Chicken is marinated in a delicious homemade teriyaki sauce and then grilled to perfection, resulting in tender, juicy, flavorful chicken teriyaki you will want to make on repeat!
6boneless, skinless chicken thighs or chicken breasts
Oil for grill
green onions, fresh sliced pineapple, and sesame seeds for servingoptional
Instructions
In a medium mixing bowl, whisk together pineapple juice, soy sauce, mirin, vinegar, honey, garlic, and ginger. Remove ¾ cup of the marinade and set it aside.
Trim the chicken of any fat if needed and then place it into a large ziplock bag. Pour the remaining marinade over the chicken. Seal the bag and shake/rub the marinade over the chicken.
Place the chicken and the reserved sauce into the refrigerator and refrigerate for at least 1 hour or up to 12 hours.
When ready to cook, preheat a grill or grill pan to medium-high heat. Brush the grates with oil.
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 degrees F. You will need to cook closer to 6-8 minutes per side for chicken thighs and 4-6 minutes per side for chicken breasts.
While the chicken is grilling, heat the reserved marinade in a small saucepan until simmering. Reduce the heat to low and simmer for 2-3 minutes until beginning to thicken. Whisk together the cornstarch and water until well combined, then whisk into the sauce. Let cook for 1 minute, stirring constantly, or until thickened. Turn off the heat.
Remove the cooked chicken from the grill and brush with the teriyaki sauce.
Serve with additional teriyaki sauce on the side and sliced green onions and sesame seeds.
Video
Notes
Chicken: This recipe works equally well with either boneless, skinless chicken thighs or breasts. Keep in mind you will need to add 2-3 minutes of cooking time for chicken thighs. 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.