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
Ingredients Needed
- 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.
Recipe Tips
- 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!
Recipe FAQ's
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.
Teriyaki Chicken
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 teaspoon freshly grated ginger
- 2 tablespoons cornstarch
- 3 green onions
- sesame seeds optional
Instructions
- 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
Yes it should freeze perfectly 🙂
I haven't read all of the comments but I read a lot of them. I'm wondering if this could be frozen in the marinade but not cooked yet? seems like it should be able to be frozen in the marinade and would soak it up more than just sitting in the fridge. even better is that I have one of those food saver deals and think that the marinade would really soak up into the chicken. any suggestions would be very much appreciated!
I love this but I use less soy sauce and less sugar.
Good recipe but too much sugar-- I made a low sugar alternative by substituting the brown sugar with honey and crushed pineapples.
I use this recipe very often. I changed the recipe slightly. I use low sodium soy and use a little less then it calls for. I also add a tad bit more water then it calls for. I feel like with this modification, its less salty. I prefer to use the grill.
So yummy! We made this gluten free and it was amazing! Definitely a keeper!!
Love your teriyaki sauce and chicken always look for different recipes for teriyaki sauce by the way I love all your food
I wish you were my partner
This was very easy to make. I used chicken breasts instead of thighs. Personally it was a little salty for my family. I would use less soy or even low sodium soy. Would definitely make this one again also agree that it was great for leftovers !
Oh yay Tammy!
I made this recipe the other day. Delicious! Family favorite. Just as good next day...