30-Minute Grilled Teriyaki Chicken
This copycat version of Panda Express's popular teriyaki chicken features tender marinated chicken thighs cooked in a cast-iron skillet and topped with a glossy homemade teriyaki sauce. The chicken is first marinated in a simple soy sauce mixture, then pressed flat while cooking to ensure even browning and maximum flavor. The sweet and savory teriyaki sauce combines soy sauce, brown sugar, sesame oil, and aromatic spices for an authentic taste. Perfect for weeknight dinners or meal prep, this recipe delivers restaurant-quality results at home in under an hour.
Ingredients
- ½ cup soy sauce
- ¼ cup water
- 1 tablespoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- 1 pound boneless skinless chicken thighs
- 1 tablespoon canola oil
- ¼ cup sugar, for sauce
- ¼ cup soy sauce, for sauce
- 2 ½ tablespoons sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder, for sauce
- ½ teaspoon ginger powder
- ½ teaspoon salt
Instructions
- 1
Combine soy sauce, water, sugar, garlic powder, and white pepper in a shallow dish
- 2
Add chicken thighs and turn to coat, cover and marinate for 30 minutes to 1 hour in refrigerator
- 3
Remove chicken from marinade and pat dry with paper towels
- 4
Heat oil in cast-iron skillet over medium-low heat until hot and shimmering
- 5
Add chicken thighs to pan in single layer, cook in batches without overcrowding
- 6
Place second pan over chicken thighs, pressing down to flatten meat
- 7
Cook for 3 to 4 minutes, flip chicken, replace weight, and cook another 3 to 4 minutes until browned and cooked through to 170°F
- 8
Combine all teriyaki sauce ingredients in small saucepan and whisk to remove clumps
- 9
Bring sauce mixture to simmer over medium heat and simmer until thickened for 1 to 2 minutes
- 10
Slice chicken and serve with sauce
Tips
Use chicken thighs instead of breasts for more tender, flavorful results that won't dry out during cooking
Press the chicken flat with a second pan while cooking to ensure even browning and faster cooking time
Let the teriyaki sauce cool slightly before serving as it will thicken more as it cools
Good to Know
Refrigerate cooked chicken and sauce separately for up to 3 days
Marinate chicken up to 24 hours ahead, make sauce up to 1 week ahead
Serve immediately while chicken is hot, sauce can be reheated gently
Common Mistakes
Don't use a grill pan as specified to avoid uneven cooking
Don't overcrowd the pan when cooking chicken or it will steam instead of brown
Don't skip pressing the chicken flat or cooking time will be uneven
Substitutions
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 2-3 minutes per side to prevent drying out. Thighs stay more tender and flavorful.
What if I don't have sesame oil?
You can substitute with vegetable oil but will lose the authentic nutty flavor that makes the sauce taste like the restaurant version.
How long will leftovers keep?
Store chicken and sauce separately in the refrigerator for up to 3 days. Reheat gently to maintain texture.