Go Back
- 4 boneless, skinless chicken thighs - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon freshly grated ginger - 2 green onions, chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) - Cooked white rice (for serving) Mouthwatering teriyaki chicken starts with fresh, quality ingredients. The chicken thighs give a juicy bite, while the soy sauce adds saltiness. Honey brings sweetness, and rice vinegar gives it a tangy twist. Sesame oil adds a rich depth to the flavor. The garlic and ginger create a fragrant base. These two ingredients enhance the taste and bring warmth. For serving, I love using green onions and sesame seeds. They not only look good but also add a mild flavor. Pair your chicken with fluffy white rice. It soaks up the delicious sauce and balances the dish. You can find the full recipe [here](#). Enjoy cooking! - Combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. - Whisk until well blended. Creating a great teriyaki marinade is key. The blend of soy sauce and honey gives that sweet and salty taste. Rice vinegar adds a nice tang. Sesame oil brings in a nutty flavor. Garlic and ginger add depth and warmth. - Place chicken thighs in a resealable bag or dish. - Pour marinade over the chicken and refrigerate for 30 minutes. Marinating is vital. It lets the chicken soak up those tasty flavors. Using a resealable bag makes it easy to coat every piece. If you can, flip the bag halfway through for even flavor. - Preheat grill or grill pan and discard leftover marinade. - Grill chicken thighs until internal temperature reaches 165°F (75°C). Grilling gives a nice char and smoky taste. Make sure your grill is hot before adding the chicken. This helps get those beautiful grill marks. I usually cook for about 6-7 minutes on each side. - Let chicken rest, slice into strips, and serve over rice. - Add garnishes of sesame seeds and green onions. Resting the chicken is important. It keeps the juices inside, making each bite juicy. Slicing it into strips makes it easy to serve. Lay it over fluffy white rice, then sprinkle sesame seeds and green onions for a fresh look. For the full recipe, check the section above. - To achieve perfect grill marks, ensure the grill is preheated properly. - Let chicken rest after cooking to retain juices. - Consider adding mushrooms or bell peppers to the marinade for extra flavor. - Use low-sodium soy sauce for a healthier option. - Arrange the rice on a platter with sliced chicken on top. - Use a colorful side of steamed vegetables for an attractive presentation. {{image_2}} You can switch up the main protein in teriyaki chicken. - Use chicken breast instead of thighs for a leaner option. - Substitute with tofu for a vegetarian version. Tofu absorbs the marinade well, giving it great flavor. You can cook teriyaki chicken in various ways. - Bake in the oven at 375°F (190°C) for 25-30 minutes. This method keeps the chicken juicy. - Stir-fry chicken pieces in a skillet for a quick, easy meal. Just cook until they are golden brown and cooked through. Feel free to get creative with flavors. - Experiment with pineapple juice for a tropical twist. This adds sweetness and acidity. - Add sriracha for a spicy version of teriyaki chicken. It gives a nice kick that balances the sweetness. These variations ensure that everyone can enjoy teriyaki chicken in their own favorite way. You can find the full recipe to get started on this delicious dish. Keep any leftover chicken and rice in an airtight container. This helps keep the food fresh. Store in the refrigerator for up to 3 days. If you wait too long, it may spoil. You can freeze marinated chicken before cooking. This makes for quick meal prep later. Cooked chicken can also be frozen for up to 2 months. Just make sure to seal it well. To reheat, use a microwave or the stovetop. Add a splash of water to keep it moist. This way, your teriyaki chicken stays delicious and tender. Enjoy your meal! To make teriyaki chicken less salty, you should use low-sodium soy sauce. You can also reduce the amount of soy sauce in the recipe. This way, you keep the flavor but cut down on the saltiness. Yes, you can cook teriyaki chicken in an air fryer. Set it to 375°F (190°C) and cook for about 15-20 minutes. Flip the chicken halfway through for even cooking. Serve teriyaki chicken over rice. Add steamed vegetables on the side. For an extra touch, garnish with sesame seeds and chopped green onions. This adds color and flavor to your meal. To check if the teriyaki chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures it is safe to eat and juicy. This blog post covered how to make teriyaki chicken that is both tasty and easy. We discussed the main ingredients, cooking steps, and helpful tips to enhance flavor. You can customize your dish with different proteins or cooking methods. Remember to store any leftovers properly for future meals. Teriyaki chicken can be simple, versatile, and enjoyable for any occasion. Now you’re ready to cook and impress your friends and family with this delicious dish!

Mouthwatering Teriyaki Chicken

Delight in the flavors of Savory Teriyaki Chicken with this easy-to-follow recipe! Packed with marinated chicken thighs, this dish is perfect for a weeknight dinner or a special occasion. Learn how to make a delicious teriyaki marinade with soy sauce, honey, and spices, then grill to perfection for a juicy, flavorful meal. Click through for the full recipe and impress your family tonight with your culinary skills!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon freshly grated ginger

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Cooked white rice (for serving)

Instructions
 

Begin by creating the teriyaki marinade. In a mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well blended.

    Place the chicken thighs in a resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, allowing the flavors to intensify.

      Preheat your grill or stovetop grill pan over medium heat. Remove the chicken from the marinade and discard any leftover marinade.

        Cook the chicken thighs on the grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.

          Once cooked, remove the chicken from the grill and let it rest for a few minutes. This will help retain its juices.

            Slice the chicken into strips and serve it over a bed of cooked white rice.

              For added flavor and presentation, sprinkle sesame seeds and chopped green onions on top of the chicken.

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Arrange the rice on a large platter, place the sliced chicken on top, and sprinkle with sesame seeds and green onions for a colorful finish. Consider serving with a side of steamed vegetables for extra nutrition and color!