grilled chicken teriyaki recipe
The Best grilled chicken teriyaki recipe
Oh, honey, let me tell you why grilled chicken teriyaki is my go-to recipe—it’s simple enough to make on a busy weeknight but feels like a special treat when you serve it up for a family dinner or even just a quick weeknight meal. There’s something about that sweet, sticky glaze that makes every bite feel like a little celebration, even if it’s just for the kids. My kids—well, the older ones at least—love it because it’s sweet but not too sweet, and the chicken stays juicy and tender after grilling. It’s that kind of dish that makes you feel like you’ve put in effort without overcomplicating things. Plus, it’s so versatile—you can make it ahead, reheat it easily, or even serve it with steamed veggies or rice, and it still tastes amazing.
I love this recipe because it’s packed with flavor without being heavy. The teriyaki sauce gives you that perfect balance of savory and sweet, and grilling the chicken adds a nice char that kids actually enjoy. It’s not just a meal—it’s a comfort food that’s still pretty healthy, too. The chicken is lean, and the sauce is made with real ingredients, not all that much sugar or unnecessary additives. It’s that kind of dish that makes you feel good about what you’re feeding your family, whether it’s a quick weeknight dinner or a meal for a little gathering. Plus, it’s always a hit with guests, whether they’re family or friends. You can’t go wrong with something that’s simple, delicious, and easy to customize—just a little extra honey or a dash of ginger if you like. It’s the kind of recipe that makes life a little easier and a little tastier all at once.
Grilled Chicken Teriyaki
A flavorful and juicy grilled chicken dish marinated in a sweet and savory teriyaki sauce, perfect for a quick weeknight meal or a summer barbecue. 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
- 3/4 cup brown sugar
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1/2 cup water
- 1 tsp red pepper flakes (optional)
👨🍳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 mixing bowl, combine soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, cornstarch, and water. Stir well to mix.
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3 Place chicken pieces on the grilled pan or directly on the grill. Brush lightly with olive oil. Grill for 5-6 minutes per side, or until chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
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4 While the chicken is grilling, bring the teriyaki sauce to a simmer in a saucepan. Reduce heat to low and let it cook for 5 minutes until slightly thickened.
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5 Once the chicken is cooked, remove it from the grill and place it on a plate. Pour the teriyaki sauce over the chicken and let it marinate for another 3-5 minutes.
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6 Serve the grilled chicken teriyaki hot with steamed rice, stir-fried vegetables, or your favorite sides.
🔧Equipment
- Grilled pan or grill
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Grilled Chicken Teriyaki Works
This grilled chicken teriyaki recipe is always a solid choice for family gatherings because it’s simple enough to prep ahead while still delivering that perfect balance of sweet, savory flavors. It’s the kind of dish that feels special without requiring extra fuss, making it ideal for busy weeknights or when you want something hearty and delicious for everyone—whether it’s a casual dinner or a bigger meal with the whole crew. Plus, the glaze sticks to the chicken nicely when cooked just right, so no one will miss the extra effort.
❓ Frequently Asked Questions About Grilled Chicken Teriyaki
What is the best way to marinate grilled chicken teriyaki for maximum flavor?
To maximize flavor, marinate grilled chicken teriyaki for at least 2 hours (or overnight for deeper penetration). Use a mix of soy sauce, honey, garlic, ginger, and a splash of rice vinegar. For extra richness, add a bit of sesame oil or a pinch of red pepper flakes. Make sure to coat the chicken thoroughly, including the skin, for a juicy and flavorful result.
Can I substitute any ingredients in the grilled chicken teriyaki recipe, and if so, what are some good alternatives?
Yes, you can make substitutions based on availability or dietary needs: – Soy Sauce: Use coconut aminos (gluten-free) or tamari for a gluten-free option. – Honey: Replace with maple syrup, agave, or brown sugar. – Garlic/Ginger: Use fresh or powdered versions; adjust quantity if using powder. – Rice Vinegar: Substitute with apple cider vinegar or lemon juice. – Sesame Oil: Skip it or use a small amount of olive oil if needed. For extra umami, add a dash of miso paste or a splash of Worcestershire sauce.
How do I ensure my grilled chicken teriyaki stays juicy and doesn’t dry out?
To keep grilled chicken teriyaki juicy: – Brining: Soak chicken in a mixture of water, soy sauce, and a little sugar for 30 minutes before grilling. – Don’t Overcook: Use a meat thermometer to check for doneness (165°F/74°C internal temp). – Rest Before Slicing: Let the chicken rest for 5–10 minutes after grilling to redistribute juices. – Lightly Oil the Skin: Brush a thin layer of oil on the skin before grilling to prevent drying. – Use a Grill Basket or Skewers: Helps retain moisture better than flat grilling.
What’s the best type of chicken to use for grilled teriyaki, and how do cut it?
The best cuts for grilled teriyaki are: – Boneless, Skinless Chicken Thighs (more flavorful and juicier than breast). – Chicken Breast (cut into strips or chunks for even cooking). – Chicken Drumsticks (great for larger portions, but trim excess fat).
Cutting Tips: – For strips: Cut into 1-inch thick pieces (breast or thigh). – For chunks: Dice into 1-inch cubes for a more shredded texture. – Trim excess fat if desired, but leave a little for flavor.
How do I adjust the teriyaki glaze consistency for a thicker or thinner sauce?
The consistency of the teriyaki glaze depends on the ratio of liquid to sweetener: – Thicker Sauce: Reduce the honey or sugar slightly and simmer longer (or add 1–2 tbsp cornstarch mixed with water to thicken). – Thinner Sauce: Add more soy sauce, rice vinegar, or water to loosen it. – For a Glaze: Reduce the sauce to a glossy consistency by simmering until it thickens slightly (about 5–7 minutes). – Extra Thick (like a glaze): Use less liquid and cook longer, or add 1 tbsp cornstarch slurry before serving.
