Name: Grilled Teriyaki Chicken – Juicy, Flavorful & Easy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 4 pieces boneless, skinless chicken thighs (can substitute with chicken breasts); 1 tbsp vegetable oil (for grilling); 1/2 cup soy sauce (low sodium recommended); 1/4 cup honey or brown sugar (adds natural sweetness); 2 tbsp mirin (Japanese sweet rice wine); 1 tbsp rice vinegar (adds slight tanginess); 2 tsp sesame oil (for depth of flavor); 1 tbsp fresh ginger (grated); 2 cloves garlic (minced); 1 tbsp cornstarch (mixed with 2 tbsp water for thickening); 1 tbsp sesame seeds (toasted); 2 tbsp green onions (chopped)

Ingredients

4 pieces boneless, skinless chicken thighs (can substitute with chicken breasts)

1 tbsp vegetable oil (for grilling)

1/2 cup soy sauce (low sodium recommended)

1/4 cup honey or brown sugar (adds natural sweetness)

2 tbsp mirin (Japanese sweet rice wine)

1 tbsp rice vinegar (adds slight tanginess)

2 tsp sesame oil (for depth of flavor)

1 tbsp fresh ginger (grated)

2 cloves garlic (minced)

1 tbsp cornstarch (mixed with 2 tbsp water for thickening)

1 tbsp sesame seeds (toasted)

2 tbsp green onions (chopped)

Instructions

Step 1: In a mixing bowl, whisk together soy sauce, honey, mirin, rice vinegar, sesame oil, grated ginger, and minced garlic until well combined.

Step 2: Place the chicken thighs in the marinade and let them sit for at least 30 minutes, or overnight in the refrigerator for a deeper flavor.

Step 3: Preheat the grill to medium-high heat and brush the grates with vegetable oil to prevent sticking.

Step 4: Grill the marinated chicken for 5 to 7 minutes on each side, basting occasionally with extra marinade, until fully cooked and the internal temperature reaches 165°F (74°C).

Step 5: While the chicken cooks, pour the leftover marinade into a saucepan and bring it to a boil over medium heat. Add the cornstarch slurry and simmer until the sauce thickens, stirring frequently.

Step 6: Drizzle the thickened teriyaki sauce over the grilled chicken. Garnish with toasted sesame seeds and chopped green onions. Serve hot with rice or your choice of vegetables.

Tips & Variations

For extra tenderness, marinate the chicken overnight in the refrigerator.

Substitute chicken breasts if you prefer leaner meat, but be careful to not overcook them as they dry out faster.

Add a splash of pineapple juice to the marinade for a fruity twist.

Use a grill pan indoors if you don’t have access to an outdoor grill.

For a gluten-free option, use tamari instead of soy sauce.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a leaner alternative. Since breasts cook faster and can dry out, watch them closely and avoid overcooking.

Is it safe to use leftover marinade as a sauce?

Only if the marinade is cooked thoroughly, as this recipe instructs by boiling and thickening it. This step kills any bacteria from the raw chicken and makes it safe to eat.