Easy Teriyaki Chicken Recipe (Grill, Bake or Skillet)

This teriyaki chicken is savory, slightly sweet and packed with flavor thanks to a simple homemade marinade. It’s easy to cook on the grill, in the oven or in a skillet for a delicious, high-protein dinner.

Teriyaki chicken is one of those dinners that’s been in my regular rotation for years. It’s quick, packed with flavor and my whole family devours it every single time.

I already have a teriyaki salmon recipe and a slow cooker teriyaki chicken recipe on the blog, but I realized I’d never shared my go-to teriyaki chicken recipe. This is the one I make when I want juicy, flavorful chicken without much effort, and I love that you can grill it, bake it or cook it in a skillet depending on the season.

Why I Love This Teriyaki Chicken Recipe

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

Easy homemade marinade: Skip the bottled teriyaki sauce! This simple marinade comes together in minutes and lets you control the sweetness, sodium, and quality of the ingredients.
Packed with flavor: Every bite has that classic teriyaki flavor with just the right balance of sweet, salty and umami.
Cook it your way: Grill it, bake it, or cook it in a skillet. This recipe turns out delicious no matter which method you choose.
Perfect for meal prep: Enjoy it with rice, cauliflower rice, or veggies like roasted broccoli for an easy dinner, then save the leftovers for lunches throughout the week.

Ingredients Needed

Ingredients measured out for teriyaki chicken: chicken thighs, tamari or soy sauce, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes.

chicken thighs – the star of the show and honestly the best cut for this recipe. Thighs stay juicy and tender throughout cooking and soak up the marinade so well. Chicken breasts can work in a pinch but thighs give you so much more flavor and are way more forgiving.
tamari or soy sauce – the salty, savory backbone of the marinade. I recommend tamari to keep this gluten-free, but regular soy sauce works just as well if that’s what you have on hand.
coconut sugar – adds that signature teriyaki sweetness with a slightly deeper flavor than regular sugar. It helps balance the saltiness of the sauce. Brown sugar is the best 1:1 substitute for coconut sugar. Honey or maple syrup will also work, but they’ll make the marinade a bit thinner and can burn more easily because of their higher sugar content.
rice vinegar – adds a gentle brightness that keeps the marinade from tasting flat or one-dimensional. Don’t skip this one!
sesame oil – this is where so much of the flavor lives. Toasted sesame oil in particular gives the marinade that deep, nutty, restaurant-quality aroma. A little goes a long way.
garlic – fresh garlic adds depth and a savory base to the marinade.
fresh ginger – fresh ginger is strongly preferred for the best flavor, but in a pinch you can use about 1/4 teaspoon of ground ginger for every teaspoon of fresh ginger called for in the recipe.

Find the full ingredient list with measurements in the recipe card below.

How to Make Teriyaki Chicken

Eight raw chicken thighs marinating in a large baking dish.

Step 1: Combine the tamari, coconut sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a shallow dish or resealable bag. Add the chicken thighs, turn to coat, and marinate in the fridge for 30 minutes to 1 hour.

Six chicken thighs with a teriyaki marinade cooking in skillet.

Step 2: Cook using your preferred method until the chicken is cooked through, then let it rest for a few minutes before slicing. Serve over rice or cauliflower rice with steamed veggies and garnish with sesame seeds and green onion if desired.

Find grilling, baking, and skillet instructions in the recipe card below.

Brittany’s Recipe Tips

Don’t rush the marinade: Even 30 minutes makes a big difference in how much flavor the chicken absorbs. If you have the time, let it marinate for the full hour. You can even prep it in the morning and refrigerate it all day for maximum flavor.
Discard the used marinade: Once raw chicken has been sitting in the marinade, it shouldn’t be reused as a sauce. If you want extra sauce for serving, reserve a portion of the marinade before adding the chicken or make a fresh batch to simmer on the stove.
Let the chicken rest: I say this for almost every protein recipe because it really works! Let the chicken rest for 5 minutes before slicing so the juices stay locked in.
Watch the heat: The coconut sugar helps the chicken caramelize beautifully, but it can also burn if the heat is too high. Cook over medium-high heat and keep an eye on it, especially when grilling or cooking in a skillet.

Teriyaki chicken served in a bowl with white rice, broccoli, and a pair of chopsticks to the side.

How to Serve Teriyaki Chicken

Over rice and veggies: The classic move. Slice the chicken, pile it over steamed jasmine rice and spoon any extra marinade or soy sauce right over the top. Add broccoli or roasted carrots and you’ve got a super satisfying meal!
With a cold salad: My Asian edamame salad is the perfect companion here. The crunchy cabbage, carrots, and ginger miso dressing balance the sweet and savory chicken beautifully.
Over noodles: Slice the chicken thin and serve it over my soba noodle salad for something a little different. It turns this into a really satisfying bowl that feels fresh and filling at the same time.
With edamame on the side: Sometimes the simplest sides are the best ones. A bowl of salted edamame takes five minutes and rounds out the plate perfectly without any extra effort.

Metal tongs grabbing a chicken thigh from a large skillet with more teriyaki chicken thighs.

How to Store

Refrigerator: Store leftover teriyaki chicken in an airtight container in the fridge for up to 4 days. Let it cool completely before sealing.
Freezer: Teriyaki chicken freezes really well. Place cooled chicken in a freezer-safe container or zip-lock bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat with a small splash of water or broth to keep the chicken moist, or microwave in 30-second intervals until heated through.

Frequently Asked Questions

Can I use chicken breasts instead of chicken thighs?

Yes! Boneless, skinless chicken breasts work well, but they’ll cook a little faster and can dry out more easily than thighs. Cook until the internal temperature reaches 165°F, being careful not to overcook them.

Can I make teriyaki chicken ahead of time?

You can marinate the chicken up to 24 hours in advance and cook it when you are ready. It also reheats really well, making it a great option for weekly meal prep.

How long can I marinate teriyaki chicken?

For the best flavor, marinate the chicken for 30 minutes to 1 hour. If you’d like to prep ahead, you can marinate it for up to 24 hours in the refrigerator. I don’t recommend going much longer than that, as the chicken can become too salty and the texture may start to change.

More Chicken Recipes to Try

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In a shallow baking dish or large zip-top bag, whisk together the tamari (or soy sauce), coconut sugar, rice vinegar, sesame oil, garlic, ginger and red pepper flakes (if using). Add the chicken thighs and turn to coat. Cover (or seal the bag) and refrigerate for 30 minutes to 1 hour.

½ cup regular tamari or soy sauce, ¼ cup coconut sugar, 2 Tablespoons rice vinegar, 2 Tablespoons sesame oil, 2 garlic cloves, 1 teaspoon grated fresh ginger, ¼ teaspoon red pepper flakes, 2 lbs boneless
When ready to cook, discard the marinade. Cook the chicken using one of the methods below.

For Grilling

Lightly oil the grill grates and preheat the grill to medium-high heat. Grill the chicken for 5–7 minutes per side, flipping once, until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing or serving.

For Baking

Arrange the marinated chicken in a single layer on a parchment-lined or lightly greased baking sheet. Bake at 400°F for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.

For Serving

Let the chicken rest for 5 minutes before slicing or serving whole. Garnish with sesame seeds and sliced green onions, if desired. Serve with rice or quinoa and steamed or roasted vegetables like broccoli, snap peas, or carrots.

Discard the marinade: Always discard the used marinade after removing the raw chicken. Do not use it as a sauce for serving since it has been in contact with raw meat.
Storage: Store leftover cooked chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat for the best texture, or microwave in 30 second intervals. The chicken also freezes well for up to 3 months.

Nutrition information is automatically calculated, so should only be used as an approximation.