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Grilled Teriyaki Chicken

Grilled teriyaki chicken with a glossy, deeply caramelized glaze and charred grill marks. Marinate for juicy thighs, then brush on teriyaki during the final minutes for a sticky finish.
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Prep Time 15 minutes
Cook Time 18 minutes
marinating 2 hours
Total Time 2 hours 33 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 boneless skinless chicken thighs Use 4–6 thighs; adjust marinating container to fit in a single layer.
Teriyaki marinade and glaze
  • 0.33 cup soy sauce Use low-sodium if you prefer a less salty glaze.
  • 3 tbsp honey Helps caramelize the glaze on the grill.
  • 2 tbsp mirin or rice vinegar Choose mirin for sweeter flavor, or rice vinegar for brighter tang.
  • 2 tbsp brown sugar Adds depth and a darker caramel color.
  • 2 tbsp sesame oil Use toasted sesame oil for maximum aroma.
  • 4 cloves garlic, minced Minced works best for a smooth sauce.
  • 1 tsp ginger, grated Fresh grated ginger keeps the glaze fragrant.
  • 1 tbsp cornstarch Used to thicken the reserved marinade into a glaze.
  • 2 tbsp water Make the cornstarch slurry for the glaze.
Garnish
  • 1 sesame seeds Optional but recommended for the classic teriyaki finish.
  • 1 sliced green onions For color and mild onion bite.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the teriyaki marinade
  1. Whisk soy sauce, honey, mirin, brown sugar, sesame oil, garlic, and ginger together until smooth, then reserve 1/3 of the mixture for glazing.
  2. Marinate the chicken in the remaining sauce for at least 2 hours or overnight in the refrigerator, covered.
Thicken the glaze
  1. Simmer the reserved marinade with the cornstarch slurry (cornstarch mixed with water) in a small saucepan over medium heat for 3-4 minutes until thickened to a glaze, stirring for even texture.
  2. Keep the glaze warm while the grill heats so it brushes on easily during grilling.
Grill and finish
  1. Preheat the grill to medium-high heat and oil the grates well to prevent sticking.
  2. Grill chicken for 6-7 minutes per side, brushing with the teriyaki glaze in the last 4 minutes of cooking on each side.
  3. Cook until the internal temperature reaches 165F and the glaze is deeply caramelized, with charred grill marks visible on the surface.
  4. Garnish with sesame seeds and green onions, then serve immediately with steamed rice.

Notes

For the thickest, stickiest glaze, whisk the cornstarch slurry thoroughly before simmering and stir until it turns glossy and coats the back of a spoon. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months. For a lower-sugar option, reduce honey and brown sugar by about 25% and expect a slightly lighter caramel color.