The Best Grilled Teriyaki Chicken Thighs

The Best Grilled Teriyaki Chicken Thighs

The Best Grilled Teriyaki Chicken Thighs are juicy, flavorful, and packed with the perfect balance of sweet and savory. Marinated in a rich teriyaki sauce, they soak up all the delicious flavors before hitting the grill. The high heat creates a beautifully caramelized, slightly crispy exterior while keeping the inside tender. Perfect for a quick weeknight meal or a summer cookout!

Prep Time15

Cook Time20

Marinate Time1

Total Time1 35

Course: Dinner, Main Course

Cuisine: American, Asian

Keyword: Grilled Teriyaki Chicken, Marinated Teriyaki Chicken

Servings: servings

Calories: 359kcal

Author: George - U Keep Cooking

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!

Nutrition