This Grilled Teriyaki Chicken has the most amazing sauce! Marinate for a few hours, throw this chicken on the grill and dinner is done!
Don’t you just love easy chicken recipes like this chicken teriyaki? Easy AND super delicious is always a home run. Also check out another favorite grilled chicken recipe, this fun to make Chicken Souvlaki! Or if you’re looking for a basic chicken recipe, Our Favorite Chicken Marinade keeps us grilling all year long!
Chicken Teriyaki Recipe
Even though we’re calling this recipe Grilled Chicken Teriyaki, you can definitely cook it other ways. We love the flavor that the grill gives to these chicken thighs, and since its grilling season we’re grilling all the time.
But if you don’t have access to a grill or maybe the weather isn’t so great, grab a grill pan, a skillet or even a baking sheet for the oven! All will work, the key here is marinating the chicken long enough and covering the chicken with lots and lots of this addicting teriyaki glaze.
What Kind Of Chicken Is Best For Making Teriyaki Chicken?
I know everyone is going to ask this question, so let’s get it out of the way. Chicken thighs are the BEST option for making this Grilled Chicken Teriyaki recipe. Chicken thighs are so much more flavorful than a chicken breast and the meat is a lot more moist and juicy, just like you’re used to getting at your favorite take out place.
But of course you can use chicken breasts and it’s still going to be delicious, but for that authentic chicken teriyaki flavor, stick with boneless, skinless chicken thighs.
How Long Do You Need To Marinate The Chicken Thighs?
I like a nice, long marinade for this chicken recipe. Do it overnight, (my favorite way to do it) or at least in the morning before you’re going to make it, so at least 6-8 hours.
This way, not only do you get the flavor from the teriyaki glaze at the end but you also get the flavor from the marinade (which are one in the same) soaked right into the chicken thighs.
Is It Safe To Use A Chicken Marinade For Sauce?
Yes, 100%. You DO have to boil the sauce for at least 5 minutes to kill any bacteria from the chicken, but other than that it’s completely fine. We’ve been making this recipe for a long time now and we’re still here! You can do a quick google search if you need more data, but just a good strong boil for 5 minutes is all you need.
If you’re really not into reusing the marinade, just put aside a cup of the marinade before you add the chicken and you can use that for the glaze at the end.
What Sides Can I Serve With Chicken Teriyaki?
We love serving this chicken recipe with rice or noodles, but we have some other tasty options for you, too!
- Cilantro Lime Rice
- Spicy Mushroom Rice
- 15 Minute Creamed Corn with Bacon
- Thai Peanut Brussels Sprouts Coleslaw
- Green Beans Almondine
- Roasted Asparagus with Balsamic Glaze
Looking For More Easy Chicken Recipes?
- Grilled Chicken Nuggets (Copycat Chick Fil A!)
- Slow Cooker Mongolian Chicken
- Hawaiian Pulled Chicken
- Chipotle Creamy Salsa Chicken
- Sesame Ground Chicken
This Grilled Teriyaki Chicken recipe tastes just like it came from a restaurant! Tender, juicy marinated chicken thighs with an addicting teriyaki glaze!
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon toasted sesame rice vinegar
- 1 tablespoon garlic chili paste
- 2 tablespoons toasted sesame oil
- 1 tablespoon chopped garlic
- 1 tablespoon ginger paste (or grated fresh ginger)
- 1 teaspoon cornstarch
- Sesame seeds and chopped scallions for garnish
- Add the chicken thighs and all of the marinade ingredients (excluding the cornstarch and garnish) to a resealable bag or a dish. Marinate the chicken for at least 6 hours, but preferably 8 or overnight.
- Remove the chicken from the marinade – reserving 1 cup of the marinade for the glaze. Preheat the grill to about 400 degrees and cook the chicken thighs for 5 minutes on each side. Remove the chicken to a platter and cover with foil while you make the glaze.
- Boil the reserved cup of marinade in a small pot for 5 minutes. Mix the cornstarch together with 1 teaspoon of water and whisk into the glaze to thicken.
- Slice the chicken thighs and place on a platter or serving dish. Baste generously with the glaze and garnish with sesame seeds and chopped scallions.
- Category: Dinner
- Method: Grill
- Cuisine: American
Keywords: mantitlement, easy chicken recipes, grilled chicken, healthy recipes, teriyaki chicken, chicken marinade, asian chicken recipe, take out at home