Name: Teriyaki Chicken
Prep time: 2 h 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: Asian
Ingredients: 2 lbs boneless skinless chicken breast; 1 cup soy sauce; 2/3 cup 100% pineapple juice; 4 tsp rice vinegar; 1 tsp sesame oil; 1/2 tsp ground ginger; 1/2 tsp garlic powder; 1 tbsp Sriracha (optional); 1 tsp cornstarch; Stir Fry Veggies:; 1 tbsp olive oil; 1 tsp sesame oil; 2 cups broccoli florets; 1 red bell pepper, cut into 1-inch pieces; 1 purple onion, cut into 1-inch pieces; 1 tsp minced garlic; Sesame seeds, for garnish

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This Easy Teriyaki Chicken recipe delivers bold, savory-sweet flavors with a hint of spice, all thanks to a simple homemade marinade. Grilled to perfection and served with stir-fried veggies, it’s a restaurant-quality dish you can make right at home. Perfect for weeknight dinners, meal prep, or backyard cookouts, this recipe is sure to be a family favorite.

Teriyaki Chicken

Why You’ll Love This Recipe

Homemade marinade – No store-bought sauces here! You’ll love the depth of flavor from soy sauce, pineapple juice, and sesame oil.
Perfect for grilling – Grilled chicken is juicy, charred, and full of smoky goodness.
Healthy and balanced – Packed with lean protein and stir-fried veggies.
Customizable – Adjust the spice level or swap in your favorite vegetables.
Great for meal prep – Make extra and enjoy delicious leftovers throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Marinade:

2 lbs boneless skinless chicken breast
1 cup soy sauce
⅔ cup pineapple juice (100%)
4 tsp rice vinegar
1 tsp sesame oil
½ tsp ground ginger
½ tsp garlic powder
1 tbsp Sriracha (optional, for heat)
1 tsp cornstarch

For the Stir Fry Veggies:

1 tbsp olive oil
1 tsp sesame oil
2 cups broccoli florets
1 red bell pepper, cut into 1-inch pieces
1 purple onion, cut into 1-inch pieces
1 tsp minced garlic

Optional Garnish:

Sesame seeds

Directions

Marinate the Chicken:
Pound the chicken breasts to an even thickness. Place them in a zip-close bag. In a mixing bowl, whisk together soy sauce, pineapple juice, rice vinegar, sesame oil, ground ginger, garlic powder, and Sriracha (if using). Reserve ½ cup of this sauce and refrigerate it separately. Pour the remaining marinade over the chicken, seal the bag, and refrigerate for at least 2 hours or up to 24 hours.
Grill the Chicken:
Preheat the grill to medium heat. Remove chicken from the marinade and discard used marinade. Grill chicken for 3–4 minutes per side, or until the internal temperature reaches 160°F. Transfer to a plate and cover loosely with foil to rest.
Make the Teriyaki Sauce:
Pour the reserved marinade into a small saucepan and bring to a low boil. In a separate bowl, stir together 1 tablespoon of water and 1 teaspoon cornstarch. Add the cornstarch slurry to the sauce and simmer until thickened. Brush the thickened sauce over the grilled chicken.
Cook the Stir-Fry Veggies:
Heat olive oil and sesame oil in a large wok over medium heat. Add broccoli and stir for about 1 minute. Add the bell pepper, onion, and minced garlic. Stir occasionally for another 2–3 minutes, until veggies are crisp-tender.
Serve:
Plate the chicken over a bed of white rice and serve alongside the stir-fried vegetables. Garnish with sesame seeds if desired.

Servings and timing

Servings: 6
Prep time: 2 hours 10 minutes (includes marinating)
Cook time: 15 minutes
Total time: 2 hours 25 minutes
Calories per serving: Approximately 271 kcal

Variations

Spicy Teriyaki: Add extra Sriracha or a pinch of red pepper flakes for more heat.
Oven-baked: No grill? Bake the marinated chicken at 400°F for 20–25 minutes, then broil for 2–3 minutes for caramelization.
Veggie swap: Try sugar snap peas, carrots, mushrooms, or zucchini instead of the listed vegetables.
Low-sodium option: Use low-sodium soy sauce to cut back on salt.
Pineapple chunks: Add grilled pineapple for a sweet, tropical twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze grilled chicken and veggies separately in airtight containers for up to 2 months. Thaw overnight in the fridge.

Reheating: Microwave in 1-minute intervals or reheat in a skillet over medium heat until warmed through.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs are a great alternative and remain juicy after grilling.

Can I marinate the chicken overnight?

Yes, up to 24 hours is ideal for maximum flavor. Don’t go much longer to avoid mushy texture.

Do I need to use pineapple juice?

It adds sweetness and tenderizes the chicken, but orange juice can be substituted if needed.

How spicy is this recipe?

The Sriracha is optional, so you can adjust the spice level to your liking.

What’s the best way to ensure juicy grilled chicken?

Pound the chicken evenly, don’t overcook it, and let it rest before slicing.

Can I bake the chicken instead of grilling?

Yes, bake at 400°F for 20–25 minutes or until internal temp reaches 165°F.

Do I have to thicken the sauce?

Thickening the sauce gives it that classic sticky, glossy teriyaki finish, but it’s optional.

Can I make this gluten-free?

Use gluten-free soy sauce (like tamari) to make it gluten-free.

Is this dish good for meal prep?

Absolutely! It stores and reheats well for a few days.

What should I serve this with?

White rice, brown rice, or noodles all pair perfectly. You can also serve it over cauliflower rice for a low-carb option.

Conclusion

Teriyaki Chicken is a flavorful and satisfying meal that’s surprisingly easy to make at home. With a sweet and savory marinade, juicy grilled chicken, and crisp-tender stir-fry veggies, it’s a complete dish the whole family will love. Serve it with rice for a balanced dinner or make extra for delicious leftovers. Once you try it, this homemade version will become your go-to over takeout every time.