Description
This Grilled Teriyaki Chicken recipe offers juicy, flavorful, and tender chicken thighs marinated in a delicious homemade teriyaki sauce. The marinade combines soy sauce, honey, mirin, and aromatic ginger and garlic, which infuse the chicken with a perfect balance of sweet, tangy, and savory flavors. Grilled to perfection and topped with a thickened teriyaki glaze, sesame seeds, and fresh green onions, this easy recipe is great for a quick weeknight dinner or entertaining guests.
Ingredients
Scale
For the Chicken and Marinade
- 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)
For the Sauce and Garnish
- 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
- 1 tbsp sesame seeds (toasted)
- 2 tbsp green onions (chopped)
Instructions
- Prepare the marinade: In a mixing bowl, whisk together the soy sauce, honey, mirin, rice vinegar, sesame oil, grated ginger, and minced garlic until well combined to create the flavorful teriyaki marinade.
- Marinate the chicken: Place the boneless skinless chicken thighs into the bowl with the marinade, making sure each piece is well coated. Cover and let the chicken sit for at least 30 minutes, or refrigerate overnight for deeper flavor penetration.
- Preheat the grill: Heat your grill to medium-high heat. Brush the grill grates with vegetable oil to prevent the chicken from sticking and promote even browning.
- Grill the chicken: Remove the chicken from the marinade, placing it on the grill. Cook for 5 to 7 minutes on each side, basting occasionally with some of the leftover marinade, until the chicken reaches an internal temperature of 165°F and is nicely charred and cooked through.
- Prepare the teriyaki sauce: While the chicken is grilling, pour the leftover marinade into a small saucepan. Bring it to a boil over medium heat, then add the cornstarch slurry (cornstarch mixed with water). Stir continuously and simmer until the sauce thickens to a glossy consistency.
- Serve and garnish: Drizzle the thickened teriyaki sauce over the grilled chicken. Sprinkle toasted sesame seeds and chopped green onions on top for a fresh, nutty finish. Serve immediately with steamed rice or your favorite vegetables.
Notes
- For best flavor, marinate the chicken overnight.
- You can substitute chicken breasts if preferred, but thighs remain juicier and more flavorful.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Brush the grill with oil to prevent sticking and create nice grill marks.
- Use low sodium soy sauce to control sodium content.
- The leftover marinade must be boiled and thickened before serving to ensure safety and enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Keywords: Grilled Teriyaki Chicken, Teriyaki Chicken Recipe, Easy Chicken Dinner, Grilled Chicken Thighs, Japanese Chicken Recipe, Homemade Teriyaki Sauce
