Grilled Teriyaki Chicken

5 from 9 votes

Made with a ridiculously delicious teriyaki sauce and tender grilled chicken, Grilled Teriyaki Chicken is sweet, tangy, sticky, and insanely flavorful.

Prep Time10

Cook Time12

Marinate1

Total Time1 22

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

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

US Customary - Metric

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.

Video

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