Grilled Teriyaki Chicken Recipe

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Prep Time
30 mins
Cook Time
10 mins
Calories
343

Grilled Teriyaki Chicken – tender chicken thighs marinated in a sticky sweet honey teriyaki sauce then seared on the grill. Each piece is finished off more sauce, green onions and a sprinkle of sesame seeds for the ultimate dinner!

We love to serve this dish over Cilantro Lime Rice and alongside some crunch Asian Cucumber Salad or Honey Glazed Carrots.

Get Juicy and Flavorful Grilled Chicken Every Time

I could enjoy the sweet, savory, garlicky goodness of this teriyaki chicken every single day with zero complaints. The way each bite explodes with flavor as the charred exterior of the chicken gives way to an ultra-juicy interior? It feels too good to be true.

There’s no question that this dish will impress anyone who’s lucky enough to try it. It’s always the first thing to disappear at barbecues and potlucks! If you don’t already own a stovetop grill pan, this recipe will have you rushing to order one just so you can whip up these flavorful chicken thighs all year long.

Can Teriyaki Marinade Be Used as Sauce?

The sauce version of teriyaki is thicker than the version used to marinate meat – but you can actually transform some of your marinade into a sauce with a few simple steps! This recipe will walk you through how to do so. Just remember that any marinade you’ve used to soak raw meat should always be discarded.

Tamari sauce, fresh ginger, rice wine vinegar and the rest of the teriyaki ingredients on a countertop

What You’ll Need

Let’s go over the trusty ingredients that make this grilled chicken so delightful. The amounts are included in the recipe card below this post.

  • Boneless, Skinless Chicken Thighs: I encourage you not to try swapping these out for another cut – you won’t get the same impossibly tender and flavorful meat.
  • Minced Garlic Cloves
  • Minced Fresh Ginger
  • Honey: Raw and unfiltered honey is my personal preference, but any kind will do the trick.
  • Tamari Sauce: Use a low-sodium version if desired.
  • Sesame Oil
  • Rice Wine Vinegar
  • Cornstarch: This helps thicken the teriyaki into a sauce.
  • Water
  • Sesame Seeds & Sliced Green Onions: For the garnish.
A boneless, skinless grilled teriyaki chicken thigh on a white plate with a black rim

How to Make Grilled Teriyaki Chicken

Let’s fire up the grill and get cooking! Well, after the chicken is marinated of course!

Make Marinade: Combine the garlic, ginger, honey, tamari, sesame oil and rice wine vinegar in a small bowl. Set aside half a cup of the mixture for later.

Homemade teriyaki marinade in a small dish with a golden spoon

Soak Chicken: Add the chicken thighs to a medium-sized bowl and pour the marinade overtop. Toss to coat all of the chicken thighs in the marinade. Cover the bowl and let the chicken soak in the fridge for at least 30 minutes, or up to 4 hours for maximum flavor.

Heat Grill: Heat the grill to medium-high heat, approximately 350-400°F.

Cook Chicken: Place the marinated chicken thighs onto the grill. Grill each side for 3-4 minutes, or until char marks appear.

Make Sauce: While the chicken is grilling, pour the reserved teriyaki marinade into a small saucepan. Add the cornstarch and water to a small bowl, stirring them together to make a slurry. Pour the slurry into the saucepan with your marinade. Bring the mixture to a simmer over medium-low heat, stirring the entire time. Let it simmer until it has thickened, then remove it from the heat.

Garnish & Serve! Immediately brush each chicken thigh with a generous amount of sauce after you remove them from the grill. Sprinkle on the sesame seeds and chopped green onions.

Tips for Success

This recipe is great for people who are just learning how to use the grill. Here are some easy ways to ensure that the chicken comes out flawless:

  • Promote Evenness: All of your chicken thighs should have a similar size and thickness so they cook at an even rate. If any of them are too thick, simply pound them down with a meat mallet.
  • Pat the Chicken Dry: It’s helpful to pat the chicken dry with a paper or cloth towel before you cook it. This way, the exterior of the meat will get wonderfully crispy.
  • Use a Meat Thermometer: Using an instant-read meat thermometer is the best way to check your chicken for doneness. Once the internal temperature of the thickest area reaches 165°F, remove the chicken from the heat.
A plate of sliced teriyaki grilled chicken with a fork picking up a small piece

Serving Suggestions

With a main course this tasty, you need an impressive side dish or two to match its energy. You can’t go wrong with any of these!

  • Pair With Sweet Potato Salad: Made with crispy bacon bits and homemade honey mustard dressing, this Grilled Sweet Potato Salad is such a great partner for teriyaki chicken. Conveniently, you can cook them at the same time!
  • Serve With Spicy Mac and Cheese: I can’t say enough good things about this Sriracha Mac and Cheese. It’s temptingly creamy and cheesy with just the right amount of heat, and it comes together in 20 minutes or less.
  • Pair With a Fun Flavorful Salad : Compliment your teriyaki chicken thighs with this zesty light Asian Cucumber Salad that comes together in 10 minutes or this Thai Mango Avocado Salad.
Two teriyaki grilled chicken thighs topped with sesame seeds and chopped green onion

Storing and Reheating Leftovers

Once it has cooled, your teriyaki chicken should be kept in an airtight container in the fridge. It will stay good for up to 4 days. If you have leftover teriyaki sauce, refrigerate it in a separate airtight container.

Reheat the chicken over a low-heat stove until it’s warmed through, adding an extra splash of teriyaki sauce to keep it from drying out.

Does Teriyaki Chicken Freeze Well?

It does! Place the cooled chicken into a heavy-duty freezer bag and freeze it for up to 3 months. Alternatively, you can store it in a freezer-safe container. Freeze extra sauce in a separate container for up to 3 months, leaving at least an inch of airspace so the sauce can expand as it solidifies. Thaw out frozen sauce and chicken in the fridge before reheating.

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Teriyaki chicken thighs lined up on a serving platter beside a striped dishtowel

Grilled Teriyaki Chicken Recipe

  • Author: Krista
  • prep_time Prep Time: 30 minutes
  • cook_time Cook Time: 10 minutes
  • total_time Total Time: 40 minutes
  • yield Yield: 4 1x
  • category Category: Dinner
  • method Method: Grill
  • cuisine Cuisine: American
  • Diet: Gluten Free

Description

Grilled Teriyaki Chicken – tender chicken thighs marinated in a sticky sweet honey teriyaki sauce then seared on the grill. Each piece is finished off more sauce, green onions and a sprinkle of sesame seeds for the ultimate dinner! 

Scale

Ingredients

  • 45 boneless skinless chicken thighs
  • 4 garlic cloves, minced
  • 2 teaspoons fresh ginger, minced
  • 1/2 cup honey
  • 1/2 cup tamari sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon corn starch
  • 1 tablespoon water
  • 1 tablespoon sesame seeds for garnish
  • 1/4 cup green onions, sliced

Instructions

  1. To a small bowl, add garlic, ginger, honey, tamari, sesame oil and rice wine vinegar. Stir together.
  2. Reserve 1/2 cup of the mixture for use later.
  3. To a medium bowl add chicken thighs and pour marinade over top. Toss to coat chicken thighs with marinade. Cover and let sit for at last 30 minutes, or 4 hours for maximum results.
  4. Heat grill to medium-high heat, approximately 350°F-400°F.
  5. Place marinated chicken thighs on grill. Grill each side for 3-4 minutes until char marks appear.
  6. While the chicken is grilling, place the reserved teriyaki sauce in a small saucepan. Add 1 tablespoon of cornstarch and water to a small bowl. Stir together to make a slurry and pour into the saucepan. Bring sauce to a simmer over medium-low heat, stirring the entire time. Simmer until thickened. Remove from heat.
  7. Once the chicken thighs are removed from the grill. Immediately, brush them with thickened teriyaki sauce. Garnish with sesame seeds and green onions.

Notes

  • To Store: Keep cooled chicken in an airtight container in the fridge for up to 4 days. If you have leftover sauce, refrigerate it in a separate airtight container. Reheat chicken over a low-heat stove until warmed through, adding an extra splash of teriyaki sauce to keep it from drying out.
  • To Freeze: Place cooled chicken into a heavy-duty freezer bag and freeze for up to 3 months. Alternatively, store it in a freezer-safe container. Freeze extra sauce in a separate container for up to 3 months, leaving at least an inch of airspace so it can expand as it solidifies. Thaw out frozen sauce and chicken in the fridge before reheating.

Nutrition

  • Serving Size: 1 chicken thigh
  • Calories: 343
  • Sugar: 28 g
  • Sodium: 1399 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Carbohydrates: 32 g
  • Fiber: 0 g
  • Protein: 23 g
  • Cholesterol: 90 mg

Keywords: grilled chicken thighs, teriyaki chicken marinade, homemade teriyaki sauce

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Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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