Recipe Overview
Why you’ll love it: Grilled teriyaki chicken is a classic because you just cannot go wrong with tender chicken breasts glazed with a sticky, sweet, and savory sauce. Add it to salads, rice bowls, and so much more!
How long it takes: just over an hour
Equipment you’ll need: grill, basting brush
Servings: 4
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You might not always order teriyaki chicken or teriyaki salmon when you see it on a restaurant menu, but when you do order it, you know it’s going to be GOOD. When you’re unsure of your other options, you can always rely on teriyaki to bring the deliciousness. And guess what, teriyaki chicken is easy to make at home, too!
Instead of using store-bought teriyaki sauces, which can be cloyingly sweet, it’s easy to whip up your own, and it’s absolutely worth it. The sauce is first used as a marinade for this grilled chicken, then cooked down to a thick glaze to slather onto the chicken right before you serve it. So good!
The BEST Grilled Teriyaki Chicken
Perfectly balanced sauce. This homemade sauce is sweetened with honey and brown sugar (some grocery store sauces are made with corn syrup!), which makes it so irresistible. Instead of hitting you over the head with sweet and salty like bottled sauces, this homemade teriyaki sauce has nuance! Layers! You taste the umami, the honey and brown sugar, the tang from the vinegar, and the fantastic garlic.
Easy to make. Even making the sauce from scratch, this grilled teriyaki chicken is incredibly simple. Whisk together the sauce, marinate the chicken, and throw it on the grill. (Well, don’t literally throw it. Place it gently on the grill grates.) Add grilled zucchini on the side and you’ve got the quintessential easy summer dinner.
A total multitasker. You can plate this grilled teriyaki chicken with a simple side dish like air fryer green beans or sautéed asparagus, but there are so many other ways you can use it. Add it to salads, rice bowls, lettuce wraps, stir fries, and more.
Ingredient Notes
- Chicken: I find that it’s easier to grill boneless skinless chicken rather than bone-in because the chicken cooks through more evenly without burning on the outside. For this teriyaki chicken recipe, I use boneless skinless chicken breasts but you could easily substitute chicken thighs if you prefer dark meat. If you use bone-in chicken, plan on a longer cooking time.
- Soy sauce: I like to use reduced or less sodium soy sauce which has about 40% less sodium than regular soy sauces. Tamari is a gluten-free option.
- Chicken broth: You could use water but broth is more flavorful (but less over-powering than adding more soy sauce). Like soy sauce, I look for reduced sodium, or no-salt-added chicken broth.
- Apple cider vinegar: Tart vinegar adds balance to the sweetness and umami. You can use rice vinegar if you prefer.
- Honey and brown sugar: I love this duo because they don’t just sweeten the sauce, they also add their own distinct flavors to the sauce.
- Garlic: Using fresh garlic instead of garlic powder gives the sauce a more impactful flavor.
- Cornstarch: The sauce is thickened with a tablespoon of cornstarch so it sticks to the chicken.
- Sesame seeds and green onions: Use these for an optional garnish.
How to Make Grilled Teriyaki Chicken
Make the marinade. Whisk together the marinade ingredients in a bowl. If necessary, microwave the sauce for 30 seconds to help the brown sugar dissolve. I find that the brown sugar usually is fine without heating it.
Marinate. Add the chicken to a resealable bag or a bowl, then pour in a half cup of the teriyaki sauce. Massage lightly to make sure the marinade is well-distributed. Refrigerate for at least 30 minutes, or up to overnight.
Prep the grill. Preheat your grill to medium-high heat and oil the grates. Since the marinade has a fair amount of sugar, it can tend to stick.
Grill the chicken. Add the chicken to the grill; discard the marinade. Cook until the internal temperature of the chicken reaches 165ºF on an instant-read thermometer, or about 8 minutes on each side. Once the chicken is cooked through, set it on a plate to rest and allow the juices to reincorporate.
Make the sauce. Add the reserved marinade to a pan and whisk in the cornstarch. Cook over medium heat until the sauce is thick and sticky.
Finish. Brush the teriyaki sauce onto the grilled chicken and garnish with sesame seeds and green onions. Any extra sauce can be added to sides.
Easy Variations
- Make it spicy. Add red pepper flakes or a pinch of cayenne to add spicy heat to your grilled teriyaki chicken.
- Take a shortcut. You can swap in store-bought teriyaki sauce if you’d like. Use it as a marinade and then brush more onto the chicken afterwards (don’t use the same sauce that you used for the marinade!).
- Swap in chicken thighs. Prefer chicken thighs? You can use those instead of breasts. Use boneless skinless chicken thighs and keep in mind that they take a bit longer to cook. Bone-in chicken is fine, too, but will take longer to cook, too.
Serving Ideas
Grains. Instant Pot brown rice or jasmine rice are perfect for soaking up any extra sauce. Add extra protein to your dinner with Instant Pot quinoa. Noodles or cooked pasta are great, too.
Vegetables. Air fryer broccoli is quick and easy, but since you’ve got the grill fired up anyway, these grilled Brussels sprouts would be perfect.
Salads. Serve grilled chicken with this Asian salad or a store-bought Asian-inspired salad mix. You could also slice the chicken and serve it on the salad.
Bowls, wraps, etc. Take a cue from my Instant Pot teriyaki chicken or slow cooker teriyaki chicken and use two forks to shred the chicken. Add it to wraps, bowls, sandwiches, and pizzas.
Refrigerate: Store grilled teriyaki chicken in an airtight container in the fridge for up to 4 days. It’s great for meal prep lunches as an ingredient for salads and bowls.
Freeze: Transfer the cooked chicken to an airtight container or freezer bag. It will keep for up to 3 months; thaw it overnight in the refrigerator before reheating.
Reheat: I recommend reheating this grilled teriyaki chicken in a skillet set over medium-low heat until it’s warmed through. The microwave also works, but it’s more likely to make the chicken tough.
More Grilling Recipes
Grilled Teriyaki Chicken
Ingredients
- ½ cup less sodium soy sauce
- ½ cup reduced sodium chicken broth (or no salt added chicken broth)
- ¼ cup apple cider vinegar (or rice vinegar)
- ¼ cup honey
- ¼ cup brown sugar
- 2 cloves garlic, finely minced or pressed
- 1 ½ lb. boneless skinless chicken breasts (see note)
- 1 tablespoon cornstarch
- sesame seeds, optional garnish
- sliced green onions, optional garnish
Instructions
- In a small bowl, mix together soy sauce, chicken broth, apple cider vinegar, honey, brown sugar, and garlic. Stir well until brown sugar is dissolved. If needed, microwave for 30 seconds to help dissolve sugar.½ cup less sodium soy sauce, ½ cup reduced sodium chicken broth, ¼ cup apple cider vinegar, ¼ cup honey, ¼ cup brown sugar, 2 cloves garlic, finely minced or pressed
- Place chicken in a zip-top bag or a bowl, and pour ½ cup of the soy sauce mixture over chicken to marinate it. Reserve the remaining soy sauce mixture to make the sauce. Let the chicken marinate for at least 30 minutes, up to overnight.1 ½ lb. boneless skinless chicken breasts
- When ready to grill, preheat the grill to medium-high heat (around 400°F). Carefully oil the grill grates with vegetable oil to prevent sticking.
- Remove the chicken from the marinade and discard the used marinade. Grill the chicken for about 8 minutes per side, depending on thickness of the chicken pieces, until it reaches an internal temperature of 165°F when checked with an instant read thermometer. Place on a plate.
- Meanwhile, make the sauce. Add cornstarch to the reserved soy sauce mixture. Whisk well to combine. Pour into a small saucepan and cook over medium heat until thickened, about 5 minutes.1 tablespoon cornstarch
- After you remove the chicken from the grill, brush with the teriyaki sauce. Use any extra sauce for sides, if desired.
- Serve immediately, garnished with sesame seeds and sliced green onions, if desired.
Notes
- Chicken: There is enough marinade for up to 2 lbs. of chicken. If you prefer, cut large chicken breasts in half. The smaller portions will require less time on the grill.
- Serving ideas: Serve with steamed rice, quinoa, broccoli, Brussels sprouts, and so on. The chicken can be sliced or shredded, and served in a bowl, on a salad, in a wrap or bun, etc.
- Shortcut: If desired, use a store-bought prepared teriyaki sauce. Marinate the chicken in about ½ cup of sauce, and then brush on additional sauce after grilling.
- Storage: Refrigerate leftover chicken in an airtight container for up to 4 days. To freeze, put the chicken in a freezer container and freeze for up to 3 months; thaw it overnight in the refrigerator before reheating.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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