What ingredients do you need to make grilled teriyaki chicken?

To make grilled teriyaki chicken, you need boneless skinless chicken thighs, soy sauce or tamari, brown sugar, honey, cornstarch, ground ginger, garlic powder, and kosher salt. These ingredients combine to create both the marinade and the signature teriyaki glaze that gives this dish its characteristic sweet-savory flavor.

How long should you marinate the chicken for grilled teriyaki chicken?

For optimal flavor, marinate the chicken for at least 30 minutes, but ideally 2-4 hours. You can marinate for up to 24 hours in the refrigerator if you want maximum flavor penetration. The longer marination time allows the flavors to fully infuse into the chicken, resulting in a more flavorful final dish.

What cut of chicken is best for grilled teriyaki chicken?

Boneless, skinless chicken thighs are ideal for grilled teriyaki chicken because they remain juicy and tender during the grilling process. The higher fat content in thighs prevents them from drying out and allows them to absorb the teriyaki flavors better than leaner cuts like breast meat.

Should you grill teriyaki chicken over high or medium heat?

It's best to start with high heat to get good char marks, then reduce to medium-high heat for the remainder of the cooking process. This two-stage approach allows you to develop caramelization without burning the sugars in the teriyaki sauce.

Can you make grilled teriyaki chicken without a grill?

Yes, you can make teriyaki chicken without a grill by using alternative cooking methods. Options include baking in the oven at 425°F for 20-25 minutes, cooking in an air fryer at 380°F for 12-14 minutes, using a stovetop grill pan, or broiling in the oven for 5-6 minutes per side.

How do you prevent grilled teriyaki chicken from drying out?

To prevent grilled teriyaki chicken from drying out, use chicken thighs instead of breasts, don't overcook (use a meat thermometer to reach exactly 165°F), create a two-zone fire on your grill to have better temperature control, and let the chicken rest for 5 minutes after cooking before slicing.

Grilled Teriyaki Chicken: Best Juicy Homemade Recipe

Grilled Teriyaki Chicken

Print Recipe

Juicy chicken thighs glazed with homemade teriyaki sauce and grilled to caramelized perfection.

Author: Chef Rina
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 6 1x
Category: Main Dish
Cuisine: Japanese-American

Ingredients

Scale

2 tablespoons cornstarch
½ cup brown sugar
⅓ cup soy sauce or tamari
2 teaspoons honey
¼ teaspoon ground ginger
¼ teaspoon garlic powder
3 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt

Instructions

Whisk cornstarch with 1 cup cold water in a small saucepan. Add brown sugar, soy sauce, honey, ginger, and garlic powder.
Simmer over medium heat, stirring frequently, until sauce thickens enough to coat a spoon (about 4 minutes). Reserve ⅓ cup for serving.
Pat chicken dry with paper towels and season with salt. Toss with remaining teriyaki sauce.
Preheat grill on high. Place chicken on grill, allowing excess sauce to drip off.
Reduce heat to medium-high, cover, and cook for 5 minutes until char marks appear.
Flip chicken, baste with remaining marinade, and continue cooking, turning occasionally, until internal temperature reaches 165°F (7-8 minutes more).
Transfer to serving platter, drizzle with reserved sauce, and rest for 5 minutes before serving.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 6
Calories: 320 kcal
Sugar: 14g
Sodium: 980mg
Fat: 12g
Saturated Fat: 3g
Carbohydrates: 18g
Protein: 32g
Cholesterol: 165mg

Keywords: teriyaki chicken, grilled chicken, Japanese chicken, Asian grilled chicken, homemade teriyaki sauce

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