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Skip the takeout and make this Easy Grilled Teriyaki Chicken right at home with just a handful of pantry staples. It is quick, full of flavor, and works perfectly on the stovetop or grill. With tender, juicy chicken and a glossy, sweet-and-savory glaze, this recipe is one you will come back to again and again.
Teriyaki chicken is one of those dishes many people think they can only get at a restaurant, but I promise it is simple to make at home. With all my years of cooking for my family, I know the value of easy, reliable recipes that use ingredients you already have in your pantry.
I tested and retested this teriyaki marinade until I found the right balance of savory and sweet that works every time. No fuss, no specialty items, just honest ingredients that come together quickly.
What I love most is how flexible this recipe is. You can fire up the grill when the weather is nice or cook it right on the stovetop for a quick weeknight dinner. This one shows up often in my own family’s rotation because it is dependable, delicious, and everyone loves it. I am confident it will become one of your go-to dinners, too.
Grilled Chicken Teriyaki Ingredients
- Chicken thighs: I love using boneless, skinless thighs here. They stay tender and juicy even if you cook them a touch longer. You can swap in chicken breasts or tenders if you like (just see my note below).
- Soy sauce & brown sugar: This combo makes that classic teriyaki flavor. Savory with a touch of sweetness.
- Garlic & ginger: Fresh is always best for the brightest flavor, but ginger paste is a great shortcut.
- Chicken broth or water: Adds just a little liquid to balance the marinade.
- Avocado oil (or your favorite cooking oil): Keeps things from sticking, whether you’re cooking in a skillet or on the grill.
💡 Ingredient Tip: This recipe works with thighs, breasts, or tenders. Thighs are my favorite—they stay juicy every time. If using chicken breasts, slice them in half or pound them to ½-inch thick so they cook quickly and evenly.
How to Make Grilled Teriyaki Chicken
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Make the Marinade
Whisk together soy sauce, brown sugar, broth, garlic, ginger, and 1 tablespoon oil in a large bowl.
Marinate the Chicken
Add chicken thighs, turning to coat well.
Cover and refrigerate for at least 30 minutes, or up to 24 hours. It
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- If you like a little extra glaze to baste while grilling, reserve a portion of the marinade (before adding the raw chicken). If the raw chicken has already been in the marinade, you must first bring the marinade to a full boil for 2 to 5 minutes, or until it reaches 212°F, to kill any bacteria from the raw chicken.
- Or use my Easy Homemade Teriyaki Sauce to baste while cooking or serve on top of the chicken after it’s cooked.
How to Grill on the Stovetop
Heat the remaining oil in a large cast-iron or nonstick skillet over medium heat. Add chicken (discard the used marinade).
TIP: Don’t overcrowd the pan—work in batches if needed so your chicken gets a nice sear instead of steaming.
Cook 5–7 minutes per side, until cooked through (165°F) and glazed.
Transfer to a cutting board and let rest 5 minutes before slicing.
Grill Method
- Preheat the grill to medium-high (around 400°F) and oil the grates.
- Place chicken thighs smooth-side down. Grill for 5–6 minutes per side, or until the internal temperature reaches 165°F and it has nice charred grill marks.
- Rest 5 minutes before slicing and serving.
TIP: Keep an eye on flare-ups—the brown sugar in the marinade can caramelize (and burn) quickly.
Variations and Substitutions
- Soy Sauce: Use low-sodium soy sauce if you’re watching salt. Coconut aminos also work for a slightly sweeter, less salty flavor.
- Sweetener: Brown sugar gives that classic teriyaki taste, but honey or maple syrup can be swapped in for a natural sweetness.
- Ginger & Garlic: Fresh is always best, but paste or even powder will work in a pinch (½ teaspoon garlic powder or ground ginger per clove/teaspoon fresh).
- Oil: I like avocado oil for its high smoke point, but olive oil or canola oil will do the job.
- Protein Swaps: Try this marinade with chicken breasts, tenders, or even pork chops. It’s also delicious on salmon or shrimp—just reduce the marinating time to 15–20 minutes for seafood.
- Veggie Boost: Toss in sliced bell peppers, broccoli, or snap peas while cooking for an easy stir-fry-style meal.
- Hawaiian Chicken Teryaki: Replace the chicken broth with pineapple juice.
Low-Carb / Keto Version: Swap the brown sugar for a sugar-free sweetener like monk fruit, allulose, or Swerve. Everything else stays the same, so you’ll still get that sweet-savory teriyaki flavor without the extra carbs. Serve with cauliflower rice or steamed veggies for a complete keto-friendly meal.
Recipe Tips
- Marinate ahead: Even 30 minutes gives the chicken great flavor, but if you can plan ahead, overnight is even better.
- Don’t skip the rest time: Letting the chicken rest for 5 minutes before slicing keeps all those juices inside instead of running out on your cutting board.
- Use thighs for best results: Boneless, skinless thighs stay juicy and forgiving, even if they cook a few minutes longer.
- Cooking with breasts? Slice them in half or pound to ½-inch thick so they cook evenly without burning the glaze.
- Batch cooking: Double the recipe and freeze half (either raw in marinade or cooked). Perfect for busy weeknights!
- Extra sauce lovers: If you want more teriyaki glaze to drizzle over rice, make a quick batch of easy homemade teriyaki sauce separately.
What to Serve with Teriyaki Chicken
Teriyaki chicken is one of those main dishes that pairs perfectly with a variety of sides. You can keep it simple for busy weeknights or dress it up for a weekend dinner. Here are some ideas:
- Classic Pairings
- Steamed white or jasmine rice
- Fried rice (make it meatless) or lo mein noodles
- Stir-fried vegetables (like broccoli, carrots, or snap peas)
- Egg rolls or spring rolls on the side
- A crisp Asian-inspired salad with sesame dressing
- Low-Carb / Lighter Options
- Cauliflower rice or zucchini noodles
- Steamed or roasted broccoli, green beans, or asparagus
- Family-Style Meal
- Serve teriyaki chicken sliced over a big bowl of rice or noodles with veggies so everyone can build their own bowl.
How to Store Teriyaki Chicken
Make-Ahead: Marinate the chicken in the morning (or the night before) and keep it covered in the fridge. That way, it’s ready to cook when you are.
Storage: Leftover cooked teriyaki chicken will keep in an airtight container in the refrigerator for up to 3 days. It reheats nicely for quick rice bowls, wraps, or even sliced over a salad.
Reheating: Warm gently in a skillet over medium-low heat until heated through, or reheat in the microwave in 30-second intervals. If it looks a little dry, add a splash of chicken broth or water to loosen the glaze.
Freezing: Place raw chicken and marinade together in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator, then cook as directed. You can also freeze cooked chicken for up to 3 months—just slice and store in portions for easy meals.
Grilled Teriyaki Chicken FAQs
Boneless, skinless chicken thighs are my favorite because they stay tender and juicy even if they cook a little longer. You can also use chicken breasts or tenders; simply slice them in half or pound them to about ½-inch thick so they cook quickly and evenly.
Absolutely! Bake at 400°F for 18–22 minutes, depending on thickness. The most reliable way to know when it is done is with a meat thermometer. Your chicken is ready when it reaches an internal temperature of 165°F at the thickest part. For extra caramelization, place it under the broiler for the last 2 minutes. To make this recipe a Hawaiian teriyaki, replace the chicken broth with pineapple juice.
At least 30 minutes will give it a good flavor, but if you have the time, let it marinate up to 24 hours in the fridge.
Make sure your grill is preheated, and lightly oil the grates just before adding the chicken. This helps prevent sticking and gives you those beautiful grill marks.
Traditional soy sauce contains gluten, but you can swap in tamari or a gluten-free soy sauce alternative to make this recipe gluten-free.
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Grilled Teriyaki Chicken Recipe
Ingredients
- 1.75 pounds skinless boneless chicken thighs, about 5 – 6 chicken thighs
Teriyaki Marinade
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoon chicken broth or water
- 1 clove garlic
- 1 teaspoon ginger paste, or freshly grated ginger
- 1 tablespoon avocado oil, plus 1 tablespoon if grilling in a skillet
Garnish
- sliced green onions
- sesame seeds
Instructions
- Prepare the marinade: In a large bowl, mix together the soy sauce, brown sugar, chicken broth, garlic, ginger, and 1 tablespoon of the avocado oil in a bowl.
- Toss in Marinade: Place the chicken in the bowl and toss it in the marinade, turning it over a couple of times to ensure it is well-coated.
- Marinate: Let the chicken marinate for 30 minutes or up to 24 hours (covered and refrigerated), turning the chicken occasionally as it marinates
Stovetop Instructions
- When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large cast-iron or non-stick skillet over medium heat. Once the skillet is hot, use tongs to remove the chicken from the marinade, allowing any excess to drip off. Then add the chicken to the skillet.
- Cook the chicken 5–7 minutes per side, or until it’s fully cooked and the sauce in the skillet has reduced to a light glaze that coats the chicken. Some of the marinade will cling to the chicken, creating a natural glaze as it cooks. Discard the used marinade.For an extra flavor boost, baste with Easy Homemade Teriyaki Sauce. Or see notes for using marinade for basting.
- Do not overcrowd the chicken in the skillet, work in batches if your skillet isn’t large enough.
- Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.
Grill Instructions
- Preheat the Grill: Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
- Remove Chicken from Marinade: Use tongs to remove the chicken from the marinade, allowing any excess to drip off before adding to the grill. Discard the used marinade.For an extra flavor boost, baste with homemade teriyaki sauce. Or see notes for using marinade for basting.
- Grill the Chicken: Place the chicken thighs smooth-side down on the grill. Grill for about 5-6 minutes per side, or until the internal temperature reaches 165°F and you see nice grill marks. Keep an eye on flare-ups since the sugar in the marinade can caramelize (and burn) quickly.
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Notes
How to Safely Use Marinade for Basting
Since the marinade has been in contact with raw chicken, it is not safe to reuse it straight from the bowl. But you can absolutely still enjoy that flavor as a basting sauce with one of these simple methods:- Set some aside first: Before adding the chicken, pour a small portion of the marinade into a separate bowl. Keep this clean portion to use for brushing on the chicken as it cooks.
- Boil it to make it safe: If you forgot to set some aside, do not worry. You can take the used marinade and bring it to a boil in a small saucepan for 2–5 minutes (212℉). This kills any bacteria and turns it into a safe, flavorful glaze for basting or drizzling.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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