Teriyaki chicken is bathed in a sticky flavorful teriyaki sauce and grilled to perfection! An easy recipe even the picky eaters will devour!
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This Grilled Teriyaki Chicken is super popular in my house and on a weekly rotation. This sauce is sticky, sweet, and tangy, and the chicken is tender and juicy and perfect for grilling like my Grilled Teriyaki Steak or Teriyaki Steak Kebabs. If you'd rather bake try my Oven Baked Teriyaki Chicken Wings.
Why this recipe works
Teriyaki chicken is a classic grilled recipe that everybody loves. Making it at home is super easy and will quickly become your new favorite! Letting the chicken marinate for as long as possible will ensure a delicious depth of flavor.
Ingredients for this recipe
- Chicken: you can purchase them already deboned or you can make your own boneless skinless chicken thighs. Thin boneless breasts will also work.
- Soy sauce: You can use regular soy sauce or low-sodium soy sauce.
- Brown sugar: Both light brown sugar or dark brown sugar will work.
- Corn starch: Thickens the reserved teriyaki sauce.
- Ginger: Fresh ginger adds the best flavor.
- Green onions or sesame seeds for garnish
How to make this recipe
- Step 1: In a small bowl add soy sauce, brown sugar, vinegar, water, garlic and ginger.
- Step 2: Place chicken thighs in a large ziplock bag or container pour half of the mixture over the chicken and let marinate for at least 4-24 hours.
- Step 3: Pour the remaining marinade into a small saucepan and whisk in the cornstarch and bring to a boil. Reduce heat and simmer 5-10 minutes until thickened.
- Step 4: Heat an outdoor grill on medium-high heat, and grill until the internal temperature of the chicken reaches 164 degrees.
- Step 5: Remove to a platter and let rest 10 minutes before serving. Serve with extra sauce.
- The longer the teriyaki chicken marinade together the more flavor it will have. I typically shoot for 24 hours.
- If you don't have an outdoor grill you can use a smokeless indoor grill like this one.
- I recommend using a digital meat thermometer to know when the chicken has reached the correct doneness.
- Add a pinch of red pepper flakes for a little kick!
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or dice into chicken pieces and use in a stir fry or sliced chicken on top of a salad.
Homemade teriyaki marinade only uses a few ingredients from your pantry and is ah-mazingly better than any jar sauce from the grocery store.
You can serve it over white rice or even brown rice. Or a side of mashed potatoes,
If you decide to use boneless skinless chicken breast halves instead cook for 6-7 minutes then flip and cook another 6-7 minutes. Although it really depends on how thick the breasts are that's why I always recommend using a digital meat thermometer to know when the internal temperature reaches 164 degrees.
- 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 teaspoon freshly grated ginger
- 2 tablespoons cornstarch
- 3 green onions
- sesame seeds optional
- 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.
- 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.
- 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.
- Let chicken rest 10 minutes. Serve with rice and top with green onions and sesame seeds