Grilled Chicken Teriyaki
Savor the smoky-sweet flavors of Grilled Chicken Teriyaki, a mouthwatering dish that combines tender, juicy chicken thighs with a rich, homemade teriyaki glaze. Marinated in a blend of soy sauce, mirin, honey, and fresh ginger, the chicken absorbs a perfect balance of savory and sweet flavors, then grills to perfection with a tantalizing char. The glaze, thickened with cornstarch and infused with the reserved marinade, adds a glossy, irresistible finish. Garnish with sesame seeds and scallions for a touch of freshness and serve alongside steamed rice or grilled vegetables for a complete, satisfying meal. Perfect for weeknight dinners or backyard barbecues, this recipe is an easy yet impressive take on a Japanese-inspired classic.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.5 cup soy sauce
- 0.25 cup mirin (sweet rice wine)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 0.25 cup water
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks scallions (optional, chopped for garnish)
Instructions
In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, grated ginger, minced garlic, and sesame oil to create the teriyaki marinade.
Reserve 1/4 cup of the marinade for basting later. Pour the remaining marinade into a large resealable plastic bag or a shallow bowl.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for a minimum of 30 minutes, or up to 8 hours for more flavor.
Preheat your grill to medium-high heat (about 375°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken thighs from the marinade, shaking off any excess liquid. Discard the used marinade.
Place the chicken thighs on the preheated grill. Cook for about 5-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Use the reserved marinade to baste the chicken during grilling for added flavor.
While the chicken is grilling, prepare the teriyaki glaze. In a small saucepan over medium heat, whisk together the cornstarch and water until smooth. Add in the reserved 1/4 cup of marinade and bring to a gentle boil, stirring continuously until it thickens, about 1-2 minutes.
Once the chicken is done, transfer it to a serving plate and brush it with the prepared teriyaki glaze.
Garnish the grilled chicken teriyaki with sesame seeds and chopped scallions, if desired. Serve hot with steamed rice or grilled vegetables.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4981 mg | 217% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 62.3 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 223 mg | 17% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1574 mg | 33% | |
*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.
