Best Teriyaki Chicken Recipe

Optional (Marinate): For added depth, marinate the chicken overnight in the garlic, ginger, scallions, soy sauce, mirin, sake, and sugar. Save the marinade to use as the sauce base.

For both methods, pat the chicken dry and then season with salt. Dry chicken sears best.

Heat a large sauté pan over high heat. Add oil and let it get hot (about 2 minutes). Place chicken in the pan—skin-side down (or smooth-side down for skinless). Cook undisturbed for 4–5 minutes until a golden crust forms.

Reduce heat to low. Flip the chicken and add the smashed garlic cloves along with the ginger, scallions, soy sauce, mirin, sake, and sugar. Using whole garlic cloves prevents burning and gently infuses the sauce as it simmers. Cover and cook until the chicken is cooked through—about 7 minutes for thighs, 10–12 minutes for breasts. Baste the chicken 2–3 times during cooking.

Transfer the chicken to a plate and increase heat to high. Simmer the sauce uncovered for about 5 minutes, until glossy and thick enough to coat the back of a spoon.

Return the chicken to the pan and spoon the glaze evenly over the top, coating both sides with the sauce. You can leave the garlic cloves in the glaze for extra flavor or remove them before serving for a smoother finish. Garnish with sliced green onions and serve immediately.