If you’re craving a dish that balances sweet, savory, and smoky flavors with juicy, tender chicken, this Grilled Teriyaki Chicken Recipe is your new best friend. It’s not just any chicken—it’s marinated in a homemade teriyaki glaze that’s rich with brown sugar and soy sauce, delicately spiced with ginger and garlic, then kissed by the grill to create irresistible char marks and caramelization. Whether you’re firing up the grill for a weekend barbecue or just want to upgrade your weeknight dinner, this recipe delivers flavor and simplicity in every bite.
Ingredients You’ll Need
These ingredients are straightforward yet crucial for building the classic teriyaki flavor that sets this dish apart. Each one plays a unique role in creating the perfect balance of taste, moisture, and color that makes this Grilled Teriyaki Chicken Recipe a standout.
- Cornstarch: Used as a thickening agent to give the teriyaki sauce that beautiful, glossy finish that sticks to the chicken.
- Brown sugar: Adds sweetness and depth, helping to caramelize the sauce when grilled.
- Soy sauce or tamari: The salty, umami backbone that flavors the marinade and sauce.
- Honey: Enhances sweetness naturally and offers a smooth texture to the glaze.
- Ground ginger: Brings a subtle warmth and zing that elevates the savory sauce.
- Garlic powder: Infuses the chicken with aromatic notes that complement the teriyaki flavor perfectly.
- Boneless, skinless chicken thighs: Juicy and tender, these are ideal for grilling and soaking up the sauce.
- Kosher salt: Essential for seasoning the chicken evenly and enhancing the overall flavor.
How to Make Grilled Teriyaki Chicken Recipe
Step 1: Make the sauce
Start by whisking the cornstarch into cold water to ensure it dissolves smoothly. Then combine it with the brown sugar, soy sauce, honey, ground ginger, and garlic powder in a saucepan. Bring this mixture to a simmer over medium heat, stirring often so it thickens nicely and gains that beautiful sheen that clings to the chicken. Reserve about a third of the sauce to drizzle over the chicken once it’s grilled.
Step 2: Marinate the chicken
Pat your chicken thighs dry—this is key for a good sear. Season generously with kosher salt, then toss the chicken in the remaining teriyaki sauce. This marinade is where the magic starts, infusing every bite with that signature sweet-salty flavor.
Step 3: Grill the chicken
Heat your grill to high so it’s ready to give the chicken those classic char marks. Place the chicken thighs on the grill, reducing the heat to medium-high once they start cooking. Cover the grill and allow the chicken to sear for about 5 minutes before flipping. Baste with extra sauce frequently as you grill the other side until the chicken reaches an internal temperature of 165°F. This step locks in moisture while developing a perfect caramelized crust.
Step 4: Serve
Once grilled to perfection, transfer your chicken to a platter and drizzle it with the reserved teriyaki sauce. Let it rest for about five minutes—this helps the juices redistribute, ensuring each bite is juicy and bursting with flavor.
How to Serve Grilled Teriyaki Chicken Recipe
Garnishes
To complement the rich flavors, sprinkle freshly chopped green onions or sesame seeds on top for a fresh crunch and nutty aroma. Thinly sliced red chili can add a gentle heat for those who love a little kick.
Side Dishes
This grilled teriyaki chicken pairs beautifully with a variety of sides. Steamed jasmine rice or sticky white rice soak up the extra sauce perfectly. Lightly steamed or stir-fried vegetables, like snap peas, bell peppers, and broccoli, add vibrant color and balance to the meal.
Creative Ways to Present
Try serving the grilled chicken over a bed of mixed greens for a lighter option or sliced atop a crunchy Asian slaw for a textural contrast. You can also skew the marinated chicken before grilling for fun, bite-sized servings perfect for parties or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled teriyaki chicken in an airtight container in the refrigerator. It will keep well for up to three days, making it a convenient option for quick lunches or dinners later in the week.
Freezing
If you want to save the grilled chicken for a longer period, wrap individual portions tightly in plastic wrap before placing them in a freezer-safe bag or container. Properly stored, it will maintain good quality for up to two months.
Reheating
To reheat, gently warm the chicken in the oven or on the stovetop over low heat to preserve its moisture and flavor. Avoid microwaving if possible, as it can dry out the meat. Add a splash of reserved teriyaki sauce during reheating to refresh the glaze.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but keep in mind they tend to be leaner and can dry out more easily, so watch grilling times carefully to keep them juicy.
Is it necessary to reserve some sauce before marinating?
Yes, reserving some sauce before marinating allows you to drizzle fresh, thickened teriyaki over the finished chicken, adding an extra layer of flavor and shine.
Can I make the teriyaki sauce ahead of time?
You sure can! The sauce can be made a day in advance and stored in the fridge. Just give it a quick whisk before using, as the cornstarch may settle or thicken when chilled.
What type of grill is best for this recipe?
Both gas and charcoal grills work wonderfully. Charcoal adds a smokier flavor, but a gas grill offers more control over temperature, which is helpful for cooking chicken evenly.
Can I cook this teriyaki chicken indoors?
If you don’t have a grill, you can use a grill pan or broil the chicken in the oven, but try to achieve high heat to mimic that delicious caramelized exterior.
Final Thoughts
This Grilled Teriyaki Chicken Recipe is truly a crowd-pleaser that brings together the best of sweet, savory, and smoky elements in a way that feels both special and approachable. Give it a try next time you’re planning a meal that needs a little extra magic—you won’t regret it! Once you taste this chicken, it might just become your go-to recipe for grilling season and beyond.
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Grilled Teriyaki Chicken Recipe
- Total Time: 25 minutes
- Yield: 6 servings
Description
This Grilled Teriyaki Chicken recipe features juicy, tender chicken thighs marinated in a homemade teriyaki sauce that’s sweet, savory, and perfectly thickened. The chicken is grilled to perfection for a beautiful char and smoky flavor, then finished with a drizzle of reserved sauce for an extra burst of taste. Ready in just 25 minutes, this easy recipe is perfect for weeknight dinners or weekend barbecues.
Ingredients
Teriyaki Sauce
- 2 tablespoons cornstarch
- ½ cup brown sugar
- ⅓ cup soy sauce or tamari
- 2 teaspoons honey
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
Chicken
- 3 pounds boneless, skinless chicken thighs
- 2 teaspoons kosher salt
Instructions
- Make the sauce: In a small saucepan, combine the cornstarch with 1 cup of cold water. Whisk in the brown sugar, soy sauce, honey, ground ginger, and garlic powder. Bring the mixture to a simmer over medium heat, stirring often, and cook until thickened and able to coat the back of a spoon, about 4 minutes. Reserve about ⅓ cup of the sauce for serving.
- Marinate the chicken: Pat the chicken thighs dry with paper towels. Season all sides evenly with kosher salt. Place the chicken in a large bowl and pour the remaining teriyaki sauce over it. Toss the chicken to coat thoroughly and let marinate while you prepare the grill.
- Grill the chicken: Preheat your grill to high heat. Transfer the chicken thighs onto the grill grates, allowing any excess marinade to drip off. Lower the heat to medium-high, cover the grill, and cook the chicken for about 5 minutes, until char marks develop. Flip the chicken, baste with any remaining sauce from the bowl, then continue cooking covered, turning and basting occasionally, until the internal temperature reaches 165°F (74°C), approximately 7 to 8 minutes more.
- Serve: Move the grilled chicken to a serving platter and drizzle with the reserved teriyaki sauce. Let the chicken rest for about 5 minutes before serving to allow juices to redistribute and flavors to settle.
Notes
- Use an instant-read thermometer to ensure the chicken is cooked safely to 165°F.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Chicken thighs yield juicy and flavorful results, but you can also use chicken breasts—just reduce grilling time accordingly.
- If you don’t have a grill, this recipe can be adapted for stovetop cooking using a grill pan or skillet.
- Reserve part of the sauce before marinating to avoid contamination.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
