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My grilled teriyaki chicken recipe is fast and effortless. It combines tender chicken thighs with a homemade teriyaki glaze that uses only pantry staples. It’s perfect for summertime cooking or a year-round dinner staple.
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This grilled teriyaki chicken is ready to steal your dinnertime show. It’s easily one of my family’s favorite dinners. With just a handful of ingredients, you are left with juicy chicken doused in the most delicious homemade sauce.
The key to my homemade teriyaki sauce is simplicity. I don’t use many ingredients, but rather, I use fresh aromatics and a few staples to create that sweet and savory taste. I marinate the chicken so the flavors soak in, and I finish the thighs on the grill so the meat gets charred while the glaze turns sticky and sweet. Yum!
Why I love this recipe
- No bottled sauce. The sauce uses seven common ingredients, which is WAY fewer than you’ll find on a bottle of teriyaki sauce.
- Easy leftovers or meal prep. The chicken is tender, and the sauce only deepens in flavor over time.
- Quick and easy. This recipe can be prepped and cooked in as little as 30 minutes.
- Use any chicken. I’ve made this with boneless and bone-in chicken thighs interchangeably.
Key ingredients
- Chicken thighs. I prefer boneless, skinless chicken thighs because they’re quick to cook and require less work, but bone-in chicken works just fine. Look for thighs that are even in thickness so they cook at the same time.
- Soy sauce. Feel free to use a low-sodium soy sauce or gluten-free tamari if needed.
- Brown sugar. For sweetness and to help the glaze become sticky. I also had luck using honey.
- Rice vinegar. For acidity and a touch of sweetness. Alternatively, you can use mirin (a type of rice wine).
- Sesame oil. Essential for any Asian sauce! Use dark roasted sesame oil for a more pronounced sesame flavor.
- Garlic and ginger. Classic Asian aromatics. I try to use fresh garlic and fresh ginger when I have them, but the pre-minced bottled variety can work if that’s all you have.
- Cornstarch. To thicken the sauce.
How to make grilled teriyaki chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Marinate. Combine the sauce ingredients in a bowl, place chicken in the bowl, cover, and refrigerate.
Step 2- Grill the chicken for several minutes on each side until it’s fully cooked.
Step 3– Thicken the sauce. Add the remaining teriyaki marinade and cornstarch to a small saucepan, bring to a boil, and reduce to a simmer until the sauce thickens.
Step 4- Glaze. Serve the chicken with the remaining sauce.
Arman’s recipe tips
- You’ll know the chicken is fully cooked when an instant-read thermometer inserted into the thickest part of it reaches an internal temperature of 145°F/63°C.
- Use a grill pan. If it’s not outdoor grilling season, you can grill the chicken on a grill pan over medium-high heat on the stovetop for similar results. I do this more than actual grilling!
- Be patient. The teriyaki sauce may take a while to thicken, so give it a few minutes before adding more cornstarch. I find two minutes to be sufficient.
Storage and make-ahead tips
To store: Let the chicken cool completely, then store in an airtight container in the fridge for 3-4 days.
To freeze: Transfer the grilled chicken to a freezer-safe container and freeze for 3-4 months.
Make ahead: You can marinate the chicken and store it, covered, for up to 24 hours. Any longer, and I’d suggest storing the marinade and chicken separately as the chicken can become mealy if it’s over-marinated.
Frequently asked questions
Absolutely! Chicken breasts can be used instead of chicken thighs, but you must decrease the grilling time by at least 2 minutes, as white meat cooks faster than dark meat.
You can, but my homemade sauce is straightforward and tastes even better. You’ll also know everything that goes in it (which can’t be said for many bottled sauces). Aim for one cup per pound of chicken thighs if you use a pre-bought sauce.
More grilled chicken favorites
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Grilled Teriyaki Chicken
Ingredients
- 4 boneless chicken thighs 1 1/4 pounds total
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar or honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon cornstarch
Instructions
- In a mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Add the chicken thighs to a bowl or dish and cover with the sauce. Let it marinate for at least ten minutes or up to 24 hours.
- Preheat a grill over medium heat, or place a grill pan over medium heat. Clean the grill grates with oil.
- Remove the chicken from the sauce. Once hot, grill the chicken thighs for 5 minutes on each side, or until the center reaches an internal temperature of 165F.
- While the chicken is grilling, pour the leftover marinade in a small saucepan, add the cornstarch, and simmer for 2-3 minutes over medium heat until it thickens.
- Remove the chicken from the grill, brush with the teriyaki sauce, and serve.
Notes
- Storage: Leftovers will keep well in the fridge for up to 4 days or frozen in the freezer for up to 4 months. To reheat, microwave single servings for 45 seconds to one minute, or reheat in the oven at 325°F/160°C for 6-7 minutes.
- Garnish with toasted sesame seeds or sliced green onions.
