This grilled teriyaki chicken is tender and bursting with flavor! The sweet and savory teriyaki sauce really brings it to life. Plus, it’s super simple to make on the grill!
Who can resist that sticky glaze? I always end up with extra pieces—perfect for a quick lunch the next day. 🍗 Just grill, glaze, and enjoy a delicious meal without the fuss!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are juicy and flavorful, making them perfect for grilling. If you prefer, chicken breasts can be substituted, but they may dry out more easily, so be cautious of cooking time.
Soy Sauce: Soy sauce provides that classic umami flavor. If you’re watching your sodium intake, you can opt for low-sodium soy sauce. For a gluten-free version, choose tamari instead.
Brown Sugar: This adds sweetness and depth to the marinade. If you don’t have brown sugar, you can use regular sugar, but consider adding a bit of molasses (if you have it) to mimic that rich flavor.
Rice Vinegar: Rice vinegar gives a nice tang. If you can’t find it, apple cider vinegar is a good substitute, though it’s slightly stronger in flavor.
Sesame Oil: This oil adds a lovely nutty aroma. If sesame oil is not available, you can use neutral oil, but you might miss out on some of the unique flavor it provides.
How Do You Ensure Perfectly Grilled Chicken?
Getting grilled chicken just right can be tricky! Here are some tips to make sure your chicken is both juicy and flavorful:
- Marinate the chicken for at least 1 hour, but for even better flavor, leave it for 6-12 hours if time allows.
- Preheat your grill to medium-high heat to create a nice sear. This also prevents the chicken from sticking.
- When grilling, turn the chicken once to get those beautiful grill marks, and avoid flipping too often as it can dry out the meat.
- Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) for safety.
- Let the chicken rest after grilling. This helps keep it juicy as the juices redistribute.
How to Make Grilled Teriyaki Chicken
Ingredients You’ll Need:
For the Chicken Marinade:
- 4 boneless, skinless chicken thighs (approximately 1.5 lbs)
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For Thickening the Sauce:
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnishing:
- 1 green onion, thinly sliced
- 1 tablespoon sesame seeds
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and at least 1 hour of marinating time (up to 12 hours for deeper flavor). Grilling will take around 15 minutes, bringing the total to about 30 minutes if you choose the shorter marinate time. Get ready for a tasty meal!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. This delightful mix will give your chicken that amazing teriyaki flavor!
2. Marinate the Chicken:
Put the chicken thighs into a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and place it in the refrigerator. Let it marinate for at least 1 hour, but if you have time, 12 hours will make it even better!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. A hot grill will give you those lovely grill marks and a nice sear!
4. Prepare the Sauce:
After marinating, take the chicken out of the marinade and set it aside on a plate. Pour the leftover marinade into a small saucepan. In a separate bowl, mix the cornstarch and water until smooth, then add this mixture to the marinade in the saucepan. Heat over medium heat, stirring constantly until the sauce thickens and begins to simmer, which should take about 5-7 minutes. Once done, remove from heat.
5. Grill the Chicken:
Place the chicken thighs on the preheated grill. Grill them for 6-7 minutes on each side or until they reach an internal temperature of 165°F (74°C) and have nice golden brown grill marks. It’s smelling great now!
6. Rest and Serve:
After cooking, take the chicken off the grill and let it rest for a few minutes. This helps keep it juicy! Then slice the chicken and drizzle it with the thickened teriyaki sauce. Don’t forget to sprinkle some sliced green onions and sesame seeds on top for a pretty finish!
7. Enjoy Your Meal:
Serve the grilled teriyaki chicken warm with some rice or steamed vegetables. Dig in and enjoy the delicious flavors!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for thighs if you prefer a leaner option. Just keep in mind that chicken breasts may cook faster, so check them at around 5-6 minutes per side to ensure they don’t dry out.
What If I Don’t Have Rice Vinegar?
Don’t worry! If you don’t have rice vinegar, you can use apple cider vinegar or white vinegar as a substitute. The flavor will be slightly different, but it will still work well in the marinade.
Can I Make the Marinade Ahead of Time?
Absolutely! You can prepare the marinade in advance and store it in the refrigerator for up to a week. Just remember to bring it to room temperature before using it for the chicken.
How to Store Leftover Grilled Teriyaki Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave it gently or warm it in a skillet over low heat to maintain juiciness. Serve it again with fresh rice or vegetables for a quick meal!
