Grilled Teriyaki Chicken (Print Version)
Smoky grilled chicken in a glossy, sweet-savory teriyaki glaze—an irresistible fusion favorite for any occasion.
# What You’ll Need:
→ 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
# How to Make It:
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 Tips::
01 -
- Ready in just about an hour including marinating time
- Uses mostly pantry staples you likely already have
- Simple enough for weeknights but impressive enough for guests
- Works with chicken thighs or breasts
02 -
- High in protein and relatively low in carbohydrates
- Can be prepped ahead for easy weeknight meals
- Versatile leftovers work in salads rice bowls and wraps
03 -
- Allow chicken to come to room temperature for 15 minutes before grilling for more even cooking
- For extra flavor add a tablespoon of pineapple juice to the marinade which not only adds sweetness but also helps tenderize the meat
- Use a digital meat thermometer to ensure perfect doneness without cutting into the chicken and losing precious juices