This grilled teriyaki chicken recipe uses a simple homemade teriyaki sauce to kick boneless skinless chicken thighs up a notch.
Teriyaki Grilled Chicken
It's time to bust out the grill...whether it be a gas grill, pellet grill, charcoal grill, or just a grill pan. Anyone can make these easy grilled teriyaki chicken thighs! These tender chicken thighs are full of flavor and only require a few simple steps.
This teriyaki grilled chicken uses my Easy Teriyaki Chicken Marinade which only requires soy sauce, brown sugar, garlic, and ginger. I usually have all of the marinade ingredients in my pantry at all times. All of the ingredient amounts are in the recipe card below.
How to grill teriyaki chicken
If you've been looking to get into grilling, this is the perfect beginner recipe. If you're a newbie like I once was, I highly recommend a pellet outdoor grill. I have a Traeger and it is just as easy as cooking chicken on the stovetop, but makes much more flavorful chicken
- Start with a clean grill and heat it to the highest setting. This is perfect for getting grill marks on your chicken.
- When your grill is heated to the proper temperature, place the chicken on the grill. I like to put mine in the hottest spots which are usually toward the back vents or the grill chimney.
- Cook the chicken on the first side until dark grill marks form. The great thing about chicken thighs is they can tolerate being cooked to a higher temperature than chicken breasts.
- When you have nice grill marks, flip to the other side and continue to cook until cooked through. Grilling is now my favorite way to cook chicken!
Recipe Card
Grilled Teriyaki Chicken Thighs
Ingredients
- ½ cup hot water
- 3 tablespoons packed Brown Sugar Sweetener
- ¼ cup soy sauce or low-sodium soy sauce
- ½ tablespoon minced garlic
- ½ tablespoons ginger paste or chopped fresh ginger
- 6 boneless skinless chicken thighs
Method
- In a liquid measuring cup or small bowl combine the hot water and the brown sugar. Stir to dissolve the sugar. Stir in the remaining marinade ingredients.
- Place the chicken thighs in a large zip top bag. Pour in the homemade teriyaki marinade and toss to coat the chicken. Seal the bag and place in the refrigerator to marinate for at least an hour and up to 48 hours. Alternatively you can use a large bowl and cover with a lid or plastic wrap.
- When ready to cook, preheat the grill to high heat (500F). Remove the chicken from the marinade and reserve the excess marinade to make a glaze for the chicken. Place the chicken on the grill grates over direct heat and cook for 4-5 minutes, until grill marks form. Flip to the other side and cook for a few minutes more or until the internal temperature of the chicken registers at least 165F. Thighs are more forgiving than boneless skinless chicken breast and are better when cooked until 185F.
- To make a glaze: Pour the reserved marinade remaining in the bowl into a small saucepan and heat over medium-high heat. Let simmer for 5-8 minutes or until it thickens. For a thicker sauce, you can combine 1 tablespoon of cornstarch in 2 tablespoons of water to make a cornstarch slurry. Stir into the simmering sauce to thicken. Spoon the homemade sauce over cooked chicken just before serving. Garnish with sesame seeds and sliced green onions if desired. (note: any uncooked marinade must be discarded)
- Serve chicken with a sprinkle of sesame seeds and sliced green onions, if desired. Chicken teriyaki is also delicious served with grilled fresh pineapple.
David Harmon says
I thought you aren’t suppose to use the marinade that the raw meat was in.
Jennifer Banz says
The reserved marinade is being cooked so it is safe.