This authentic grilled Teriyaki Chicken recipe has all the salty, umami flavors you expect. Juicy chicken marinated in homemade teriyaki sauce, this dish is uniquely delicious.
Table Of Contents
What makes this recipe authentic?
- Mirin- This Japanese rice wine is a traditional ingredients and gives teriyaki some of its tangy sweetness. This is also a low-alcohol version of rice wine.
- Rice wine- Also known as sake, this is a dry, tangy ingredient that adds an authentic flavor to Japanese cooking.
- Fresh ginger- Using freshly grated ginger will make all the difference in the traditional taste of this teriyaki marinade.
- Soy sauce- This is a common base for many Japanese dishes, including teriyaki chicken. It adds umami and salty flavors to the marinade.
What you’ll need for this Teriyaki Chicken
There are two parts to this recipe – the chicken marinade and the homemade teriyaki sauce. Both of them are important, as they make this chicken turn out juicy and full of incredible flavor.
- Chicken thighs– deboned
- Fresh vegetables- Garlic (minced) and Ginger (grated)
- Brown sugar
- Low sodium soy sauce
- Grapeseed oil- or any other high smoke point oil, like vegetable or canola
- Garlic– minced
- Liquids- Low sodium soy sauce, Sake (rice wine), and 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.
- Mix the teriyaki marinade. In a bowl, whisk together the garlic, ginger, brown sugar, and soy sauce.
- Marinate the chicken. 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.
- Grill and slice the chicken. Once the chicken has marinated, grill each chicken thigh.
- Saute the teriyaki sauce ingredients. While the chicken is grilling, heat the grapeseed oil or any other high smoke point oil like canola or vegetable, in a large pan. Add the garlic and stir, then add in the soy sauce, sake, mirin, brown sugar, and water.
- Add the cornstarch slurry. Let the sauce come to a simmer. Then reserve a tablespoon of the sauce into a small bowl. Then stir in the cornstarch and pour that mixture back into the sauce. Bring the heat down to low and let it simmer for another 2 minutes. You don’t want it to cook for too long, or else it will become bitter.
- Combine the sauce and chicken. When the sauce has thickened, add in the grilled chicken and let it simmer. Cut the chicken into strips and serve over hot rice. Then pour the teriyaki sauce over the cooked chicken.
Can I skip the sauce?
Yes, you can just use your favorite store-bought teriyaki sauce if you prefer to skip the hassle of making your own. It’s all personal preference.
What to Serve with Grilled Teriyaki Chicken
If you are going to make this for dinner, serve it with some white rice, steamed veggies, and Asian chicken salad. You could also try it with other traditional Japanese favorites, such as Shrimp Tempura Udon Soup or with an Easy Sushi Bake. Try these Mochi Donuts (VIDEO) for dessert!
How to Store and Reheat
You can store this Grilled Chicken Teriyaki in an airtight container in the refrigerator for up to 3-4 days. When you are ready to reheat it, you can warm it in the microwave for a minute or two in a microwave-safe bowl, or in a pan on the stovetop with some extra teriyaki sauce.
More takeout-style dinner recipes to try!
- Homemade Chow Mein
- Vegetable chow mein
- Shrimp Chow Mein
- Gluten-Free Stir Fry with Rice Noodles
- Crispy Crab Rangoons
Full Recipe Instructions
Grilled Teriyaki Chicken
- In a bowl, whisk together 1 clove minced garlic, 1/8 tsp freshly grated ginger, 1 tbsp brown sugar, and 1/3 cup low sodium 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 at least 2 hours.
- Once the chicken has marinated, fire up the grill to medium-high heat and cook each chicken thigh for about 4 minutes on each side.
- While the chicken is grilling, heat 2 tbsp of grapeseed oil in a large pan over medium-high heat. Add the minced garlic and stir for about 10 seconds. Then add in the soy sauce, sake, mirin, brown sugar, and water. Let the sauce come to a simmer, then reserve 1 tablespoon of the liquid into a small bowl. Then add 2 tablespoons of cornstarch into that bowl. Mix until the cornstarch is dissolved. Then pour the mixture back into the sauce. Bring the heat down to low and let it simmer for about 4 minutes. You don't want it to cook for too long, or else it will become bitter.
- At this point, you can cut the chicken into strips and serve over hot rice. Then pour the sauce over the hot rice and chicken.
This recipe was originally posted March 21, 2015