Grilled Teriyaki Chicken with Sauce
- By Amy Dong
- Updated Apr. 29, 2026
My family adores Grilled Teriyaki Chicken, and I’ve spent years perfecting this recipe to ensure it’s even better than takeout. I’ve finally landed on the perfect teriyaki sauce, which works wonders for any protein. This prep-ahead recipe is perfect for weeknight dinners as well as casual gatherings.
In This Article
- Amy’s Notes
- Key Ingredients for Teriyaki Chicken
- Substitutions and Variations
- Step-By-Step Recipe Instructions
- How to Prep Ahead
- Can I use Chicken Breasts Instead?
- Pro Tips for Tenderness and Flavor
- Watch us Make This Recipe
- Grilled Teriyaki Chicken Recipe
- What to Serve with Teriyaki Chicken
- Frequently Asked Questions
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Amy’s Notes
I grew up on Teriyaki Chicken, and my whole family is picky about the flavor – it has boldly delicious and tender. Not many dishes can compare to the sweet, savory, tender goodness of grilled Teriyaki Chicken done right. This recipe is perfect, and here’s why:
- Double Purpose Sauce – This sticky, sweet, and savory sauce is amazing for both marinating and dipping.
- No Boring Chicken– Summer means grilling, and this teriyaki chicken is the most exciting chicken that’ll hit the grill all season long. Also try this Hawaiian Burger for a not-boring burger.
- Your Family Will Request it on Repeat: Once you serve this tender, succulent teriyaki chicken to your eaters, they’ll request it on repeat.
- Easy Meal Prep – If you love meal prep recipes, you will adore this teriyaki chicken. It’s easy to make a big batch at the start of your week!
Key Ingredients for Teriyaki Chicken
- Boneless, skinless chicken thighs: Chicken thighs are highly recommended for best flavor and tenderness.
- Cornstarch: This helps thicken the sauce, while keeping it gluten-free and non-grainy.
- Soy Sauce or Tamari Sauce: Use high quality soy sauce or tamari sauce for a gluten-free choice.
- White and Brown Sugars: We use a mixture of both white and brown sugar for flavor and depth.
- Mirin: This is a Japanese sweet rice wine; do not accidentally use rice vinegar.
- Garlic and Ginger: Freshly minced garlic and ginger impart the best aromatics.
- Garnishes: Thinly sliced scallions and toasted sesame seeds add flavor to the finish.
Substitutions and Variations
- Gluten Free: Swap the regular soy sauce for gluten free Tamari sauce.
- Protein: I’ll always recommend chicken thighs for this recipe, as it’s the most forgiving in terms of retaining juiciness and tenderness. However, you can use chicken breasts and take extra care not to overcook. Grilled steak, grilled shrimp, or grilled salmon all work beautifully with this teriyaki sauce as well. No need to marinate seafood overnight.
- Spice: If you like a spicy kick, whisk in 2-3 teaspoons of Sriracha or a pinch of crushed red pepper flakes into the marinade.
Step-By-Step Recipe Instructions
- Thoroughly dissolve the cornstarch with soy sauce, whisking until any bits of white cornstarch no longer visible.
- Add soy sauce, both sugars, mirin, garlic, ginger, and pepper. Whisk sauce until ingredients are well combined. Set aside.
- Thoroughly dry chicken thighs with paper towels, and trim. Cover chicken with cling wrap. Use meat tenderizer to pound chicken evenly to about 1/2 in. thick.
- Remove cling wrap. Using a fork, poke holes all over chicken pieces; this allows marinade to soak in.
- Whisk marinade again and pour just enough to completely cover every chicken piece; reserve remaining sauce. Pour unused marinade in an airtight container and keep chilled.
- One hour before cooking, remove chicken from fridge. Generously grease and preheat outdoor grill (or indoor stovetop cast iron grill) until oil is smoking hot. Grill chicken on medium-high heat until just-cooked.
- Pour desired reserved unused/clean sauce in a saucepan. Bring to a boil, stirring 1 minute until slightly thickened. If desired, add a bit more sugar to taste. Set aside.
- Slice cooked chicken into strips. Serve with rice, sauce, and garnishes.
How to Prep Ahead
- Everything in this recipe can be prepared ahead of time. Mix the sauce up to several days ahead and keep chilled until ready to use.
- Marinade the chicken overnight (up to 2 nights ahead) for incredible flavor and tenderness. All that’s left is to throw the chicken onto hot grill while your guests munch on edamame hummus and chips.
Can I use Chicken Breasts Instead?
If you’re tempted to use chicken breasts, may we suggest sticking with fresh boneless, skinless thighs here. They turn out so much more tender and flavorful, as thigh meat is significantly more forgiving than breast meat.
Pro Tips for Tenderness and Flavor
- Always towel-dry chicken pieces to remove excess moisture prior to marinating.
- Marinade chicken overnight for tenderness and flavor. We recommend having extra marinade to keep in the fridge, as it keeps well and is fabulous over steak and shrimp on a whim.
- Baste while cooking; throw out any sauce that has come into contact with raw chicken. Heat up clean, reserved marinade for serving as a sauce.
Watch us Make This Recipe
Grilled Teriyaki Chicken
This Grilled Teriyaki Chicken is an easy, authentic, better-than-takeout recipe. The homemade teriyaki sauce works like magic as both a marinade and a glaze
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 2 tablespoons cornstarch
- 1 ½ cups regular soy sauce, or gluten-free Tamari sauce
- 1 ½ cups granulated sugar
- ¾ cups brown sugar
- ¾ cups mirin, Japanese sweet rice wine; not rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 1 teaspoon freshly ground black pepper
- Optional Garnish: Thinly sliced scallions and toasted sesame seeds
Instructions
- In a medium bowl, combine cornstarch with soy sauce. Thoroughly dissolve the cornstarch, whisking until any bits of white cornstarch no longer visible.
- Add both sugars, mirin, garlic, ginger, and pepper to the soy sauce mixture. Whisk sauce until ingredients are well combined. Set aside.
- Thoroughly dry chicken thighs with paper towels, and trim. Working one at a time, place each piece on a cutting board and top chicken with cling wrap. Pound chicken evenly to about 1/2 in. thick.
- Remove cling wrap. Using a fork, poke holes all over chicken pieces; this allows marinade to soak in.
- In a large bowl, pour in just enough marinade to completely submerge chicken; reserve unused sauce. Cover and let sit in fridge overnight, turning chicken pieces over once while marinading. Pour unused marinade in an airtight container and keep chilled.
- One hour before cooking, remove chicken from fridge. Generously grease and preheat outdoor grill (or indoor cast iron grill) until oil is smoking hot. Remove chicken from marinade, discarding used marinade.
- Grill chicken on medium-high heat until just-cooked. If using outdoor grill baste generously and frequently; less frequently for indoor grill. Cook approximately 5 minutes per side (actual cook time varies depending on heat of your grill.)
- While chicken is cooking, pour desired amount of remaining, unused/clean sauce in a saucepan. Bring to a boil, stirring 1 minute until slightly thickened. If desired, add a bit more sugar to taste. Set aside.
- Slice cooked chicken into strips. Drizzle with teriyaki sauce and garnish with chopped scallions and toasted sesame seeds, if desired.
Notes
- Mirin is a Japanese sweet rice wine that can be found at Asian supermarkets, as well as regular grocery stores in their Asian or ethnic aisle.
- Chicken thighs will yield the most tender, flavorful results. You can also use chicken breasts, but they tend to dry out easier during cooking.
- Serve teriyaki chicken with brown rice, jasmine rice, or Hawaiian style macaroni salad.
Nutrition (per serving)
Calories: 202kcal | Carbohydrates: 25.6g | Protein: 16.4g | Fat: 3.2g | Saturated Fat: 0.8g | Cholesterol: 70mg | Sodium: 692.4mg | Fiber: 0.2g | Sugar: 21.9g
What to Serve with Teriyaki Chicken
- Appetizer: Edamame Hummus, served with pita chips, pretzel chips, or tortilla chips. Can be made 1-2 days ahead.
- Main Dish: Grilled Teriyaki Chicken or these Asian chicken skewers can be prepped ahead.
- Side Dish: Hawaiian Macaroni Salad, can be made 1 day ahead.
- Green Salad: Crunchy Asian Ramen Salad, dressing can be made ahead.
- Dessert: Almond Jello, can be made up to 2 days ahead.
- Drinks: Mango Coolers (can be made kid-friendly)
- Teriyaki Party: Let your guests choose their protein! They’ll love this 30-Minute Beef Teriyaki and Teriyaki Salmon.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but we highly recommend boneless skinless chicken thighs for the best results. Thigh meat is more forgiving on the grill and stays juicy, whereas breasts can dry out quickly. If using breasts, pound them to an even thickness and keep a close eye on the internal temperature to avoid overcooking.
How long should I marinate the chicken?
For the absolute best flavor and tenderness, we recommend marinating the chicken overnight (at least 12 hours). If you’re in a rush, a minimum of 2 hours will work, but you won’t get the same depth of flavor.
Can I make this on the stovetop?
Yes! You can easily use an indoor cast iron grill to grill your chicken. Make sure the pan is greased and smoking hot before adding the chicken.
How do I store and reheat leftovers?
Store leftover teriyaki chicken in an airtight container in the fridge for up to 4 days. To reheat, warm the chicken over a skillet on stovetop with some sauce. In a pinch, you can also use the microwave.