This grilled teriyaki chicken recipe is packed with flavor.

Boneless chicken is marinated in a simple sweet, and savory teriyaki sauce. This homemade sauce is super easy to make with ingredients you likely have on hand; like orange juice, soy sauce, honey, and ginger.

It’s easy to whip up, grills up beautifully and everyone loves it!

Grilled Teriyaki Chicken plated with sesame seeds

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 pre-made or homemade teriyaki sauce 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.
ingredients for Grilled Teriyaki Chicken including rice wine, ginger, green onions, ketchup, soy sauce, garlic, & chicken

Ingredients & Variations 

Chicken – Boneless skinless chicken thighs are a favorite for grilling because they always come out juicy. But if you prefer, chicken breasts can work beautifully as well. Pound the chicken breasts to ½-inch thick before marinating.

  • Sweet & Tangy – Orange juice adds freshness, while honey helps the chicken caramelize. Ketchup adds a touch of tangy sweetness. Replace honey with maple syrup or brown sugar if needed. Pineapple juice can be used in place of orange juice.
  • Flavor Boosters – Soy sauce adds salty umami, while green onions, garlic, and fresh ginger add a big boost of flavor.

How to Make Grilled Teriyaki Chicken

Just a few simple steps for this Teriyaki 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 for 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!

  • Pair grilled chicken teriyaki with an amazing rice recipe like garlic butter rice or fried 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.

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 46 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
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Ingredients  

  • 1 ½ pounds boneless chicken thighs or chicken breasts

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 

  • To make the marinade, in a medium bowl, whisk together orange juice, soy sauce, honey, ketchup, green onion, ginger, rice wine, and garlic.
  • If using chicken breasts, pound to ½-inch thickness with the flat side of a meat mallet. Chicken thighs do not need to be pounded.
  • Marinate the chicken for at least 2 hours or overnight.
  • Preheat the grill to medium-high heat. Remove the chicken from marinade, let excess drip off, and discard any marinade.
  • Grill the chicken 5 to 7 minutes per side or until cooked through and no pink remains (165°F).

Notes

For teriyaki chicken skewers, dice the chicken into bite-sized pieces and marinate as directed. Thread the chicken onto skewers and grill for 10 to 14 minutes.  
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 46 votes

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
juicy Grilled Teriyaki Chicken on a plate with writing
Grilled Teriyaki Chicken with green onions and writing
juicy Grilled Teriyaki Chicken on a plate with a title
Grilled Teriyaki Chicken in a plate and close up with a title

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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. I made your grilled teriyaki chicken on July 4th. It was delicious and moist. I made additional double batch of marinade with minced jalapeno peppers and thickened it to serve as a sauce along with the grilled chicken.5 stars

  2. This was a great entree for our supper the other day! Easy to prep, simple to cook, and tasty to eat! Everyone enjoyed it, including our 5 year old grandson! It’s going on the list, thanks!

  3. I was making jalapèno burgers with your fries, but saw these teriyaki chicken thighs and changed my mind. Tomorrow I’ll make the burgers and fries. Happy to have my next two dinners planned. Thank you5 stars

  4. I was making jalapèno burgers with your fries, but saw these teriyaki chicken breasts and changed my mind. Tomorrow I’ll make the burgers and fries. Happy to have my next two dinners planned. Thank you5 stars

  5. 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.

  6. 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!