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Grilled Teriyaki Chicken is the perfect weeknight meal, ready in just under 30 minutes! Juicy, flavorful, and ideal for pairing with your favorite sides. Perfect for summer grilling or anytime the weather is too nice to stay inside.
When warm weather hits, my go-to dinner always involves the grill, and this grilled teriyaki chicken never disappoints. With a sweet-savory marinade that’s easy to prep ahead, it makes those busy weeknight dinners stress-free and delicious. I love how versatile it is—perfect with jasmine rice, favorite veggies, grilled pineapple, or even served as teriyaki chicken bowls!
The flavor reminds me of classic takeout teriyaki chicken, but it’s fresher, lighter, and made right at home. You can even double the recipe and use leftovers for lunch the next day or toss them into a stir fry. Whether you’re using an outdoor grill or an indoor grill pan, the savory flavors of this homemade teriyaki marinade always deliver delicious results.
Why You’ll Love Grilled Teriyaki Chicken
- Quick and Easy: Only 10 minutes of prep time, making dinner stress-free.
- Family-Friendly: Sweet, savory, and kid-approved every time!
- Versatile: Ideal on the grill grates, grill pan, or even your indoor grill.
- Meal Prep Friendly: Make extra marinade ahead and store in an airtight container for convenience.
Ingredients You’ll Need
- Low Sodium Soy Sauce: Provides deep savory flavor without excessive saltiness; tamari or coconut aminos work great as gluten-free substitutes.
- Honey (or Brown Sugar): Adds sweetness and balances the soy sauce beautifully.
- Minced Ginger: Fresh ginger brings bright, aromatic warmth; jarred ginger works if you’re short on time.
- Rice Vinegar: Gives a subtle tangy balance; apple cider vinegar is an easy substitute.
- Sesame Oil: Adds depth and nutty flavor; if unavailable, use olive oil, though it will slightly alter the taste.
- Cornstarch: Thickens the marinade into a delicious sauce; arrowroot powder is an easy gluten-free alternative.
- Chicken Breasts: Boneless skinless chicken breasts cook quickly and evenly, but skinless chicken thighs or chicken skewers work equally well.
How to Make Grilled Teriyaki Chicken
- In a medium bowl, whisk soy sauce, honey, fresh ginger, rice vinegar, and sesame oil until well combined.
- In a small bowl, mix cornstarch and water until smooth, then whisk into the marinade to thicken. Reserve ¼ cup of the marinade as extra teriyaki sauce for serving.
- Place chicken breasts into the remaining marinade ingredients and marinate in the fridge for at least 30 minutes (or overnight).
- Prepare your grill for medium-high heat, brushing and oiling the grill grates to prevent sticking.
- Grill the chicken for about 6-8 minutes per side until cooked through (internal temperature of 165 degrees F). Discard any leftover marinade.
- Serve immediately with reserved teriyaki sauce, jasmine rice, grilled vegetables, and sesame seeds for garnish.
Expert Tips and Substitutions
- Swap Vinegar: Apple cider vinegar is perfect if you’re out of rice vinegar.
- Thicken Sauce: Cornstarch works great, but arrowroot powder is an easy substitute and gluten free.
- Make it Spicy: Add black pepper or red pepper flakes for a bit of heat.
- Chicken Variations: Try this marinade with drumsticks, chicken thighs, or even chicken skewers—just adjust cooking times as needed.
Storing and Making Ahead
- Fridge: Store leftover grilled chicken in an airtight container for up to 3 days.
- Make Ahead: Prepare the marinade up to 2 days ahead and store in the refrigerator for easy meal prep.
FAQs
Can I use this marinade as a sauce?
Yes! Just reserve extra marinade before adding raw chicken or cook it thoroughly to use as a sauce.
How long should I marinate the chicken?
Marinate at least 30 minutes, but up to 2 days is ideal for best results.
Can I make this chicken indoors?
Absolutely! A grill pan or indoor grill on medium heat will cook chicken in about 6-8 minutes per side.
What to Serve with Grilled Teriyaki Chicken
Grilled chicken tastes great served with a simple side dish or over rice. We also love making Teriyaki chicken bowls with it.
- Fried Pineapple
- Grilled Peppers and Onions
- Grilled Asparagus
- Brown Rice
- Roasted Broccoli and Cauliflower
- Garlic Green Beans
- Mango Habanero Salsa
More Chicken Recipes to Try
If you loved this grilled teriyaki chicken, here are a few more easy favorites you might enjoy:
- Creamy Tuscan Garlic Chicken
- Sheet Pan Chicken Thighs and Vegetables
- BBQ Boneless Chicken Thighs
- Pesto Chicken Bake
- Indian Butter Chicken
- Spinach Ricotta Stuffed Chicken
Add this versatile recipe to your dinner rotation any day of the week. Try it and let us know what you think!
Grilled Teriyaki Chicken
Ingredients
- 1/2 cup low sodium soy sauce, or tamari sauce
- 1 tablespoon honey, or brown sugar
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon water
- 1 pound boneless skinless chicken breasts
Instructions
- In a medium bowl, whisk together the soy sauce, honey, ginger, rice vinegar and sesame oil.
- In a small bowl, whisk together cornstarch and water until smooth, then whisk into the sauce mixture until combined. Remove one-fourth cup teriyaki sauce and set aside for serving.
- Add the chicken to the bowl with the remaining teriyaki sauce and marinate in the refrigerator for at least thirty minutes.
- Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.
- Place the marinated chicken on the grill directly over the fire. Discard the marinade. Cook chicken until the juices run clear and the chicken is cooked through, about five to eight minutes on each side.
- Serve with additional teriyaki sauce, rice and vegetables.
Notes
- Rice Vinegar: Swap with apple cider vinegar if needed.
- Sesame Oil: Olive oil works in a pinch, but it changes the flavor.
- Cornstarch: Arrowroot powder is a great alternative.
- Works with any chicken cut—drumsticks, breasts, or wings. Just adjust cook time to reach 165°F internal temperature.
- The marinade can be prepped up to 2 days ahead and stored in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I use pre-made teriyaki sauce? How much?
Thanks.
Yes, you can use about 3/4 cup of pre-made teriyaki sauce.
The only question I have is why did I ever buy the ready made sauce? This one is so easy to pull together and needs no ingredients I don’t already have to hand.
The marinade is so delicious and especially loved the addition of the sesame oil. That gave it just the right depth of flavor. Thanks again for a yummy dinner recipe. I always love trying your recipes!
Yum! This recipe is so delicious and tasty! My family loved this! Can’t wait to make this again!
This chicken was delicious! I love the marinade, I had never thickened a marinade with cornstarch before but I was very pleased with the results. My family really enjoyed this!