There’s a particular sizzle and aroma that comes from chicken hitting a hot grill, and when that chicken is lacquered with a glossy, homemade teriyaki sauce, it’s something truly special. The sugars in the sauce caramelise, creating those beautiful dark char lines, while the salty, sweet, and savoury notes penetrate the meat, keeping it wonderfully juicy. I make this at least once a week during the warmer months – it’s become a family favourite that gets requested time and time again. This isn’t just another grilled chicken recipe; it’s a method that guarantees succulent results every single time.

What we’re creating here is a genuine Japanese-inspired dish, far removed from the overly sweet bottled sauces you might find at the supermarket. Our sauce is a balanced blend of soy, mirin, and a touch of brown sugar, with the fresh warmth of ginger and garlic. It’s this homemade touch that elevates the entire meal. This grilled teriyaki chicken recipe is ideal for a relaxed weekend barbecue with friends, but it also comes together so well that it works beautifully for a flavour-packed midweek dinner. It’s a dish that always gets compliments, mainly because the flavour is so much more nuanced than people expect.

Recipe Overview

This recipe focuses on creating a deeply flavourful, sticky teriyaki glaze that coats tender, juicy grilled chicken thighs. The secret is a two-part sauce process: a portion is used to marinate the chicken, and the rest is thickened to create a perfect finishing glaze. After testing, I found that thickening the final glaze separately prevents it from burning on the grill and allows for that beautiful, lacquered finish.

• Prep Time: 15 minutes
• Marinating Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Grilled Teriyaki Chicken Recipe

• Genuine Flavour: The homemade sauce strikes a perfect balance. It’s savoury from the soy sauce, has a subtle sweetness from the mirin and brown sugar, and a vibrant, aromatic kick from fresh ginger and garlic. It’s a world away from cloyingly sweet shop-bought versions.
• Ready in Under an Hour: While the chicken marinates for 30 minutes, the active cooking time on the grill is only about 15-20 minutes, making it a brilliant option for an impressive yet manageable meal.
• Flexible Recipe: This method works beautifully with chicken breasts, pork tenderloin, or even salmon fillets. You can easily adjust the spice by adding a pinch of chilli flakes to the sauce.
• Great for Summer Gatherings: It’s a fantastic centrepiece for a garden BBQ. It can be served whole, sliced over a salad, or even threaded onto skewers like our popular Smoky Grilled Chicken Skewers Recipe.
• Family Tested: My children, who can be fussy eaters, absolutely adore the sticky, sweet coating. Seeing them go back for second helpings is all the approval I need!

Grilled Teriyaki Chicken Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For the best results, use good quality ingredients, especially for the sauce. I always reach for Kikkoman soy sauce for its consistent flavour and quality. The combination of mirin and sake provides an authentic depth you won’t get from substitutes. If you don’t have sake, a dry sherry or Chinese rice wine can work in a pinch.

• For the Teriyaki Sauce:
• 120 ml dark soy sauce
• 80 ml mirin
• 60 ml sake
• 50 g soft light brown sugar
• 2 garlic cloves, finely minced
• 1 tbsp freshly grated ginger (about a 2cm piece)
• 1 tsp cornflour mixed with 1 tbsp cold water (optional, for thickening)
• For the Chicken:
• 600g boneless, skinless chicken thighs, trimmed of excess fat
• 1 tbsp vegetable oil
• For Garnish (optional):
• 1 spring onion, finely sliced
• 1 tsp toasted sesame seeds

Elena’s Tip: To grate ginger without any fuss, pop the root in the freezer for 15-20 minutes beforehand. It becomes firm and is incredibly easy to grate, skin and all, with a microplane or fine grater.

How to Make Grilled Teriyaki Chicken Recipe

The process is straightforward. We’ll make a single sauce, divide it for marinating and glazing, then grill the chicken to perfection. Paying attention to the basting stage is key to achieving that irresistible sticky finish.

1. Create the Teriyaki Sauce: In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Whisk together over a medium heat until the sugar has completely dissolved.
2. Simmer and Divide: Bring the sauce to a gentle simmer and let it bubble for 2-3 minutes. Don’t let it boil vigorously. Pour about 80ml (a third) of the sauce into a separate bowl or jug and set it aside to use as a marinade.
3. Thicken the Glaze: Return the saucepan with the remaining sauce to the heat. If you want a thicker glaze, whisk in the cornflour slurry and let it simmer for another minute until it has a consistency that coats the back of a spoon. Remove from the heat and set aside. This will be your basting glaze.
4. Marinate the Chicken: Place the chicken thighs in a shallow dish or a reusable food bag. Pour over the 80ml of reserved (un-thickened) marinade, ensuring all the chicken is coated. Let it marinate at room temperature for at least 30 minutes, or in the fridge for up to 4 hours.
5. Preheat the Grill: Prepare your barbecue for direct, medium-high heat, or heat a griddle pan over a medium-high heat on the hob. Lightly oil the grates to prevent sticking.
6. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade. Place the chicken on the hot grill. Cook for 6-8 minutes on the first side, until well-marked and opaque halfway through.
7. Flip and Baste: Flip the chicken thighs over. Now, start brushing the thickened teriyaki glaze over the cooked side. Cook for another 6-8 minutes. In the final 2 minutes of cooking, flip the chicken once more and brush glaze on the other side. I find that basting only at the end prevents the sugars from burning while still creating a beautiful, sticky coating.
8. Check for Doneness: The chicken is cooked when the internal temperature reaches 74°C on a meat thermometer. According to the Food Standards Agency, chicken should be steaming hot with no pink meat visible.
9. Rest and Serve: Transfer the cooked chicken to a chopping board and let it rest for 5 minutes. This allows the juices to settle, ensuring the meat is succulent. Slice against the grain, garnish with sliced spring onions and toasted sesame seeds, and serve immediately with any remaining glaze.

Tips From My Kitchen

• Temperature Control is Key: Don’t be tempted to use a scorching hot grill. A medium-high heat is ideal. If it’s too hot, the sugar in the glaze will burn long before the chicken is cooked through, leaving you with a bitter taste.
• The Secret to the Glaze: I used to struggle with this dish until I discovered this technique. Don’t baste the chicken from the very start. Applying the thickened glaze only in the last few minutes of cooking allows it to heat up and become sticky without charring to a crisp. This one change made all the difference.
• Make-Ahead Magic: The teriyaki sauce can be made up to 5 days in advance and stored in an airtight jar in the fridge. You can also marinate the chicken for up to 8 hours for a deeper flavour. Just take it out of the fridge 30 minutes before grilling.
• Storage Solutions: Leftover grilled teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days. It’s delicious cold in salads or wraps the next day, or can be gently reheated in a pan or microwave.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics to ensure success.

• A barbecue or a cast-iron grill pan
• A digital meat thermometer for perfectly cooked chicken
• A good pair of tongs for flipping
• A basting brush (silicone works best)

Common Mistakes to Avoid

• Overcrowding the Grill: Don’t place the chicken pieces too close together. They need space for the hot air to circulate and create a good char. If they are too crowded, they will steam rather than grill. Cook in batches if your grill is small.
• Grilling at the Wrong Temperature: As mentioned, excessively high heat is the enemy of any sugary glaze. It will burn instantly. Conversely, if the heat is too low, you won’t get those desirable grill marks and the chicken can become tough.
• Skipping the Rest Time: It’s tempting to slice into the chicken straight off the grill, but please don’t! Resting for 5 minutes is crucial. It allows the juices to redistribute throughout the meat, resulting in a much more tender and flavourful piece of chicken.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. Here are a few ideas to get you started:

• Spicy Grilled Teriyaki Chicken: Add 1-2 teaspoons of sriracha, gochujang, or a pinch of red pepper flakes to the sauce when you simmer it for a gentle, warming heat.
• Vegetarian Teriyaki Option: This sauce is fantastic with firm tofu or large portobello mushrooms. Press the tofu well, slice into steaks, marinate, and grill until charred. For mushrooms, simply brush with the glaze as you grill them.
• Try it with Other Meats: This recipe is wonderful with salmon fillets. Reduce the cooking time to 4-5 minutes per side. It also works beautifully with pork tenderloin, sliced into medallions before grilling. It’s a great alternative to our Savory Beef And Broccoli Stir Fry Recipe when you’re craving Asian-inspired flavours.

What to Serve With Grilled Teriyaki Chicken Recipe

The beauty of this dish lies in its versatility. It pairs wonderfully with a variety of sides.

• Steamed Rice: A bowl of fluffy jasmine or basmati rice is the perfect canvas for the chicken and a great way to soak up any extra Teriyaki glaze. Our Simple Egg Fried Rice For Dinner is also an excellent companion.
• A Crisp Salad: A simple cucumber and sesame salad, dressed with a little rice vinegar, provides a refreshing, crunchy contrast to the rich chicken.
• Grilled Vegetables: Asparagus spears, sliced courgettes, or peppers tossed in a little oil and grilled alongside the chicken make for a complete, healthy meal.
• Drink Pairing: A crisp Japanese lager like Sapporo or a dry, aromatic white wine such as a Riesling cuts through the sweetness of the glaze beautifully.

Frequently Asked Questions

Grilled Teriyaki Chicken Recipe

Tender chicken thighs are marinated in a sweet and savory homemade teriyaki sauce, then grilled to a perfect char. A sticky, glossy glaze is brushed on at the end for an irresistibly delicious main course.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Japanese

Calories: 490

Ingredients Method Notes

Ingredients

  

For the Teriyaki Sauce

• 120 ml dark soy sauce
• 80 ml mirin
• 60 ml sake
• 50 g soft light brown sugar
• 2 garlic cloves finely minced
• 1 tbsp freshly grated ginger about a 2cm piece
• 1 tsp cornflour mixed with 1 tbsp cold water optional, for thickening

For the Chicken

• 600 g boneless skinless chicken thighs, trimmed of excess fat
• 1 tbsp vegetable oil

For Garnish (optional)

• 1 spring onion finely sliced
• 1 tsp toasted sesame seeds

Method

 

1. Create the Teriyaki Sauce: In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Whisk together over a medium heat until the sugar has completely dissolved.
2. Simmer and Divide: Bring the sauce to a gentle simmer and let it bubble for 2-3 minutes. Don't let it boil vigorously. Pour about 80ml (a third) of the sauce into a separate bowl or jug and set it aside to use as a marinade.
3. Thicken the Glaze: Return the saucepan with the remaining sauce to the heat. If you want a thicker glaze, whisk in the cornflour slurry and let it simmer for another minute until it has a consistency that coats the back of a spoon. Remove from the heat and set aside. This will be your basting glaze.
4. Marinate the Chicken: Place the chicken thighs in a shallow dish or a reusable food bag. Pour over the 80ml of reserved (un-thickened) marinade, ensuring all the chicken is coated. Let it marinate at room temperature for at least 30 minutes, or in the fridge for up to 4 hours.
5. Preheat the Grill: Prepare your barbecue for direct, medium-high heat, or heat a griddle pan over a medium-high heat on the hob. Lightly oil the grates to prevent sticking.
6. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade. Place the chicken on the hot grill. Cook for 6-8 minutes on the first side, until well-marked and opaque halfway through.
7. Flip and Baste: Flip the chicken thighs over. Now, start brushing the thickened teriyaki glaze over the cooked side. Cook for another 6-8 minutes. In the final 2 minutes of cooking, flip the chicken once more and brush glaze on the other side. I find that basting only at the end prevents the sugars from burning while still creating a beautiful, sticky coating.
8. Check for Doneness: The chicken is cooked when the internal temperature reaches 74°C on a meat thermometer. According to the Food Standards Agency, chicken should be steaming hot with no pink meat visible.
9. Rest and Serve: Transfer the cooked chicken to a chopping board and let it rest for 5 minutes. This allows the juices to settle, ensuring the meat is succulent. Slice against the grain, garnish with sliced spring onions and toasted sesame seeds, and serve immediately with any remaining glaze.

Notes

Serve immediately with steamed rice and blanched broccoli. The extra glaze is perfect for drizzling over the chicken and rice just before serving.

I really hope you give this Grilled Teriyaki Chicken Recipe a try. It’s one of those reliable, go-to meals in my home that brings everyone to the table with a smile. The combination of smoky char and that sweet, savoury, sticky glaze is just fantastic. If you make it, please drop a comment below and let me know how it turned out for you!

Happy cooking,
Elena