Grilled Teriyaki Chicken

This Grilled Teriyaki Chicken recipe highlights tender boneless thighs marinated in a delectable homemade teriyaki sauce that is grilled to perfection.

Get ready for a dinner that’s both incredibly easy and unbelievably tasty! This homemade teriyaki sauce is a game-changer – simple to whip up and utterly delicious. For the best results, marinate the chicken for a few hours, but remember, don’t go over 24 hours to avoid breaking down the meat.

This sweet and savory teriyaki sauce infuses the chicken with mouth-watering flavors, ensuring a juicy and scrumptious meal every time. Plan ahead and prepare for a culinary delight!

Why You’ll Love It

• Versatile Pairing: This Grilled Teriyaki Chicken pairs seamlessly with various sides, from steamed rice to crisp salads, making it a versatile and satisfying meal for any occasion.
• Flavor Fusion: Our homemade teriyaki sauce combines soy sauce, brown sugar, cider vinegar, ground ginger, and garlic powder, creating a well-balanced and delectable blend of sweet and savory flavors that enhance the taste of the chicken.
• Family Favorite: Grilled Teriyaki Chicken appeals to various palates, making it a crowd-pleaser for gatherings.

» You might also like these Grilled Chicken Drumsticks.

Ingredients You’ll Need

For the teriyaki sauce (makes about 1/2 cup teriyaki sauce):

• Soy Sauce – Use a low-sodium soy sauce to keep the salt in check. You can also use a gluten free tamari instead of soy sauce.
• Brown Sugar – light or dark brown sugar is fine (you can also use a brown sugar substitute to keep the sugar content low)
• Cider Vinegar – Commonly found in the vinegar section of grocery stores
• Ground Ginger
• Garlic Powder
• Black Pepper
• Cornstarch – Easily found in the baking aisle; you can use arrowroot powder as a substitute.
• Cold Water – Ensure it’s cold for the cornstarch slurry.

For the chicken:

• Boneless Skinless Chicken Thighs – Readily available at local grocery stores or butcher shops.
• Sesame Seeds and Green onions for garnish

Equipment Needed

• Saucepan
• Mixing bowls
• Grill
• Kitchen tongs
• Meat thermometer
• Basting brush

Helpful Tips

• Extend marinating time for a few hours or overnight in the refrigerator to enhance the depth of teriyaki flavor.
• While the recipe calls for chicken thighs, feel free to experiment with other proteins like shrimp, tofu, or even beef for variety.
• Consider making extra teriyaki sauce for basting during grilling and serving on the side; it’s a flavor booster.

How to Make Grilled Teriyaki Chicken

Step 1: Make the Sauce

Start by grabbing a small saucepan and combining the soy sauce, brown sugar, cider vinegar, ginger, and garlic powder over medium heat. Let this mixture cook for about 5 minutes, just until it reduces a bit.

Then, pour half of this sauce mixture into a large bowl, one that’s big enough to comfortably fit the chicken for marinating. Set this bowl aside.

In another bowl, whisk together the cornstarch and water. Add this mixture back into the remaining sauce in the saucepan. Let it simmer for around 3 minutes, or until it thickens up nicely. Once done, take it off the heat and set it aside for later.

Step 2: Marinate the Chicken

Now, take your chicken and place it in the bowl with the marinade. Make sure it’s well-coated. Pop this in the fridge and let the chicken marinate for 2 hours.

Step 3: Grill the Chicken

When you’re ready to grill, heat your grill to 400° F(205°C). Once it’s nice and hot, lay the chicken on the grill. You’re going to want to turn it every 5 minutes to ensure it cooks evenly. Keep an eye on the internal temperature; you’re aiming for 165° F(75°C), which should take about 15-20 minutes. As you get close to the end, start basting the chicken with your reserved teriyaki sauce for that extra flavor.

Once your chicken is perfectly cooked, take it off the grill. Sprinkle some sesame seeds and green onions over the top of the grilled chicken for a bit of crunch and added presentation. Now it’s ready to serve and enjoy!

Slow Cooker Chicken Teriyaki

If you want to make this in the slow cooker instead, that’s totally acceptable! Place all the ingredients, sauce and all, into the slow cooker and turn it on to low for 3 hours or high for 5 hours. Be sure not to lift the lid while cooking.

Instant Pot Chicken Teriyaki

You can even cook this in the Instant Pot! Place all the ingredients, sauce and all, into the Instant Pot. Add 1/2 cup water. Close and lid. Pressure cook on high for 5 minutes with a full natural pressure release.

How to Store & Reheat Grilled Teriyaki Chicken

Storage: Place any leftover Grilled Teriyaki Chicken in an airtight container in the refrigerator. Consume within 3-4 days for the best quality. If you have more leftovers than you can enjoy promptly, consider freezing. Wrap the chicken tightly in plastic wrap or foil and store it in a freezer-safe container. Label with the date for up to 2-3 months.

Reheating on the Grill: For optimal flavor and texture, reheat on a preheated grill for a few minutes on each side. Brush with additional teriyaki sauce for moisture.

Oven Reheating: Alternatively, reheat in a preheated oven at 350°F(175°C) for about 15-20 minutes or until heated through. Cover with foil to prevent drying.

Questions About the Recipe

More Chicken Recipes

• Smoked Spatchcocked Chicken
• Beer-Can Grilled Chicken
• Whole Smoked Chicken