Teriyaki Chicken

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Teriyaki chicken is bathed in a sticky flavorful teriyaki sauce and grilled to perfection!This Grilled Teriyaki Chicken is super popular in my house and on a weekly rotation. This sauce is sticky, sweet and tangy, the chicken in tender and juicy and perfect for grilling.

Teriyaki chicken is a classic take out recipe everybody loves. Making it at home is super easy and will quickly become your new favorite!

How to make Teriyaki Chicken

• In a small bowl add soy sauce, brown sugar, vinegar, water, garlic and ginger. Pour half of the mixture over the chicken and let marinade for at least 4 hours. For best flavor let marinade overnight.
• Pour the remaining marinade into a medium saucepan and bring to a boil. Reduce heat and simmer 3-4 minutes until thickened.
• Heat a grill on medium high heat. Cook 6-7 minutes flip and cook another 6-7 minutes.
• Removes to a platter and let rest 10 minutes before serving.
• Serve with sesame seeds and green onions.

Homemade teriyaki sauce only takes a few ingredients from your pantry and is ah-mazingly better than any jar sauce from the grocery store. If you let the chicken marinade over night it absorbs more flavor. I prefer to use chicken thighs but you could use breasts if you want.

Looking for more chicken recipes?

• Crispy Chicken Cutlets
• Brined Herb Chicken Breasts
• Crispy Skillet Chicken Thighs
• Slow Cooker Garlic Butter Chicken
• Oven Baked Spicy Teriyaki Wings
• Easy Sheet Pan Lemon Herb Chicken and Parmesan Asparagus

Print

Teriyaki Chicken

Course Dinner

Cuisine American

Keyword Chicken

Servings 8

Author Wendie

Ingredients

• 8 boneless skinless chicken thighs
• 1 cup soy sauce
• 1 cup brown sugar
• 1/4 cup rice wine vinegar
• 1/2 cup water
• 4-5 large cloves garlic finely minced
• 3 tsp freshly grated ginger
• 2 tablespoons cornstarch
• 3 green onions
• sesame seeds optional

Instructions

1. In a small bowl whisk together soy sauce, brown sugar, rice vinegar, water, garlic and ginger. Pour half of the mixture over chicken and let marinade for at least 2 hours preferable over night.
2. Meanwhile place the remaining marinade in a small pot and place over medium heat. Add the cornstarch and mix until dissolved. Bring to a boil, reduce heat and simmer 3-4 minutes. Remove from heat and set aside.
3. Heat a grill or cast iron pan over high heat and cook 6-7 minutes on each side to get a nice sear. Brush the teriyaki sauce on. Cook for another 3-4 minutes on each side or until juices run clear.

4. Let chicken rest 10 minutes. Serve with rice and top with green onions and sesame seeds