Marinated Grilled Teriyaki Chicken
Grilled Teriyaki Chicken brings together the perfect balance of savory, sweet, and tangy flavors. Marinated in a rich, homemade teriyaki sauce, each bite is bursting with deliciously complex tastes that will keep you coming back for more.
This simple yet flavorful recipe uses tender chicken thighs, soaking them in a marinade made with soy sauce, honey, and fresh ginger, creating a mouthwatering result with just the right amount of char from the grill.
Ideal for busy nights or weekend gatherings, this dish offers easy preparation and a foolproof method for juicy, perfectly grilled chicken. Whether served as a main or in wraps, it’s sure to become a family favorite.
Marinated Grilled Teriyaki Chicken Ingredients
The foundation of this dish is the savory depth of low-sodium soy sauce, which brings a rich umami flavor. Mirin adds a delicate sweetness that balances the savory notes, while brown sugar and honey enhance the sweetness with a touch of caramel-like richness. Rice vinegar introduces a subtle tanginess, brightening the marinade.
Minced garlic and fresh ginger infuse the chicken with aromatic warmth and complexity, creating a bold, fragrant base. Toasted sesame oil offers a final layer of depth, bringing a nutty finish. These ingredients work together to elevate the chicken, creating a balanced, flavorful marinade.
Marinated Grilled Teriyaki Chicken
Grilled to perfection, this Marinated Grilled Teriyaki Chicken features juicy chicken thighs soaked in a rich, savory-sweet marinade, grilled over a flame to achieve a smoky char. The sweet, tangy flavors of the teriyaki sauce perfectly complement the tender, grilled chicken, making it an easy crowd-pleaser, even for the pickiest of eaters.
Recipe Tips
- Marinate Longer for Deeper Flavor
While 1-8 hours of marinating works fine, for even more depth of flavor, try marinating the chicken overnight. The longer the chicken sits in the marinade, the more the flavors can penetrate, making every bite extra flavorful. - Grill on Medium Heat
For the perfect char without overcooking the chicken, ensure your grill is set to medium heat (around 375°F). If the heat is too high, the outside will cook too quickly, leaving the inside undercooked. Medium heat allows for a nice sear while ensuring the chicken reaches a safe internal temperature of 165°F. - Reserve Some Marinade for Extra Sauce
Always reserve a portion of the marinade before it touches the raw chicken. This will ensure you have a clean, safe sauce to brush over the grilled chicken. The extra marinade creates a glossy, flavorful finish when simmered with cornstarch, making it the perfect complement to your grilled chicken.
What to Serve with Marinated Grilled Teriyaki Chicken
- Steamed Jasmine Rice
A classic pairing, jasmine rice is fragrant and slightly sticky, which helps soak up the flavorful teriyaki sauce. Its subtle sweetness and delicate texture provide the ideal contrast to the rich, savory grilled chicken. - Grilled Vegetables
Lightly charred vegetables like bell peppers, zucchini, or asparagus complement the smoky, tangy flavors of the teriyaki chicken. You can toss them with a bit of sesame oil and garlic for an extra punch of flavor that ties the meal together. - Asian-Inspired Slaw
A refreshing and crunchy cabbage slaw with a tangy rice vinegar dressing is the perfect side to balance the richness of the grilled chicken. Add some toasted sesame seeds or a hint of chili flakes for extra texture and heat.
FAQ
- Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs. Keep in mind that chicken breasts cook faster than thighs, so be sure to monitor them closely to prevent overcooking. The ideal internal temperature for chicken breasts is 165°F. - Can I make the teriyaki sauce ahead of time?
Absolutely! The teriyaki sauce can be prepared in advance and stored in the refrigerator for up to a week. This allows the flavors to meld, enhancing its depth when used as a marinade or a topping. - What can I substitute for mirin?
If you don’t have mirin, a combination of white wine or dry sherry with a bit of sugar can be used as a substitute. If you prefer a non-alcoholic option, a mixture of rice vinegar and a small amount of sugar will also work. - How can I make this recipe spicier?
For a spicy kick, add 1-2 tablespoons of sriracha to the marinade. The heat from the sriracha will balance out the sweetness of the honey and brown sugar, creating a zesty, bold flavor profile.
Marinated Grilled Teriyaki Chicken
Ingredients
- 2 1/2 lbs boneless skinless chicken thighs or breasts, trimmed of excess fat
- 1/2 cup low-sodium soy sauce
- 1/3 cup mirin
- 3 Tbsp light brown sugar packed
- 2 Tbsp honey
- 2 Tbsp rice vinegar
- 1 Tbsp minced garlic
- 1 Tbsp minced fresh ginger
- 1/2 tsp toasted sesame oil adjust to taste
- 3 Tbsp water
- 1 1/2 tsp cornstarch
- Green onions sliced (for garnish, optional)
- Sesame seeds for garnish, optional
Instructions
- In a medium bowl, combine soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil. Whisk until the sugar dissolves and the ingredients are well incorporated. Set aside 1/2 cup of the marinade in a separate container, storing it in the refrigerator for later use.
- Place the chicken in a large resealable bag, pour the remaining marinade over the chicken, and seal the bag, pressing out excess air. Rub the marinade into the chicken to ensure even coating. Alternatively, you can marinate the chicken in a bowl.
- Refrigerate the marinating chicken for a minimum of 1 hour and up to 8 hours for maximum flavor absorption.
- Preheat the grill to medium heat, approximately 375°F. Clean the grill grates and lightly oil them to prevent sticking.
- Grill the chicken for 5 to 7 minutes per side, adjusting the time based on the thickness of the chicken. Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
- While the chicken grills, transfer the reserved 1/2 cup marinade into a small saucepan, adding 2 Tbsp of water. Bring it to a simmer over medium-high heat. Reduce the heat to low and let it simmer for 2-3 minutes.
- In a separate small bowl, mix the remaining 1 Tbsp of water with the cornstarch until smooth. Gradually whisk this mixture into the simmering sauce, cooking for an additional 30 seconds while stirring until thickened. Season with salt if needed.
- Once the chicken is fully cooked, brush it generously with the prepared teriyaki sauce. Serve warm, garnished with sliced green onions and sesame seeds, if desired.
