Grilled Teriyaki chicken with grilled pineapple and rice.
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Grilled Teriyaki Chicken

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.
Course Main Dish
Cuisine Japanese
Keyword chicken, grill recipe
Prep Time 25 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings 8 people
Calories 381kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

  • 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

Instructions

  • 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.
    Whisk together the teriyaki sauce ingredients.
  • 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.
    Marinate the chicken for at least 1 hour and up 24 hours.
  • 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).
    Bring the sauce to a boil, and then reduce the heat and simmer until just 2/3 cup of the sauce remains.
  • 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.
    Grill for 20 minutes, or until the chicken reaches an internal temperature of 120 degrees.
  • 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 and grill until golden.
  • 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.
    Brush the chicken with the teriyaki sauce.
  • 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.
    Teriyaki chicken on a blue platter.

Nutrition

Serving: 1piece of chicken | Calories: 381kcal | Carbohydrates: 14g | Protein: 26g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1792mg | Potassium: 375mg | Sugar: 10g | Vitamin A: 2.3% | Vitamin C: 0.3% | Calcium: 2.6% | Iron: 9.6%