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This Grilled Teriyaki Chicken recipe is juicy and loaded with tangy-sweet teriyaki flavor that is irresistible. This dish is perfect for weeknight dinners and backyard barbecues.
Eating out is no easy task when you have young kids. In fact, I mostly try to avoid it with young kids because it’s often too much work than it’s worth. What I don’t want to avoid though are those amazing tasting recipes you get when you eat out. And of course, the no cooking or cleaning up part, but hey you can’t have everything, right?
Recently I’ve been craving some of the delicious Teriyaki Chicken dishes that I had on my travels in Japan. And that’s where this Grilled Teriyaki Chicken recipe comes in. This teriyaki chicken is finger licking, pan licking, plate licking delicious!
Teriyaki Chicken makes for a great weeknight meal and an even better backyard barbecue main dish. This recipe is way better than anything you can buy at the freezer section of the grocery store, and the best part is that it’s completely homemade and easy to make!
Grilled Teriyaki Chicken Questions Answered:
How to make grilled teriyaki chicken?
- First, stir together the soy sauce, water, brown sugar, grated ginger, and garlic.
- Next, place the chicken in a ziplock bag and pour in 3/4 cup of the soy sauce mixture over the chicken.
- After you have sealed the bag shake it up to cover all the chicken. Then, place the chicken in the fridge for at least 1 hour.
- Next, using the remaining soy sauce mix, heat it in a saucepan until it begins to boil.
- After it is boiling, reduce the heat until it is reduced, and it has become thick.
- Then, grill the chicken for about 15-20 minutes on both sides.
- Finally, use about 1/3 cup of the sauce to brush over the chicken (skin-side up) and cover and grill it for a few minutes until the sauce becomes caramelized.
Is Teriyaki Chicken Chinese?
Teriyaki Chicken is not Chinese. It is actually Japanese. Teriyaki is a term used to describe the meat that has been marinated in teriyaki sauce.
What does teriyaki chicken taste like?
Grilled teriyaki chicken is juicy and it has a bit of a tangy taste. It is a little bit sweet and sour tasting, and completely delicious.
- If you can’t find mirin, then you can use or 2 Tablespoons of sherry wine and 2 Tablespoons of rice vinegar.
- To round out the meal I like to serve the chicken with coconut rice, grilled pineapple, and mochi for dessert.
- If you’re looking for a quick and easy version of this dish, then try my Sheet Pan Stir Fried Chicken Teriyaki with Pineapple.
ONE YEAR AGO: Crockpot Shredded Chicken Tacos
TWO YEARS AGO: Quick and Easy Chicken Enchilada Soup
THREE YEARS AGO: Refried Beans
Grilled Teriyaki Chicken
- 8 split bone-in skin-on chicken thighs about 7 pounds
- 1 cup soy sauce
- 1 cup water
- 1/4 cup mirin or 2 T sherry and 2 T rice vinegar
- 6 tablespoons brown sugar
- 1 ½ tablespoons grated fresh ginger
- 2 large cloves garlic minced
- Trim the chicken with a paring knife and make several small slits all over each chicken thigh. This will enable the marinade to soak in a bit.
- In a large saucepan whisk together the soy sauce, water, brown sugar, grated ginger, and garlic.
- Place the chicken in a large ziplock bag and pour 3/4 cup of the soy sauce mixture over the chicken. Seal the bag and shake to coat the chicken. Refrigerate for at least 1 hour or up to 1 day.
- Place the saucepan with the remaining soy sauce mixture over high heat until it begins to boil. Then, reduce to medium-high heat and cook, whisking occasionally, until the sauce is reduced to about 2/3 cup and it has thickened, about 5-10 minutes (NOTE: The sauce Teriyaki sauce will thicken even more as it cools).
- Preheat your grill by heating all of the burners to high heat for 15 minutes, and then reduce the heat to medium-low. Scrape the cooking grates and oil them lightly with canola oil. Place the chicken skin-side up and cover the grill. Grill the chicken until the internal temperature of the meat reaches 120 degrees F, about 15-20 minutes.
- Flip the chicken and cover the grill. Continue to cook the chicken until the skin is a nice deep golden color and the internal temperature reaches 160 degrees F, about another 15-20 minutes.
- Flip the chicken over again so the pieces are skin-side up. Use about 1/3 cup of the teriyaki sauce to brush over the chicken and cover and grill until the glaze is nice an caramelized, about 5 minutes.
- Move the chicken to a large plate or serving platter and let it rest for 5-10 minutes before serving. Serve with remaining Teriyaki sauce.