Grilled Teriyaki Chicken (Print Version)
Smoky grilled chicken in a glossy, sweet-savory teriyaki glaze—an irresistible fusion favorite for any occasion.
# Ingredients:
→ Chicken and Marinade
01 -
1.5 kg boneless, skinless chicken thighs (or breasts)
02 -
120 ml soy sauce
03 -
60 ml mirin (sweet rice wine)
04 -
2 tbsp honey or brown sugar
05 -
1 tbsp rice vinegar
06 -
2 cloves garlic, minced
07 -
1 tsp fresh ginger, grated
08 -
1 tbsp sesame oil
→ Teriyaki Glaze
09 -
Reserved marinade (boiled) or 60 ml teriyaki sauce
10 -
1 tsp cornstarch mixed with 2 tsp water (for thickening, optional)
→ Garnish
11 -
Toasted sesame seeds
12 -
Sliced green onions
13 -
Steamed rice or grilled vegetables for serving
# Steps to Follow:
01 -
In a bowl or resealable bag, whisk together soy sauce, mirin, honey, rice vinegar, garlic, ginger, and sesame oil. Add chicken and turn to coat. Cover and refrigerate for 30 minutes to 4 hours.
02 -
Preheat grill to medium-high heat. Lightly oil the grates.
03 -
Remove chicken from marinade and shake off excess (reserve marinade for glaze).
04 -
Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and grill marks appear.
05 -
Pour reserved marinade into a small saucepan. Bring to a boil for 2 minutes. Stir in cornstarch slurry (if using) and simmer until thickened. Brush over grilled chicken before serving.
06 -
Slice chicken and serve over rice or with vegetables. Garnish with sesame seeds and green onions if desired.
# Additional Notes:
01 -
For more caramelization, grill with skin-on thighs.
02 -
Chicken can also be cooked on a stovetop grill pan or broiled.
03 -
Make extra glaze for dipping or drizzling over rice.