Print

Grilled Teriyaki Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 15 reviews

This Grilled Teriyaki Chicken recipe features tender boneless skinless chicken thighs marinated in a flavorful blend of soy sauce, brown sugar, pineapple juice, garlic, and fresh ginger. The chicken is marinated for hours, then grilled to perfection with a homemade teriyaki glaze, resulting in juicy, savory, and slightly sweet chicken perfect for a delicious meal.

Ingredients

Chicken

  • 1 ½ pounds boneless skinless chicken thighs

Marinade

  • 1 cup soy sauce
  • 1 cup brown sugar (packed)
  • 1 cup pineapple juice
  • 4 cloves garlic (chopped)
  • 1 tablespoon minced fresh ginger

Garnish (optional)

  • Sliced green onions
  • Toasted sesame seeds

Instructions

  1. Prepare the chicken: Place the boneless skinless chicken thighs in a large bowl or resealable plastic bag and set aside, ready for marinating.
  2. Make the marinade: In a medium-sized mixing bowl, combine soy sauce, packed brown sugar, pineapple juice, chopped garlic, and minced fresh ginger. Stir until the sugar is fully dissolved and the marinade is well blended.
  3. Marinate the chicken: Pour the prepared marinade over the chicken thighs, ensuring they are fully submerged. Seal the bowl or bag tightly and refrigerate for at least 4 hours, ideally overnight, to allow flavors to infuse deeply into the meat.
  4. Prepare the teriyaki glaze: Remove the chicken from the marinade but keep the marinade aside. Pour the marinade into a medium saucepan and bring it to a full boil over medium heat. Reduce heat and simmer for 5 to 10 minutes until the marinade thickens slightly and becomes a glaze.
  5. Grill the chicken: Preheat your grill. Place the marinated chicken on the grill and brush some of the hot teriyaki glaze over the top. Grill the chicken for about 5 to 6 minutes per side, brushing additional glaze frequently. Grill until the thickest part of the chicken reaches an internal temperature of 165°F. Do not dip the brush back into the main glaze bowl after applying to avoid contamination.
  6. Rest the chicken: Remove the grilled chicken from the grill, wrap it loosely in foil, and let it rest for 5 to 10 minutes to allow the juices to redistribute and keep the meat moist.
  7. Serve: Place the rested chicken in a baking dish and pour the remaining hot teriyaki glaze over the top. Serve the chicken whole or slice it. Optionally garnish with sliced green onions and toasted sesame seeds for extra flavor and presentation.

Notes

  • Marinating overnight intensifies the flavor and tenderness of the chicken.
  • Boiling and simmering the marinade ensures it’s safe to brush on the chicken during grilling.
  • Use a food thermometer to accurately check the internal temperature for safe consumption.
  • Garnish with sesame seeds and green onions to add texture and a fresh flavor contrast.
  • This recipe works well with chicken breasts as a leaner alternative, but cooking times may vary.

Find it online: https://cozyplatter.com/grilled-teriyaki-chicken-recipe/