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
