Grilled teriyaki chicken includes marinated, juicy chicken thighs, grilled until charred and coated with more sweet and savory teriyaki sauce. Learn how to grill teriyaki chicken with this recipe for an easy weeknight dinner.
No grill? No problem! Try this Teriyaki Chicken Bowl for a simple stovetop recipe instead.
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Grilled chicken teriyaki has a delicious charred flavor from the grill but a tender, moist center. The key to juicy grilled teriyaki chicken thighs is a flavorful 8-hour marinade. Enjoy the taste of barbecue year-round with this recipe.
Why This Recipe Works
- Better Than Takeout – This tastes like your favorite food court meal at the mall but it’s made right in your backyard. It’s fresher and made with better ingredients than the comparable Panda Express.
- Easy to Prepare – With the proper planning, this is an easy recipe for a busy weeknight. Simply marinate the chicken in the morning, and then cook it that evening. It takes less than 30 minutes to grill teriyaki chicken.
- Great for Meal Prep – This stores well so you can enjoy the leftovers over the next few days and add them to salads, sandwiches, and bowls.
Tools You’ll Need
- Double Mesh Strainer
- Grill or grill pan
- Mixing bowl
- Saucepan
Ingredients You Will Need for Grilled Teriyaki Chicken
Grilled teriyaki chicken marinade is the main flavor component of this recipe and adds sweet, salty, savory notes. The sauce not only enhances the taste of the chicken but also imparts a delightful, slightly sticky, caramelized texture.
- Chicken thighs – Use boneless, skinless chicken thighs for the best flavor.
Marinade
- Soy sauce – This adds a deep umami flavor. Use low sodium if you prefer.
- Mirin – This Japanese wine is made with rice and adds a distinct sweetness.
- Sake – This ingredient is essential in Japanese teriyaki sauce. It has a mild, fruity flavor that complements the sweetness of the brown sugar and the saltiness of the soy sauce.
- Brown sugar – Balance the savory notes of the sauce by adding a touch of sweetness.
- Oil – I use avocado oil and sesame oil.
- Ginger – Grated fresh ginger adds a warm, aromatic kick to the sauce.
- Garlic – Grate fresh garlic for the best flavor.
- Black pepper – Freshly cracked has a stronger, more pungent flavor than regular pepper.
To Thicken Sauce
- Cornstarch
- Water
To Serve
- Jasmine rice
- Toasted sesame seeds, for garnish
- Scallion, sliced
How To Make Grilled Teriyaki Chicken
Steep chicken thighs in a teriyaki marinade for 8 hours then grill it to crisp perfection on the grill. Glaze the grilled chicken with the sticky, sweet, savory sauce for a mouthwatering entree.
- Add all marinade ingredients to a bowl and mix until well combined. Add chicken then mix until chicken is coated. Cover with plastic wrap and place in the refrigerator to marinate overnight. 45 minutes before cooking, remove chicken from the refrigerator to allow chicken to come to temp.
2. Heat grill pan or outdoor grill. Spray grates with avocado oil spray to keep the chicken from sticking. Add chicken (and reserve marinade) and cook on each side for 6 minutes or until internal temperature is 165°F. Transfer chicken to a plate, cover, and leave to rest for 6 minutes.
3. Meanwhile, strain the leftover marinade into a saucepan and bring the mixture to a boil then lower to a simmer and cook for 5 minutes, until the liquid slightly reduces.
4. Combine ⅓ cup warm water and cornstarch. Stir to make a slurry.
5. Add slurry to the marinade and bring the mixture back to a boil. Keep a continuous stir until the mixture thickens. Cook for 2 minutes.
6. Slice chicken against the grain and serve over rice. Top with desired amount of teriyaki sauce, toasted sesame seeds, and scallions. Finally, enjoy your grilled teriyaki chicken!
Tips and Tricks
- Make time for the marinade. This recipe requires 8 hours of marinating. Don’t skip the marinade because this tenderizes the chicken and adds lots of flavor. If you need to speed up the process, marinate the chicken for at least 2 hours.
- Do not marinate the chicken for more than 24 hours. Otherwise, it will break down too much and become mushy.
- Remember to boil the leftover teriyaki chicken marinade to use it as a glaze. Because it came into contact with raw chicken, it needs to be boiled so it’s safe to eat.
- Once the chicken is grilled, allow it to sit for at least 5 minutes. This allows the juices to redistribute so the chicken is moist when sliced.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers in the microwave.
Variations
- Chicken – You can use chicken breasts or chicken wings instead of thighs.
- No Grill – Sear the marinated chicken in a skillet over high heat then add the teriyaki sauce and let it simmer.
Frequently Asked Questions
Is grilled chicken teriyaki healthy?
Chicken thighs are an excellent source of protein, iron, zinc, and some B vitamins. The sugar and sodium in the sauce can be reduced if necessary. And pairing the chicken with a hefty seeing of veggies makes it a great option for a balanced meal.
Is Panda Express teriyaki chicken grilled?
Yes, the popular fast food dish is grilled.
Should you grill marinated chicken?
Although you can grill chicken without a marinade, grilled marinated chicken adds flavor and ensures the chicken stays moist as it cooks.
What’s the difference between Japanese teriyaki and Hawaiian teriyaki?
The main difference between Japanese teriyaki and Hawaiian teriyaki is the sake and mirin included in the Japanese sauce.
How long does it take to grill teriyaki chicken?
It takes about 6 minutes on each side to grill chicken teriyaki. The chicken is cooked once it reaches an internal temperature of 165°F. Use a meat thermometer to measure.
Looking for More Japanese Recipes
- Chicken Karaage with Curry Mayo
- Japanese Egg Sandwich with Yuzu Kosho
- Yuzu Salmon Onigiri
- Hamachi Crudo
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Grilled Teriyaki Chicken
Equipment
- Double Mesh Strainer
- Grill or grill pan
- Mixing bowl
- saucepan
Ingredients
- 1½ pounds chicken thighs, boneless, skinless
Marinade
- 4 tablespoons soy sauce
- ¼ cup + 1 tablespoon mirin
- ¼ cup sake
- 2 tablespoons brown sugar
- ½ tablespoon avocado oil
- 2½ teaspoons sesame oil
- 1½ teaspoons ginger, grated
- 5 cloves garlic, grated
- ¼ teaspoon freshly cracked black pepper
To Thicken Sauce
- 2 teaspoons cornstarch
- ⅓ cup water
To Serve
- jasmine rice
- toasted sesame seeds, for garnish
- scallion, sliced
Instructions
- Add all marinade ingredients to a bowl and mix until well combined. Add chicken then mix until chicken is coated. Cover with plastic wrap and place in the refrigerator to marinate overnight. 45 minutes before cooking, remove chicken from the refrigerator to allow chicken to come to temp.
- Heat grill pan or outdoor grill. Spray grates with avocado oil spray to keep the chicken from sticking. Add chicken (and reserve marinade) and cook on each side for 6 minutes or until internal temperature is 165°F. Transfer chicken to a plate, cover, and leave to rest for 6 minutes.
- Meanwhile, strain the leftover marinade into a saucepan and bring the mixture to a boil then lower to a simmer and cook for 5 minutes, until the liquid slightly reduces.
- Combine ⅓ cup warm water and cornstarch. Stir to make a slurry.
- Add slurry to the marinade and bring the mixture back to a boil. Keep a continuous stir until the mixture thickens. Cook for 2 minutes.
- Slice chicken against the grain and serve over rice. Top with desired amount of teriyaki sauce, toasted sesame seeds, and scallions. Enjoy!
