Valentina's Corner
Once you try this grilled teriyaki chicken recipe, you’ll never want your teriyaki chicken another way! Our homemade marinade tenderizes the chicken, and the grilling adds a depth of flavor.
We love a classic teriyaki stir-fry, but teriyaki chicken on the grill is a game-changer! Don’t forget to pair it with vegetables on the grill for the perfect meal!
A delicious homemade teriyaki sauce is the key to what gives these chicken thighs so much flavor! We then grill the chicken thighs, and the sauce caramelizes on the skin of the meat, giving it the most incredible smokey flavor and a crisp exterior.
Why Make Teriyaki Chicken on the Grill?
- Easy clean-up. Cooking outside on the grill makes for a mess-free cooking process with little to no prep time!
- Incredible flavor. The grill gives the chicken a remarkable flavor that you can’t get any other way.
- Restaurant classic. Teriyaki chicken is a panda express takeout favorite, and our recipe tastes better and is cheaper!
Ingredients for Teriyaki Chicken
- Chicken thighs – boneless, skinless chicken thighs are perfect for this recipe. They remain juicy through the high-heat cooking process.
- Soy sauce – we use low-sodium soy sauce to get that signature teriyaki flavor without overpowering the dish with salt.
- Garlic – minced garlic gives this teriyaki sauce so much flavor.
- Fresh ginger – brings that authentic chinese flavor to this dish.
- Cornstarch – helps to thicken up the teriyaki sauce.
- Red pepper flakes – add spice to this teriyaki sauce.
- Brown sugar – the key to making this teriyaki sauce thick and sweet. You can also use honey or cane sugar!
- Garnish – green onions and sesame seeds are the perfect finish.
See the recipe card below for a full list of ingredients and quantities.
Substitutions and Variations
All of the add-ins, substitutions, and different variations to the recipe you want to make.
- Add vegetables: A side of broccoli and simple roasted vegetables are perfect for bulking up this dish.
- Make skewers: Make teriyaki chicken skewers by cubing up the chicken thighs and add to metal or wooden skewers like our grilled chicken with vegetables.
- Add pineapples: Make a variation of our sweet and sour chicken, by adding fresh pineapple slices to this teriyaki chicken marinade. Grilled pineapple adds a great sweetness to the dish.
How to Make Teriyaki Chicken on the Grill
- Marinade the chicken in the homemade teriyaki sauce.
2. Grill the chicken thighs for 6-8 minutes per side.
3. Baste the chicken with leftover teriyaki sauce.
Expert Tips:
- Don’t skip the marinade! Giving the chicken time to soak up all the flavor is key for the most flavorful teriyaki chicken. 30 minutes is the minimum, but you can marinate the chicken for a few hours or overnight in the fridge.
- Don’t dump the marinade! After adding the chicken to the grill, be sure to save the marinade. Set aside and use a pastry brush to brush the cooking chicken with the sauce. The sauce did come in contact with raw chicken so don’t consume until cooked.
Serving Suggestions
- Hibachi style: Serve this teriyaki chicken with easy hibachi fried rice! Don’t forget the classic hibachi sauce and a drizzle of creamy yum-yum sauce.
- Classic bowl: Serve sliced teriyaki chicken over a bed of rice and a side of roasted broccoli florets.
- Noodles: Our low-mein recipe makes the most delicious takeout noodles, and they would taste even better topped with this teriyaki chicken. Don’t skip the appetizer! Our chicken gyoza recipe is a fan favorite.
Recipe FAQs
Sugar is key for not only the flavor of this sauce, but the texture. When heated, the sugar turns the liquid into a thick glaze.
Chicken breast can be used for this recipe but it won’t be as juicy as when using chicken thighs.
Use a meat thermometer to check the thickest part of the chicken thighs. The internal temperature should read 165°F.
Store & Reheat
- Storage. Keep leftovers in the refrigerator in an airtight container for up to 3 days.
- Reheat. Warm the chicken in a pan on medium heat until reheated.
- Freeze. The cooked chicken teriyaki can be frozen to store for longer! Add to a freezer-safe container and store for up to 3 months. Reheat: Thaw in the fridge overnight and then warm up on a skillet until fully reheated.
More Grilling Recipes
If you enjoyed this teriyaki chicken thigh recipe, be sure to try our other popular grilling recipes; here are some of our favorites:
If you tried this grilled teriyaki chicken recipe or any other recipe on my website, please leave a star ratingand let me know how it went in the comments below – we appreciate it!
Grilled Chicken Teriyaki Recipe
Ingredients
- 2 lbs boneless skinless chicken thighs or breast
teriyaki sauce-
- 1/2 cup low-sodium soy sauce
- 3/4 cup water
- 3 garlic cloves minced
- 1 tsp grated ginger
- 2 Tbsp cornstarch
- ¼ tsp red pepper flakes
- 1/2 cup brown sugar
Instructions
- Add all the teriyaki sauce ingredients to a small saucepan. Turn the heat up to medium heat.
- Bring the sauce to a simmer and turn the heat down slightly. Once the sauce has thickened, remove from heat and allow to cool completely.
marinate the chicken –
- Add the chicken thighs and the cooled teriyaki sauce into a bowl or plastic bag and mix to combine.
- Marinate the chicken for at least 30 minutes or up to overnight.
grill teriyaki chicken –
- Preheat the grill to 400°F, clean and prep the grill.
- Add the chicken to the grill and save the marinade. Cook for about 6-8 minutes per side or until cooked through with an internal temperature of 165°F.
- With a pastry brush, brush some of the leftover sauce from the marinade onto the chicken and grill for an additional 1-2 minutes.
- Remove from the grill and allow the chicken thighs to rest for a few minutes before slicing into the chicken.
Notes
- Don’t skip the marinade! Giving the chicken time to soak up all the flavor is key for the most flavorful teriyaki chicken. 30 minutes is the minimum, but you can marinate the chicken for a few hours or overnight in the fridge.
- Don’t dump the marinade! After adding the chicken to the grill, be sure to save the marinade. Set aside and use a pastry brush to brush the cooking chicken with the sauce. The sauce did come in contact with raw chicken so don’t consume until cooked.
- Storage. Keep leftovers in the refrigerator in an airtight container for up to 3 days.
- Reheat. Warm the chicken in a skillet on medium heat until reheated.
- Freeze. The cooked chicken teriyaki can be frozen to store for longer! Add to a freezer-safe container and store for up to 3 months. Reheat: Thaw in the fridge overnight and then warm up on a skillet until fully reheated.
