updated 9/2/25

Everyone has that one dish that tastes like home, and for me, it’s Mom’s Chicken. Sure, I could try to give it a fancier name, but in my family, it’s always been Mom’s Chicken — and always will be. She made it at least three times a week when I was growing up, and now that I have a busy family of my own, I completely understand why. It’s simple, flavorful, and totally kid-approved — a weeknight win every time.

Since I first shared this recipe back in 2021, Mom’s Chicken has become a reader favorite — one of those dishes that people keep coming back to again and again. And honestly, it’s easy to see why: a quick overnight marinade does all the heavy lifting, and with just a handful of ingredients, dinner basically makes itself.

It’s also perfect for back-to-school season (or anytime life feels a little hectic). You can pair it with just about anything — from a light Wild Mushroom Salad to Spicy Garlic Noodles — and have a full meal on the table without breaking a sweat.

Mom’s Chicken Marinade

This chicken gets its delightful savory flavor from a very simple marinade. Just mirin, soy sauce, and garlic. That’s it! The ingredients are similar to teriyaki, but the proportions make a world of difference. This is not a sticky-sweet sauced chicken. The mirin gives the marinade just enough sweetness to balance the salty soy sauce. Just measure, combine, and stir your ingredients. Did I mention it’s so easy!?

Measure the mirin and soy sauce:

Pour the mixture into a container large enough for the chicken:

Smash the garlic cloves with the side of the knife:

And ad the smashed garlic to the marinade:

Add the chicken thighs and submerge in the marinade. I like to let them soak up that yummy marinade overnight-for one thing it means when I wake up the next day, dinner is almost done, but it also really amps up the flavor. If you’re short on time or forgot to plan ahead though, marinate the thighs for at least four hours.

I use the broiler to cook Mom’s Chicken. I like the charred edges it gives, almost like it was grilled, and how quickly the chicken gets cooked through, without all the hassle of actually cranking up the grill. When broiling though, you really need to keep a close eye on it, especially if you don’t use your broiler that often and aren’t familiar with how powerful it is. Everyone’s oven varies so make sure you are taking a peek every couple of minutes. You can also grill them or use a grill pan if that’s your thing.

I always line my pan with foil to make cleanup a breeze; the marinade is sugary and gets sticky when cooked. (You definitely don’t want to use parchment paper here. It will catch on fire under the broiler, ask me how I know…)

The thighs get cooked for about 6 minutes on each side. (I use thighs because they have a much richer, meatier flavor and they really stand up to high heat without drying out.) You can cut into one to make sure it’s cooked through, or use a meat thermometer. Don’t be alarmed by the burned sauce. The high heat and sugar in the marinade will cause some of the juices to burn but it will not affect your chicken.

Since Mom’s Chicken is marinated, you have a lot of hands-free time to make any number of side dishes. It really goes with anything: a simple green salad with Sesame Dressing, of course rice is always welcome, or my Zucchini Jam is also delicious served alongside. Mom’s Chicken is such a beautifully easy-peasy dinner that you can have it on rotation as often as I do and serve it with all your different favorite sides to mix it up. I also usually make a double batch so I have a protein rich snack ready to go, and they are perfect to cut up and add to grain bowls.

I’m so excited to pass down this family favorite. When you try it, please let us know; we love hearing from you. Rate the recipe and comment below, and of course don’t forget to tag us in your pics @funkyasiankitchen.

Mom’s Chicken

★★★★★ 5 from 1 review

• Author: Funky Asian Kitchen
• Prep Time: 5 minutes (plus marinating time)
• Cook Time: 20 Minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: main
• Cuisine: Japanese

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Ingredients

Scale 1x2x3x

• 1 ½ pounds boneless skinless chicken thighs (approximately 5-6 pieces)
• ½ cup mirin
• ¼ cup soy sauce
• 3 large cloves garlic, smashed
• Oil spray

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Instructions

1. Combine the mirin, soy sauce, and garlic in a storage container and stir to combine. Add the chicken thighs and push down to submerge the chicken thighs.
2. Cover the chicken and refrigerate overnight or at least 4 hours.
3. Heat the broiler and set the oven shelf to the top rack. 
4. Line a baking sheet with aluminum foil. Put the chicken on the baking sheet and spray lightly with oil.
5. Broil for 6 minutes or and then flip the chicken and cook for another 6-8 minutes until the chicken is cooked through and the temperature registers 165.
6. Transfer the chicken to a platter and serve immediately.

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Notes

* I love the charred, grill-like flavor from the high broiler heat. The juices from the chicken will burn up from the sugar in the marinade but the chicken should come out with just a little charred edge. However, oven temperatures differ and if you see that the chicken is getting too dark for your liking, move the shelf down so it’s further away from the heat source.

*Leftover chicken is great on top of salads, mixed into fried rice, or just eaten cold!

Keywords: weeknight meals, asian chicken, family favorite, asian marinades, easy chicken