Our quick and easy Grilled Teriyaki Chicken is an ideal main course for busy weeknights. Juicy, tender chicken cooks fast on the grill and pairs well with rice, vegetables, or a simple salad for a family-friendly meal everyone will enjoy.
The Best Grilled Teriyaki Chicken
We often make our own sweet-and-savory homemade teriyaki sauce, which elevates simple grilled chicken into a flavor-packed dinner. The sauce requires just a few pantry ingredients and works perfectly on grilled thighs or breasts. Serve the chicken over steamed rice with grilled broccoli for a complete meal, or use it in rice bowls, noodles, or wraps.
Looking for More Chicken Teriyaki Recipes?
If you enjoy teriyaki flavors, try other variations like Baked Teriyaki Chicken or a Teriyaki Chicken Stir Fry for different weeknight options.
What You Will Need
- Soy sauce – use for a simple marinade; tamari works for a gluten-free option.
- Boneless skinless chicken thighs – recommended for juicy results; chicken breasts can be used with adjusted cooking times.
- Salt and pepper – basic seasonings to finish the chicken before grilling.
- Teriyaki sauce – use store-bought or homemade and reserve some for brushing and serving.
- Optional: cooked rice and grilled or steamed vegetables like broccoli.
How To Make Grilled Teriyaki Chicken
Start by combining the soy sauce and chicken thighs in a bowl or resealable bag and marinate for 15–30 minutes. This quick marinade adds salt and umami to the meat without needing a long soak.
Preheat your grill to medium-high and make sure the grates are clean. Remove the chicken from the marinade, let excess liquid drip off, and season with salt and pepper. Place the thighs on the hot grates and grill 2–4 minutes per side, until they reach about 162°F internal temperature (they will rise a few degrees as they rest). In the last two minutes of cooking, brush the chicken with teriyaki sauce to build a glossy, flavorful glaze.
Remove the chicken from the grill and allow it to rest 5–10 minutes at room temperature. This keeps the meat juicy. Serve with extra teriyaki sauce drizzled on top.
Best Ways To Serve Grilled Teriyaki Chicken
This chicken pairs beautifully with steamed or fried rice and a side of grilled broccoli. Other tasty accompaniments include braised bok choy, grilled green beans, or sliced fresh pineapple for a sweet contrast. If you prefer not to serve rice, use the sliced grilled chicken in noodles, salad bowls, or tacos for variety.
Recipe FAQs and Tips
- How do I avoid burning the glaze? Brush teriyaki sauce on during the last few minutes of cooking and keep an eye on flare-ups. Clean, lightly oiled grates and moderate heat reduce charring.
- How long to grill chicken breasts? Chicken breasts take a bit longer: grill 4–5 minutes per side over medium heat, then move to indirect heat until they reach 162°F at the thickest point.
- When to add teriyaki sauce? Add a small amount toward the end of grilling to caramelize the sauce, then serve with additional sauce on the plate for more flavor.
Other Teriyaki-Inspired Recipes You Might Like
Teriyaki Chicken Stir Fry
Dinner/Entree
Baked Teriyaki Chicken
Dinner/Entree
Quick Teriyaki Steak Bites (30 minute dinner)
Beef
10 Minute Teriyaki Shrimp
Shrimp
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Grilled Teriyaki Chicken
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Ingredients
- ¼ – ⅓ cup soy sauce, sub tamari for gluten-free
- 6 boneless, skinless chicken thighs
- kosher salt & ground black pepper
- 1 cup teriyaki sauce, divided (store-bought or homemade)
Serving Suggestion:
- cooked rice of choice
- grilled broccoli
- sesame seeds, optional
Instructions
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Marinate Chicken: Combine ¼–⅓ cup soy sauce and 6 boneless, skinless chicken thighs in a large bowl or resealable bag. Marinate for 15–30 minutes.
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Prep: Heat the grill to medium-high and clean the grates.
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Cook Chicken: Remove chicken from the marinade, let excess drip off, and season with salt and pepper. Grill 2–4 minutes per side until internal temperature reaches about 162°F. With roughly 2 minutes left, brush the chicken with teriyaki sauce.
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Let Rest: Transfer the chicken off the grill and let it rest 5–10 minutes before slicing.
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Serve: Drizzle with remaining sauce and serve with rice and grilled broccoli or in a rice bowl.
Notes
- Serving Suggestion: Grill broccoli alongside the chicken so both finish at the same time.
- Teriyaki Sauce: Use your favorite store-bought sauce or make a quick homemade version; pineapple teriyaki adds a bright twist.
- Chicken Breast: If using breasts, grill 4–5 minutes per side over medium heat, then finish on indirect heat until the thickest part reaches 162°F.
- Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days.