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Grilled Teriyaki Chicken Recipe

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3.8 from 14 reviews

This grilled teriyaki chicken recipe features juicy, boneless skinless chicken thighs marinated in a homemade teriyaki sauce made from low-sodium soy sauce, brown sugar, honey, rice vinegar, ginger, and garlic. The chicken is marinated for at least an hour to absorb deep flavors and then grilled to perfection, resulting in a deliciously caramelized, tender, and flavorful dish ideal for a family meal or entertaining guests.

  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings

Ingredients

Teriyaki Sauce

  • 1 cup low-sodium soy sauce
  • 1/2 cup lightly packed brown sugar
  • 2 tablespoons honey
  • 1/4 cup unseasoned rice vinegar

Chicken

  • 2 to 3 pounds boneless, skinless chicken thighs
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon finely minced fresh garlic

Instructions

  1. Prepare the sauce: In a small saucepan, combine the soy sauce, brown sugar, honey, and rice vinegar. Heat over medium heat, stirring frequently, until the mixture is simmering and the sugar has fully dissolved.
  2. Reserve sauce for serving: Measure out 1/2 cup of the hot sauce mixture and transfer it to a container to refrigerate for later use.
  3. Cool the sauce: Cool the remaining sauce to room temperature. To speed up cooling, pour the sauce into a separate container and either refrigerate it briefly or stir until cooled.
  4. Blend aromatics into sauce: Pour the cooled sauce into a blender and add the grated ginger and minced garlic. Blend until the sauce is smooth and well combined.
  5. Marinate the chicken: Place the chicken thighs in a shallow dish and pour the blended teriyaki sauce over them. Cover and refrigerate for at least 1 hour, up to 12 hours for deeper flavor infusion.
  6. Grill the chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade, discarding the used marinade. Grill the chicken for about 6-8 minutes per side, or less if using chicken breasts. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). During the last 1-2 minutes, brush the chicken with some of the reserved sauce to add extra flavor and moisture.
  7. Rest and serve: Tent the grilled chicken with foil and let it rest for 5-7 minutes to lock in juices. Slice the chicken thinly and serve with the remaining reserved teriyaki sauce on the side.

Notes

  • Use low-sodium soy sauce to control the saltiness of the dish and keep sodium levels moderate.
  • Marinate chicken thighs for longer periods (up to 12 hours) to maximize flavor absorption.
  • Make sure the grill is properly preheated to achieve a nice caramelized exterior without overcooking.
  • Discard the marinade that the raw chicken sat in to avoid any risk of cross-contamination.
  • For a lighter option, boneless skinless chicken breasts can also be used but watch grilling time to prevent drying out.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Japanese

Find it online: https://monicarecipes.com/grilled-teriyaki-chicken-recipe/