This Grilled Teriyaki Chicken is tender, juicy, and full of sweet and savory flavor. A simple marinade adds flavor before grilling, while extra teriyaki sauce creates a sticky glaze that caramelizes on the grill. It’s an easy dinner that delivers takeout-style flavor right at home.
Holly’s Recipe Highlights: Grilled Teriyaki Chicken
- Flavor: Sweet, savory, and slightly smoky from the grill with that classic teriyaki-style finish.
- Why Make It: Made with simple shortcut ingredients, minimal prep, and one easy marinade, this recipe delivers big flavor with hardly any effort.
- Prep Note: Marinate the chicken up to 24 hours ahead for faster cooking later.
- Serving Suggestions: Serve it over rice or noodles, with a side of stir-fried broccoli, and a fresh spinach strawberry salad to round out the meal.
Ingredient Notes
- Chicken Thighs: Chicken thighs stay juicy and are forgiving on the grill. Chicken breasts can also be used, but pound them to an even thickness so they cook evenly.
- Teriyaki Sauce: Choose a thicker bottled teriyaki sauce so it clings to the chicken and creates that sticky finish. Since it’s the main source of flavor, choose one you already love.
- Variations:
- Add a splash of pineapple juice or orange juice to the marinade for a fruity twist.
- Sprinkle in a pinch of red pepper flakes for a sweet-heat kick.
How to Make Grilled Teriyaki Chicken
- Marinate the chicken in teriyaki sauce (full recipe below).
- Preheat the grill, remove the chicken from the marinade, and add it to the grill.
- Brush with reserved teriyaki sauce and finish grilling.
While garnishes are optional, I love to sprinkle on sesame seeds and green onions for a nice finishing touch before serving.
Holly’s Best Tips
- Use Thick Teriyaki Sauce: Skip the thin marinade-style sauces. A thicker teriyaki sauce clings better and gives the chicken a glossy finish.
- Prevent Sticking: Oil the grill grates or brush the chicken lightly with oil if the sauce is very sugary and prone to sticking.
- Discard Used Marinade: Set aside a little fresh teriyaki sauce before marinating, then use that reserved sauce for brushing on the chicken at the end. Discard any marinade that touched raw chicken to prevent cross-contamination.
- Check the Temperature: For perfectly cooked chicken, use an instant-read thermometer and ensure it reaches a safe internal temperature of 165°F before serving.
- Let Chicken Rest: Let the chicken rest a few minutes before slicing so the juices stay in the meat.
Storing Leftovers
Keep leftover chicken in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 6 months.
Reheat in a covered skillet or in a 300°F oven until warmed through. Brush with a little extra teriyaki sauce after reheating.
More Teriyaki Recipes to Try
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Grilled Teriyaki Chicken
Equipment
Ingredients
- 1½ pounds boneless skinless 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 4 days, or in the freezer for up to 6 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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