Teriyaki Grilled Chicken
Fire up the grill for this irresistible Teriyaki Grilled Chicken, a dish that combines smoky char and a glossy, flavorful teriyaki glaze. Perfectly marinated boneless, skinless chicken thighs soak up a savory-sweet blend of soy sauce, honey, brown sugar, garlic, and ginger, creating layers of umami with every bite. After a quick sear on the grill, the chicken is brushed with a rich, thickened teriyaki sauce and finished with a sprinkle of sesame seeds and fresh green onions for a restaurant-worthy presentation. Ready in just 35 minutes, this easy-to-make recipe is perfect for weeknight dinners or weekend cookouts. Serve it with fluffy steamed rice and tender veggies for a balanced meal that's sure to impress. Keywords: teriyaki grilled chicken, easy grilled chicken recipe, homemade teriyaki glaze, chicken marinade, summer grilling recipes.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 0.25 cup water
- 1 tablespoon cornstarch
- 2 stalks green onions (sliced)
- 1 tablespoon sesame seeds (for garnish)
Instructions
In a medium bowl, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, minced garlic, and grated ginger to create the teriyaki marinade.
Place the chicken thighs in a large resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 30 minutes or up to 8 hours for best results.
Preheat your grill to medium-high heat (about 375-400°F). Oil the grates to prevent sticking.
Remove the chicken from the marinade and discard the used marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for 5 minutes.
While the chicken is grilling, prepare the teriyaki glaze. In a small saucepan, combine the reserved marinade with 1/4 cup water. Bring to a simmer over medium heat.
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the simmering marinade, whisking constantly. Cook for 1-2 minutes until the sauce thickens.
Brush the teriyaki glaze over the cooked chicken thighs before serving.
Garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice and vegetables or your favorite side.
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 4958 mg | 216% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 71.2 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1627 mg | 35% | |
*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.
