This is an authentic teriyaki chicken recipe that has all the flavors you expect. Read on to see how easy it is to make Chinese food from scratch.
For a complete meal, make my fried rice or fried spring rolls recipe.
This recipe was originally posted March 21, 2015, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
How to Make Grilled Teriyaki Chicken
- Grilled Teriyaki chicken is one of my favorite foods, I’ve always loved it and always will. There is just something so amazing about that sweet and smokey flavor.
- The first time I tried making my own Teriyaki chicken I ended up pretty disappointed with the recipe. It didn’t taste anything like the takeout kind. So I was on a mission to recreate it myself.
- After coming up with my ideal recipe, I realized the secret to that special taste is cooking the chicken on a commercial griddle. Commercial griddles are very pricey therefore most people don’t own them. I discovered that cooking the teriyaki chicken on a grill is a great alternative to the griddle because it can maintain very high temperatures without dropping the moment food is placed on it.
- If you don’t own a grill, you can always cook it on a skillet over high heat, but it won’t have that significant smokey flavor. I’m telling you, the grill does all the work.
Grilled Teriyaki Chicken Ingredients
There are two parts to this recipe – the chicken marinade and the homemade teriyaki sauce. Both of them are important, they make this chicken turn out juicy and full of incredible flavor.
Chicken Marinade:
- Chicken thighs, deboned
- Garlic, minced
- Ginger, zested
- Brown sugar
- Low sodium soy sauce
Teriyaki Sauce:
- Grapeseed oil
- Garlic, minced
- Low sodium soy sauce
- Sake (rice wine)
- Mirin
- Brown sugar
How to make Grilled Teriyaki Chicken
The complete instructions are in the recipe card further down. But here is the overview, with step by step pictures.
1. In a bowl, whisk together the garlic, ginger, brown sugar, and soy sauce.
2. Add the chicken thighs to the soy sauce mixture and stir just to combine. Cover the chicken with plastic wrap and let it marinate in the refrigerator.
3. Once the chicken has marinated, grill each chicken thigh.
4. While the chicken is grilling, heat the grapeseed oil in a large pan. Add the garlic and stir, then add in the soy sauce, sake, mirin, brown sugar, and water.
5. Let the sauce cook over high heat until it just starts to thicken. bring the heat down to low and let it simmers. You don’t want it to cook for too long, or else it will become bitter.
6. When the sauce has thickened, add in the grilled chicken and let it simmer. Cut the chicken into strips and serve over hot rice. You can pour extra sauce on top of the chicken if you like it saucier.
Teriyaki Chicken Marinade
I discovered that the secret to a really juicy chicken with flavor in every bite is the marinade. The marinade soaks the meat and injects spice into every crevice.
You can let the chicken rest in the marinade for 2 hours up to overnight. I haven’t personally tasted much difference between a 2 hour and an overnight one, so it all depends on how much time you have and when you are going to grill it.
What to Serve with Grilled Teriyaki Chicken
My teriyaki chicken makes a really filling lunch or an Asian treat for dinner. If you are going to eat this for your lunch pair it with my Asian chicken salad.
If you are going to make this for dinner, serve it with some rice and steamed veggies. You could also make the following recipes for a dinner that tastes like takeout:
Grilled Teriyaki Chicken
Ingredients
- Ingredients:
- Chicken Marinade:
- 6 chicken thighs deboned
- 1 clove garlic minced
- 1/8 tsp ginger zested
- 1 tbsp brown sugar
- 1/3 cup low sodium soy sauce
- Teriyaki Sauce:
- 2 tbsp grape seed oil
- 2 cloves garlic minced
- 1/2 cup low sodium soy sauce
- 1/2 cup sake rice wine
- 1/2 cup mirin
- 3 tbsp brown sugar
- 1/2 cup water
Instructions
- In a bowl, whisk together 1 clove minced garlic, 1/8 tsp zested ginger, 1 tbsp brown sugar, and 1/3 cup soy sauce.
- Add the chicken thighs to the soy sauce mixture and stir just to combine. Cover the chicken with plastic wrap and let it marinate in the refrigerator for 2 hours.
- Once the chicken has marinated, grill each chicken thigh for about 4 minutes on each side
- While the chicken is grilling, heat 2 tbsp of grape seed oil in a large pan over medium high heat. Add the garlic and stir for about 10 seconds. Then add in the soy sauce, sake, mirin, brown sugar, and water.Let the sauce cook over high heat until it just starts to thicken. bring the heat down to low and let it simmer for about 15 minutes. You don't want it to cook for too long, or else it will become bitter.
- When the sauce has thickened, add in the grilled chicken and let it simmer for about 2-3 minutes on each side. Cut the chicken into strips and serve over hot rice. You can pour extra sauce on top of the chicken if you like it more saucy.
Nutrition
simplyhomecooked
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ND says
I am so excited to find your recipe. My kids love a teriyaki takeout and now I will be using your recipe for chicken teriyaki. I love how simple it is.
simplyhomecooked says
ND, I hope you kiddos love this teriyaki chicken recipe! Its become a staple in our home 🙂
KK says
My kids love teriyaki chicken! Can’t wait to try this one. I love that it is grilled too!
simplyhomecooked says
The grill is the star of the show in the teriyaki chicken recipe. It gives such an incredibly smoky flavor! I hope your family loves it KK.
Julia says
This teriyaki chicken looks absolutely mouthwatering! I love that you used chicken thighs here, they are so much more flavourful and don’t dry out the same way as breasts do!
simplyhomecooked says
Thank you so much, Julia! I couldn’t agree more, chicken thighs is an absolute must for teriyaki chicken. So much juicier and more flavor!
Anna says
This looks delicious and want to try it this weekend! Can I omit the sake and the mirin or will it not taste the same? Also can this chicken be served cold the next day or is best to re-heat it?
simplyhomecooked says
Hi Anna, The sake and mirin are pretty important in this recipe, so I wouldn’t recommend omitting them. I know these ingredients are not something most people have on hand, but they definitely play a big role in the flavors of this teriyaki chicken. You can enjoy the chicken cold or warmed the next day. I personally don’t like to reheat meat, so I prefer it cold the next day. But that’s total optional 🙂
Sveta says
Really good!
simplyhomecooked says
Thank you Sveta!
Valentina says
You know what’s weird? Our husband’s are related as well
simplyhomecooked says
Really? How? 🙂
Valentina says
Wow. My hubby and I were both very impressed with this chicken. So delicious. Thank you for the great recipe.
simplyhomecooked says
Valentina thank you for all your feedback. Means a lot to me! It makes me so happy that you and your hubby enjoy my recipes 🙂
Larisa says
This is an easy and great recipe, the chicken really does taste exactly like the one you would buy from a Chinese place 🙂
admin says
I’m glad you liked it Larisa 🙂