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Overhead image of grilled teriyaki chicken topped with scallions and sesame seeds on a plate.

Grilled Teriyaki Chicken

5 (1 rating)
Created by Shinee D.
Servings 6 servings
Prep Time 15 minutes
Make this easy grilled teriyaki chicken recipe with just 7 ingredients for tender, juicy meat that's even better than takeout!

Equipment

  • 1 small mixing bowl
  • 1 large mixing bowl or zip-top bag
  • 1 grill
  • 1 meat thermometer

Ingredients
  

  • 3 pounds boneless skinless chicken thighs pounded thin, Note 1
  • 1 ½ cups soy sauce Note 2
  • 3 tablespoons cornstarch
  • ¾ cup mirin
  • 1 cup brown sugar
  • 3 cloves garlic minced
  • 2 tablespoons freshly grated ginger
  • Sliced green onions and toasted sesame seeds for garnish
  • Cooked rice for serving

Instructions
 

  • In a small mixing bowl, whisk the soy sauce, cornstarch, mirin, brown sugar, minced garlic and grated ginger together until well combined and smooth.
  • Reserve ½ cup of the teriyaki sauce for later use.
  • 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. 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.
  • 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.
  • 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!

Notes

Note 1: You can use boneless skinless chicken breasts or chicken thighs for this recipe. Keep in mind that the cooking times may vary. 
Note 2: Homemade teriyaki sauce is best for this recipe, but store-bought teriyaki sauce can be used, too. 
Alternative Cooking Option: 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).
Storing Tips:
- Store leftovers in the refrigerator in an airtight container for up to 3-4 days.
- Freeze the chicken in a freezer-safe container or zip-top bag for up to 3 months.
- Reheat thawed chicken by transferring it to an oven-safe dish and covering it with foil. Heat it in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

Nutrition

Serving: 1servingCalories: 507kcalCarbohydrates: 56gProtein: 50gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 215mgSodium: 3679mgPotassium: 743mgFiber: 1gSugar: 44gVitamin A: 55IUVitamin C: 1mgCalcium: 66mgIron: 4mg

* Disclaimer: All nutrition information are estimates only.