Grilled Teriyaki Chicken

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

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Prep Time: 5

Cook Time: 20

Marinating Time: 2

Total Time: 2 25

Servings

Calories: 353kcal

Author: Laura Lynch

Equipment

Saucepan
Mixing bowls
Grill
Kitchen tongs
Meat thermometer
Basting brush

Ingredients

For the teriyaki sauce:

1/4 cup (59 ml) soy sauce
1/4 cup (55 g) brown sugar
2 tablespoons (30 ml) cider vinegar
1/4 teaspoon (0.5 g) ground ginger
1/4 teaspoon (0.75 g) garlic powder
1 tablespoon (8 g) cornstarch
1 tablespoon (15 ml) cold water

For the chicken:

2 pounds (907 g) boneless skinless chicken thighs
1 tablespoon (8 g) sesame seeds

Instructions

Combine the soy sauce, brown sugar, cider vinegar, ginger, and garlic powder in a small saucepan over medium heat. Cook for 5 minutes to reduce slightly.
Pour half the mixture into a bowl large enough to marinate the chicken.
Mix the cornstarch with water in a bowl and add it to the remaining sauce. Simmer for about 3 minutes until thickened. Set aside.
Place the chicken in the marinade bowl. Place it in the refrigerator to marinate for 2 hours.
Heat the grill to 400° F(205°C).
Once the grill is hot, place chicken on the grill. Turn every 5 minutes until the chicken is cooked to an internal temp of 165°F(75°C), about 15-20 minutes. During the last few turns baste with teriyaki sauce.
Remove the chicken from the grill. Garnish with sesame seeds and serve.

Notes

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.

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