Teriyaki Grilled Chicken
This teriyaki grilled chicken recipe uses a sweet-savory soy marinade that doubles as a glossy glaze, delivering juicy, charred chicken with deep flavor in about an hour.
Equipment
- Gas or charcoal grill - or a grill pan for the stovetop
- Mixing bowls - two bowls, one for marinating and one for the reserved glaze
- Small saucepan - for reducing the glaze
- Fine grater or microplane - for the ginger
- Long-handled grill tongs
- Grill brush - for cleaning the grates
- Cutting board and sharp knife
Ingredients
For the Teriyaki Sauce and Marinade
- 1/2 cup low-sodium soy sauce - 120 ml
- 1/4 cup mirin - 60 ml
- 1/4 cup light brown sugar - 55 g, packed
- 2 tablespoons honey - 30 ml
- 2 tablespoons rice vinegar - 30 ml
- 1 tablespoon toasted sesame oil - 15 ml
- 4 cloves garlic - minced
- 1 tablespoon fresh ginger - 15 g, grated
- 1 tablespoon cornstarch - 8 g, whisked with 2 tablespoons (30 ml) cold water
For the Chicken
- 2 pounds boneless skinless chicken thighs - 900 g, about 8 thighs
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil - 15 ml, for the grates
For Garnish
- 2 teaspoons toasted sesame seeds - 6 g
- 2 green onions - thinly sliced
Instructions
- In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar fully dissolves.
- Pour exactly half of the sauce, about 1/2 cup (120 ml), into a separate clean bowl and refrigerate. This reserved half is your finishing glaze and must never touch raw chicken.
- Pat the chicken thighs dry, season with salt and pepper, and place in the bowl with the remaining half of the sauce. Refrigerate for at least 30 minutes and up to 8 hours, flipping once halfway through.
- Pour the reserved sauce into a small saucepan and bring to a gentle simmer over medium heat. Whisk in the cornstarch slurry and cook for 1 to 2 minutes until thickened enough to coat the back of a spoon.
- Heat the grill to medium, around 375 to 400°F (190 to 200°C). Scrub the grates clean, then wipe them with an oiled paper towel held in tongs.
- Remove the thighs from the marinade, letting excess drip off, and discard the used marinade. Lay the chicken on the grate and cook, covered, for 5 to 6 minutes per side, watching for flare-ups.
- During the last 2 minutes, brush both sides generously with the thickened glaze. Cook until an instant-read thermometer registers 175°F (80°C) in the thickest part of the thigh.
- Let the chicken rest for 5 minutes, then brush on any remaining glaze and scatter the sesame seeds and sliced green onions over the top. Slice against the grain if serving over rice.
Notes
- Grill over medium heat, not high — the sugar in teriyaki caramelizes quickly and a hot grill turns it bitter before the inside cooks.
- Choose thighs for forgiveness; they hold up far better than breasts because the marinade's sugar dries lean breast meat out when it overshoots temperature.
- Reserve the glaze before it touches raw chicken so you get a safe, glossy finish without cooking down a used marinade.
- Glaze late — brushing on the thick glaze only in the final 2 minutes lets it set without burning.
- Keep a spray bottle nearby; a quick spritz of water tames flare-ups from dripping marinade.
- Rest before slicing — five minutes of rest keeps the juices in the meat instead of on the cutting board.
- Dry the chicken first; patting the thighs dry before seasoning helps them take on color faster on the grate.
- For chicken breast, pound to an even thickness and pull at 165°F (74°C). For drumsticks and bone-in thighs, grill over slightly lower indirect heat for 25 to 30 minutes.
- Freeze raw chicken in the marinade for up to 3 months; it marinates as it thaws. Store cooked leftovers in an airtight container for up to 4 days.
- For gluten-free, swap soy sauce for tamari and check that your mirin is gluten-free.
Nutrition
Serving: 1ServingCalories: 345kcalCarbohydrates: 18gProtein: 38gFat: 13gSaturated Fat: 3gSodium: 780mgSugar: 15g
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