Grilled teriyaki chicken has an Asian-infused flavor and only needs 2-3 ingredients!
Chicken thighs are marinated in ready-made teriyaki sauce and then grilled until tender and juicy!
Easy Grilled Teriyaki Chicken
- Make grilled teriyaki chicken with minimal prep and only a few minutes on the grill! No heating up the stove.
- Teriyaki chicken is the perfect upgrade to fried chicken and it’s delicious hot, chilled, or at room temperature!
- Double up the recipe, add to veggie stir-fries, or slice and serve cold on a bed of greens for a sweet and savory workday lunch!
2 Ingredient Recipe
Chicken: Boneless skinless chicken thighs or breasts always grill up perfectly! If using breasts, pound them to ½-inch thick before marinating in Step 1. Skin-on and bone-in thighs can be used as well.
Marinade: We use a simple store-bought Teriyaki sauce for this recipe. Pineapple can be added to make it tangier and orange juice can be added to make it sweeter. Both are acids and help tenderize chicken perfectly!
Variations
Try your hand at this easy DIY honey garlic sauce and customize the ingredients any way you like. A dash of red pepper flakes will bring some heat and give teriyaki chicken that restaurant-quality appeal.
How to Make Grilled Teriyaki Chicken
Grilled teriyaki chicken is as easy to make as it is delicious!
- Marinate chicken in ¾ cup of teriyaki sauce.
- Grill chicken pieces (recipe below) until they are cooked through.
- Brush pieces with remaining teriyaki sauce and garnish as desired.
Tips and Time Savers
- Do not reuse marinade as it might contain harmful bacteria from raw chicken exposure.
- Always check for doneness at the thickest part of the thigh (or chicken breast). It should read 165°F.
- Let chicken rest for at least 5 minutes before serving so the juices can recirculate back into the meat.
- Garnish with optional sliced green onions and sesame seeds.
Serving and Storing Grilled Teriyaki Chicken
The possibilities for grilled teriyaki chicken are endless! Serve alongside stir-fried broccoli and an Asian salad or slice and add to a teriyaki bowl with rice and oven-roasted veggies.
Keep leftover grilled teriyaki chicken in a covered container in the refrigerator for up to 3 days or freeze portions in zippered bags for up to a month.
Enjoy leftovers cold or reheat portions in the microwave. Use leftovers to top a salad or add them to a wrap with shredded cabbage and bean sprouts.
Asian-Inspired Favorites
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Grilled Teriyaki Chicken
Equipment
Ingredients
- 1 ½ pounds boneless chicken thighs or chicken breasts*
- 1 cup thick teriyaki sauce divided
- green onions or toasted sesame seeds for garnish, optional
Instructions
- In a bowl or resealable bag, combine chicken and ¾ cup teriyaki sauce.
- Marinate for at least 1 hour, or overnight.
- Preheat the grill to medium-high. Remove the chicken from the marinade, shaking off any excess. Discard marinade.
- Grill the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165℉.
- Brush chicken with remaining ¼ cup of teriyaki sauce and sprinkle with green onions or toasted sesame seeds (if using).
Notes
- If using chicken breasts, carefully pound to ½-inch thickness with the flat side of a meat mallet.
- Store leftovers in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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