This easy teriyaki chicken with homemade teriyaki sauce has to be one of the simplest, most delicious dinners ever.
We’re well into September, which means it’s time for a new recipe theme for the month! Last month’s theme was Slow Cooker recipes since it was way too hot in August to be running an oven. This month since it’s (nearly) fall, school has started, and the days are getting shorter, I thought I’d go with a theme we could all use right about now, dead simple recipes.
I have a few of those on the site already, like my Quick Rosemary Pork Chops or the World’s Easiest Chicken Taco Soup, but we can always use a few more.
These are the recipes I make when there is no bone left in my body that can even fathom picking up a knife when dinnertime comes around.
They are all easy, quick, and healthy. These are some of my most-made recipes, and I think you are going to love them. We’ll start out with Easy Teriyaki Chicken because it’s about as simple of a recipe as you can get.
Before we get to the good stuff, I want to say: I’m including a homemade teriyaki sauce recipe here. It’s thick, quite sweet, and AMAZING. It makes enough for 2 to 3 meals and will keep for a few weeks in the fridge. The recipe calls for a couple of ingredients that you might not keep on hand if you don’t cook Japanese food often, but I’ve included substitutions in the recipe notes.
This homemade teriyaki doesn’t require any cutting or grating, just a little measuring, mixing, and simmering, but if that sounds like too much for you tonight, this cooking method works just as well with a store-bought sauce. (I’m kind of partial to the Panda Express Mandarin Sauce* myself.)
It’s great when it is, but sauce doesn’t always need to come from scratch. 😉
This is just about the best, easiest chicken recipe out there. Just pour a bit of teriyaki sauce over some boneless skinless chicken thighs in the morning or at least 30 minutes before cooking. Then plop those babies on a greased baking sheet and bake in a nice hot oven so they cook quick without drying out.
We’ll baste them once about halfway through so you get a lovely baked-on glaze, and then, boom. You have teriyaki chicken that is honestly better than takeout, and you didn’t have to lift a knife to get it. (Okay, you will have to pick up a knife to eat it.) The whole thing takes about 15 minutes from start to finish.
Serve this Easy Teriyaki Chicken with a side of steamed broccoli and some rice (Calrose is my favorite* for serving with Asian dishes), and enjoy the rest of your evening with a glass of wine and some Netflix.
As written, this Easy Teriyaki Chicken recipe serves 2. See recipe notes for doubling instructions.
Easy Teriyaki Chicken With Homemade Teriyaki Sauce
Homemade Teriyaki Sauce
- 1/3 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin*
- 1 tablespoon rice wine vinegar*
- 1/4 cup (50g) granulated sugar
- 3 tablespoons (37g) brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 tablespoon cornstarch whisked with 1 tablespoon water
- 2 large or 4 small boneless skinless chicken thighs
- Steamed Broccoli
Homemade Teriyaki Sauce
- Combine soy sauce, water, mirin, rice wine vinegar, granulated sugar, brown sugar, garlic powder, ground ginger, and cornstarch and water mixture in a small sauce pan. Bring to a simmer over medium-high heat, stirring occasionally. Turn heat down to medium and simmer for 4 to 6 minutes, until sauce is thickened. (It will thicken further as it cools.)
- In a small bowl or plastic bag, combine chicken thighs and about 3 tablespoons of teriyaki sauce. Toss to coat. Marinate for at least 30 minutes, up to 12 hours.
- Preheat your oven to 400°Line your baking sheet with foil for easy clean up and lightly grease. Remove thighs from the marinade and transfer to baking sheet. Bake for 8 minutes. Pour about 3 tablespoons of sauce into a small bowl and use to baste the chicken thighs. Discard remaining basting sauce.
- Bake for an additional 3 to 5 minutes before using an instant-read thermometer in the thickest part of the meat. Once the meat reads 165°, pull it from the oven and allow it to rest for at least 5 minutes before slicing. **Thigh size varies wildly, so baking time will too. Don't be alarmed if your thighs take longer to cook.**
- Brush with additional teriyaki sauce if desired. Serve over white rice with steamed broccoli and enjoy!
Teriyaki Sauce Adapted From Food Network
Dawn - Girl Heart Food says
We don’t have Panda Express around here, but there’s a Thai chain I absolutely love!
I love quick and easy (and tasty) recipes and this one fits the bill perfectly! That sauce sounds wicked! So great when you can make your favourite take out meals at home…and they are that much better, plus the money savings 😉 Love how this recipe is for two so there’s not a lot of leftovers. Sometimes ya just want a meal out of something and not be eating it for days, right? Pinned!
Have a great week!
Exactly! Thanks, Dawn! And thanks for pinning. 🙂
Kathi @ Laughing Spatula says
We are recent empty nesters and still getting used to it! Love the recipe for homemade Teriyaki sauce…not a fan of store bought, great alternative!
Christina | Christina's Cucina says
I’m all for making homemade sauces instead of buying them or going out to eat. Heaven knows what is going into them! Love this kind of dish!
Exactly! Love know just what is in my food. Thanks, Christina!
Linda | Your Daily Food Choices says
Your homemade Teriyaki Sauce looks and sounds so amazing. I love the flavor of mirin. Can’t decide to make with thighs or breasts.
Thanks, Linda! Mmm. Breasts would be good too! I just like thighs because they cook quicker so you get to eat sooner. 😉
Chicken teriyaki is so good and your recipes looks fantastic! Love how you paired it with broccoli to get some greens in!
Sounds like the perfect dinner date-night meal for me and my hubby! 🙂
Definitely a great date night meal! 🙂 Thanks, Raia!
Two words I love to hear: simple and delicious! This recipe is weeknight dinner perfection. All the goodness of homemade dinner without any hassle- you’ve got a winner here!
Lucy @ Globe Scoffers recipes says
Mmm this looks delicious! Thanks for sharing!
Liz @ Ready to Yumble says
I’ve been trying to find some good quick & easy recipes lately, and this one totally fits the bill! Love that I don’t even have to dirty a cutting board!
Thanks, Liz! The fewer dishes, the better!!
I made this yesterday, with plenty for a second serving for another meal. Personally, I am not partial to Japanese cuisine, and yet, this chicken dish is yummy! Keep the fabulous recipes coming!
Thank you! So glad you enjoyed it!
This was soooo good!! The entire meal came together with minimal effort and yet was easily one of the most enjoyable and healthy meals I’ve made. Just made a few changes to the sauce (due to my personal preference), slight reduction in sugar and slight increase in garlic and ginger. Also had to sub white wine and balsamic for the mirin and rice wine (thank you for the notes on that). Served with rice and your delicious oven baked broccoli. Winning dinner to be repeated soonest.
Thank you so much for a great recipe!!
Thanks, Priscilla! So glad you enjoyed it!!
Hey, with the calories is this just the chicken or is it with the broccoli and rice too?
It’s just for the chicken, but it’s for the chicken with all of the sauce, so if you don’t use it all, it will be fewer calories.