Published: · Modified: by Wendie · 25 Comments
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Teriyaki chicken is bathed in a sticky flavorful teriyaki sauce and grilled to perfection! An easy recipe even the picky eaters will devour!
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This Grilled Teriyaki Chicken is super popular in my house and on a weekly rotation. This sauce is sticky, sweet, and tangy, and the chicken is tender and juicy and perfect for grilling like my Grilled Teriyaki Steak or Teriyaki Steak Kebabs. If you'd rather bake try my Oven Baked Teriyaki Chicken Wings.
Why this recipe works
Teriyaki chicken is a classic grilled recipe that everybody loves. Making it at home is super easy and will quickly become your new favorite! Letting the chicken marinate for as long as possible will ensure a delicious depth of flavor.
Ingredients for this recipe
Ingredients Needed
- Chicken: you can purchase them already deboned or you can make your own boneless skinless chicken thighs. Thin boneless breasts will also work.
- Soy sauce: You can use regular soy sauce or low-sodium soy sauce.
- Brown sugar: Both light brown sugar or dark brown sugar will work.
- Corn starch: Thickens the reserved teriyaki sauce.
- Ginger: Fresh ginger adds the best flavor.
- Green onions or sesame seeds for garnish
How to make this recipe
- Step 1: In a small bowl add soy sauce, brown sugar, vinegar, water, garlic and ginger.
- Step 2: Place chicken thighs in a large ziplock bag or container pour half of the mixture over the chicken and let marinate for at least 4-24 hours.
- Step 3: Pour the remaining marinade into a small saucepan and whisk in the cornstarch and bring to a boil. Reduce heat and simmer 5-10 minutes until thickened.
- Step 4: Heat anoutdoor grillon medium-high heat, and grill until the internal temperature of the chicken reaches 164 degrees.
- Step 5: Remove to a platter and let rest 10 minutes before serving. Serve with extra sauce.
Recipe Tips
- The longer the teriyaki chicken marinade together the more flavor it will have. I typically shoot for 24 hours.
- If you don't have an outdoor grill you can use a smokeless indoor grill like this one.
- I recommend using a digital meat thermometer to know when the chicken has reached the correct doneness.
- Add a pinch of red pepper flakes for a little kick!
Recipe FAQ's
How to store and reheat this recipe
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or dice into chicken pieces and use in a stir fry or sliced chicken on top of a salad.
Can I use jarred teriyaki sauce?
Homemade teriyaki marinade only uses a few ingredients from your pantry and is ah-mazingly better than any jar sauce from the grocery store.
What to serve with this recipe
You can serve it over white rice or even brown rice. Or a side of mashed potatoes,
How long should I grill chicken breasts?
If you decide to use boneless skinless chicken breast halves instead cook for 6-7 minutes then flip and cook another 6-7 minutes. Although it really depends on how thick the breasts are that's why I always recommend using a digital meat thermometer to know when the internal temperature reaches 164 degrees.
More grilled recipes
- Spicy Teriyaki Grilled Steak Kebabs
- Grilled Soy Sauce Lemon Chicken
- Cedar Plank Grilled Salmon
- Sweet N Spicy Grilled Chicken Thighs
Teriyaki Chicken
Wendie
Teriyaki chicken is bathed in a sticky flavorful teriyaki sauce and grilled to perfection!
4.48 from 126 votes
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Prep Time 2 hours hrs
Cook Time 20 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Entrees
Cuisine American
Servings 8
Calories 321 kcal
Ingredients
- 8 boneless skinless chicken thighs
- 1 cup soy sauce
- 1 cup brown sugar
- 1/4 cup rice wine vinegar
- 1/2 cup water
- 4-5 large cloves garlic finely minced
- 3 teaspoon freshly grated ginger
- 2 tablespoons cornstarch
- 3 green onions
- sesame seeds optional
Instructions
In a small bowl whisk together soy sauce, brown sugar, rice vinegar, water, garlic and ginger. Pour half of the mixture over chicken and let marinade for at least 2 hours preferable over night.
Meanwhile place the remaining marinade in a small pot and place over medium heat. Add the cornstarch and mix until dissolved. Bring to a boil, reduce heat and simmer 3-4 minutes. Remove from heat and set aside.
Heat a grill or cast iron pan over high heat and cook 6-7 minutes on each side to get a nice sear. Brush the teriyaki sauce on. Cook for another 3-4 minutes on each side or until juices run clear.
Let chicken rest 10 minutes. Serve with rice and top with green onions and sesame seeds
Video
Notes
You can use chicken breasts instead if you prefer.
The longer the teriyaki chicken marinade together the more flavor it will have. I typically shoot for 24 hours.
If you don't have an outdoor grill you can use a smokeless indoor grill like this one.
I recommend using a digital meat thermometer to know when the chicken has reached the correct doneness.
Nutrition
Serving: 8ServingsCalories: 321kcalCarbohydrates: 28gProtein: 31gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 137mgSodium: 1958mgFiber: 1gSugar: 22g
Keyword Chicken, teriyaki
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Reader Interactions
Comments
WendieIt will be fine for about 7 days
- Anna Smith
How long would the leftover sauce be good in the fridge?
- Wendie
Yess! I use it on steak too, so happy you love it Holly!
- Holly Sweeney
This is the best marinade I have made- I used steak instead of chicken but it has so much flavor! - Shery Sullivan
Definitely trying these with boneless chicken thighs have. I have leftover teriyaki sauce in my fridge but I also have what I need to easily make yours. You win.
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