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Grilled Teriyaki Chicken Recipe

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4.4 from 73 reviews

  • Author: Mary & Susan
  • Total Time: 4 hours 30 minutes
  • Yield: 5 servings

Description

This Grilled Teriyaki Chicken recipe features tender boneless skinless chicken thighs marinated in a flavorful blend of soy sauce, brown sugar, pineapple juice, garlic, and fresh ginger. After marinating for at least 4 hours, the chicken is grilled to perfection and basted with a thickened homemade teriyaki sauce, creating a juicy, savory, and slightly sweet meal perfect for any occasion.

Ingredients

Chicken

  • 1 ½ pounds boneless skinless chicken thighs

Teriyaki Marinade

  • 1 cup soy sauce
  • 1 cup brown sugar (packed)
  • 1 cup pineapple juice
  • 4 cloves garlic (chopped)
  • 1 tablespoon minced fresh ginger

Garnish (optional)

  • Sliced green onions
  • Toasted sesame seeds

Instructions

  1. Prepare the Chicken: Place the chicken thighs in a bowl or a large resealable plastic bag, ensuring they are ready to be marinated.
  2. Make the Marinade: In a medium-sized mixing bowl, combine soy sauce, brown sugar, pineapple juice, chopped garlic, and minced fresh ginger. Stir until the sugar fully dissolves to create a smooth marinade.
  3. Marinate the Chicken: Pour the teriyaki marinade over the chicken, seal the bag or cover the bowl tightly, and refrigerate for at least 4 hours or preferably overnight to allow the flavors to penetrate the meat deeply.
  4. Cook the Marinade: Remove the chicken from the marinade but do not discard the marinade. Pour the marinade into a medium saucepan and bring it to a full boil. Reduce the heat and simmer gently for 5 to 10 minutes until it slightly thickens into a glaze-like consistency.
  5. Grill the Chicken: Preheat your grill. Place the chicken pieces on the grill and start brushing them with some of the hot cooked marinade (use a separate bowl to avoid contamination). Grill the chicken for about 5 to 6 minutes on each side, continuously brushing with the cooked marinade until the thickest part reaches an internal temperature of 165°F (74°C).
  6. Rest the Chicken: Once grilled, wrap the chicken in foil and let it rest for 5 to 10 minutes to maintain juiciness and allow juices to redistribute.
  7. Serve: Place the rested chicken thighs in a baking dish and pour the remaining hot teriyaki sauce over the top. Serve the chicken whole or sliced and garnish with sliced green onions and toasted sesame seeds if desired.

Notes

  • Marinate the chicken overnight for the best flavor infusion.
  • Always use a separate bowl for brushing marinade during grilling to avoid cross-contamination with raw chicken.
  • Resting the chicken after grilling will help keep it moist and tender.
  • Adjust the grilling time depending on the thickness of your chicken thighs.
  • For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Japanese

Find it online: https://mysimpledish.com/grilled-teriyaki-chicken-recipe/