The Best Grilled Teriyaki Chicken Thighs
Fire up the grill because The Best Grilled Teriyaki Chicken Thighs are about to be your new favorite dinner! Juicy, flavorful, and caramelized to perfection, these chicken thighs are marinated in a rich, sweet, and savory teriyaki sauce that soaks into every bite. The smoky char from the grill takes the flavor to the next level, making them absolutely irresistible. Whether you’re cooking for a family dinner or a summer barbecue, this easy recipe is a guaranteed hit!
INGREDIENTS YOU’LL NEED:
- 8 Chicken Thighs (boneless, skinless) – Tender and juicy, perfect for absorbing all the rich teriyaki flavors.
- 1 cup Water – Forms the base of the marinade, helping balance the flavors.
- ¼ cup Soy Sauce – Adds a deep, savory umami taste with just the right amount of saltiness.
- 5 tablespoons Brown Sugar – Brings a rich caramel-like sweetness that balances the soy sauce.
- 1 tablespoon Honey – Enhances the sweetness and helps create a deliciously sticky glaze.
- 1 teaspoon Sesame Oil – Adds a warm, nutty flavor that deepens the marinade.
- 2 teaspoons Rice Vinegar – Provides a mild tang that brightens up the sauce.
- 1 tablespoon Garlic (fresh, minced) – Gives the marinade a bold, savory depth.
- 1 tablespoon Ginger (fresh, minced) – Adds a subtle heat and warmth that complements the soy sauce.
- ¼ cup Water – Used to mix with cornstarch to thicken the sauce.
- 2 teaspoons Cornstarch – Helps turn the marinade into a rich, glossy sauce for basting.
- Green Onion (finely chopped) – A fresh garnish that adds a mild onion flavor and a pop of color.
RESTAURANT QUALITY TERIYAKI CHICKEN – FAMILY FAVORITE
- It’s packed with flavor – I love how the sweet, savory, and tangy flavors come together for the perfect bite.
- It’s easy to make – With simple ingredients and quick prep, I can whip this up on a busy night or for a weekend cookout.
- My family loves it – The sticky, slightly sweet glaze always makes this a hit with both the kids and adults!
HOW TO PREPARE Juicy Teriyaki Chicken Thighs on the Grill?
Time needed: 1 day and 35 minutes
- Make the Teriyaki Marinade/Sauce:
In a small saucepan, mix 1 cup water, ¼ cup soy sauce, 5 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon sesame oil, 2 teaspoons rice vinegar, 1 tablespoon minced garlic, and 1 tablespoon minced ginger. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Thicken the Sauce: In a small bowl, whisk ¼ cup water with 2 teaspoons cornstarch until smooth. Slowly pour the cornstarch mixture into the saucepan, stirring constantly. Let it simmer for another 2–3 minutes until the sauce thickens. Remove from heat and let it cool slightly.
- Marinate the Chicken:
Place 8 boneless, skinless chicken thighs in a large zip-top bag or shallow dish. Pour the cooled teriyaki sauce over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 2 – 4 hours or overnight for a deeper flavor. - Grill the Chicken:
Heat your grill to medium-high (about 375–400°F). Lightly oil the grates to prevent sticking. Remove chicken from the marinade, letting excess drip off (save the marinade). Place the thighs on the grill and cook for about 5–6 minutes per side, basting occasionally with the reserved sauce. The chicken is done when it reaches an internal temperature of 165°F and has a caramelized, slightly charred exterior. - Simmer the Marinate:
In a small saucepan, simmer the marinate for 10 minutes to kill any chicken bacteria. Now the marinade is safe to use as a sauce on the chicken. - Garnish & Enjoy:
Remove from the grill and let the chicken rest for a few minutes. Sprinkle with finely chopped green onions and serve with extra teriyaki sauce on the side. Enjoy with rice, grilled veggies, or a fresh salad!
FAQ – FREQUENTLY ASKED QUESTIONS:
I like to marinate it for at least 30 minutes, but for the best flavor, I let it sit for a few hours or overnight.
I always oil the grates well and make sure the grill is fully preheated before adding the chicken.
I use a meat thermometer and make sure it reaches 165°F for perfectly cooked chicken.
Yes, but I prefer making my own because it’s fresher and tastes way better.
Absolutely! I sear it in a pan or bake it in the oven at 400°F until cooked through.
Quick and Easy Grilled Teriyaki Chicken RECIPE ADD-INS AND VARIATIONS:
- Swap chicken thighs for chicken breasts – I sometimes use boneless, skinless chicken breasts instead, but I make sure not to overcook them so they stay juicy.
- Use store-bought teriyaki sauce – When I’m short on time, I grab a good-quality bottled teriyaki sauce and skip making my own marinade.
- Make it spicy – I love adding a little heat by mixing in red pepper flakes, sriracha, or a dash of chili paste.
- Try a different sweetener – If I don’t have honey, I swap it for maple syrup, agave, or even a little pineapple juice for a tropical twist.
- Bake instead of grilling – On rainy days, I bake the chicken at 400°F for about 25 minutes, flipping halfway through.
- Turn it into teriyaki chicken skewers – I cut the chicken into chunks, thread them on skewers, and grill them for an easy handheld meal.
WHAT IS COMMONLY SERVED WITH Sticky Grilled Teriyaki Chicken?
I love serving these grilled teriyaki chicken thighs with a side of steamed jasmine rice to soak up the extra sauce. Grilled veggies like bell peppers, zucchini, or asparagus are a perfect pairing for a colorful, healthy plate. For a refreshing touch, I also serve it with a crisp cucumber salad or fresh green onions on top.
HOW IS LEFTOVER GRILLED TERIYAKI CHICKEN STORED AND REHEATED?
I store leftover grilled teriyaki chicken thighs in an airtight container in the fridge for up to four days. When reheating, I warm them gently in the microwave or on the stovetop with a splash of water or extra sauce to keep them moist. If I have a lot, I can even reheat them in the oven at 350°F for about 10-15 minutes.
CAN TERIYAKI CHICKEN BE FROZEN FOR LATER CONSUMPTION?
Yes, I can freeze leftover grilled teriyaki chicken thighs. I place them in a freezer-safe container or ziplock bag and freeze them for up to three months. To reheat, I thaw them in the fridge overnight and warm them up in the microwave or oven until heated through.
LOOKING FOR MORE DINNER RECIPES? TRY THESE!
Easy Fire-Grilled Hawaiian Chicken: Juicy chicken thighs soak up a sweet and savory marinade bursting with ginger, soy sauce, and a touch of garlic, then hit the grill for that irresistible smoky char.
Juicy Garlic Parmesan Chicken: This recipe combines tender, golden chicken with a rich, garlicky Parmesan sauce that’s perfect for spooning over pasta, rice, or veggies.
Simple Savory Oven-Baked Chicken Drumsticks: This recipe is the perfect combination of crispy skin, juicy meat, and bold, savory flavors that will have your family asking for seconds.
The Best Grilled Teriyaki Chicken Thighs
Ingredients
- 8 Chicken Thighs (boneless skinless)
Teriyaki Marinate/Sauce:
- 1 cup Water
- ¼ cup Soy Sauce
- 5 tablespoons Brown Sugar
- 1 tablespoon Honey
- 1 teaspoon Sesame Oil
- 2 teaspoons Rice Vinegar
- 1 tablespoon Garlic (fresh)(minced)
- 1 tablespoon Ginger (fresh)(minced)
- ¼ cup Water
- 2 teaspoons Cornstarch
- Green Onion (finely chopped)
Instructions
- Make the Teriyaki Marinade/Sauce: In a small saucepan, mix 1 cup water, ¼ cup soy sauce, 5 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon sesame oil, 2 teaspoons rice vinagar, 1 tablespoon minced garlic, and 1 tablespoon minced ginger. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Thicken the Sauce: In a small bowl, whisk ¼ cup water with 2 teaspoons cornstarch until smooth. Slowly pour the cornstarch mixture into the saucepan, stirring constantly. Let it simmer for another 2–3 minutes until the sauce thickens. Remove from heat and let it cool slightly.
- Marinate the Chicken: Place 8 boneless, skinless chicken thighs in a large zip-top bag or shallow dish. Pour about half of the cooled teriyaki sauce over the chicken, ensuring each piece is well coated. Reserve the remaining sauce for basting and serving. Cover and refrigerate for at least 2 – 4 hours or overnight for a deeper flavor.
- Grill the Chicken: Heat your grill to medium-high (about 375–400°F). Lightly oil the grates to prevent sticking. Remove chicken from the marinade, letting excess drip off (save the marinade). Place the thighs on the grill and cook for about 5–6 minutes per side, basting occasionally with the reserved sauce. The chicken is done when it reaches an internal temperature of 165°F and has a caramelized, slightly charred exterior.
- Simmer the Marinate: In a small saucepan, simmer the marinate for 10 minutes to kill any chicken bacteria. Now the marinade is safe to use as a sauce on the chicken.
- Garnish & Enjoy: Remove from the grill and let the chicken rest for a few minutes. Sprinkle with finely chopped green onions and serve with extra teriyaki sauce on the side. Enjoy with rice, grilled veggies, or a fresh salad!