Grilled Teriyaki Chicken

This grilled teriyaki chicken features chicken thighs tossed in a simple, homemade teriyaki sauce. It's juicy, packed with flavor, and ready in under 20 minutes.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 190kcal

Author Arman Liew

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.

Nutrition