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Made with a ridiculously delicious (and easy) teriyaki sauce and tender grilled chicken, this Grilled Teriyaki Chicken is sweet, tangy, sticky, and insanely flavorful. You will find yourself making this easy chicken recipe on repeat!
Love the flavors of Teriyaki Chicken but don't have a grill? Try my recipe for Instant Pot Teriyaki Chicken or Slow Cooker Teriyaki Chicken.
Easy & Delicious Grilled Teriyaki Chicken
When it comes to delicious grilled chicken, it is all about building flavor. From Grilled BBQ Chicken Breast to Greek Chicken to Jerk Chicken Kabobs to Grilled Teriyaki Chicken, these are the recipes I count on for flavorful grilled chicken.
And my one of my personal favorites is this Grilled Teriyaki Chicken recipe! Sweet, tangy, and slightly sticky, this recipe is the definition of an easy and delicious.
With minutes of prep, this recipe trades out the store-bought teriyaki sauce with added preservatives and high sodium levels, for a simple homemade teriyaki sauce that is better for you, easy to make, and incredibly flavorful.
Trust me, you want to try this one!
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Chicken: This recipe for grilled teriyaki chicken can be made with either boneless skinless chicken breasts or thighs.
- Pineapple Juice: The pineapple juice works to flavor and sweeten the teriyaki sauce and helps to tenderize the chicken.
- Soy Sauce: Use low-sodium soy sauce to to control the sodium or Tamari to keep the dish gluten-free.
- Mirin: Mirin is a sweet Japanese wine that will add acidity and sweetness to the sauce. Feel free to use sweet Marsala or Sherry wine in its place. If you don't want to cook with alcohol, use additional rice wine vinegar along with an additional tablespoon of honey, to counteract the acidity of the vinegar.
- Cornstarch: A cornstarch slurry is used to thicken the teriyaki sauce and glaze the chicken after it has been grilled. If you need this recipe to be corn-free, use an equal amount of arrowroot powder in place of the cornstarch.
How to Make Grilled Teriyaki Chicken
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Make Homemade Teriyaki Sauce. Just like my recipe for Instant Pot Teriyaki Chicken, what makes this recipe stand out above the rest, is the homemade teriyaki sauce. To prepare it, simply whisk together pineapple juice, soy sauce, honey, garlic, ginger rice wine vinegar, and Mirin.
- Marinate the Chicken. Set aside some of the prepared sauce to glaze the chicken with as it grills. Use the remaining teriyaki sauce to pour over chicken breasts or chicken thighs and let the chicken sit in the marinade for at least 1 hour or up to 12 hours. This will give enough time to infuse the chicken with flavor and work to gently tenderize the meat.
- Grill Teriyaki Chicken. Once the chicken has marinated, remove the chicken from the marinade and discard the marinade. Grill on a preheated, greased grill for 4-6 minutes per side or until the center of the breast or thigh registers 165℉.
- Thicken Reserved Teriyaki Sauce.While the chicken is grilling, use that time to thicken the reserved teriyaki sauce by simmering it with a cornstarch slurry. It forms a thick, rich glaze that will add so much flavor to the already flavorful chicken.
- Glaze Grilled Chicken with Teriyaki Sauce. Once the chicken is fully cooked, remove it from the grill and generously coat it with the thickened teriyaki sauce-it makes the chicken that much tastier! Let rest for 5 minutes to let the juices redistribute and then serve the teriyaki chicken.
Serving Suggestions
- Add Grilled Pineapple: When grilling the teriyaki chicken, I love to grill sliced fresh pineapple for the last 2-3 minutes per side as well. The pineapple will caramelize and pair so well with the chicken.
- On the Side: As for the rest of the meal, I love serving with a side of pineapple rice, Instant Pot jasmine rice, or Instant Pot cilantro lime rice, to help soak up the delicious sauce and stir-fried bok choy for a serving of veggies.
- Wash it Down: Finish your meal a Pina Colada Smoothie or Tropical Kale Smoothie, for a trip to the tropics in your own backyard😉.
Storage Instructions
- Refrigerate: If you happen to have any leftover teriyaki chicken, store it in the refrigerator for up to 3 days in an airtight container.
- Ideas for Leftovers: Gently warm the leftover chicken in the microwave to enjoy or dice it up and serve in Fried Rice , Asian Noodle Salad, or Caribbean Salad and give new life to your leftovers.
More Favorite Grilling Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Grilled Teriyaki Chicken
Made with a ridiculously delicious teriyaki sauce and tender grilled chicken, Grilled Teriyaki Chicken is sweet, tangy, sticky, and insanely flavorful.
Video
Ingredients
- ½ cup pineapple juice
- ½ cup low-sodium soy sauce
- ⅓ cup Mirin
- 1 tablespoon rice vinegar
- 3 tablespoons honey or brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 6 boneless, skinless chicken thighs or chicken breasts
- Oil for grill
- 1 tablespoon cornstarch
- 1 tablespoon water
- green onions, fresh sliced pineapple, and sesame seeds for serving, optional
Instructions
- Prepare the Teriyaki Sauce: In a medium mixing bowl, whisk together ½ cup pineapple juice, ½ cup low-sodium soy sauce, ⅓ cup Mirin, 1 tablespoon rice vinegar, 3 tablespoons honey or brown sugar, 1 tablespoon minced garlic, and 1 tablespoon minced fresh ginger together. Remove ¾ cup of the sauce, reserving to use for later. Store the reserved sauce in a sealed container in the refrigerator until ready to use.
- Marinate Chicken: Trim 6 boneless, skinless chicken thighs or chicken breasts of any fat if needed and then place it into a large storage bag. Pour the remaining marinade over the chicken. Seal the bag and shake/rub the marinade over the chicken. Cover and refrigerate for at least 1 hour or up to 12 hours.
- Preheat Grill: When ready to cook, preheat a grill or grill pan to medium-high heat. Brush the grates with oil.
- Grill Chicken: Remove the chicken from the marinade, discard the marinade, and place the chicken onto the grill. Grill the chicken for 4-6 minutes, then flip and continue to cook for an additional 4 minutes, or until the center registers 165℉/74℃. Plan to cook closer to 6-8 minutes per side for chicken thighs and 4-6 minutes per side for chicken breasts.
- Thicken Teriyaki Sauce: While the chicken is grilling, heat the reserved teriyaki sauce in a small saucepan until simmering. Whisk together 1 tablespoon cornstarch and 1 tablespoon water until well combined, then whisk into the sauce. Reduce the heat to medium-low, and cook, stirring constantly, for 1-2 minutes or until thickened. Remove from the heat.
- Remove the cooked chicken from the grill and brush with the teriyaki sauce. Let rest 5-10 minute prior to serving to keep the chicken tender and moist. Serve with additional teriyaki sauce on the side and sliced green onions and sesame seeds if desired.
Notes
Gluten-Free Modification: Use Tamari or gluten-free soy sauce to keep the marinade gluten-free.
Mirin Substitute: If you don't have mirin on hand, feel free to use sweet Marsala or Sherry wine in its place. If you don't want to cook with alcohol, use an additional ¼ cup of rice wine vinegar along with an additional tablespoon of honey or brown sugar to counteract the acidity of the vinegar.
Corn-Free Modification: Use an equal amount of arrowroot powder in place of the cornstarch.
Storage: Leftover Grilled Chicken Teriyaki can be stored in an airtight container in the refrigerator for up to 3 days. Leftover teriyaki sauce can be stored in a separate airtight container for up to 5 days. Reheat the chicken lightly over low heat on the stove or on the grill and serve with any leftover teriyaki sauce.
Serving with Grilled Pineapple: To grill the pineapple, I suggest grilling over medium heat on a lightly greased grill. I do this while the chicken is resting. Grill for 2-3 minutes per side and then remove from the grill and glaze with the teriyaki sauce and serve with the chicken.
Nutrition
Calories: 210kcalCarbohydrates: 19gProtein: 26gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 598mgPotassium: 529mgFiber: 0.2gSugar: 14gVitamin A: 35IUVitamin C: 4mgCalcium: 18mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This is so good! Having the option for gluten free is big for our household. Make this!
Happy to provide those modifications when I can 🙂 Thanks for sharing your review, Teresa!