Grilled Teriyaki Chicken

We love Grilled Chicken Recipes and this is one of my family’s favorites. The chicken is marinated in a delicious sauce and then grilled to perfection. Basting the chicken after it is grilled gives the chicken a sticky texture that tastes amazing.

Why You’ll Love This Recipe!

• Restaurant flavor at home. The homemade teriyaki sauce is sweet, savory, and sticky.
• Easy to prep ahead. Marinate the chicken up to 8 hours in advance.
• Juicy chicken thighs. They stay tender and are easy to grill.
• Extra sauce. Use it for basting, dipping, or drizzling over rice.
• Great for meal prep. Use leftovers in bowls, wraps, or salads.

We love teriyaki sauce and use it on different recipes. If you have tried Panda Express Teriyaki Chicken Recipe, Blackstone Teriyaki Steak, Pineapple Teriyaki Chicken or Teriyaki Burger Recipe then you are going to love this chicken recipe. For another delicious and juicy chicken recipe, try this Mayo Marinated Chicken.

Ingredients

• Boneless Skinless Chicken Thighs – Use any type of chicken
• Teriyaki Sauce – We like making teriyaki sauce from scratch, but you can also store bought sauce.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Make Grilled Teriyaki Chicken

Step 1 – In a medium saucepan, whisk together the soy sauce, mirin, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Bring the mixture to a simmer over medium heat.

Step 2 – In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 2-3 minutes.

Step 3 – Place the chicken thighs in a large, shallow dish or resealable plastic bag. Pour ½ cup of the cooled teriyaki sauce over the chicken, reserving the remaining sauce for basting and serving. Toss the chicken to coat evenly with the sauce. Cover the dish or seal the bag and refrigerate for at least 1 hour, or up to 8 hours, to marinate.

Step 4 – Grill the chicken thighs for 6-8 minutes per side, or until the internal temperature reaches 165°F. Baste the chicken with some of the reserved teriyaki sauce during the last 2-3 minutes of grilling. Remove the grilled teriyaki chicken from the grill and let it rest for 5 minutes. Brush the chicken with the remaining teriyaki sauce and garnish with chopped green onions and toasted sesame seeds.

Expert Tips

• Marinate Chicken – Marinating the chicken thighs for at least 1 hour helps to infuse them with flavor. But you can marinate them for up to 8 hours for even more intense taste. I wouldn’t go past 8 hours though.
• Cooking Teriyaki Chicken – We cook our chicken on the gas grill but you can also cook chicken on a charcoal grill.
• Filet Chicken – To ensure the chicken cook evenly, we like to filet the chicken so they are about the same size.

How to Know When Chicken is Cooked

Cooking time will vary depending on the size of your chicken or your gas grill. We think the best way to tell if your chicken is fully cooked is to use a meat thermometer.

The internal temperature should reach 165 degrees when the chicken is fully cooked. Make sure to let the chicken rest after removing from the grill to lock in the juices.

Serving Suggestions

This grilled chicken recipe can easily be served with your favorite grilled side dish recipes. We like to make our sides on the grill which makes cleanup a breeze. These are some of our favorite grilled sides.

• Grilled Broccoli in Foil
• Grilled Asparagus
• Grilled Corn on the Cob in Husk
• Grilled Vegetables in Foil

Turn this into a teriyaki chicken rice bowl by slicing the grilled chicken over steamed rice and drizzling with the extra sauce.

Frequently Asked Questions