The Best Grilled Teriyaki Chicken Recipe (Easy & Juicy!)

There’s something magical about the sound and smell of chicken sizzling on a hot grill, especially when it’s lacquered with a sweet and savory glaze. Forget those overly sweet, thin sauces from a bottle! This homemade Grilled Teriyaki Chicken recipe is here to show you how unbelievably easy it is to create a restaurant-quality meal in your own backyard. We’re talking incredibly juicy, tender chicken thighs coated in a thick, rich, and perfectly balanced teriyaki sauce that caramelizes beautifully over the flames. This is the ultimate summer grilling recipe that’s quick enough for a weeknight dinner but impressive enough for a weekend barbecue. Get ready to fire up the grill and create your new favorite chicken dish!

Ingredients

The secret to the best teriyaki is a simple, homemade sauce. You only need a few pantry staples to create a glaze that’s miles ahead of any store-bought version.

this now & bake later ❤️

Timing

This impressive grilled dinner comes together remarkably fast, making it a perfect go-to for any night of the week.

• Preparation Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: Approximately 30 minutes

Step-by-Step Instructions

Follow these simple steps to achieve perfectly glazed, juicy, and flavorful teriyaki chicken every time.

Step 1: Prepare the Homemade Teriyaki Sauce

In a small saucepan, whisk the cornstarch with the 1 cup of cold water until the cornstarch is completely dissolved and no lumps remain. Tip: Mixing cornstarch with cold liquid first is crucial to prevent clumps when you heat it. Next, whisk in the brown sugar, soy sauce, honey, ground ginger, and garlic powder.

Step 2: Thicken the Sauce

Place the saucepan over medium heat and bring the mixture to a simmer. Cook, stirring often, for about 4 minutes, or until the sauce has thickened enough to coat the back of a spoon. Once thickened, remove it from the heat. Immediately reserve about ⅓ cup of the sauce in a separate bowl for serving later. This is your clean sauce for drizzling over the cooked chicken.

Step 3: Season and Marinate the Chicken

Pat the chicken thighs dry with a paper towel and season them all over with the kosher salt. Place the seasoned chicken in a large bowl and pour the remaining (unreserved) teriyaki sauce over it. Toss the chicken until every piece is thoroughly coated in the glaze.

Step 4: Preheat and Prepare the Grill

Preheat your grill to high heat. Once hot, use a grill brush to clean the grates. Just before adding the chicken, you can lightly oil the grates with a paper towel dipped in high-smoke-point oil to prevent sticking.

Step 5: Grill the First Side

Lift the chicken thighs from the marinade, allowing any excess sauce to drip back into the bowl. Place the chicken on the hot grill. Reduce the heat to medium-high, cover the grill, and cook for about 5 minutes. You’re looking for beautiful char marks to appear on the underside.

Step 6: Flip, Baste, and Finish Cooking

Flip the chicken thighs over. Using a basting brush, apply some of the remaining marinade from the bowl onto the cooked side. Cover and continue to cook, turning and basting occasionally, for another 7 to 8 minutes. The chicken is done when it’s cooked through and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.

Step 7: Rest, Glaze, and Serve

Transfer the cooked chicken to a serving platter. Drizzle the clean, reserved ⅓ cup of teriyaki sauce over the hot chicken. Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and tender.

Nutritional Information

This is an estimated nutritional breakdown for one serving, assuming the recipe makes 6 servings.

• Calories: 450 kcal
• Protein: 45 g
• Fat: 18 g
• Carbohydrates: 25 g
  • Fiber: 1 g
  • Sugar: 20 g

Disclaimer: These values are approximate and can vary based on specific ingredients and serving sizes.

Healthier Alternatives & Variations

This recipe is easy to adapt to fit your dietary needs.

• Lower Sugar: To reduce the sugar content, you can use a brown sugar substitute like erythritol and a sugar-free honey alternative. You can also simply reduce the amount of brown sugar by half for a more savory glaze.
• Lower Sodium: Use a low-sodium soy sauce or tamari to significantly cut down on the sodium without sacrificing flavor.
• Leaner Protein: Boneless, skinless chicken breasts are a great leaner alternative to thighs. Just be sure to watch them closely on the grill, as they can cook faster and are more prone to drying out.

Serving Suggestions

This versatile Grilled Teriyaki Chicken is the star of any meal.

• Classic Dinner Plate: Serve the chicken over a bed of fluffy white or jasmine rice with a side of steamed broccoli or green beans for a perfectly balanced meal.
• Garnish: Sprinkle the finished dish with toasted sesame seeds and thinly sliced green onions for a pop of color, texture, and flavor.
• Summer Skewers: Cut the chicken into cubes before marinating and thread them onto skewers with chunks of pineapple, bell peppers, and red onion for fun and flavorful teriyaki chicken kebabs.

Common Mistakes to Avoid

Keep these tips in mind to ensure your grilling is a success.

• Burning the Glaze: Teriyaki sauce is rich in sugar (from brown sugar and honey), which can burn easily over high heat. Solution: After the initial sear, cook the chicken over medium-high, not scorching-hot, heat. Keep an eye out for flare-ups and move the chicken to a cooler part of the grill if the glaze starts to get too dark too quickly.
• Sauce Cross-Contamination: Never use the same sauce that touched raw chicken for basting cooked chicken or for serving. Solution: The recipe solves this by having you reserve a portion of the clean, cooked sauce at the very beginning. This is the only sauce you should use for drizzling at the end.
• Overcooking the Chicken: It’s easy to overcook chicken on the grill, leading to a dry, tough result. Solution: The most reliable way to guarantee juicy chicken is to use an instant-read meat thermometer. Pull the chicken off the grill the moment the thickest part reads 165°F (74°C).

Storing and Reheating Tips

Leftover teriyaki chicken is fantastic for meal prep!

• Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat gently in the microwave or in a skillet over medium-low heat with a splash of water to keep it from drying out.
• Make-Ahead Sauce: The homemade teriyaki sauce can be prepared up to a week in advance and stored in a sealed jar in the refrigerator.

Conclusion

This Grilled Teriyaki Chicken recipe is a shining example of how a few simple ingredients can be transformed into an exceptionally delicious meal. The homemade sauce is the true star, providing a perfect balance of sweet and savory that blows any bottled sauce out of the water. It’s a quick, easy, and incredibly satisfying dish that will have your family and friends begging for the recipe at your next cookout.

We know you’ll love this recipe as much as we do! Give it a try and let us know your favorite way to serve it in the comments below. We’d love to hear from you. Don’t forget to rate the recipe and subscribe for more easy and delicious grilling ideas!

FAQs

Q1. Can I bake this chicken instead of grilling it?

Yes! To bake, marinate the chicken as directed and place it in a single layer in a baking dish. Bake at 400°F (200°C) for 20-25 minutes, or until the chicken is cooked through to 165°F (74°C). You can broil it for the last 1-2 minutes to get a nice caramelization on top.

Q2. How long should I marinate the chicken?

Even a 15-minute marinade while the grill preheats will add great flavor. For an even deeper flavor, you can marinate the chicken in the refrigerator for up to 4 hours.

Q3. Can I use chicken breasts instead of thighs?

Absolutely. Boneless, skinless chicken breasts work well. They are leaner, so they will cook a bit faster than thighs. Be sure to use an instant-read thermometer and pull them off the grill as soon as they reach 165°F (74°C) to ensure they stay juicy.

Q4. How can I make this recipe gluten-free?

It’s very easy to make this recipe gluten-free. Simply substitute the soy sauce with an equal amount of tamari or coconut aminos, which are gluten-free alternatives.