Can I use chicken breasts instead of thighs?

Absolutely! Just keep in mind that breasts tend to cook faster and can dry out. Pound them slightly for even cooking and keep an eye on the grill.

Can I make this ahead of time?

Yes! Marinate the chicken overnight and keep the sauce in the fridge. You can even grill the chicken ahead and reheat gently before serving.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or zap it in the microwave with a splash of water to keep it juicy.

What sides go well with this?

Steamed white rice is classic, but jasmine rice, fried rice, or even a crisp Asian slaw are all great choices.

Is grilled chicken teriyaki healthy?

It can be! Using low-sodium soy sauce and skinless chicken helps keep things lighter. Pair it with steamed veggies or brown rice for a well-balanced meal. Just be mindful of the sugar content in the sauce if you’re watching your intake.

What does teriyaki chicken taste like?

Imagine a perfect harmony of sweet, salty, and savory with a kiss of garlic and ginger. It’s rich but not overpowering—like a warm hug for your taste buds.

What goes with grilled teriyaki chicken?

Besides rice, try it with roasted broccoli, a cucumber salad, or even tucked into a wrap with some crunchy slaw. It’s super versatile!

Is teriyaki hot and spicy?

Nope! Traditional teriyaki isn’t spicy—it’s more sweet and umami-forward. But if you like a little heat, feel free to add a dash of sriracha or crushed red pepper flakes to the marinade or sauce.

Grilled Teriyaki Chicken: 5-Star Flavor Made Easy

Description

This Grilled Teriyaki Chicken is juicy, sweet, and savory with a perfect char. Marinated in a bold soy-ginger sauce and grilled to perfection, it’s an easy crowd-pleaser perfect for busy weeknights or summer BBQs.

Ingredients

Scale

8 boneless skinless chicken thighs
1 cup low sodium soy sauce
1 cup brown sugar
1/4 cup rice wine vinegar
1/2 cup water
4–5 large garlic cloves, finely minced
3 teaspoons freshly grated ginger
2 tablespoons cornstarch
3 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

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Instructions

In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, water, garlic, and ginger.
Pour half of the mixture over chicken thighs in a zip-top bag or bowl. Marinate for at least 2 hours, preferably overnight.
In a small saucepan, add the remaining marinade. Stir in cornstarch until dissolved.
Bring to a boil over medium heat, reduce to a simmer, and cook for 3–4 minutes until thickened. Remove from heat.
Preheat grill or cast iron pan over high heat.
Grill the marinated chicken for 6–7 minutes per side until nicely seared.
Brush the thickened teriyaki sauce over the chicken and cook an additional 3–4 minutes per side or until juices run clear.
Let chicken rest for 10 minutes. Serve over rice, and garnish with green onions and sesame seeds.

Notes

Chicken breasts can be used but may cook faster.
Double the sauce if you like extra for drizzling!
Leftovers store well in the fridge for up to 4 days

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Grilling
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: ~360 kcal
Sugar: ~18g
Sodium: ~780mg
Fat: ~15g
Saturated Fat: ~4g
Unsaturated Fat: ~10g
Trans Fat: 0 g
Carbohydrates: ~25g
Fiber: 0 g
Protein: ~30g
Cholesterol: ~110mg