Easy Grilled Teriyaki Chicken

Get ready to fire up the BBQ—my Grilled Teriyaki Chicken recipe is awaiting a sizzling, smoky kiss! Sticky-sweet, umami chicken thighs are marinated in a simple homemade teriyaki sauce, then charbroiled to juicy perfection. Best of all, both prep and clean-up are minimal, requiring just 20 minutes of your time in total.

The last thing I want to do when the mercury rises is turn on the oven and heat up the house, which is why I often turn to my trusty Weber in the summer. Whether it’s for making grilled bang bang chicken skewers and grilled teriyaki chicken thighs or grilled chicken shawarma wraps and hot honey grilled chicken salads, cooking outside is the way to go.  

Not only does all that extra heat stay outside (so your air conditioner doesn’t have to work as hard), but my favorite part is there are no pans to clean up when you’re done! (Well, that, and my hubby helps man the grill.) So, when said hubby was craving Japanese takeout the other night but I was still stinging from my tax bill, we made this grilled chicken teriyaki recipe instead.

Friends, I’m happy to report that even my pickiest little dude wolfed it down. Who can resist juicy chicken in a sweet soy-ginger glaze served over sticky rice with tender steamed veggies? Not this family! I may be biased, but I’m ready to declare this BBQ chicken teriyaki the king of summer eats. At least until I find my next obsession… 🤔

Jump to:

• What does it taste like?
• Why You’ll Love This Chicken Teriyaki Recipe
• Ingredients Needed
• Substitutions
• How To Make Grilled Chicken Teriyaki
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Recipe Success Tips
• Storage Directions
• Homemade Grilled Teriyaki Chicken Nutrition
• Pricing Info
• FAQs
• Other Grilling Recipes
• Recipe

What does it taste like?

This grilled teriyaki chicken is the perfect balance of sweet, savory, and just a little bit tangy, with a deep, caramelized richness that makes every bite irresistible. As the chicken hits the grill, the marinade transforms into a glossy, sticky glaze thanks to the brown sugar and honey, creating crave-worthy charred edges that are slightly smoky and almost candy-like.

The soy sauce brings a salty, umami backbone that keeps the sweetness in check, while the rice vinegar adds a subtle brightness that cuts through the richness. Fresh ginger and garlic layer in warmth and depth with a slightly zesty, aromatic kick. A touch of sesame oil lingers in the background, adding a nutty, toasty finish that ties everything together.

The chicken itself stays incredibly juicy and tender—especially if you’re using thighs—with each bite coated in that sticky, flavor-packed glaze. Finished with a sprinkle of sesame seeds and fresh green onions, this better-than-Panda Express grilled teriyaki chicken is the takeout fakeout you didn’t know you needed!

Why You’ll Love This Chicken Teriyaki Recipe

• Quick & Easy – Mix up some teriyaki sauce (which doubles as your marinade), toss your chicken thighs in it to rest, then slap them on the grill once marinated. In total, you’re looking at just 20 minutes of active prep—including cleanup.
• Versatile – If you’re trying to boost your protein without getting bored, barbecue chicken teriyaki is a champ. It’s great on grain bowls (particularly as teriyaki don), stuffed into Hawaiian rolls with grilled pineapple slices, rolled up in mash-up tacos, tucked into lettuce wraps, and more.
• Budget-Friendly – Aside from being super forgiving on the grill, boneless skinless chicken thighs are some of the cheapest cuts of meat you can get these days. I was able to make enough to feed 6 of us for under $12 in 2026 prices!

Ingredients Needed

• Low Sodium Soy Sauce – I try to be mindful of my sodium intake, so swapping in low-sodium soy sauce is a no-brainer.
• Brown Sugar – Adding some molasses-y sugar to the mix helps the chicken teriyaki sauce thicken up and caramelize beautifully. Either light or dark brown sugar works.
• Honey – Honey adds more sweetness to complement the sugar, but with a faint floral undertone that lightens it up.
• Rice Vinegar – Light, tangy, and slightly sweet rice wine vinegar helps cut through the sugar and the salty soy. I prefer using unseasoned, but use whatever you have on hand.
• Fresh Ginger – To quickly peel a knob, use the back of a spoon. You can also use refrigerated ginger paste to keep prep to a minimum.
• Garlic – Fresh is best, but I won’t tattle if you use the jarred minced kind to shave some time off of prep.
• Sesame Oil – Make sure you’re using toasted sesame oil (it should be dark golden-brown), not plain sesame oil, in order to get the nutty flavor we’re after.
• Cornstarch & Cold Water – A cornstarch slurry helps thicken the teriyaki sauce enough that it clings to every bite.
• Boneless, Skinless Chicken Thighs – Juicy dark meat is perfect for grilling since it’s far less likely to dry out than lean chicken breasts.
• Sesame Seeds and/or Green Onions – Optional, but lovely for garnish. Sesame seeds add crunch and an extra layer of nutty flavor (particularly if they’re toasted), while scallions add a bright, fresh sharpness and pop of color.

Substitutions

• Low Sodium Soy Sauce – If you only have regular soy sauce (or tamari), try mixing 1 part of it with 2 parts low-sodium broth or 1 part water for a close approximation. You can also use regular soy sauce if you’re not worried about salt consumption! Alternatively, coconut aminos or Bragg’s liquid aminos will do the trick.
• Brown Sugar – For a less-refined option, use grated jaggery or piloncillo, or muscovado sugar. You can also make your own brown sugar by mixing white sugar with molasses in a 1 cup to 1-2 tablespoon ratio (more for dark brown).
• Honey – Other liquid sweeteners like maple syrup or agave nectar can be used instead.
• Rice Vinegar – For a slightly less tangy version, swap in an equal amount of mirin, a Japanese cooking wine.
• Fresh Ginger – In a pinch, you can swap in dried ground ginger, but note that it is much more potent. Start with about ¼-⅓ as much as is called for, then adjust to taste.
• Garlic – Garlic powder is another pantry-friendly hack for when your fridge is bare. Use ¼ teaspoon for every clove of fresh. 
• Sesame Oil – If you like a kick of heat, try using hot sesame oil. Alternatively, use a bit of tahini, but note that it’ll make the sauce a bit thicker and more opaque. You can also make a quick and dirty version of toasted sesame oil by simmering sesame seeds in a neutral oil (e.g. avocado oil) over low heat for 25-30 minutes, then strain before using.
• Cornstarch – Potato starch is a perfect 1:1 substitution.
• Boneless, Skinless Chicken Thighs – Feel free to swap in other proteins (e.g. chicken breasts, bone-in chicken pieces, pork chops, or pork tenderloin), but note that you’ll need to adjust the grilling time as needed. 
• Sesame Seeds and/or Green Onions – Feel free to omit them, or add whatever floats your boat. Other fun garnishes include nori furikake (a toasted sesame/seaweed seasoning blend), fresh cilantro, or a drizzle of sriracha or chili crisp. 

How To Make Grilled Chicken Teriyaki

Step 1: Make the Teriyaki Sauce. In a medium saucepan over medium heat, whisk together the soy sauce, brown sugar, honey, rice vinegar, ginger, garlic, and sesame oil. In a small bowl, whisk together 2 tablespoons of cornstarch and 3 tablespoons of cold water until well combined. Slowly pour this cornstarch slurry into the saucepan with the teriyaki sauce ingredients, stirring constantly. Heat the mixture until it has thickened up, about 2-3 minutes. Remove the sauce from the heat and let it cool for at least 15 minutes. Once cooled, reserve ¼ cup of the sauce in the refrigerator to use for serving later.

Step 2: Marinate. In a large bowl, toss the chicken thighs with the remaining cooled teriyaki sauce until the chicken is fully coated. Cover the bowl and let the chicken marinate in the refrigerator for 30-60 minutes, allowing the flavors to soak in.

Step 3: Grill. While the chicken is marinating, preheat your grill to 450°F. Once hot, place the marinated chicken directly on the grill grates and cook for 10 minutes. Flip the chicken and cook for an additional 5-6 minutes, or until it reaches an internal temperature of 165°F. Transfer the grilled chicken to a plate and let it cool for about 10 minutes.

Step 4: Toss & Serve. Once slightly cooled, toss the chicken with the reserved ¼ cup of teriyaki sauce. Serve your yummy grilled teriyaki chicken over rice, garnish with sesame seeds and sliced green onions if desired, and add some steamed or stir-fried veggies on the side. Enjoy!

Optional Variations & Dietary Adjustments

• Soy-Free – If soy is a dietary no-no, swap in coconut aminos.
• Gluten-Free – Tamari, coconut aminos, or Bragg’s liquid aminos are all safe soy sauce alternatives for celiacs. 
• Allium-Free – To replace the savory quality of garlic without any alliums, add a pinch or two of asafoetida (a.k.a. hing). Skip the scallion garnish in favor of another pop of green like cilantro.

Serving Suggestions

No matter how you choose to serve it, this sweet, savory, and slightly sticky grilled teriyaki chicken is sure to be a crowd-pleasing main dish. Its bold flavors complement a variety of sides and toppings, making it a versatile option for easy weeknight dinners or casual gatherings.

The juicy, flavorful chicken pairs wonderfully with fluffy white rice for a classic teriyaki don (teriyaki rice bowl). Serve the chicken over a bed of steamed rice, then drizzle over any reserved teriyaki sauce. Top with toasted sesame seeds, thinly sliced green onions, and a sprinkle of furikake seasoning for an authentic Japanese-inspired meal.

For a heartier option, try serving the teriyaki chicken over a base of whole grain quinoa or farro. Build a nourishing power bowl by adding roasted vegetables like broccoli, carrots, and edamame. Finish it off with a few slices of creamy avocado and a sprinkle of toasted sesame seeds.

BBQ teriyaki chicken also makes a delicious filling for wraps and sandwiches. Stuff chopped chicken into a whole wheat tortilla or pita pocket, along with crisp lettuce, grated carrot, and a drizzle of the reserved sauce.

For a savory quasi-bahn mi-style sandwich, layer the chicken on toasted ciabatta, then top with crunchy Asian-style coleslaw and quick pickled carrot and cucumber slices. Or, lean into sweeter Hawaiian flavors with grilled pineapple and pickled onions on a Hawaiian or brioche roll. (My kids love that version!)

Recipe Success Tips

• Marinate for Maximum Flavor. Taking the time to marinate the chicken in the teriyaki sauce mixture is key for infusing the meat with that signature sweet and savory flavor. Be sure to marinate for at least 30 minutes, but up to overnight for the best results.
• Achieve the Right Sauce Consistency. When making the teriyaki sauce, be patient and let it thicken up properly. The cornstarch slurry is what gives the sauce its nice, glossy texture that coats the chicken beautifully. Simmer the sauce for the full 2-3 minutes to reach the ideal consistency.
• Don’t Overcook the Chicken. Grilled chicken can dry out quickly, so keep a close eye on it. Pull the chicken off the grill once it reaches an internal temperature of 160-163°F. The carry-over cooking will bring it up to the safe serving temperature of 165°F.
• Reserve Some Sauce for Serving. Setting aside a portion of the teriyaki sauce before tossing it with the chicken is a must. Drizzle a bit over the top of the cooked chicken for maximum flavor in every bite!
• Garnish for Added Flair. Finish your plate with a sprinkle of sesame seeds, sliced green onions, or furikake seasoning. These simple garnishes add a nice pop of color and texture that makes your grilled chicken teriyaki feel like it came from your favorite restaurant.

Storage Directions

• Refrigeration: Leftover grilled teriyaki chicken can be stored in an airtight container in the refrigerator for 3-4 days. Make sure the chicken has cooled completely before transferring it to the storage container. The reserved teriyaki sauce can be stored separately in the fridge as well.
• Freezing: For longer-term storage, grilled teriyaki chicken can be frozen. Place the cooled chicken in a single layer on a baking sheet and freeze until solid, about 2 hours. Then, transfer the frozen chicken pieces to a resealable freezer bag or airtight container. Alternatively, toss the marinated-but-not-yet-cooked chicken thighs in a freezer bag for a defrost-and-grill option later. Either way, the frozen chicken will keep well for up to 2-3 months. Defrost overnight in the fridge before reheating or grilling.
• Reheating: To reheat the refrigerated teriyaki chicken, simply place the desired portions in a skillet or saucepan over medium heat. Add a splash of the reserved teriyaki sauce and heat, stirring occasionally, until the chicken is warmed through, about 5-10 minutes.

Homemade Grilled Teriyaki Chicken Nutrition

This grilled teriyaki chicken strikes a nice balance between flavor and nourishment. Each serving comes in at just 288 calories while packing an impressive 27 grams of protein. The moderate 13 grams of fat adds richness and helps with satiety and nutrient absorption without feeling overly heavy.

It has 16 grams of carbohydrates from the brown sugar and honey, but it’s still relatively moderate in carbs compared to most takeout dishes. One thing to keep in mind is the sodium content, which sits at 840 mg per serving—even with low sodium soy sauce. If you’re watching your salt intake, make sure to pair it with low-sodium sides like steamed rice or veggies.

Overall, this chicken teriyaki recipe is a well-rounded option that delivers on both taste and dietary needs. I think it’s the perfect high-protein, satisfying main that feels like a restaurant indulgence without going overboard on fat or calories, plus it can be paired with tons of different sides to keep you on your toes. Enjoy every salty-sticky-sweet bite!

Total nutritional content per serving is:

• Calories: 288 calories
• Carbohydrates: 16 grams
• Protein: 27 grams
• Total Fat: 13 grams
• Sodium: 840 mg
• Fiber: 0 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• ½ cup low-sodium soy sauce: $0.42
• 3 tbsp brown sugar: $0.20
• 2 tbsp honey: $0.50
• 2 tbsp rice vinegar: $0.22
• 2 tsp fresh grated ginger: $0.09
• 2 cloves garlic: $0.10
• 1 ½ tsp sesame oil: $0.16
• 2 tbsp cornstarch: $0.02
• 2 lbs boneless, skinless chicken thighs: $9.57

The total comes out to be around $11.28 or roughly $1.88 per serving.

FAQs

Other Grilling Recipes

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Recipe

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xoxo Megan