Seattle-Style Chicken Teriyaki

This Seattle-Style Chicken Teriyaki brings bold flavor, juicy chicken, and that irresistible sweet-savory glaze right to your kitchen. Unlike many takeout versions, this homemade recipe keeps everything balanced, flavorful, and surprisingly easy to make. The chicken turns beautifully caramelized on the edges while staying juicy inside, and the glossy teriyaki sauce coats every bite without becoming too heavy or overly sweet.

Served over fluffy rice with a side of crisp steamed vegetables or a simple salad, it feels comforting yet fresh. Better yet, it tastes even more like restaurant-style teriyaki thanks to a quick marinade and high-heat cooking method.

Fun fact: Seattle-style chicken teriyaki became wildly popular thanks to small neighborhood teriyaki shops throughout the Pacific Northwest, creating a flavor style many people still crave today.

Recipe Yield: 4 servings

INGREDIENTS

1 ½ lbs boneless skinless chicken thighs
½ tsp kosher salt
¼ tsp black pepper
1 tbsp neutral oil

For the Marinade & Teriyaki Sauce:
½ cup low-sodium soy sauce
¼ cup water
3 tbsp brown sugar
2 tbsp honey
1 tbsp rice vinegar
1 tbsp mirin
3 cloves garlic, minced
2 tsp fresh ginger, grated
1 tsp sesame oil
1 tbsp cornstarch
1 tbsp water (for slurry)

For Serving:
3 cups cooked jasmine rice
1 tbsp sesame seeds (optional)
2 green onions, sliced
Steamed broccoli or cucumber salad (optional)

INSTRUCTIONS

1. Make the marinade:
In a bowl, whisk together soy sauce, water, brown sugar, honey, rice vinegar, mirin, garlic, ginger, and sesame oil. Reserve ½ cup of the mixture for later, then pour the remaining marinade over the chicken.

2. Marinate the chicken:
Cover and refrigerate for at least 30 minutes or up to 8 hours. Meanwhile, cook rice if needed.

3. Cook the chicken:
Heat oil in a large skillet or grill pan over medium-high heat. Remove chicken from marinade and pat lightly dry. Then cook for 5–7 minutes per side until deeply caramelized with lightly charred edges and fully cooked through. The thickest part of the chicken should reach 165°F (74°C) on an instant-read thermometer.

4. Make the teriyaki sauce:
Meanwhile, pour the reserved sauce into a small saucepan and bring to a gentle simmer. Stir together cornstarch and water, then whisk into the sauce. Cook for 2–3 minutes until glossy and slightly thickened.

5. Slice and glaze:
Let the chicken rest for 5 minutes. Then slice into strips and toss lightly with some of the warm teriyaki sauce.

6. Assemble and serve:
Spoon rice into bowls, top with sliced chicken, and drizzle with extra sauce. Finish with green onions and sesame seeds. Serve warm with steamed broccoli or a crisp side salad.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use chicken thighs for authentic flavor: Chicken thighs stay juicy and develop better caramelized edges, which helps recreate that classic Seattle teriyaki shop texture and flavor.
• Pat the chicken lightly dry before cooking: Although the marinade adds flavor, removing excess moisture helps the chicken char beautifully instead of steaming in the pan.
• Don’t over-thicken the sauce: The teriyaki sauce should lightly coat the chicken rather than turn sticky like syrup. If it thickens too much, simply whisk in 1–2 tbsp water.