grilled teriyaki chicken sliced on plate

Grilled Teriyaki Chicken

  • Author: Dan
  • Prep Time: 5 minutes
  • 8 hours for marinating:
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 Servings 1x

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
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon garlic chili paste
  • 1 tablespoon chopped garlic
  • 1 tablespoon ginger paste (or grated fresh ginger)
  • 1 teaspoon cornstarch
  • Sesame seeds and chopped scallions for garnish


  1. Add the chicken thighs and all of the marinade ingredients (excluding the cornstarch and garnish) to a resealable bag or a dish. (see note) Marinate the chicken for at least 6 hours, but preferably 8 or overnight.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

Alternately, you can reserve 3/4 cup of the marinade before adding it to the chicken.

  • Category: Dinner
  • Method: Grill
  • Cuisine: American