Grilled Teriyaki Chicken – Juicy, Flavorful & Easy Recipe
A delicious, smoky, and caramelized grilled teriyaki chicken recipe with a homemade glaze. Perfect for BBQs, meal prep, or a quick and healthy dinner.
Equipment
- Mixing Bowl
- Grill or Grill Pan
- Measuring Cups & Spoons
- Tongs
- Basting Brush
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs can substitute with chicken breasts
- 1 tbsp vegetable oil for grilling
For the Teriyaki Marinade & Sauce
- 1/2 cup soy sauce low sodium recommended
- 1/4 cup honey or brown sugar adds natural sweetness
- 2 tbsp mirin Japanese sweet rice wine
- 1 tbsp rice vinegar adds slight tanginess
- 2 tsp sesame oil for depth of flavor
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp cornstarch mixed with 2 tbsp water for thickening
For Garnish
- 1 tbsp sesame seeds toasted
- 2 tbsp green onions chopped
Instructions
- In a mixing bowl, whisk together soy sauce, honey, mirin, rice vinegar, sesame oil, ginger, and garlic.
- Place the chicken thighs in the marinade and let sit for at least 30 minutes (or overnight for deeper flavor).
- Preheat the grill to medium-high heat and brush with vegetable oil.
- Grill the marinated chicken for 5-7 minutes per side, basting with extra marinade, until fully cooked (internal temperature of 165°F).
- Meanwhile, pour the leftover marinade into a saucepan and bring to a boil. Add the cornstarch slurry and simmer until thickened.
- Drizzle the thickened teriyaki sauce over the grilled chicken and garnish with sesame seeds and green onions. Serve with rice or vegetables.
Video
Notes
For a smoky twist, add a dash of smoked paprika to the marinade. For a gluten-free option, use tamari instead of soy sauce.
