Grilled Teriyaki Chicken

Table of Contents

Why you’ll love this recipe:

This grilled teriyaki chicken recipe is one of my favorite warm-weather meals!

Even better than takeout, it’s easy to make and features BIG flavors thanks to a sweet and savory teriyaki marinade that doubles as a dipping sauce.

Simple – This grilled teriyaki chicken requires a bit of planning, but it’s easy to make. All you have to do is marinate the chicken, cook it on the grill, and it’s ready to serve!
Tender – The chicken stays moist and juicy.
Flavorful – The marinade soaks into the meat, enhancing its flavor. Then, we pair it with more sauce for good measure!

This recipe is one that the whole family requests again and again. It’s simple enough for weeknight dinners yet satisfying and easy enough for feeding a crowd!

A plate of grilled teriyaki chicken with more sauce, sesame seeds, rice, plates, and forks on the side.

Key Ingredient Notes:

Chicken thighs – Boneless, skinless chicken thighs work great for this recipe because they contain more moisture than breasts, keeping them super tender. If you prefer chicken breasts, that’s fine, too! Just adjust the cooking time as needed so they don’t dry out.
Soy sauce – I recommend using reduced-sodium varieties to avoid overpowering the chicken. If you can’t tolerate gluten, swap the soy sauce with Tamari. This is a Japanese version of soy sauce that doesn’t contain any wheat.
Cornstarch – This thickens the teriyaki sauce into a glaze so that it clings to the chicken.
Mirin – Mirin is a rice wine that is made from glutinous rice. It has a subtly sweet, umami flavor and can typically be found in the international section of your local grocery store. If you can’t find mirin, rice wine vinegar can be used in its place.

Ingredients needed to make homemade grilled teriyaki chicken with homemade teriyaki sauce.

How to make this grilled teriyaki chicken recipe:

Prepare: In a small mixing bowl, whisk the ingredients for the teriyaki sauce together until smooth. Reserve ½ cup of the sauce for later.
Marinate: Place the chicken thighs in a large bowl or zip-top bag, and pour the remaining teriyaki sauce on top, making sure to completely coat each piece. Cover the bowl with plastic wrap, or seal the bag, and transfer the chicken to the fridge to marinate.

Four images showing the process of making teriyaki sauce and marinating raw chicken.

Grill: Place the marinaded chicken thighs on a pre-heated grill, and discard the leftover sauce. Cook the meat on both sides.
Simmer: While the chicken is cooking, pour the reserved teriyaki sauce into a small saucepan, and bring it to a simmer over medium heat. Let it cook for a few minutes to thicken.

Two images showing raw teriyaki chicken on a grill on the left and cooked grilled teriyaki chicken on the right.

Serve: Garnish your grilled teriyaki chicken with sliced green onions and sesame seeds, and serve it warm with the thickened sauce!

A plate of rice and grilled teriyaki chicken.

Recipe Tips:

Pound the chicken with a meat mallet or a heavy-bottomed skillet until each piece is roughly ¼ inch thick. This helps ensure it cooks quickly and evenly!
Marinate the chicken overnight, if possible. You want to allow at least 2 hours for the chicken to marinate and absorb the sauce. However, for an even deeper flavor, I recommend leaving it in the fridge overnight.
Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees Fahrenheit and is safe to eat.
Rest the chicken for at least 5 minutes before serving to help redistribute its juices, keeping it tender and juicy.

Time-Saving Tips:

Use store-bought teriyaki sauce.
Prepare the chicken a day in advance.

A plate of grilled teriyaki chicken topped with scallions and sesame seeds with rice and sesame seeds on the side.

Side view of grilled teriyaki chicken on a bed of rice showing the center of the cooked chicken.

Storing Tips:

To store: Place any leftover grilled teriyaki chicken in an airtight container, and keep it in the fridge for up to 3-4 days.
To freeze: Transfer your chicken to a freezer-safe container, and keep it frozen for up to 3 months.
To reheat: Let your frozen chicken thaw in the fridge overnight. Then, arrange the chicken in a single layer in an oven-safe dish, cover it with foil, and place it in the oven at 350 degrees Fahrenheit for 15-20 minutes or until it is heated through.

FAQs:

Is teriyaki sauce the same as teriyaki marinade?

No, teriyaki marinade has a thinner consistency and is used to flavor the meat slowly, soaking into the protein over several hours. Meanwhile, teriyaki sauce is served poured over meat or as a condiment and is thicker and stickier than a marinade.

What goes well with grilled teriyaki chicken?

My favorite way to serve this recipe is over a bed of cooked white rice with a side of grilled mixed vegetables. However, it’s incredibly versatile and can be paired with all your favorite sides and appetizers.

Can I make this grilled teriyaki chicken recipe on the stovetop or in the oven instead?

Yes, marinate the chicken as instructed in the recipe card below. Then, instead of placing it on the grill, cook it in a grill pan or a regular skillet on the stovetop over medium-high heat. Alternatively, you can bake it in the oven at 400 degrees Fahrenheit for 20-25 minutes or until it is cooked all the way through.