Chicken Teriyaki Recipe

Prepare chicken

Trim excess fat from the chicken. If using breasts, optionally pound to an even thickness (about 1/2–3/4 inch) for even grilling. Pat chicken dry with paper towels and season both sides with kosher salt and freshly ground black pepper.

Preheat grill or pan

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). If using a skillet, heat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil until shimmering.

Cook chicken

Place chicken on the hot grill or in the skillet. Cook breasts 5–7 minutes per side (thighs 6–8 minutes per side), until an instant-read thermometer registers 165°F (74°C) in the thickest part. Avoid flipping repeatedly—flip once halfway through cooking.

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5 minutes to allow juices to redistribute. Slice chicken thinly on a slight bias into 1/4-inch slices and keep warm.

Combine base ingredients

While chicken rests (or earlier), combine 1 cup low-sodium soy sauce, 1 cup mirin, 1 tablespoon granulated sugar, 1 tablespoon packed brown sugar, 1 teaspoon minced fresh ginger, 2 minced garlic cloves, 2 teaspoons rice vinegar, and 1 teaspoon sesame oil in a small saucepan and stir to dissolve the sugars.

Simmer

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer gently for 6–8 minutes to meld flavors and reduce slightly. Do not boil vigorously to avoid burning the sugars.

Thicken

In a small bowl, whisk 1 teaspoon cornstarch into 2 tablespoons cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Remove from heat and let cool slightly; sauce will thicken a bit more as it cools.

Adjust seasoning

Taste and adjust: add a pinch more sugar for sweetness, a splash more rice vinegar for brightness, or a teaspoon of water to thin if too thick. Keep warm until ready to serve.

Arrange sliced chicken on a serving platter or individual plates. Spoon warm teriyaki sauce over the sliced chicken, using enough to coat and glaze each piece (about 1/3 to 1/2 cup total, depending on preference).

Garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately alongside steamed rice and steamed or stir-fried vegetables if desired.