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


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! 



  • 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


  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.


  • 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.


  • 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