Grilled Teriyaki Chicken with Sauce

Grilled Teriyaki Chicken is easy, authentic, and big on flavor. The teriyaki sauce is like magic, and works wonders for any protein. This prep-ahead recipe is perfect for weeknight dinners as well as casual gatherings.

Key Recipe Ingredients

• 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.

Step-By-Step Recipe Instructions

1. Thoroughly dissolve the cornstarch with soy sauce, whisking until any bits of white cornstarch no longer visible.
2. Add soy sauce, both sugars, mirin, garlic, ginger, and pepper. Whisk sauce until ingredients are well combined. Set aside.

3. 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.
4. Remove cling wrap. Using a fork, poke holes all over chicken pieces; this allows marinade to soak in.

5. 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.
6. 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.

7. 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. 
8. Slice cooked chicken into strips. Serve with rice, sauce, and garnishes.

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.

Tips for Extra Tenderness and Flavor

• Always towel-dry chicken pieces to remove excess moisture prior to marinading.
• 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.

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.

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