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5.0 from 108 votes

Grilled Teriyaki Chicken

Bring something special to the table with this well-loved recipe.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 45 mins
Servings: 6 to 8 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 cup low-sodium soy sauce (see note)
  • ½ cup lightly packed brown sugar
  • 2 tablespoons honey
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon finely minced fresh garlic
  • 2 to 3 to 3 pounds boneless, skinless chicken thighs (see note)

Instructions

    Cup of Yum
  1. In a small saucepan, combine the soy sauce, brown sugar, honey, and vinegar. Heat over medium heat, stirring often, until the mixture is simmering and the sugar is dissolved.
  2. Measure out 1/2 cup of the mixture into a container and put in the refrigerator to use later.
  3. Cool the remaining sauce to room temperature (speed this up by pouring the sauce from the hot pan into a separate container and refrigerating or stirring until cooled).
  4. Pour the sauce into a blender and add the ginger and garlic. Blend until well-combined.
  5. Place the chicken in a shallow dish. Pour the blended teriyaki sauce over the chicken. Cover the dish and refrigerate for at least 1 hour (or up to 12 hours). The teriyaki flavor of the chicken will be stronger the longer it marinates.
  6. Grill the chicken (discarding the marinade) over medium high heat for about 6-8 minutes per side (use less time for chicken breasts); an instant-read thermometer should register 165 degrees F at the thickest part. Brush the chicken with some of the reserved sauce during the last 1-2 minutes of cooking (save the rest of the sauce to serve with the chicken).
  7. Tent the chicken and let rest for 5-7 minutes before serving. Cut the thicken into thin slices and serve with the rest of the reserved teriyaki sauce.

Notes

  • Soy Sauce: I've only ever made this recipe with low-sodium soy sauce. Full sodium soy sauce might make the finished dish too salty. 
  • Chicken: chicken thighs do best in this potent teriyaki marinade, but you can try chicken breasts instead. If so, don't marinate for longer than 4 hours and don't overcook (take the chicken off right when it reaches 165 degrees F at the thickest part). 

Nutrition Information

Serving 1 serving Calories 338kcal (17%) Carbohydrates 20g (7%) Protein 21g (42%) Fat 19g (29%) Saturated Fat 5g (25%) Cholesterol 111mg (37%) Sodium 1239mg (52%) Fiber 0.3g (1%) Sugar 18g (36%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 serving
Calories 338kcal 17%
Carbohydrates 20g 7%
Protein 21g 42%
Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 111mg 37%
Sodium 1239mg 52%
Fiber 0.3g 1%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.