Description
Grilled Teriyaki Chicken brings Japanese-inspired flavors right to your backyard grill, giving your dinner a quick and delicious twist that makes weeknight meals feel special. Marinated chicken pieces get perfectly charred and glazed with a sweet-savory sauce that keeps everyone coming back for more.
Ingredients
Scale
Protein:
- 8 boneless skinless chicken thighs
Sauce Base:
- 1 cup low sodium soy sauce
- 1 cup brown sugar
- ½ cup water
- ¼ cup rice wine vinegar
Aromatics and Thickeners:
- 4–5 large garlic cloves
- 3 teaspoons freshly grated ginger
- 2 tablespoons cornstarch
Garnish:
- 3 green onions
- Sesame seeds
Instructions
- Combine 1 cup soy sauce, 1 cup brown sugar, ¼ cup rice wine vinegar, ½ cup water, 4 minced garlic cloves, and 3 teaspoons grated ginger in a small bowl. Whisk thoroughly until sugar dissolves.
- Transfer half the marinade into a zip-top bag. Add 8 chicken thighs and seal. Refrigerate for minimum 2 hours, ideally overnight.
- Pour remaining marinade into a small saucepan. Sprinkle 2 tablespoons cornstarch and stir until completely dissolved.
- Heat the sauce at medium temperature, bringing to a boil. Reduce to a simmer for 3-4 minutes until sauce thickens. Remove from heat.
- Heat grill or cast iron pan to high heat (450°F). Ensure cooking surface is extremely hot before adding chicken.
- Remove chicken from marinade and place on hot grill. Cook 6-7 minutes per side, creating nice dark sear marks.
- Generously brush thickened teriyaki sauce over each chicken piece. Continue grilling 3-4 minutes per side until internal temperature reaches 165°F.
- Allow chicken to rest 10 minutes after cooking. This helps retain juices and ensures tender meat.
- Plate over rice and sprinkle with sliced green onions and sesame seeds as final touch.
Notes
- Marinate the chicken for maximum flavor by letting it sit in the sauce overnight, which allows the meat to absorb all the delicious teriyaki seasonings.
- Watch the grill carefully to prevent burning, as the sugar in the marinade can caramelize quickly and create charred spots.
- For a gluten-free version, swap regular soy sauce with tamari or coconut aminos to keep the same rich umami taste.
- The cornstarch in the sauce helps create a glossy, thick coating that clings perfectly to the grilled chicken, giving it that classic teriyaki shine.
- Prep Time: 2 hours
- Cook Time: 22-26 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 443
- Sugar: 35 g
- Sodium: 1300 mg
- Fat: 13 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 120 mg