Our quick and easy Grilled Teriyaki Chicken is an ideal main dish for busy weeknights. Tender, juicy chicken is marinated in soy sauce, grilled to perfection, then finished with sweet-savory teriyaki for a family-friendly meal that pairs well with many sides.
The Best Grilled Teriyaki Chicken
We often make our own sweet-and-savory teriyaki sauce, a simple blend of pantry ingredients that elevates any dish. This grilled version works especially well with boneless chicken thighs, which stay juicy on the grill. Serve the chicken over rice with grilled broccoli for a complete dinner, or use it in rice bowls, noodles, or alongside roasted vegetables.
Looking for More Chicken Teriyaki Recipes?
If you enjoy teriyaki flavors, try our baked teriyaki chicken or a teriyaki chicken stir-fry for different preparations and textures.
What You Will Need
- Soy sauce – the base for a quick marinade; use tamari if you need a gluten-free option.
- Boneless skinless chicken thighs – thighs stay juicy on the grill; chicken breasts can be used with adjusted cooking time.
- Salt and pepper – simple seasonings to enhance the chicken.
- Teriyaki sauce – use your favorite store-bought sauce or a homemade version to finish the chicken.
- Optional: cooked rice and grilled broccoli or other vegetables for serving.
How To Make Grilled Teriyaki Chicken
Start by combining soy sauce and chicken thighs in a bowl or resealable bag and marinate for 15–30 minutes. This quick marinade seasons the meat and adds depth of flavor.
Preheat an outdoor grill to medium-high and clean the grates. Remove the chicken from the marinade, let excess liquid drip off, and season lightly with salt and pepper. Grill the thighs directly over the heat for about 2–4 minutes per side, until they reach an internal temperature near 162°F (the temperature will rise slightly while resting). During the final two minutes of cooking, brush the chicken with teriyaki sauce to create a glossy finish.
Remove the chicken from the grill and let it rest for 5–10 minutes to allow juices to redistribute. Finish with an extra drizzle of sauce and serve.
Best Ways To Serve Grilled Teriyaki Chicken
This chicken is great on a bed of steamed rice with grilled broccoli, but it also pairs well with braised bok choy, grilled green beans, or fresh pineapple for a bright contrast. If you prefer noodles, toss sliced grilled chicken with cooked noodles and extra sauce to make teriyaki chicken noodles or build a rice bowl topped with vegetables and sesame seeds.
Recipe FAQs and Tips
- How do I avoid burning the teriyaki sauce? Brush sauce on during the last few minutes of grilling to prevent burning, and monitor the chicken with a meat thermometer. Keep the grill clean and well-oiled.
- How long to grill teriyaki chicken breasts? Chicken breasts need a bit more time. Grill over medium heat 4–5 minutes per side, then move to indirect heat until they reach 162°F at the thickest part.
- When should I apply teriyaki sauce? Apply a light coating toward the end of cooking and add more sauce when serving for maximum flavor without charring.
Other Teriyaki-Inspired Recipes You Might Like
Teriyaki Chicken Stir Fry
Baked Teriyaki Chicken
Quick Teriyaki Steak Bites (30 minute dinner)
10 Minute Teriyaki Shrimp
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Grilled Teriyaki Chicken
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Ingredients
- ¼ – ⅓ cup soy sauce, sub tamari for gluten-free
- 6 boneless, skinless chicken thighs
- kosher salt & ground black pepper
- 1 cup teriyaki sauce, divided (store-bought or homemade)
Serving Suggestion:
- cooked rice of choice
- grilled broccoli
- sesame seeds, optional
Instructions
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Marinate Chicken: Combine ¼–⅓ cup soy sauce and 6 boneless, skinless chicken thighs in a large bowl or storage bag. Marinate 15–30 minutes.
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Prep: Heat grill to medium-high and ensure grates are clean and oiled.
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Cook Chicken: Remove chicken from the marinade, let excess drip off, and season with salt and pepper. Grill thighs 2–4 minutes per side until they reach about 162°F. During the last 2 minutes, brush with teriyaki sauce.
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Let Rest: Remove from grill and rest 5–10 minutes before slicing.
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Serve: Drizzle with remaining sauce and serve with rice and grilled broccoli or use in rice bowls or noodles.
Notes
- Serving Suggestion: Grill broccoli on a grill pan at the same time to make dinner easier.
- Teriyaki Sauce: Use store-bought teriyaki or make a homemade version for brighter flavor; pineapple teriyaki is a tasty variation.
- Chicken Breast: If using breasts, grill 4–5 minutes per side over medium heat, then move to indirect heat and finish until 162°F at the thickest part.
- Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days.