Grilled teriyaki chicken is easy to make and extra juicy and flavorful!

Marinated in a citrusy, sweet, and sour sauce, chicken thighs are the ultimate in picnic and party fare! Served over a bed of rice or with some potatoes, this makes a hard-to-resist meal.

Grilled Teriyaki Chicken on a plate with green onions as garnish

Grilled Teriyaki Chicken

  • The homemade marinade is easy to make and packed with flavor.
  • To make prep even faster, this recipe works well with a bottled marinade if you prefer.
  • Chicken thighs are easy to cook and come out extra juicy (but you can use chicken breasts if you’d prefer).
  • These reheat well, they’re great for salads or rice bowls. Slice them and add to wraps or even stir fries.
Grilled Teriyaki Chicken ingredients on a wood board

Ingredients & Variations 

Chicken – This recipe is best made with fresh boneless skinless chicken thighs.

Boneless chicken breasts can be used. Pound the chicken to ½-inch thick before marinating. This is also a great recipe for shrimp (place them on skewers so they don’t fall through the grill grates), and even pre-made meatballs.

Teryaki Marinade – The marinade in this recipe both flavors and tenderizes the meat. In this recipe, we use orange juice, soy sauce, and sweet rice wine. Pineapple or apple juice will work in a pinch.

Sweeten the marinade with honey and add fresh ginger and garlic for that distinct umami flavor. Or make homemade teriyaki sauce without thickening to use as marinade.

Teriyaki Chicken in a bowl with marinade

How to Make Grilled Teriyaki Chicken

Just a few simple steps for this sweet and sour chicken.

  1. Prep Marinade: Make the marinade and add it to a bowl or zippered bag.
  2. Marinate Chicken: Add chicken and marinate for 2 hours or overnight (as per the recipe below).
  3. Cook: Grill chicken pieces until they are cooked through and no pink remains (discard unused marinade).

Chicken Temperature

Check the internal temperature at the thickest part of the thigh (or chicken breast). It should read 165°F. Let meat rest about 5 minutes before serving and garnish with optional sliced green onions and sesame seeds.

Serving Suggestions

This teriyaki chicken recipe is delicious hot off the grill but it is also great for meal prep!

  • Partner grilled chicken teriyaki with an amazing rice recipe like garlic butter rice or seasoned rice.
  • Make it into a Teriyaki bowl Panda Express-style, with a tangy slaw!
  • Turn it into a yummy chicken sandwich with a couple of slices of grilled pineapple.
  • Slice it and add it to a salad (with ginger dressing) or a wrap with shredded cabbage.
Grilled Teriyaki Chicken on a serving plate

Leftover Chicken

Fridge: Keep leftover grilled teriyaki chicken in a covered container in the refrigerator for up to 3 days. Enjoy cold or reheat in the microwave or oven.

Freezer: Freeze portions in zippered bags for up to 4 weeks. Use leftover shredded teriyaki chicken in a stir fry, top a crisp green salad, or make a low-carb wrap for an energizing workday lunch!

More Grilled Chicken Recipes

Did you make this Grilled Teriyaki Chicken? Be sure to leave a rating and a comment below!

Grilled Teriyaki Chicken on a plate with green onions as garnish
5 from 19 votes↑ Click stars to rate now!
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Grilled Teriyaki Chicken

Teriyaki Chicken is perfect for the grill. Succulent, juicy, and full of flavor with the sweet Asian-inspired marinade!
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 25 minutes
Servings 4

Ingredients  

  • 1 ½ pounds chicken thighs

Marinade

  • ¼ cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 2 green onions sliced
  • 1 tablespoon ginger finely minced
  • 1 tablespoon sweet rice wine optional
  • 1 clove garlic minced

Instructions 

  • Mix all marinade ingredients in a small bowl.
  • Combine chicken and marinade ingredients in a bowl or freezer bag.
  • Marinate at least 2 hours or overnight.
  • Preheat grill to medium. Remove chicken from marinade and discard any marinade.
  • Grill chicken thighs 5-7 minutes per side or until cooked through and no pink remains (165°F).

Notes

Boneless chicken breasts can be used. Pound the chicken to ½-inch thick before marinating. This is also a great recipe for shrimp (place them on skewers so they don’t fall through the grill grates), and even pre-made meatballs.
Cook chicken to an internal temperature of 165°F. 
Leftover chicken can be stored in the fridge in a covered container for up to 3 days. 
5 from 19 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 259 | Carbohydrates: 14g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 724mg | Potassium: 520mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 170IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree
Cuisine American, Asian

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Grilled Teriyaki Chicken on a plate with green onions as garnish & writing

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Are the chicken thighs boneless, skinless? What about using boneless, skinless chicken breasts? Sounds delicious! I love a lot of your recipes Holly!

    1. We use boneless chicken thighs in this recipe Cindy, but it would be delicious on chicken breasts as well. You may need to adjust the cooking time slightly, just ensure your chicken reaches an internal temperature of 165°F before serving.

      1. Maybe raise the done temp to 170° then rove Frome grill and let Juices settle thighs take longer than any other part of the chicken and this really breaks it down to be Super Tender and juice they won’t get dry it’s kinda hard to over cook thighs …..Maybe pull some off at the lower temp and leave some on till the higher temp is reached and compare them

      2. You are so right Jax! It is hard to overcook chicken thighs. They can be cooked to up to 180°F without drying out. Many think the higher temperature can yield better tenderness and flavor too.

    1. Hi Kiara, it shouldn’t change the cooking instructions but make sure the chicken is cooked uniformly to an internal temperature of 165°F before serving.

  2. This looks and sounds delicious. I’m not much of a griller, but I do have a George Foreman grill, would it work?

    1. While I haven’t tried it I’m certain it would work. You’ll just want to make sure the chicken is cooked through. Enjoy!