Ultimate Grilled Teriyaki Chicken
This grilled teriyaki chicken is packed with savory-sweet flavors, making it a perfect dish for a delicious and satisfying meal. Juicy, flavorful, and easy to make!
Equipment
- Mixing Bowl
- Whisk
- Grill
- Tongs
- Knife
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs Provides juicy and flavorful meat
- 1/2 cup soy sauce Adds a deep umami and salty taste
- 1/4 cup mirin (sweet rice wine) Provides a slight sweetness and balance
- 2 tbsp brown sugar Enhances the sweetness of the marinade
- 2 tbsp honey Adds a rich, natural sweetness
- 1 tbsp grated ginger Infuses warmth and spice
- 3 cloves garlic, minced Provides a robust, aromatic base
- 2 tsp toasted sesame oil Adds depth and nuttiness
Garnish
- green onions, chopped For a fresh finish
- sesame seeds For a nutty crunch
Instructions
- In a mixing bowl, whisk together soy sauce, mirin, brown sugar, honey, grated ginger, minced garlic, and sesame oil.
- Place the chicken thighs in a dish or zip-top bag. Pour the marinade over the chicken, ensuring even coverage. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
- Preheat the grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade and let excess drip off. Place the chicken on the grill.
- Grill each side for 5-7 minutes, or until the internal temperature reaches 165°F. Flip once for even cooking.
- Let the grilled chicken rest for a few minutes before slicing. Garnish with chopped green onions and sesame seeds.
- Serve warm with steamed rice, grilled vegetables, or a fresh salad.
Notes
For a gluten-free version, substitute soy sauce with tamari or coconut aminos. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.