A tantalizing aroma fills the air as grilled teriyaki chicken sears on the barbecue, the sweet and savory glaze caramelizing beautifully. This Grilled Teriyaki Chicken recipe takes just about 45 minutes to prepare and cook, and it’s a crowd-pleaser with its tender, juicy chicken and rich flavors. The secret lies in the marinating process, which imparts deep flavor and ensures succulent results.
This recipe is perfect for busy weeknights or weekend gatherings with family and friends. You can marinate the chicken ahead of time, making it a convenient option for those who like to plan their meals in advance.
Why You’ll Love This Recipe
- Thick, juicy chicken thighs ensure a satisfying bite.
- A quick 15-30 minute marinade infuses bold flavors.
- Perfectly caramelized teriyaki sauce adds a glossy finish.
- Pairs beautifully with rice and grilled vegetables for a wholesome meal.
What You’ll Need
Gather the following ingredients for the perfect grilling experience.
For Marinating the Chicken
- 1/4 – 1/3 cup soy sauce (tamari for gluten-free)
- 6 boneless skinless chicken thighs
For Seasoning
- kosher salt
- ground black pepper
For Cooking
- 1 cup teriyaki sauce
For Serving
- cooked rice of choice
- grilled broccoli
- optional garnish: sesame seeds
Use tamari for a gluten-free option.
Substitutions & Swaps
- Soy sauce can be swapped for coconut aminos.
- Chicken thighs can be replaced with chicken breasts.
- Teriyaki sauce may be homemade for a fresher taste.
- Broccoli can be substituted with any seasonal vegetable.
How to Make It
Marinating the chicken and grilling it will yield delicious results.
Marinade Chicken
Combine 1/4 – 1/3 cup soy sauce and 6 boneless skinless chicken thighs in a large bowl or storage bag. Allow the chicken to marinate for 15-30 minutes for optimal flavor.
Prep the Grill
Heat the grill to medium-high heat, ensuring the grill grates are thoroughly cleaned for even cooking.
Cook Chicken
Remove the chicken from the marinade, letting the excess liquid drip off. Season with kosher salt and ground black pepper. Place the chicken thighs on the hot grill grates and cook for 2-4 minutes per side, or until they reach an internal temperature of 162 degrees F (check with a meat thermometer). About 2 minutes before removing the chicken, brush it generously with teriyaki sauce.
Let Rest
Carefully take the chicken off the grill and let it rest for about 5-10 minutes. This helps retain the juices and ensures tenderness.
Serve
Drizzle the remaining teriyaki sauce over the chicken. Enjoy it with cooked rice and grilled broccoli, or create a delicious Grilled Teriyaki Chicken Rice Bowl.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for up to 3 months without losing quality.
Reheat: Use a microwave or grill for 2-3 minutes until warm.
Tips for Best Results
- Marinate the chicken overnight for intensified flavor.
- Ensure the grill is properly preheated before adding the chicken.
- Avoid overcrowding the grill to maintain the temperature.
- Use a meat thermometer for precise doneness.
Serving Suggestions
- Serve with a side of jasmine or brown rice for a filling meal.
- Pair with grilled vegetables for a nutritious touch.
- Enjoy at barbecues or summer cookouts for a refreshing dish.
