Name: How to Grill Teriyaki Chicken Perfectly Every Time
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1½ pounds boneless, skinless chicken thighs; ½ teaspoon salt; ½ teaspoon ground black pepper; 1½ tablespoons neutral oil, divided; 1 teaspoon grated fresh ginger; 1 teaspoon minced garlic; ½ cup low-sodium soy sauce; 3 tablespoons rice vinegar; 3 tablespoons brown sugar; 1 teaspoon sesame oil; 2 tablespoons water; 2 teaspoons cornstarch; 2 tablespoons chopped green onions (for garnish); 2 teaspoons sesame seeds (for garnish)

If you’ve ever craved that irresistible sweet and savory teriyaki chicken you get at your favorite restaurant, imagine making it right in your own backyard. Knowing how to grill teriyaki chicken perfectly means you can enjoy tender, juicy chicken glazed with sticky, flavorful sauce anytime you want. Whether you’re grilling for a family dinner or a weekend cookout, mastering this recipe will elevate your grilling game and impress everyone at the table.

Grilled teriyaki chicken is more than just a meal—it’s a celebration of flavor and texture. The char from the grill adds a smoky depth that balances the sauce’s sweetness, making every bite a delight. If you’ve been searching for easy-to-follow steps and expert tips on how to grill teriyaki chicken, this article will guide you through the entire process, from marinating to plating.

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Why Grilled Teriyaki Chicken is a Crowd Favorite

Grilling chicken with teriyaki sauce is a popular cooking method for good reasons. This dish combines the savory umami notes of soy sauce with the bright tanginess of rice vinegar and the subtle warmth of ginger and garlic. When grilled, these flavors caramelize beautifully, creating a sticky glaze that clings to juicy chicken thighs.

If you love the taste of grilled chicken Panda Express style, you know that this recipe brings that exact experience to your home kitchen. Plus, it’s a healthier alternative to fried dishes without sacrificing any flavor. The grilling process lets excess fat drip away, while the marinade keeps the chicken moist and tender.

Ingredients You’ll Need for Perfect Grilled Teriyaki Chicken

Before you start, make sure you have these ingredients ready. They’re simple, pantry-friendly, and easy to find at most grocery stores.

Quantity	Ingredient	Notes
1½ lb	Boneless, skinless chicken thighs	Thighs stay juicier than breasts on the grill
½ tsp	Salt	Adjust to taste
½ tsp	Ground black pepper
1½ tbsp	Neutral oil	For cooking and brushing the grill
1 tsp	Grated fresh ginger	Fresh provides the best flavor
1 tsp	Minced garlic	Adds bold flavor
½ cup	Low-sodium soy sauce	Or coconut aminos for gluten-free option
3 tbsp	Rice vinegar	Adds acidity and balance
3 tbsp	Brown sugar	Adjust for sweetness preference
1 tsp	Sesame oil	Gives a nutty aroma
2 tbsp	Water	For thickening the sauce
2 tsp	Cornstarch	Helps the sauce to thicken
2 tbsp	Chopped green onions	For garnish
2 tsp	Sesame seeds	For garnish

Step-by-Step Guide: How to Grill Teriyaki Chicken

Make the Marinade

Start by combining your soy sauce, rice vinegar, brown sugar, sesame oil, grated ginger, and minced garlic in a mixing bowl. Whisk these ingredients together until the sugar dissolves completely. This mixture will give your chicken that classic teriyaki flavor that’s both sweet and savory.

Set aside about a quarter cup of the marinade separately—you’ll use this for basting while the chicken grills. Never use the marinade that’s touched raw chicken for basting unless you cook it first.

Marinate the Chicken

Place your chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is coated evenly. Seal the bag or cover the dish, then refrigerate for at least 30 minutes. For deeper flavor, let the chicken marinate overnight.

Marinating not only infuses flavor but also tenderizes the chicken, making each bite juicy and delicious.

Prepare Your Grill

Preheat your grill to medium-high heat, aiming for about 400°F. Whether you’re using a gas grill, charcoal, or even a grill pan indoors, make sure the grates are clean. Brush them lightly with oil to prevent the chicken from sticking.

Grill the Chicken

Remove the chicken from the marinade and let the excess drip off to avoid flare-ups. Place the thighs on the grill, skin side down if your chicken has skin (for extra crispness). Cook for about 5 to 6 minutes per side. Use a meat thermometer to check the internal temperature; the chicken is done at 165°F.

During the last few minutes of grilling, brush the reserved marinade over the chicken. This helps build a glossy, sticky glaze that locks in flavor.

Rest and Serve

Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing. Resting allows the juices to redistribute, keeping the meat tender and moist.

Slice the chicken against the grain and serve it with steamed rice and your favorite vegetables or a fresh Asian-style slaw. Garnish with chopped green onions and sesame seeds for an authentic finish.

Why Chicken Thighs Are Best for Grilled Teriyaki Chicken

You might wonder why this recipe calls for chicken thighs rather than breasts. Thighs are naturally more tender and contain a bit more fat, which helps them stay juicy during grilling. Chicken breasts tend to dry out faster, especially over high heat.

If you prefer breasts, keep a close eye on them, and consider marinating for longer to lock in moisture. However, for the juiciest, most flavorful grilled teriyaki chicken, thighs are the ideal choice.

Tips for Perfect Grilled Teriyaki Chicken Every Time

Here are some tried-and-true tips that will make your grilled teriyaki chicken stand out:

Don’t rush the marinating process. The longer the chicken soaks, the more flavorful it gets.
Use a meat thermometer. This simple tool prevents overcooking and dryness.
Reserve marinade for basting. It enhances flavor without risking food safety.
Let the chicken rest after grilling. This step keeps the meat juicy.
Oil your grill grates well. It helps prevent sticking and gives you nice grill marks.
Control your grill’s heat. Medium-high heat is best for caramelizing the sauce without burning the chicken.

Common Mistakes to Avoid

If you want your grilled teriyaki chicken to be perfect, steer clear of these common pitfalls:

Skipping the marinade or not marinating long enough.
Cooking the chicken over too high heat, which can char the outside and leave the inside undercooked.
Using leftover marinade for basting without boiling it first.
Cutting the chicken immediately after grilling (don’t forget to rest!).
Not cleaning or oiling your grill grates, leading to sticking or tearing the meat.

What You Need to Know About Teriyaki Sauce

Teriyaki sauce is a balance of salty, sweet, and tangy flavors. In this recipe, you get the right mix with low-sodium soy sauce, rice vinegar, and brown sugar, enhanced by fresh garlic and ginger. Sesame oil adds a nutty finish that brings the whole dish together.

The sauce thickens with a cornstarch slurry, which helps it cling to the chicken during grilling. This glaze is what gives your grilled chicken teriyaki Panda Express style that irresistible shine and flavor.

Grilling Without a Grill: Alternatives

If you don’t have access to an outdoor grill, you can still achieve great results:

Use a grill pan: A heavy cast-iron pan with ridges can replicate the char and grill marks.
Broil in the oven: Place chicken on a baking sheet under the broiler, turning once to mimic grilling.
Pan-sear then finish in the oven: This method locks in moisture and develops a crust.

Serving Suggestions for Grilled Teriyaki Chicken

Now that you’ve mastered how to grill teriyaki chicken perfectly, the next step is deciding how to serve it. Teriyaki chicken is versatile, making it an excellent base for a variety of dishes. Whether you prefer simple sides or more elaborate bowls, these ideas will help you enjoy your grilled chicken in delicious ways.

Classic Rice and Vegetables

The easiest and most popular way to enjoy grilled teriyaki chicken is over a bed of steamed white or brown rice. The mild flavor of rice complements the bold teriyaki glaze without competing with it. Add steamed broccoli, snap peas, or sautéed green beans for a nutritious and colorful plate.

Teriyaki Chicken Bowl

For a more substantial meal, build a teriyaki chicken bowl. Layer rice or quinoa, grilled chicken slices, fresh vegetables such as shredded carrots, cucumbers, and avocado, and top with a drizzle of extra teriyaki sauce. Garnish with sesame seeds and chopped green onions for the perfect balance of flavors and textures.

Asian-Inspired Slaw or Salad

If you want a lighter, refreshing side, pair your grilled chicken with an Asian slaw made from shredded cabbage, carrots, and bell peppers tossed in a tangy sesame dressing. This adds crunch and brightness that contrasts nicely with the rich teriyaki glaze.

Wrap or Lettuce Cups

For a handheld option, try making wraps with warm tortillas or use large butter lettuce leaves as cups. Add grilled chicken, shredded vegetables, and a spoonful of sauce. This is a great way to serve the chicken for casual gatherings or lunchboxes.

How to Store and Reheat Grilled Teriyaki Chicken

If you find yourself with leftovers, proper storage and reheating will keep your teriyaki chicken tasting fresh and delicious.

Storing Leftovers

Allow the grilled chicken to cool to room temperature before refrigerating.
Place the chicken in an airtight container.
Store in the refrigerator for up to 2 to 3 days.
If you want to freeze the chicken, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or bag. It will keep well for up to 2 months.

Reheating Tips

On the stovetop: Heat a skillet over low to medium heat. Add a splash of water or broth, then add the chicken. Cover and warm for 3-5 minutes, turning occasionally.
In the microwave: Place the chicken on a microwave-safe plate. Cover with a damp paper towel to keep moisture in. Heat in short intervals, checking frequently to avoid overcooking.
Avoid reheating on high heat, which can dry out the chicken and toughen the meat.

Nutritional Information and Benefits

When you’re cooking at home, knowing the nutrition of your meals helps you make informed choices. Here’s a quick breakdown of the typical nutrition for a serving of grilled teriyaki chicken:

Calories: 321 kcal
Protein: 36g – A high-protein meal that supports muscle growth and repair.
Carbohydrates: 12g – Mostly from the brown sugar and rice vinegar in the sauce.
Fat: 14g – Includes healthy fats from sesame oil and chicken.
Sugar: 9g – Comes from brown sugar; can be adjusted for sweetness preference.
Sodium: 1593mg – Soy sauce is high in sodium, so consider low-sodium options or reducing salt elsewhere in your meal.

This recipe offers a balanced mix of macronutrients, making it great for a well-rounded dinner. Using chicken thighs adds beneficial fats that keep the meat tender and flavorful.

Frequently Asked Questions About How to Grill Teriyaki Chicken

How long should I marinate teriyaki chicken before grilling?

For the best flavor, marinate your chicken for at least 30 minutes. If you have time, marinating overnight (up to 24 hours) lets the flavors deeply penetrate the meat, making it even more tender and tasty.

Can I grill teriyaki chicken without an outdoor grill?

Absolutely! You can use a grill pan on your stovetop or broil the chicken in the oven. Both methods give great results if you don’t have access to an outdoor grill. Just watch carefully to avoid overcooking.

What’s the best cut of chicken for grilling teriyaki-style?

Chicken thighs are preferred for grilling teriyaki chicken because they stay moist and flavorful. However, chicken breasts work well if you prefer leaner meat—just be careful not to overcook.

How do I prevent grilled teriyaki chicken from drying out?

Marinate the chicken properly, avoid cooking over extremely high heat, and use a meat thermometer to check doneness. Also, rest the chicken after grilling to let the juices redistribute.

How is grilled chicken teriyaki Panda Express style different?

Panda Express grilled chicken teriyaki tends to be slightly sweeter with a thicker, stickier sauce and is usually sliced into bite-sized pieces for bowls. You can adjust your sauce’s sweetness and slice your grilled chicken similarly to recreate this style.

Variations and Customizations to Try

One of the best things about learning how to grill teriyaki chicken is how adaptable the recipe is. Here are some tasty variations to personalize your dish:

Spicy Teriyaki Chicken: Add a teaspoon of chili flakes or sriracha to your marinade for a spicy kick.
Honey Teriyaki Glaze: Swap brown sugar with honey for a more floral sweetness and a different glaze texture.
Citrus Teriyaki: Add fresh orange or pineapple juice to the marinade for a tropical twist.
Vegetarian Teriyaki: Substitute chicken with firm tofu or tempeh. Marinate and grill just like the chicken for a delicious meatless option.

Expert Grilling Tips for Teriyaki Chicken Success

Grilling can be intimidating, but with a few pro tips, you can make your teriyaki chicken stand out:

Use a two-zone grilling method if using charcoal: one side for direct heat and one for indirect heat. Start the chicken on direct heat to sear, then move it to indirect heat to finish cooking gently.
Keep a spray bottle of water nearby to manage flare-ups caused by dripping marinade.
Turn the chicken only once or twice. Constant flipping can prevent good caramelization.
Let the chicken come to room temperature for 15-20 minutes before grilling to ensure even cooking.
Don’t forget to oil your grill grates before placing the chicken; this prevents sticking and tearing.

What Makes Grilled Teriyaki Chicken So Delicious?

The magic happens in the combination of flavors and the grilling technique. The marinade’s blend of sweet brown sugar, savory soy sauce, tangy vinegar, and aromatic ginger and garlic creates a complex profile that’s irresistible. When grilled, the sugars caramelize, forming a shiny glaze that seals in juices and adds a smoky, slightly charred flavor.

This balance of sweet, salty, tangy, and smoky is what keeps people coming back for more.

Final Thoughts: Master the Art of Grilled Teriyaki Chicken

Learning how to grill teriyaki chicken perfectly is a rewarding skill. You get a dish that’s easy to prepare, packed with flavor, and sure to be a hit whether it’s a family dinner or a backyard party.

By marinating well, grilling carefully, and serving thoughtfully, you can recreate that restaurant-quality chicken at home. The beauty of this recipe lies in its simplicity and flexibility—once you know the basics, you can experiment with your own twists.

Ready to take your grilling to the next level? Try this recipe, share it with friends, and leave a comment below about your experience or your favorite ways to enjoy grilled teriyaki chicken. Your feedback might just inspire someone else to fire up their grill!

How to Grill Teriyaki Chicken Perfectly Every Time

Author: Chef Rina
Total Time: 30 minutes
Yield: 4 1x

Print Recipe

Description

Juicy chicken thighs glazed in a sweet and savory teriyaki sauce, made with garlic, ginger, and pantry staples. Perfect for a quick weeknight dinner!

Ingredients

Scale

1½ pounds boneless, skinless chicken thighs
½ teaspoon salt
½ teaspoon ground black pepper
1½ tablespoons neutral oil, divided
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
½ cup low-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons brown sugar
1 teaspoon sesame oil
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons chopped green onions (for garnish)
2 teaspoons sesame seeds (for garnish)

Instructions

Prep the Chicken: Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper.
Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Place the chicken thighs in the pan and sear for 3 to 4 minutes on each side, or until fully cooked and browned. Remove from the skillet and set aside.
Make the Sauce: In the same skillet, add the remaining oil, then stir in the ginger and garlic. Sauté for about 1 minute until fragrant.
Add Liquids and Thicken: Pour in the soy sauce, rice vinegar, brown sugar, and sesame oil. Stir to combine and bring to a boil. In a small bowl, whisk the water and cornstarch together, then pour it into the sauce. Stir continuously until the sauce thickens.
Combine and Simmer: Return the cooked chicken thighs to the skillet. Simmer for 3 to 4 minutes, coating the chicken in the sauce.
Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the chicken before serving. Serve warm over rice with a side of vegetables or greens.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course