grilled teriyaki chicken recipe
The Best grilled teriyaki chicken recipe
I’ve been making grilled teriyaki chicken for years, and there’s just something about that sticky, sweet-savory glaze that makes it feel like a little treat every time. It’s the kind of dish that feels special but isn’t overly complicated—just enough effort to make it feel homemade, not like a last-minute stress. My kids love it because it’s flavorful enough to make them think they’re eating something fancy, but simple enough that they don’t get overwhelmed by too many ingredients. It’s that kind of recipe that makes me feel good knowing I’m feeding them something delicious without it being too heavy or processed.
This dish is perfect for all kinds of occasions—whether it’s a casual family dinner on a lazy Sunday or a little something to serve at a game night or a weekend barbecue. The teriyaki glaze is so versatile; you can use it as a marinade for chicken, or even toss it over some veggies or rice for a quick meal. And honestly, it’s not just about the taste—it’s the way the chicken stays juicy and tender after grilling, and the way the glaze caramelizes into that perfect sticky coating. My husband always says it’s the only thing that makes grilling feel like a real meal, not just a side dish.
Plus, it’s a great way to sneak in some nutrients without making it seem like a health overhaul. The chicken itself is a lean protein, and the teriyaki sauce is usually made with lower-sodium options if you adjust the recipe. It’s not just about indulging—it’s about enjoying something that’s satisfying but still balanced. My kids don’t even notice how healthy it is, and that’s the best part. It’s a recipe that’s easy to love, whether you’re feeding a crowd or just making dinner for the family.
Grilled Teriyaki Chicken
A flavorful and juicy grilled chicken dish marinated in a sweet and savory teriyaki sauce, perfect for a summer barbecue or weeknight dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 3/4 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/2 cup water
- Fresh cilantro
- Sesame seeds
- Sliced green onions
👨🍳Directions
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1 Preheat your grill to medium-high heat (around 375°F/190°C). Clean and oil the grilling surface.
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2 In a bowl, mix soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil to form the teriyaki sauce.
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3 In a separate bowl, combine cornstarch with water to create a slurry. Stir well.
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4 Place chicken pieces on the grill, skin-side down if using skin-on. Cook for 5-6 minutes per side for breasts or 6-7 minutes per side for thighs until fully cooked (internal temperature reaches 165°F/74°C).
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5 Remove chicken from the grill and place it on a plate. Pour the teriyaki sauce over the chicken and mix well. Pour the remaining sauce into a small saucepan, add the slurry, and simmer for 2-3 minutes until thickened.
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6 Return chicken to the grill for 1-2 minutes to let it absorb the sauce. Alternatively, wrap chicken in aluminum foil with sauce and grill for another 5-7 minutes.
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7 Transfer chicken to a serving plate. Garnish with fresh cilantro, sesame seeds, and sliced green onions if desired.
🔧Equipment
- Grilled pan or grill
- Mixing bowls
- Measuring cups
- Knife and cutting board
- Aluminum foil
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Grilled Teriyaki Chicken Works
This grilled teriyaki chicken is always a crowd-pleaser because it’s simple enough to make ahead and still tastes fresh, yet flavorful enough to shine at any gathering. Whether you’re serving it at a casual family dinner or a potluck, the sticky-sweet glaze holds up well, making cleanup easier and the meal feel special without extra effort. It’s the kind of dish that feels homemade but never takes over the spread—just the right balance for keeping things fun and stress-free.
❓ Frequently Asked Questions About Grilled Teriyaki Chicken
What is the best way to marinate grilled teriyaki chicken for optimal flavor?
To achieve the best flavor, marinate your grilled teriyaki chicken for at least 1 hour (or up to overnight in the fridge) using a mix of soy sauce, brown sugar, garlic, ginger, and a touch of honey or maple syrup. For extra depth, add a splash of rice vinegar or a pinch of red pepper flakes. Shake the marinade well before applying it to the chicken, ensuring even coating, and refrigerate it to prevent bacterial growth.
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Can I use pre-cut chicken breasts or thighs for this recipe, and what’s the best cut for grilling?
Yes, you can use pre-cut chicken breasts or thighs, but for best results, opt for bone-in, skin-on cuts (like bone-in thighs or drumsticks) as they stay juicier and flavorful when grilled. Chicken breasts can work but may dry out faster, so make sure to grill them quickly over high heat and baste frequently. Thighs and drumsticks also hold up better to grilling than boneless pieces.
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How do I prevent the teriyaki sauce from burning while grilling?
To avoid burning the teriyaki sauce, follow these steps: 1. Preheat the grill to medium-high heat (around 375–400°F/190–200°C) to ensure even cooking. 2. Cook the chicken first by grilling it without the sauce for 5–7 minutes per side (or until internal temperature reaches 165°F/74°C). 3. Baste the chicken with the sauce in the last 2–3 minutes of cooking, using a brush or spoon to coat it evenly. 4. Keep the sauce warm in a separate pan or saucepan while grilling to avoid it sticking to the grill grates.
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What are some great substitutions for soy sauce in a teriyaki marinade or glaze?
If you don’t have soy sauce, these substitutes work well in a teriyaki marinade or glaze: – Coconut aminos (a soy-free alternative with a similar umami taste) – Tamari (gluten-free soy sauce) – Fish sauce (for a deeper, briny flavor, mix 1 tbsp with 2 tbsp soy sauce) – Red wine reduction (simmer red wine with a bit of sugar for a sweet-savory base) – Miso paste (add 1 tbsp to the marinade for a fermented depth)
Always adjust sweetness (like brown sugar or honey) to balance the sauce.
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How do I store leftover grilled teriyaki chicken and its sauce?
Store leftover grilled teriyaki chicken and sauce properly to maintain freshness: – Chicken: Transfer cooked chicken to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan with a splash of water or sauce to prevent drying. – Sauce: Store the leftover teriyaki glaze in an airtight container in the fridge for up to 1 week. For longer storage, freeze it in portions for up to 3 months. – Combined: If you’ve mixed cooked chicken with sauce, refrigerate for 3–4 days and reheat thoroughly before serving. Avoid freezing combined mixtures to maintain texture.
