredibly versatile. Don’t be afraid to experiment with these exciting variations:

• Spicy Teriyaki: Add 1-2 teaspoons of Sriracha sauce or a pinch of red pepper flakes to the marinade for a fiery kick.
• Gluten-Free Teriyaki: Simply swap out regular soy sauce for Tamari or a gluten-free soy sauce alternative. All other ingredients are naturally gluten-free.
• Honey Teriyaki: For a slightly different sweetness and a richer glaze, replace half or all of the brown sugar with honey or maple syrup.
• Citrus Boost: A squeeze of fresh orange juice or lime juice (1-2 tablespoons) can add a bright, tangy note to the marinade.
• Different Proteins: This marinade works wonders with other proteins too! Try it with salmon fillets, shrimp, pork tenderloin, beef strips, or even firm tofu for a vegetarian option. Adjust cooking times accordingly.
• Vegetable Teriyaki Stir-fry: Add your favorite stir-fry vegetables (broccoli, bell peppers, carrots, snap peas) during the last few minutes of cooking the chicken or in a separate wok, then combine with the cooked chicken and a fresh batch of thickened teriyaki sauce.

Serving Your Teriyaki Chicken

Teriyaki chicken is a complete meal on its own, but it truly shines when paired with complementary sides. Here are some popular serving suggestions:

• Steamed Rice: A classic pairing, white or brown rice perfectly soaks up the delicious teriyaki sauce.
• Noodles: Serve over udon noodles, soba noodles, or even simple ramen noodles for a hearty meal.
• Steamed or Roasted Vegetables: Broccoli, asparagus, green beans, or bell peppers make excellent healthy additions.
• Asian Salad: A fresh salad with a light vinaigrette can cut through the richness of the teriyaki.
• Cauliflower Rice: For a low-carb option, serve with cauliflower rice.
• Sesame Seeds: Garnish with toasted sesame seeds for added crunch and flavor.
• Extra Green Onions: A sprinkle of freshly sliced green onions adds color and a fresh bite.

Storage and Meal Prep

This teriyaki chicken recipe is excellent for meal prepping, ensuring you have delicious, ready-to-eat meals throughout the week.

• Storing Cooked Chicken: Leftover cooked teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing Cooked Chicken: For longer storage, cooked chicken can be frozen for up to 2-3 months. Allow it to cool completely, then transfer to a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
• Freezing Marinated Chicken: You can also freeze raw chicken in its marinade! Place the chicken and marinade in a freezer-safe bag, squeeze out excess air, and freeze for up to 3 months. Thaw in the refrigerator for 24 hours before cooking as directed. This is a fantastic time-saver for busy weeknights!
• Reheating: Reheat cooked chicken in a skillet over medium heat, in the microwave, or in the oven at 350°F (175°C) until warmed through. Add a splash of water or broth if the chicken seems dry.

Frequently Asked Questions

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs are an excellent choice for teriyaki as they are juicier and tend to stay more tender, especially when grilling or baking. The cooking time might be slightly longer for thighs compared to breasts, so always check for an internal temperature of 165°F (74°C).

How long should I marinate the chicken?

A minimum of 2 hours is recommended to infuse good flavor. For the best results and maximum tenderness, marinate for 8-24 hours. Avoid marinating for more than 24 hours, especially with chicken breast, as the acidity in the marinade can start to break down the proteins too much, potentially making the chicken mushy.

Can I make this marinade ahead of time?

Yes, you can prepare the marinade ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Then, simply add the chicken when you’re ready to marinate.

Is this recipe gluten-free?

This recipe, as written, is not gluten-free due to traditional soy sauce. To make it gluten-free, simply substitute low sodium soy sauce with a gluten-free Tamari or coconut aminos.

How can I make the teriyaki sauce thicker?

If you want a thicker sauce to drizzle over your cooked chicken, you can make a cornstarch slurry. After removing the cooked chicken, pour the remaining marinade (if any, ensure it’s been boiled if in contact with raw chicken) or a fresh batch of marinade into a small saucepan. Bring to a simmer. In a separate small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly whisk the slurry into the simmering sauce and cook, stirring constantly, until it thickens to your desired consistency. This can take 1-2 minutes.