Grilled Teriyaki Chicken
Another reason this dish stands out is how versatile it is. You can serve it over rice, pair it with grilled vegetables, or slice it up for salads and wraps.
Equipment
- Grill (charcoal or gas)
- Mixing Bowl
- Whisk or fork
- Tongs
- Basting Brush
- Small saucepan
- Measuring cups and spoons
- Meat Thermometer (Optional but helpful)
- Cutting Board and Knife
Ingredients
For the Chicken
- 1 ½ lbs boneless skinless chicken thighs (or chicken breasts)
- 1 tablespoon olive oil
For the Teriyaki Marinade/Sauce
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Optional Garnish
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
Instructions
Prepare the Teriyaki Marinade
- In a medium mixing bowl, add soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil.
- Whisk everything together until the sugar is mostly dissolved and the mixture looks well combined.
- Pro Tip: If the sugar isn’t dissolving easily, let the mixture sit for 2–3 minutes, then whisk again—it will come together smoothly.
Marinate the Chicken
- Place the chicken thighs (or breasts) in a bowl or zip-top bag.
- Pour about ¾ of the marinade over the chicken, reserving the rest for later.
- Toss or massage the chicken to make sure it’s fully coated.
- Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Pro Tip: The longer it marinates, the more flavorful and tender your teriyaki chicken will be—overnight is even better if you have the time.
Preheat the Grill
- Heat your grill to medium-high heat (about 375–400°F / 190–200°C).
- Lightly oil the grill grates to prevent sticking.
- Pro Tip: Use a paper towel dipped in oil and tongs to grease the grates—this helps the chicken release easily and keeps those grill marks clean.
Grill the Chicken
- Remove the chicken from the marinade and let any excess drip off.
- Place the chicken on the hot grill.
- Cook for 5–7 minutes per side, depending on thickness.
- Flip once the chicken releases easily and has nice grill marks.
- Pro Tip: Don’t move the chicken too soon—letting it sit undisturbed helps create that perfect char and prevents tearing.
Make the Teriyaki Glaze
- Pour the reserved marinade into a small saucepan and bring it to a gentle simmer over medium heat.
- In a small bowl, mix cornstarch with water to create a slurry.
- Slowly stir the slurry into the simmering sauce.
- Continue stirring until the sauce thickens into a glossy glaze (about 2–3 minutes).
- Pro Tip: Whisk continuously while adding the cornstarch slurry to prevent lumps and get a smooth, silky sauce.
Glaze and Finish Grilling
- Brush the thickened teriyaki sauce over the chicken during the last 1–2 minutes of grilling.
- Flip once more and brush the other side.
- Cook until the chicken is fully done (internal temperature should reach 165°F / 74°C).
- Pro Tip: Add the glaze toward the end to avoid burning—the sugars in teriyaki sauce can caramelize quickly.
Rest and Serve
- Remove the chicken from the grill and let it rest for 3–5 minutes.
- Slice if desired, then drizzle with extra sauce and garnish with sesame seeds and green onions.
- Pro Tip: Resting the chicken helps lock in the juices, so every bite stays tender and flavorful.
Notes
Nutritional Value (Per Serving, Approximate)
- Calories: 320–380 kcal
- Protein: 28–32 g
- Carbohydrates: 18–22 g
- Sugars: 14–18 g
- Fat: 12–16 g
- Sodium: 800–1000 mg
- Fiber: 0–1 g