Grilled Teriyaki Chicken with homemade teriyaki sauce is deliciously sweet, moist, and ready to serve in as little as 15 minutes!
What’s not to love about tasty Grilled Teriyaki Chicken basted and grilled in a super yummy homemade teriyaki sauce? This simple teriyaki sauce comes together on the stovetop in a matter of minutes and turns ordinary chicken into a family favorite dinner in 15 minutes!
SKIP THE TAKEOUT
This Grilled Teriyaki Chicken recipe is seriously better than take-out and it’s just as quick and easy too! Whenever I get a craving for take-out in little white boxes, I remember how much healthier and cheaper this alternative is.
If you’re craving teriyaki chicken, but it’s not grilling weather then you can always fall back on delicious Teriyaki Chicken and Vegetables or Slow Cooker Pineapple Teriyaki Chicken.
OTHER RECIPES TO SERVE WITH GRILLED TERIYAKI CHICKEN
- Summer Veggie Udon Noodle Stir Fry – Add some color to the mix with this tasty udon noodle stir fry.
- Roasted Garlic Broccoli – This simple yet tasty broccoli recipe is a great side dish.
- Easy Fried Rice – You can always opt for serving Grilled Teriyaki Chicken with this delicious fried rice instead of plain white rice.
Teriyaki Sauce: This delicious sauce recipe brings together soy sauce, water, minced garlic, minced ginger, honey, brown sugar, and sesame oil with a little cornstarch for thickening.
Chicken: You’ll need 2 pounds of boneless skinless chicken thighs. This is typically about 10 thighs.
Garnish: Garnish this teriyaki chicken with sesame seeds and sliced green onion.
HOW TO MAKE GRILLED TERIYAKI CHICKEN
STEP ONE: Start by mixing up the teriyaki sauce. Place a small pot over medium-high heat and add the soy sauce, water, minced garlic and ginger, honey, brown sugar, and sesame oil. Cook the sauce for 2 minutes and then increase the heat to high and bring to a boil. Next, mix the cornstarch with 2 tablespoons of cold water in a small bowl until it is dissolved. Add the cornstarch slurry to the pot and boil for another 1-2 minutes or until the sauce has thickened. Once finished, set the sauce aside.
STEP TWO: Pat the chicken thighs dry with a paper towel and add them to a large bowl. Set aside 1/3 cup of the teriyaki sauce for later and pour the remaining sauce over the chicken thighs. Mix the chicken around to fully coat them in the sauce.
STEP THREE: Cook the chicken thighs on a hot (medium-high heat) grill for 5-7 minutes on each side until cooked through. You can also use a grill man on the stovetop over medium heat instead of a grill. (You may need to cook the chicken in smaller batches on the stovetop and clean the pan between batches to prevent the sauce from burning.)
STEP FOUR: Place cooked teriyaki chicken on a cutting board and baste it with the reserved glaze if desired. Serve with rice and vegetables for a complete meal!
TIPS FOR SUCCESS
- You may need to cook Grilled Teriyaki Chicken in smaller batches on the stovetop and clean the pan between batches to prevent the sauce from burning.
- You can substitute boneless skinless chicken breasts if you prefer.
WHAT TO SERVE WITH GRILLED TERIYAKI CHICKEN
Traditionally Grilled Teriyaki Chicken is served with white rice and a veggie on the side, but there are tons of options! I recommend serving it with a delicious Hawaiian Macaroni Salad or even a hearty Shrimp Fried Rice.
HOW LONG DOES HOMEMADE TERIYAKI SAUCE LAST
If you decide you want to make an extra batch of this amazing teriyaki sauce to have on hand you can keep it in the fridge! This sauce will last in the fridge for up to two weeks and is perfect to have on hand for dipping Air Fryer Green Bean Fries or using on an Island Teriyaki Burger!
OTHER GREAT GRILLING RECIPES
- Berry Avocado Grilled Chicken Salad
- Apricot Glazed Grilled Pork Chops
- Grilled BBQ Chicken Legs
- Rosemary Steak Skewers
- Grilled Ranch Potatoes
- Grilled Ribeye Steaks
- 2 pounds boneless skinless chicken thighs (about 10 thighs)
- Sesame seeds for garnish
- Green onion thinly sliced, for garnish
- Place the soy sauce, 1/2 cup water, garlic, ginger, honey, brown sugar, and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring it to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until the sauce has thickened. Set sauce aside.
- Pat chicken thighs dry with paper towels and place them in a large bowl.
- Set aside1/3 cup or the teriyaki sauce for later and pour the rest onto the chicken thighs. Mix until the chicken is fully coated.
- On the Grill: Heat your grill to medium-high heat (about 400 degrees F). Cook the chicken for 5-7 minutes per sideStovetop Grill Pan: Place the grill pan over medium heat. Cook the chicken for 5-7 minutes per side, working in smaller batches. Wipe out the pan between each batch.
- Place the chicken on a cutting board and baste with the reserved sauce. Put the rest of the sauce in a small bowl on the side for dipping. Serve warm with rice and vegetables.