Flavorful Grilled Teriyaki Chicken Recipe

Introduction

Grilled teriyaki chicken is a delightful dish that brings the flavors of Japan right to your backyard. The combination of sweet and savory teriyaki sauce with succulent chicken creates a meal that is both satisfying and delicious.

Whether you’re hosting a summer barbecue or simply looking to elevate a weeknight dinner, this teriyaki chicken recipe is sure to impress. With minimal ingredients and easy preparation, you'll be able to enjoy a restaurant-quality meal at home.

The key to a great teriyaki chicken lies not only in the marinade but also in the grilling technique. Achieving that perfect char while keeping the chicken juicy is essential to this dish.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• Sesame seeds and chopped green onions for garnish

Directions & Preparation

1. In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.
2. Reserve about 1/4 cup of the marinade in a small bowl for basting later. Pour the remaining marinade over the chicken thighs in a large zip-top bag or shallow dish. Seal or cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for enhanced flavor.
3. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the used marinade. Grill the chicken thighs for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.
4. While the chicken is grilling, prepare the reserved marinade. In a small saucepan, combine the reserved marinade with cornstarch and water. Bring to a boil over medium heat, stirring constantly, until the sauce thickens slightly.
5. Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. Slice the chicken and drizzle the thickened teriyaki sauce over the top.
6. Garnish with sesame seeds and chopped green onions before serving. Enjoy your grilled teriyaki chicken with rice or steamed vegetables.

FAQs

What type of chicken works best for this recipe?

Boneless, skinless chicken thighs are ideal for their flavor and juiciness.

How can I tell when the chicken is fully cooked?

Use a meat thermometer; the internal temperature should reach 165°F (75°C).

What can I do if my teriyaki sauce is too thin?

Make a slurry with cornstarch and water, then add it to the sauce and simmer until thickened.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may require less cooking time.

Can I add spice to the marinade?

Absolutely! Add red pepper flakes or sriracha to the marinade for a spicy kick.

What if the chicken is overcooked?

If overcooked, it can become dry; marinating helps retain moisture, so be careful with cooking time.

Can I scale the recipe for a larger group?

Yes, simply multiply the ingredients by the number of servings needed.

How can I make this recipe vegetarian?

Substitute the chicken with tofu or tempeh and follow the same marinating and grilling process.

Conclusion

Grilled teriyaki chicken is not just a meal; it's an experience of flavors that can transport you to a summer evening in Japan. The balance of sweet and savory, combined with the smoky char from the grill, makes it a dish anyone can enjoy.

With this simple recipe, you'll impress family and friends alike. Enjoy the process, experiment with flavors, and most importantly, savor the results!

Recipe Card

Flavorful Grilled Teriyaki Chicken Recipe

Grilled Teriyaki Chicken Recipe made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 2 pounds boneless skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• Sesame seeds and chopped green onions for garnish

Method

 

1. In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.
2. Reserve about 1/4 cup of the marinade in a small bowl for basting later. Pour the remaining marinade over the chicken thighs in a large zip-top bag or shallow dish. Seal or cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for enhanced flavor.
3. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the used marinade. Grill the chicken thighs for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.
4. While the chicken is grilling, prepare the reserved marinade. In a small saucepan, combine the reserved marinade with cornstarch and water. Bring to a boil over medium heat, stirring constantly, until the sauce thickens slightly.
5. Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. Slice the chicken and drizzle the thickened teriyaki sauce over the top.
6. Garnish with sesame seeds and chopped green onions before serving. Enjoy your grilled teriyaki chicken with rice or steamed vegetables.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.