The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Grilled Teriyaki Chicken Thighs recipe is juicy and loaded with tangy-sweet teriyaki flavor that is irresistible. This dish is perfect for weeknight dinners and backyard barbecues.
This recipe serves eight and costs about $9.26 to make. That’s just $1.16 per serving.
Recently I’ve been craving some of the delicious Teriyaki Chicken 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 grocery store’s freezer section, and the best part is that it’s completely homemade and easy to make!
Ingredients and Cost
Per Serving Cost: $1.16
Recipe Cost: $9.26
- 8 chicken thighs – $7.96
- 1 cup soy sauce – $0.72
- 1 cup water – $0.00
- ¼ cup mirin – $0.32
- 6 Tablespoons brown sugar – $0.18
- 1 ½ Tablespoons fresh ginger – $0.02
- 3 large garlic cloves – $0.06
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 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, use the remaining soy sauce mixture and 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.
- If you can’t find mirin, you can use 2 Tablespoons of sherry and 2 Tablespoons of rice vinegar.
- You can use low-sodium soy sauce in this recipe.
- Instead of brown sugar, you can use honey.
- If you’re looking for a quick and easy version of this dish, then try my Sheet Pan Stir-Fried Chicken Teriyaki with Pineapple.
SERVE: You can keep the chicken at room temperature for about two hours before it will need to be refrigerated.
STORE: Keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree oven for 10-15 minutes or until heated through.
FREEZE: Cool the chicken completely and then transfer it to a freezer-safe Ziploc bag. Freeze for 3-4 months. Thaw in the refrigerator overnight and then heat in a 350-degree oven for 10-15 minutes or until heated through.
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.
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.
- large saucepan
- grilling tools
More Asian Main Dish Recipes:
- Chicken Chow Mein
- Healthier General Tso’s Chicken
- Pad See Ew Noodles
- Sichuan-Style Orange Beef
- Healthier Orange Chicken
- Asian Coleslaw
- Grilled Game Hens
- Simple Crunchy Ramen Noodle Salad
Grilled Teriyaki Chicken
- 8 split bone-in skin-on chicken thighs about 7 pounds
- 1 cup water
- 1 cup soy sauce
- ¼ cup mirin or 2 Tablespoons sherry and 2 Tablespoons rice vinegar
- 6 Tablespoons brown sugar
- 1 ½ Tablespoons grated fresh ginger
- 3 large cloves garlic minced
PREP CHICKEN AND MARINATE:
- Poke the chicken's skin with a small sharp knife. 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.
MAKE TERIYAKI SAUCE:
- Place the rest of the soy sauce in a medium saucepan. Heat over high heat until it begins to boil. Then, reduce to medium-high heat and cook, occasionally whisking, until the sauce is reduced to about 2/3 cup and it has thickened, about 5-10 minutes (NOTE: The Teriyaki sauce will thicken even more as it cools).
PREHEAT GRILL AND COOK:
- Preheat the grill on high heat for 10 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 on the hot grill and cover the grill. Grill the chicken for 15 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 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 and caramelized, about 3-5 minutes.
- Move the chicken to a serving platter and let it rest for 5-10 minutes before serving. Serve with remaining Teriyaki sauce.