Grilled teriyaki chicken is one of those dinners that saved me more than once.
I’m Amanda—a real-life home cook who started writing recipes not because I had it all together, but because I didn’t. Life was messy, the kids were loud, and dinner felt like one more thing I was supposed to get “right.”
This recipe? It’s simple, reliable, and honestly kind of comforting. The sweet-savory marinade, the smell of the grill, that little bit of char—somehow it makes a regular Tuesday feel just a little bit better.
I built this space to share food that works in real life. Nothing fussy. Just flavor, ease, and recipes you’ll actually want to make again.
Table of Contents
Why You’ll Love This Grilled Teriyaki Chicken
Juicy, Sweet-Savory Perfection
Grilled teriyaki chicken is all about balance. The marinade brings that classic umami punch with just enough sweetness to caramelize beautifully on the grill. It’s not overly sticky or heavy—just tender, juicy, and packed with flavor in every bite. You’ll taste hints of garlic, ginger, and sesame without needing a long list of fancy ingredients.
Quick to Prep, Big on Flavor
Busy weeknight? This one’s your friend. With just 5 minutes of prep and 30 minutes of marinating time (or overnight if you’re planning ahead), you’re ready to grill. No need to babysit a pan or dirty five dishes. Just whisk, pour, grill, done.
If you love low-effort meals that don’t taste lazy, this is a no-brainer. It’s also a fantastic fit for meal preppers or anyone who wants a no-stress dinner with maximum payoff.
Dinner That Pleases Everyone
This grilled teriyaki chicken hits that rare sweet spot: it’s flavorful enough for adults, mild enough for kids, and adaptable enough for nearly every diet. Gluten-free? Use tamari. Low-carb? Skip the honey. Feeding picky eaters? Serve it with plain rice and steamed veggies—they’ll love it.
If your household runs on variety, this one holds up across all preferences. For more chicken recipes that keep dinner exciting, try this Garlic Parmesan Chicken Pasta—it’s another weeknight hero with tons of flavor.
Ingredients You’ll Need
The Basics
These simple ingredients bring bold, satisfying flavor without overwhelming your pantry:
- 4 boneless, skinless chicken thighs or breasts – thighs stay juicier, but breasts work beautifully too.
- ½ cup teriyaki sauce (low-sodium preferred) – this is the flavor base, so choose one you love.
- 1 tablespoon sesame oil – adds depth and that signature toasted flavor.
- 1 garlic clove, minced – fresh garlic sharpens the sweetness.
- 1 teaspoon grated fresh ginger – brightens everything and adds just a hint of warmth.
- 1 tablespoon honey (optional) – helps the glaze caramelize and adds a kiss of sweetness.
Optional Add-Ons
- 1 tablespoon chopped green onions (for garnish) – adds freshness and color.
- Sesame seeds (optional) – for a little crunch and visual pop.
Easy Ingredient Swaps
Cooking from what you have? Here’s how to make it work:
- No fresh ginger? Sub in ¼ teaspoon ground ginger.
- No sesame oil? Use olive oil, though you’ll miss some of that nuttiness.
- Watching sugar? Skip the honey and stick with a no-sugar teriyaki sauce.
- Only have bone-in chicken? Just adjust grill time and check internal temp (165°F).
The beauty of grilled teriyaki chicken is that it’s incredibly flexible. With a few tweaks, you can make it work with whatever you’ve got on hand.
Looking for a cozy oven option instead? These Baked Chicken Bites are equally flavorful with zero grill required.
How to Make It
Step 1: Make the Marinade
In a medium bowl, whisk together the teriyaki sauce, sesame oil, minced garlic, grated ginger, and honey (if using). This mix is your flavor base — sweet, savory, and just a little sharp from the fresh ginger. It’s the heart of your grilled teriyaki chicken, and it couldn’t be simpler.
Step 2: Marinate the Chicken
Place your chicken thighs or breasts in a zip-top bag or shallow dish. Pour the marinade over the top, seal it up, and turn gently to coat. Let it sit for at least 30 minutes (overnight is even better). The longer it soaks, the more deeply the grilled teriyaki chicken absorbs that signature flavor.
Step 3: Preheat Your Grill
Heat your grill to medium heat (about 375–400°F). Clean the grates and lightly oil them to prevent sticking. You want an even sizzle, not scorching flames — ideal for searing the outside of your grilled teriyaki chicken while keeping it juicy inside.
Step 4: Grill the Chicken
Place the chicken on the hot grill. Cook for 5–6 minutes per side, flipping once, until the internal temperature reaches 165°F. Don’t press down — let the heat do the work. You’ll get those golden grill marks that make grilled teriyaki chicken look (and taste) restaurant-worthy.
Step 5: Brush With Extra Marinade
During the last 1–2 minutes, brush the chicken with extra marinade for a beautiful glaze. This adds flavor and helps create that lightly sticky finish we love. Just be sure to use fresh marinade, not the one the raw chicken sat in.
Step 6: Let Rest and Garnish
Remove the chicken from the grill and let it rest for 5 minutes before slicing. This locks in the juices. Then garnish with chopped green onions and sesame seeds, and serve your grilled teriyaki chicken hot over rice, salad, or stir-fried veggies.
: The Secrets Behind the Flavor
The Science of the Marinade
Marinating isn’t just about soaking—it’s chemistry. In grilled teriyaki chicken, the soy sauce introduces salt, which helps tenderize the meat. Ginger and garlic cut through the sweetness, bringing freshness and balance to every bite.
Why Thighs Stay Juicier
One of the secrets behind great grilled teriyaki chicken is the cut you choose. Thighs retain moisture and absorb flavor more easily than breasts. But either works—just be mindful of cooking time and don’t overdo it.
Caramelization Without Burning
The sugars in teriyaki can burn if the heat is too high. That’s why you brush on extra sauce during the last minute or two of grilling. You get that beautiful glaze without the bitterness—an essential move for perfect grilled teriyaki chicken.
Grilling vs. Baking
You can absolutely bake this dish, but grilling brings something extra: the charred edges, the smoky depth, and those unmistakable grill marks. Want something baked and comforting? This Chicken Bacon Ranch Tater Tot Casserole delivers.
Balancing Sweet and Savory
The best grilled teriyaki chicken hits every note—sweet from honey, salty from soy, warmth from ginger, and richness from sesame oil. If you like it tangier, add a splash of rice vinegar or citrus juice for contrast.
: Make It Yours
Kid-Approved Twists
Worried about picky eaters? This version of grilled teriyaki chicken is already mild and slightly sweet—just leave off the green onions or sesame seeds. Serve with plain rice and maybe a drizzle of extra sauce on the side.
Meal Prep for the Week
One of the reasons this recipe is on repeat in our house: it makes amazing leftovers. Slice up your grilled teriyaki chicken and toss it into rice bowls, wraps, or even cold soba noodles. It reheats like a dream. For more prep-friendly recipes, try this Chicken Salad with Cottage Cheese.
Spice It Up (Optional Heat)
Love heat with your sweet? Stir sriracha or chili garlic paste into the marinade. Or go smoky-hot with harissa, like in this Harissa Honey Chicken—a cousin to grilled teriyaki chicken with a Middle Eastern twist.
Low-Carb or High-Veggie Options
Serve your grilled teriyaki chicken over cauliflower rice, lettuce cups, or a bed of roasted veggies. You’ll get the same delicious experience with fewer carbs and more crunch.
What to Serve It With
This dish is flexible and goes with almost anything. Try:
- Steamed rice or quinoa
- Stir-fried snow peas or bok choy
- Cucumber salad
- Grilled pineapple
- Sesame noodles
Make-Ahead Notes
The marinade can be mixed and stored in the fridge for 3 days. Or freeze the raw grilled teriyaki chicken (already marinated) in a zip-top bag for a grab-and-go freezer meal. Dinner prep just got easier.
: Common Mistakes to Avoid
Don’t Skip the Marinade Time
Marinate for at least 30 minutes—but overnight brings out the full potential of your grilled teriyaki chicken. The flavors deepen and the meat becomes incredibly juicy.
Avoid High Heat Too Soon
High flames can burn the sugars before the chicken cooks through. Medium heat gives you that beautiful sear without blackening the glaze—key for a well-cooked grilled teriyaki chicken.
Don’t Forget to Rest the Chicken
Give your meat a few minutes to rest before slicing. This helps seal in the juices and gives your grilled teriyaki chicken a better texture.
Don’t Use Raw Marinade as Sauce
If you want extra sauce on the side, set some aside before adding the raw meat. Otherwise, bring leftover marinade to a full boil before using. Safety first!
Need another easy win for busy nights? This Green Chili Chicken Enchilada Casserole is just as satisfying—no grill required.
: FAQ – Grilled Teriyaki Chicken
How to make grilled teriyaki chicken?
Start by marinating chicken thighs or breasts in teriyaki sauce, sesame oil, garlic, and ginger. Let it sit for at least 30 minutes (or overnight), then grill over medium heat until fully cooked. For extra flavor, brush on fresh marinade during the last 2 minutes of cooking.
How to cook teriyaki chicken on the grill?
Preheat your grill to medium heat. Cook the marinated chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F. For best results, avoid high heat and let the chicken rest after grilling.
How to make teriyaki chicken on the grill at home?
You don’t need any fancy tools—just a grill and a good marinade. Combine store-bought (or homemade) teriyaki sauce with garlic, ginger, and sesame oil. Marinate the chicken, grill it until cooked through, and serve with your favorite sides. This Grilled Chicken Margherita is another easy, at-home favorite worth trying.
How to grill chicken teriyaki for juicy flavor?
Use chicken thighs for maximum juiciness, and don’t skip the marinade. Let the chicken rest after grilling to keep those flavorful juices inside. Medium heat is your friend—don’t blast it with high heat or you’ll burn the sugars.
If today feels long, if dinner feels like a chore, or if you just need a win — this recipe is for you.
You don’t have to be perfect in the kitchen to serve something that makes your family feel cared for. This grilled teriyaki chicken isn’t about showing off. It’s about creating that small, steady moment where things just feel okay — flavorful, warm, and made with love.
So light the grill, pour a little sauce, and trust yourself. You’ve already done the hard part. Dinner’s just the reward. 💛
Craving more one-pot wonders? Find me on Facebook and Pinterest — real food, made for real life.
Grilled Teriyaki Chicken
Ingredients
- 4 boneless skinless chicken thighs or breasts
- ½ cup teriyaki sauce low-sodium preferred
- 1 tablespoon sesame oil
- 1 garlic clove minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon honey optional
- 1 tablespoon chopped green onions optional, for garnish
- Sesame seeds optional
Instructions
- In a bowl, whisk together teriyaki sauce, sesame oil, garlic, ginger, and honey if using.
- Place chicken in a zip-top bag or dish and pour marinade over it. Seal and marinate for at least 30 minutes or overnight.
- Preheat grill to medium heat (375–400°F) and oil the grates.
- Grill chicken for 5–6 minutes per side until internal temperature reaches 165°F.
- Brush fresh marinade over chicken during last 1–2 minutes of grilling for extra glaze.
- Let rest for 5 minutes, then garnish with green onions and sesame seeds. Serve hot.