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Easy Chicken Teriyaki with Marinade

Easy teriyaki chicken with an easy marinade and sweet soy glaze that turns glossy on the grill. Marinate for 30 minutes to 2 hours, then grill until caramelized at the edges and serve over rice with a drizzled thickened glaze.
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Prep Time 10 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken thighs or breasts
Teriyaki marinade and glaze
  • 0.5 cup soy sauce
  • 0.25 cup mirin or rice wine
  • 0.25 cup brown sugar
  • 2 tbsp honey
  • 2 garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch optional, for thicker glaze
  • 0.25 cup reserved marinade set aside 1/4 cup before marinating
Garnish
  • 0.25 tbsp sesame seeds
  • 2 tbsp green onions sliced
Serving
  • 4 servings rice for serving

Equipment

  • 1 grill

Method
 

Make the teriyaki marinade
  1. In a bowl, combine soy sauce, mirin or rice wine, brown sugar, honey, garlic, and grated ginger until the sugar dissolves and the mixture looks glossy.
  2. Measure and reserve 1/4 cup of the marinade for basting and thickening, then set it aside.
Marinate
  1. Add the chicken to the remaining marinade, turn to coat, cover, and refrigerate for 30 minutes to 2 hours so the surface looks well seasoned.
Grill the chicken
  1. Preheat a grill to medium-high heat, then grill the chicken for 6-7 minutes per side, basting frequently so you see a shiny, caramelized glaze forming.
Thicken the glaze (optional)
  1. If using cornstarch, simmer the reserved marinade in a small saucepan over medium heat until it thickens to a syrupy consistency, stirring as it turns darker and coats the back of a spoon.
Serve
  1. Serve the chicken over rice, drizzle with the glaze (thickened if desired), and finish with sesame seeds and green onions for a fresh, bright top.

Notes

For best flavor and shine, marinate chicken at least 30 minutes and baste often during grilling. Refrigerate leftovers in a sealed container for up to 3 days; freeze glazed chicken for up to 2 months (reheat gently so the glaze doesn’t burn). For a lighter option, swap honey for half as much brown sugar and add 1 extra tbsp soy sauce to keep the balance of sweet and savory.