Chicken Thighs Teriyaki Marinated and Grilled
Fire up your grill and savor the irresistible flavors of these Chicken Thighs Teriyaki Marinated and Grilled—a perfect balance of smoky, savory, and sweet! Tender, boneless chicken thighs are marinated in a robust blend of soy sauce, honey, brown sugar, rice vinegar, and aromatic sesame oil, garlic, and ginger, delivering a deep and rich teriyaki flavor. After soaking in this mouthwatering marinade, the chicken is grilled to perfection, creating a lightly charred exterior while staying juicy on the inside. The reserved marinade, thickened with cornstarch, is brushed over the chicken as it grills, adding a glossy, flavorful glaze. Garnished with sesame seeds and green onions, this dish offers a stunning presentation and pairs beautifully with steamed rice or grilled vegetables. Quick to prepare and perfect for summer gatherings, this easy teriyaki recipe is a must-try for lovers of bold and dynamic flavors.
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Recipe Information
Ingredients
- 8 pieces Boneless, skinless chicken thighs
- 0.5 cup Soy sauce
- 0.25 cup Honey
- 2 tablespoons Brown sugar
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 3 cloves Minced garlic
- 1 teaspoon Grated fresh ginger
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon Sesame seeds
- 2 tablespoons Chopped green onions (optional)
Instructions
In a medium bowl, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki marinade.
Reserve 1/4 cup of the marinade in a separate small bowl and set aside for basting during grilling.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to overnight for maximum flavor.
Preheat your grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grill grates to prevent sticking.
While the grill is heating, take the reserved marinade and heat it in a small saucepan over medium heat. Mix the cornstarch and water to make a slurry, then stir it into the saucepan. Cook the mixture for 1-2 minutes until it thickens slightly, then remove from heat.
Remove the chicken thighs from the marinade and let any excess marinade drip off. Discard the used marinade to avoid cross-contamination.
Place the chicken thighs on the preheated grill. Cook for 5-7 minutes per side, basting with the thickened teriyaki sauce occasionally, until the internal temperature reaches 165°F (check with a meat thermometer).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Garnish the chicken thighs with sesame seeds and chopped green onions if desired, and serve hot with rice, vegetables, or a side of your choice.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 21.8 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
