Name: recipe Grilled Teriyaki Chicken Thighs Juicy Ready in 30 Min
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian-Inspired
Ingredients: 1.5 to 2 pounds boneless skinless chicken thighs; ½ cup soy sauce; ½ cup water; ¼ cup brown sugar; 2 tablespoons honey; 1 teaspoon garlic powder; ½ teaspoon ginger powder; 1 tablespoon cornstarch; 2 tablespoons cold water; Green onions, sliced (optional); Sesame seeds (optional)

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Grilled Teriyaki Chicken Thighs became a go-to in our house during one of those seasons when everything felt like too much. I was working full-time, the kids were always hungry, and dinner felt like just another stress point. But one night, I tossed some chicken in a quick homemade sauce, fired up the grill, and thirty minutes later — we had something that tasted like peace.

I’m Amanda, the voice behind HealthyMealRecipe. I didn’t set out to build a recipe site. I just needed a way to remember what worked. And over time, that turned into this: a place for simple, good meals — especially chicken recipes that fit real life.

If you’ve got 30 minutes and a pack of chicken thighs, I think this recipe might just give you what it gave me: a small, steady win.

Why This Recipe Works

Grilled Teriyaki Chicken Thighs are the perfect balance of flavor and ease

These Grilled Teriyaki Chicken Thighs deliver everything you want on a busy night — bold flavor, quick prep, and juicy results. The marinade takes five minutes and uses staples like soy sauce, garlic powder, and brown sugar. Half goes on the chicken, the rest becomes a rich, glossy glaze on the grill.

Boneless thighs are forgiving — they stay tender even if you’re multitasking. And the smoky char from the grill brings that classic takeout flavor home, without the wait or the extra sodium.

It fits real life: fast prep, kid-friendly, and leftover-friendly

You can marinate in the morning or 30 minutes before dinner. The sweet teriyaki glaze wins over picky eaters, and leftovers reheat beautifully — or taste great cold in a wrap or salad. I often make a double batch just to have extra on hand.

If you love big flavor with minimal effort, these Honey BBQ Chicken Bowls are in the same family — fast, sweet-savory, and weeknight-tested. But for sheer simplicity, Grilled Teriyaki Chicken Thighs are hard to beat. They’re the kind of recipe you’ll come back to again and again.

Let’s take a look at what goes into this dish — it doesn’t take much, but each ingredient plays a key role in bringing that signature flavor to life.

Ingredients for Grilled Teriyaki Chicken Thighs

Grilled Teriyaki Chicken Thighs ingredients on kitchen counter

The basics you’ll need

Boneless skinless chicken thighs – Juicy, quick-cooking, and hard to mess up on the grill.
Soy sauce – The salty backbone of the marinade.
Water – Helps mellow the saltiness and stretch the sauce.
Brown sugar – Adds depth and that signature teriyaki sweetness.
Honey – Gives a beautiful sticky glaze on the grill.
Garlic powder – For warmth and flavor without needing to mince.
Ginger powder – Adds brightness and balances the sweetness.
Cornstarch + cold water – This thickens the sauce into a silky glaze.
Green onions (optional) – For a fresh, peppery garnish.
Sesame seeds (optional) – Adds crunch and a little nuttiness.

Easy swaps if needed

Gluten-free: Use tamari or coconut aminos instead of soy sauce.
No brown sugar? Use maple syrup or coconut sugar in a pinch.
Fresh garlic/ginger: Totally fine! Use 1 clove garlic and 1 tsp fresh grated ginger.
Thighs vs. breasts: Thighs are best here, but chicken breasts work too — just reduce grill time and don’t skip the marinade.

If you’re looking for another flavor-packed meal that starts with basic ingredients, these Mexican-Style Chicken Thighs are a bold and easy swap for taco night.

Now you’ve got your ingredients ready, it’s time to prepare the rest. Here’s the exact method I use to make Teriyaki Chicken Thighs

Step-by-Step Instructions

1. Make the teriyaki sauce

In a small saucepan over medium heat, combine ½ cup soy sauce, ½ cup water, ¼ cup brown sugar, 2 tablespoons honey, 1 teaspoon garlic powder, and ½ teaspoon ginger powder. Bring to a gentle boil, stirring occasionally — this is the flavorful base that gives Grilled Teriyaki Chicken Thighs their signature sweet-salty glaze.

Grilled Teriyaki Chicken Thighs homemade sauce simmering

2. Thicken the sauce

In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Slowly whisk it into the simmering sauce and cook for 1–2 more minutes, until thick and glossy.

Thickening teriyaki glaze for grilled teriyaki chicken thighs

3. Cool and divide the sauce

Remove from heat and let the sauce cool slightly. Pour half into a small bowl for basting. The other half will be used as a marinade. This step keeps everything food-safe while building layers of flavor on the Grilled Teriyaki Chicken Thighs as they cook.

Teriyaki marinade and basting sauce split for grilled teriyaki chicken thighs

4. Marinate the chicken

Place 1.5 to 2 pounds of boneless skinless chicken thighs in a shallow dish or zip-top bag. Pour in half the sauce and refrigerate for at least 30 minutes — or up to 24 hours. A short marinade is enough to infuse bold teriyaki flavor into every bite.

Chicken thighs marinating for grilled teriyaki chicken thighs

5. Preheat the grill

Preheat your grill to medium-high heat (about 400°F). Oil the grates lightly to prevent sticking. This ensures those delicious browned edges that make Grilled Teriyaki Chicken Thighs extra satisfying.

6. Grill the chicken

Remove the chicken from the marinade and grill 5–6 minutes per side. Baste with reserved sauce during the last 2 minutes on each side, flipping once more to caramelize. Watch for golden edges and a slight char — that’s where the magic happens.

Basting grilled teriyaki chicken thighs with thick sauce

7. Check temperature and rest

Chicken is done when it reaches an internal temp of 165°F. Let rest for 5 minutes before slicing or serving. Resting helps keep Grilled Teriyaki Chicken Thighs juicy and tender, especially if you’re planning to slice them over rice or into a salad.

Resting grilled teriyaki chicken thighs before slicing

The Secrets Behind Perfect Teriyaki Chicken

Chicken thighs are built for grilling

Boneless skinless thighs have more fat than breasts — and that’s a good thing here. They stay tender, juicy, and full of flavor even if you’re not standing over the grill with a timer. If you’ve ever dried out chicken breasts, switching to thighs for dishes like Grilled Teriyaki Chicken Thighs is a game changer.

Homemade sauce makes all the difference

This teriyaki isn’t bottled. It’s simmered on your stove in five minutes, thickened just enough to cling to the chicken and caramelize beautifully on the grill. The balance of soy, honey, brown sugar, and ginger gives it that deep, almost smoky sweetness you can’t fake — especially when it starts to bubble and sizzle over flame.

Two applications = double the flavor

You don’t just marinate and walk away. By dividing the sauce, you get to layer the flavor — soaking it in before grilling, then brushing it on while the heat does its thing. That’s what gives the chicken those lacquered edges and bold, slightly charred bits that make teriyaki taste like teriyaki.

And if you’re ready to put your own spin on this dish, the variations below offer easy ways to adapt it to your lifestyle — whether you’re eating low-carb, going meat-free, or just switching things up.

Real-Life Variations and Adaptations

No grill? No problem

You can absolutely make Grilled Teriyaki Chicken Thighs indoors. Use a cast iron skillet or grill pan on the stovetop to mimic that sear. If you’d rather skip the stove, broil the chicken in the oven — 4 to 5 minutes per side on high will give you charred edges and a sticky glaze without firing up the grill.

Make it work for your diet

Need it gluten-free? Just swap soy sauce for tamari or coconut aminos — everything else stays the same. Dairy-free? You’re already covered. Watching sugar? Use maple syrup instead of honey, or cut the brown sugar in half. The glaze will still thicken and shine, just with a lighter touch.

Flavor twists and add-ons

Add a splash of rice vinegar or lime juice to brighten the sauce if you prefer tang over sweet. Want heat? Stir in a pinch of red pepper flakes. You can also grill sliced pineapple or bell peppers alongside the chicken — the sauce caramelizes beautifully on both.

But before you pack it up or fire up the grill, let’s make sure you’re avoiding a few easy-to-miss mistakes that can mess with flavor or texture.

Common Mistakes and How to Avoid Them

Using all the sauce at once

It’s tempting to pour the whole batch of sauce into the marinade — but hold back! You need to divide it. Half goes into the raw chicken; the other half stays clean for basting. Using the same sauce for both is unsafe and waters down the flavor on your Grilled Teriyaki Chicken Thighs.

Overcooking the chicken

Even though thighs are forgiving, they’re not invincible. Keep the grill at medium-high and aim for 5–6 minutes per side. Use a meat thermometer if you have one — 165°F is the magic number. Anything higher, and your juicy chicken might dry out just before serving.

Skipping the rest period

When you take meat off the grill, it needs time to settle. If you slice too soon, the juices spill out instead of staying inside. Give it 5 minutes. It’s the difference between “pretty good” and “wow, that’s tender.”

Got more questions before you get started? Let’s go over the most common ones to help you feel fully prepared and confident in the kitchen.

FAQ – People Also Ask

Is teriyaki sauce good on grilled chicken?

Absolutely. The sweetness from brown sugar and honey caramelizes beautifully on the grill, while the soy and garlic deepen the flavor. It’s especially good on Grilled Teriyaki Chicken Thighs, where the sauce clings to the juicy meat and picks up a little smoke from the flame.

How long does it take to grill chicken thighs?

Boneless skinless thighs usually take about 5–6 minutes per side on medium-high heat. Always check for an internal temperature of 165°F. Depending on thickness and grill type, total cook time is often around 10–12 minutes.

How long to marinate chicken thighs in teriyaki?

You can get great flavor with just 30 minutes, but overnight is ideal. The marinade soaks deeper the longer it sits — just don’t exceed 24 hours, or the texture may start to break down.

Does teriyaki sauce go on before or after cooking?

Both! First, use it as a marinade before grilling. Then baste during the last few minutes on the grill to create that glossy, sticky finish. Never reuse marinade that touched raw chicken — always divide the sauce.

You’ve Got This

You don’t need a restaurant, a perfect grill, or a full afternoon to make something that feels special.

You just need a few ingredients, a little flame, and the reminder that dinner can still feel good — even when life is messy, loud, or way too fast. These kinds of meals aren’t about impressing anyone. They’re about care. Nourishment. Getting back to yourself, even if it’s just for 20 quiet minutes around the table.

And if your chicken’s a little darker than planned? Or your sauce drips off the spoon? That’s real food. That’s still worth serving.

We’re rooting for you.

Craving more one-pot wonders? Find me on Facebook and Pinterest — real food, made for real life.

— Amanda & Lina

recipe Grilled Teriyaki Chicken Thighs Juicy Ready in 30 Min