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Grilled Teriyaki Chicken

This grilled teriyaki chicken recipe is one that the whole family requests again and again. It’s one of our homemade takeout-inspired dinners that’s fast to make at home. We make it on busy weeknights and also serve on the weekends to a crowd, everyone loves it!

The secret to our teriyaki grilled chicken is that we use the homemade sauce both as a marinade and as a dipping sauce for serving. It’s so flavorful and much more delicious than store-bought. We know you’ll be amazed. Served with our foolproof jasmine rice and grilled mixed vegetables, it’s a flavorful bite you don’t want to miss.

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

Why you’ll love this recipe

Better than takeout – Our inspiration for this recipe comes from our local Asian takeout restaurant. But trust us when we say, our grilled teriyaki chicken is so much better!
Easy to prepare in advance – Thanks to the homemade marinade that takes 5 minutes to mix together, you can prep this recipe for a crowd or a busy week the day before. When mealtime comes around all you have to do is grill!
Versatile on the grill or to cook inside – Don’t worry, if you prefer not to grill this chicken, we give you the instructions for cooking it on the stovetop or in the oven too.

Tips for Busy Cooks

We love using boneless, skinless chicken thighs for this teriyaki chicken recipe. They are super moist and juicy, plus grill the fastest of all the different cuts of chicken. If you prefer the breast meat, that also works well too. You’ll need to cook them on the grill for a little bit longer until a meat thermometer reaches 165ºF.

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 – We 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

This chicken dinner is as easy as it gets! Let’s cook together…

A glass bowl has the ingredients for the teriyaki marinade.

Step 1: Whisk the soy sauce, cornstarch, and mirin together in a small mixing bowl until the mixture is smooth.

More ingredients are added to the teriyaki marinade.

Step 2: Add the brown sugar, minced garlic, and grated ginger together until well combined and smooth.

Reserve ½ cup of the teriyaki sauce for later use.

Boneless, skinless chicken thighs are added to the teriyaki marinade.

Step 3: Place the pounded chicken thighs in a large bowl or zip-top bag. Pour the remaining teriyaki sauce over the chicken, making sure each piece is well covered.

Chicken thighs are marinated in the teriyaki marinade.

Step 4: Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 2 hours or up to overnight for a deeper flavor.

Teriyaki chicken is grilling on the grill.

Step 5: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the used marinade.

Grill the chicken thighs for 5-7 minutes per side, or until they reach an internal temperature of 165°F (74°C).

While the chicken is grilling, pour the reserved ½ cup teriyaki sauce into a small saucepan. Bring it to simmer over medium heat and cook for 2-3 minutes, or until thickened.

A plate of rice and grilled teriyaki chicken.

Step 6: When the chicken is done, remove it from the grill and garnish with sliced green onions and toasted sesame seeds. Serve over cooked rice and enjoy!

Expert Tips:

If your chicken is varying in thickness, you will want to place it between two pieces of plastic wrap and pound it 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.
To know that your chicken is finished cooking, you will want to use a meat thermometer to make sure the chicken reaches 165ºF.
Let the chicken rest for at least 5 minutes before serving to keep it juicy and tender.
Cook the chicken on the stovetop or in the oven. You can cook the chicken on a stovetop using a grill pan or a regular skillet over medium-high heat. Alternatively, you can bake the chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

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

Storing and Make-Ahead Tips

Place any leftover grilled teriyaki chicken in an airtight container, and keep it in the fridge for up to 3-4 days.

Alternatively, transfer your chicken to a freezer-safe container, and freeze it for up to 3 months. When it comes to reheating, thaw the frozen chicken 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 350ºF for 15-20 minutes or until it is heated through.

If you’re looking for some shortcuts to make this teriyaki grilled chicken in advance, use store-bought teriyaki sauce. You can marinate it up to the day before, which is a tip we love to do during a busy week.

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 in the sauce, then 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 400ºF for 20-25 minutes or until it is cooked all the way through.