recipe Grilled Teriyaki Chicken Thighs Juicy Ready in 30 Min
These Grilled Teriyaki Chicken Thighs are quick, full of flavor, and perfect for a busy weeknight. With a bold, sticky glaze and tender grilled chicken, it’s a stress-free dinner that feels like a small win.
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
Instructions
- In a saucepan, combine soy sauce, water, brown sugar, honey, garlic powder, and ginger powder. Bring to a gentle boil over medium heat.
- In a small bowl, mix cornstarch with cold water. Whisk into the simmering sauce and cook until thickened, about 1–2 minutes.
- Let sauce cool slightly, then divide: half for marinade, half for basting.
- Place chicken thighs in a dish or zip-top bag. Pour in half the sauce and marinate 30 minutes to 24 hours.
- Preheat grill to medium-high (about 400°F) and oil grates lightly.
- Grill chicken 5–6 minutes per side. Baste with reserved sauce during last 2 minutes, flipping once more.
- Cook until internal temperature reaches 165°F. Let rest 5 minutes before serving.
Notes
Divide the sauce to keep it food-safe and flavorful. Thighs are juicy and forgiving, making them perfect for grilling even if you're multitasking.
Nutrition
Serving: 1servingCalories: 390kcalCarbohydrates: 15gProtein: 32gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 14gCholesterol: 135mgSodium: 850mgSugar: 14g
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