Juicy Smoky Teriyaki Chicken

This juicy grilled teriyaki chicken has become my summer grilling staple, offering that perfect balance of sweet and savory flavors with minimal effort. The glossy, caramelized glaze creates a restaurant-quality dish that impresses every time.

I first made this recipe during a backyard cookout when I was looking for something beyond the usual BBQ sauce. My guests practically licked their plates clean and now it's requested at every summer gathering.

Ingredients

• Boneless skinless chicken thighs Their higher fat content keeps the meat juicy on the grill and delivers more flavor than breasts
• Soy sauce Provides the umami foundation for authentic teriyaki flavor
• Mirin This sweet rice wine adds authentic Japanese flavor and helps create caramelization
• Honey or brown sugar Sweetens the sauce and helps create that beautiful glaze
• Rice vinegar Adds brightness and balances the sweetness
• Fresh garlic and ginger Essential aromatics that provide depth of flavor
• Sesame oil A small amount adds nutty complexity that makes the sauce special
• Cornstarch Optional for thickening the glaze makes it cling beautifully to the chicken
• Sesame seeds and green onions Optional garnishes that add texture and fresh flavor

Step-by-Step Instructions

Prepare the Marinade

Combine soy sauce mirin honey rice vinegar minced garlic grated ginger and sesame oil in a bowl or zip-top bag. The marinade should taste balanced with sweetness salty elements and aromatic notes. Whisk thoroughly until the honey is completely incorporated.

Marinate the Chicken

Add chicken to the marinade making sure each piece is fully coated. Press out excess air if using a bag then seal and refrigerate. Allow at least 30 minutes for the flavors to penetrate but for best results marinate for 2 to 4 hours. The longer marination allows the salt and sugar to tenderize the meat and infuse flavors deeply.

Preheat and Prepare Grill

Heat your grill to medium high around 375°F to 425°F. Clean the grates thoroughly and oil them well to prevent sticking. Proper grill temperature ensures good caramelization without burning.

Grill the Chicken

Remove chicken from marinade shaking off excess but save the marinade for the glaze. Place chicken on the hot grill and cook undisturbed for 6 to 8 minutes until grill marks form. Flip once and continue cooking until the internal temperature reaches 165°F. Avoid repeatedly flipping which prevents proper caramelization.

Prepare the Glaze

While chicken cooks pour reserved marinade into a small saucepan and bring to a rolling boil for two full minutes to kill any bacteria. For a thicker glaze whisk the cornstarch slurry into the boiling marinade and simmer until it coats the back of a spoon about 2 to 3 minutes.

Glaze and Rest

Brush the thickened glaze over the chicken during the final minutes of grilling for extra flavor and shine. Once cooked allow chicken to rest for 5 minutes before slicing to allow juices to redistribute throughout the meat.

Serve and Garnish

Slice chicken against the grain into strips. Arrange over steamed rice or alongside grilled vegetables. Drizzle with additional glaze if desired and sprinkle with toasted sesame seeds and sliced green onions for color texture and flavor.

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Chicken thighs are much more forgiving on the grill than breasts staying juicy even when slightly overcooked. I discovered this after ruining my fair share of expensive chicken breasts before switching to thighs. My family now refuses to eat this dish made with anything else the flavor difference is that significant.

Storage and Meal Prep

This teriyaki chicken keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavor actually improves overnight as the chicken continues to absorb the sauce. For freezing slice the cooked chicken and store with some of the sauce in freezer bags for up to 3 months. Thaw overnight in the refrigerator before gently reheating in a covered skillet with a splash of water to restore moisture.

Ingredient Substitutions

If you find yourself without some key ingredients there are several workarounds. No mirin? Substitute with 3 tablespoons of sake or dry white wine plus 1 tablespoon of sugar. Rice vinegar can be replaced with apple cider vinegar in a pinch. Fresh ginger is best but powdered works at half the amount. For a paleo or keto friendly version replace the honey with monk fruit sweetener and use coconut aminos instead of soy sauce reducing the amount by about 25% as coconut aminos are less salty.

Serving Suggestions

While traditional serving options include steamed rice consider exploring beyond the basics. Try serving with cold soba noodles tossed in sesame oil during summer months or alongside a crunchy Asian slaw with cabbage carrots edamame and a rice vinegar dressing. For a complete meal prep slice the chicken and portion into containers with steamed broccoli and coconut rice for grab and go lunches throughout the week. The chicken also makes excellent lettuce wraps when sliced thinly and served with quick pickled vegetables.

The History Behind Teriyaki

Teriyaki is a cooking technique that originated in Japan where teri refers to the shine or luster of the glaze and yaki means grilled or broiled. Traditional Japanese teriyaki actually doesnt contain garlic or ginger which were American adaptations that have become standard in Western versions of the dish. The sweet soy marinade was originally used primarily on fish in Japan but became popularized with chicken in the United States during the mid20th century particularly in Hawaiian and West Coast cuisine where Japanese immigrants settled. This recipe represents the perfectly balanced Japanese American fusion that has become a beloved standard in American households.

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Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well but may cook faster and can dry out more easily. Reduce grilling time to about 5-6 minutes per side and watch carefully to prevent overcooking. For maximum juiciness, consider brining the breasts first or using a meat thermometer to remove them from heat as soon as they reach 165°F.

→ How long should I marinate the chicken?

For best flavor, marinate the chicken for at least 30 minutes and up to 4 hours. While longer marination intensifies flavor, avoid exceeding 8 hours as the acid in the marinade can break down the meat proteins and affect texture. Even a quick 15-minute marinade will add good flavor if you're short on time.

→ What can I substitute for mirin?

If mirin isn't available, substitute with a mixture of 3 tablespoons dry white wine or sake plus 1 tablespoon sugar. In a pinch, you can use 3 tablespoons rice vinegar plus 2 tablespoons sugar, or even sweet sherry. The goal is to achieve that characteristic sweet and tangy flavor that balances the soy sauce.

→ Is this dish gluten-free?

The standard recipe contains gluten from regular soy sauce. To make it gluten-free, simply substitute with gluten-free tamari soy sauce or coconut aminos. Be sure to check that your mirin is also gluten-free, as some varieties may contain small amounts of wheat-based ingredients.

→ Can I make teriyaki chicken without a grill?

Absolutely! You can achieve excellent results using a stovetop grill pan, broiling in the oven, or even pan-searing. For oven method, broil 6-8 inches from heat for 5-7 minutes per side. For stovetop, cook in a hot cast iron skillet or grill pan for 6-8 minutes per side until caramelized and cooked through.

→ How do I know when the chicken is done cooking?

The chicken is done when it reaches an internal temperature of 165°F (74°C) measured with a meat thermometer at the thickest part. Without a thermometer, check that juices run clear (not pink) when the meat is pierced, and the flesh is opaque all the way through with no pink remaining.