If you’re craving a dish that combines smoky, savory, and slightly sweet flavors, look no further than Grilled Teriyaki Chicken! This crowd-pleasing recipe is the perfect fusion of tender, juicy chicken paired with a homemade teriyaki glaze that packs a punch. Whether you’re firing up the grill for a weekend cookout or preparing a weeknight meal, this flavorful chicken will elevate any occasion. Simple to prepare yet bursting with bold, delicious taste, it’s a recipe you’ll find yourself coming back to time and time again. Ready to fire up the grill? Let’s dive into this tasty adventure!
Why You’ll Love This Grilled Teriyaki Chicken
This Grilled Teriyaki Chicken is a lifesaver for busy days. It’s incredibly easy to prepare, requiring minimal effort while delivering maximum flavor. The sweet and tangy marinade seeps into the chicken, making each bite a delightful experience. Plus, it cooks quickly on the grill, so you can have a delicious meal ready in no time. Trust me, your family will be asking for seconds!
Ingredients for Grilled Teriyaki Chicken
Gathering the right ingredients is key to making this Grilled Teriyaki Chicken a hit. Here’s what you’ll need:
Boneless, skinless chicken thighs: These are juicy and tender, perfect for absorbing the marinade.
Soy sauce: This salty base adds depth and umami flavor to the dish.
Brown sugar: It brings a rich sweetness that balances the saltiness of the soy sauce.
Honey: Adds a natural sweetness and helps create a beautiful glaze when grilled.
Rice vinegar: This tangy ingredient brightens the marinade and enhances the overall flavor.
Garlic: Freshly minced garlic infuses the chicken with a warm, aromatic essence.
Fresh ginger: Grated ginger adds a zesty kick and complements the sweetness perfectly.
Sesame oil: A drizzle of this nutty oil elevates the dish with its distinct flavor.
Black pepper: A touch of pepper adds a subtle heat that rounds out the marinade.
Cornstarch (optional): If you like a thicker sauce, this will help achieve that glossy finish.
Water: Needed only if you decide to thicken the reserved marinade.
Sesame seeds and sliced green onions: These are perfect for garnishing, adding a pop of color and crunch.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative! You can substitute chicken breasts if you prefer, or even try adding a teaspoon of red pepper flakes for a spicy twist. The beauty of this recipe is its flexibility!
How to Make Grilled Teriyaki Chicken
Now that you have your ingredients ready, let’s dive into the steps for making this mouthwatering Grilled Teriyaki Chicken. I promise, it’s easier than you think!
Step 1: Prepare the Marinade
Start by whisking together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper in a medium bowl. You want to mix it until everything is well combined. The aroma will be heavenly! This marinade is the heart of your dish, so take a moment to enjoy the blend of sweet and savory scents.
Step 2: Marinate the Chicken
Next, reserve half a cup of the marinade in a separate bowl for later use. This will be your delicious sauce to drizzle over the chicken once it’s cooked. Now, place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least one hour. If you have time, let it marinate for up to eight hours for even more flavor!
Step 3: Preheat the Grill
While the chicken is soaking up all that flavor, it’s time to preheat your grill. Aim for medium-high heat, around 375°F to 400°F. If you’re using a charcoal grill, let the coals burn down until they’re covered with white ash. A hot grill is key to getting those beautiful grill marks and ensuring the chicken cooks evenly.
Step 4: Grill the Chicken
Once your grill is ready, remove the chicken from the marinade and discard the used marinade. Place the chicken on the grill and cook for about 6-7 minutes per side. You’ll know it’s done when the internal temperature reaches 165°F. Use a meat thermometer for accuracy. The sizzling sound will make your mouth water!
Step 5: Thicken the Reserved Marinade
While the chicken rests, let’s thicken that reserved marinade. In a small bowl, mix the cornstarch with water until smooth. Then, pour this mixture into a saucepan with the reserved marinade. Heat it over medium heat, stirring constantly until it thickens. This will create a luscious sauce to drizzle over your chicken.
Step 6: Serve and Garnish
After the chicken has rested for about five minutes, slice it into strips. Arrange the slices on a platter and drizzle the thickened marinade over the top. For a beautiful presentation, sprinkle sesame seeds and sliced green onions as a garnish. Your Grilled Teriyaki Chicken is now ready to impress!
Tips for Success
Always marinate the chicken for at least one hour, but longer is better for flavor.
Use a meat thermometer to ensure the chicken is cooked to 165°F for safety.
Let the chicken rest before slicing to keep it juicy.
Experiment with different garnishes like chopped cilantro or lime wedges for a fresh twist.
For meal prep, grill extra chicken and use it in salads or wraps throughout the week.
Equipment Needed
Grill: A gas or charcoal grill works well. If you don’t have one, a grill pan on the stovetop is a great alternative.
Medium bowl: For mixing the marinade. Any mixing bowl will do!
Meat thermometer: Essential for checking doneness. A simple kitchen thermometer will suffice.
Resealable plastic bag or shallow dish: For marinating the chicken. A glass dish can also work.
Variations
Spicy Teriyaki Chicken: Add a teaspoon of red pepper flakes to the marinade for a fiery kick.
Pineapple Teriyaki Chicken: Incorporate fresh pineapple chunks into the marinade for a tropical twist.
Vegetarian Option: Substitute chicken with firm tofu or portobello mushrooms for a delicious plant-based version.
Gluten-Free Teriyaki Chicken: Use tamari instead of soy sauce to keep it gluten-free without sacrificing flavor.
Herb-Infused Marinade: Add fresh herbs like cilantro or basil to the marinade for an aromatic touch.
Serving Suggestions
Serve the Grilled Teriyaki Chicken over a bed of fluffy steamed rice for a comforting meal.
Pair it with grilled vegetables like bell peppers and zucchini for a colorful plate.
A chilled cucumber salad complements the dish beautifully.
For drinks, consider a light, fruity iced tea or a crisp white wine.
FAQs about Grilled Teriyaki Chicken
Can I use chicken breasts instead of thighs for this Grilled Teriyaki Chicken?
Absolutely! Chicken breasts can be used, but keep in mind they may dry out more easily. Marinating them for a longer time can help keep them juicy.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least one hour. If you have the time, letting it sit for up to eight hours will enhance the taste even more.
Can I make the marinade ahead of time?
Yes! You can prepare the marinade a day in advance and store it in the refrigerator. Just remember to reserve some for thickening later!
What can I serve with Grilled Teriyaki Chicken?
This dish pairs wonderfully with steamed rice, grilled vegetables, or a fresh salad. You can also serve it with a side of edamame for a complete meal.
Is this Grilled Teriyaki Chicken gluten-free?
To make it gluten-free, simply substitute soy sauce with tamari. This way, you can enjoy all the flavors without the gluten!
Final Thoughts
Cooking this Grilled Teriyaki Chicken is more than just preparing a meal; it’s about creating moments. The joy of gathering around the table, sharing laughter, and savoring each bite is what makes this recipe special. I love how the sweet and savory flavors come together, making it a family favorite. Plus, it’s a breeze to whip up, even on the busiest days. So, whether you’re grilling for a casual weeknight dinner or a weekend celebration, this dish is sure to bring smiles and satisfaction. Trust me, your loved ones will be asking for this recipe again and again!
A delicious and easy recipe for grilled teriyaki chicken that is perfect for any occasion.
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1 cup soy sauce
1/2 cup brown sugar
1/4 cup honey
1/4 cup rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
1 teaspoon black pepper
1 teaspoon cornstarch (optional, for thickening)
2 tablespoons water (if using cornstarch)
Sesame seeds and sliced green onions for garnish
Instructions
In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, sesame oil, and black pepper until well combined.
Reserve 1/2 cup of the marinade in a separate bowl for later use.
Place the chicken thighs in a large resealable plastic bag or shallow dish and pour the remaining marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and discard the used marinade.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
If you reserved marinade, you can thicken it by mixing the cornstarch with water in a small bowl and then adding it to the marinade in a saucepan. Heat over medium heat until it thickens, stirring constantly.
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing.
Drizzle the thickened reserved marinade over the sliced chicken and garnish with sesame seeds and sliced green onions.
Notes
For a spicier kick, add a teaspoon of red pepper flakes to the marinade.
Serve the grilled chicken over steamed rice or with a side of grilled vegetables for a complete meal.
