Grilled Teriyaki Chicken

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Marinate: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Grilled
  • Cuisine: Japanese


This easy, full-of-flavor Grilled Chicken Teriyaki recipe is quick-marinated, grilled, and then brushed with a sweet, tangy teriyaki glaze.


  • 1/2 cup low-sodium soy sauce

  • 1/2 cup brown sugar

  • 1/4 cup + 1 Tbsp. water, divided

  • 2 Tbsp. white vinegar

  • 1/4 tsp. garlic powder

  • 1/8 tsp. ground ginger

  • 1 and 1/2 lbs. boneless, skinless chicken thighs

  • 1 Tbsp. cornstarch


  1. In a medium bowl, combine soy sauce, brown sugar, 1/4 cup water, vinegar, garlic powder, and ground ginger stirring until sugar is dissolved.

  2. Remove chicken thighs from packaging and pat dry. Place in a resealable plastic bag and pour 1/4 cup of the soy sauce mixture over. Seal the bag and massage to distribute the marinade. Allow to marinate for 30 minutes or up to 4 hours.

  3. While the chicken is marinating, make the teriyaki glaze. In a small bowl, combine the cornstarch and 1 tablespoon of cold water. Pour the remaining soy sauce mixture into a small sauce pan. Heat over medium heat until simmering. Add cornstarch slurry and cook until thickened. Remove from heat.

  4. Prepare the grill for direct cooking and heat to medium-high heat. For charcoal grilling, fill a chimney starter with charcoal and light. Once the coals are ready, pour them evenly over the charcoal grate. Set the cooking grate over the coals. For a gas grill, set the burners to medium-high heat. Preheat for 5 minutes. Clean and oil the cooking grate once the grill has preheated.

  5. Place the chicken thighs on the cooking grate and grill for until for 5 – 6 minutes, you should have some nice grill marks. Turn and continue cooking until internal temperature reaches 165˚F, about 5 – 7 more minutes depending upon the size of the thighs.

  6. Remove the thighs from the grill, brush each with a thick layer of the teriyaki glaze and allow to rest for 5 minutes.

  7. Serve the chicken over cooked rice with additional sauce. Optionally, garnish with green onions and sesame seeds.


For an Hawaiian flair, grill slices of pineapple and serve alongside your Grilled Teriyaki Chicken.