Grilled teriyaki chicken thighs are seriously easy-peasy and perfect for summer. They're sweet, sticky, perfectly glossy and surprisingly low-effort. I've been making this recipe a lot lately and I'm so excited to share it with you!
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Now this recipe is really simple, low fuss and perfect for weeknights.
But the glossy teriyaki all over these gorgeous chicken thighs makes them look a little elevated, so they also work for special occasions.
My favorite sides for this recipe are grilled zucchini, basmati or yellow rice and sriracha aioli dipping sauce. Pasta salad is also great!
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Why You'll Love It
Simple: This recipe requires just 7 ingredients (and only 2 if you decide to use a store-bought teriyaki sauce).
Awesome flavor: The way this marinade seeps into the chicken and gives it the best umami, sweet and savory flavors?! Chef's kiss.
Make-ahead friendly: Prep your teriyaki marinade ahead of time for extra easy weeknight cooking. Chicken should marinate at least 20 minutes, but you can also leave it in the fridge overnight. Longer marinating time = better flavor because the teriyaki has more time to seep into the chicken!
Versatile: Grilled chicken thighs look a little fancy so they're perfect for special occasions, but simple enough for busy weeknights.
Recipe Grocery List
- Chicken thighs: I highly recommend boneless, skinless chicken thighs for this recipe over chicken breasts. Thighs are fattier which makes them extra juicy, more forgiving and hard to dry out on the grill. Chicken breasts will work in a pinch (see FAQs below), but thighs are really the move here.
- Soy sauce: The base for our homemade teriyaki sauce. I've also tried this recipe with low-sodium soy sauce and it worked great. Tamari can be used as a gluten-free substitute.
- Mirin: Mirin is a sweet Japanese rice wine found at most grocery stores! Look near the vinegar, oil and cooking wines or try the Asian foods aisle. You can sub regular white cooking wine + 1 teaspoon sugar or white apple juice.
- Brown sugar: Dark or light.
- Fresh ginger root: I love grating fresh ginger into my teriyaki but you can also substitute a little bit of ground ginger.
- Garlic: One clove finely minced or grated. And yes, you can substitute garlic powder if that's what you've got on hand!
- Cornstarch: Cornstarch thickens homemade teriyaki sauce and gives it that gorgeous glossy appearance.
Making Boneless Teriyaki Chicken Thighs
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Make teriyaki:
- You can use your favorite store-bought teriyaki sauce for this recipe. But I promise homemade is really easy! Add soy sauce, mirin, brown sugar, ginger, garlic and cornstarch to a medium saucepan.
- Whisk really well until the cornstarch is fully dissolved and then place your saucepan on the stovetop.
Simmer:
- Bring mixture to a boil and then reduce heat to low. Simmer, uncovered, for around 5-8 minutes until thickened. Once the sauce coats a spoon, it's done.
Marinate:
- Pour teriyaki sauce into a bowl, reserve 2-3 tablespoons in a small bowl to the side. The sauce you set aside will be used to glaze the chicken right before serving to make it gorgeous, glossy and extra delicious.
- Let sauce cool completely in the bowl, then add chicken and use a spoon to move it around until submerged.
- Cover and place bowl in the refrigerator. Marinate at least 20 minutes and up to overnight.
Prepare grill:
- It's a good idea to add olive oil to your grill grates to prevent sticking (I learned this the hard way). Add oil before you turn the grill on! Dab it onto a paper towel and brush onto the grates. You can also lightly spray grates with non-stick cooking spray but NEVER do this when the grill is on. It should be off because oil is very flammable and hazardous when sprayed near flames.
- After adding olive oil to the grates turn the grill on, close the lid, and let it preheat to 400°F.
Cook chicken:
- Arrange chicken thighs on the grill and cook about 10 minutes per side, until they reach an internal temperature of 165°F. I recommend using a meat thermometer to avoid under or overcooking.
- Turn the grill off and brush chicken with remaining glaze. Remove to a cutting board and allow 10 minutes of rest time for max juiciness. Enjoy!
Important & Helpful Tips
- Make teriyaki sauce up to a week in advance for easier weeknight cooking. And don't forget: reserve 2-3 tablespoons to brush on right before serving.
- It's hard to overcook chicken thighs because they're so juicy! If you accidentally cook them past the 165°F mark, they'll still be tasty. Using a meat thermometer to check for doneness is still a wise idea.
- Rub some olive oil on your grill grates with a paper towel to help prevent sticking. Do this when the grill is off.
No Grill? No Problem!
If you don't have a grill or simply don't feel like firing it up, that's okay. Chicken thighs are great for meal-prep and can be made year round. They're not just for sunny days! Try these methods if you'd rather cook inside:
Grill Pan Or Skillet: A grill pan is the best way to get those nice charred marks, but a regular skillet will also work. Cook chicken over medium-high heat for 5-7 minutes on each side until internal temp reaches 165°F. Brush with reserved sauce.
Baked Chicken Thighs: Bake thighs at 400°F for about 20 minutes, until they reach an internal temp of 165°F. If you want a charred look, finish them under the broiler for a couple of minutes. Remove chicken from the oven and brush with reserved glaze. I would line your baking sheet with foil so the sweet teriyaki doesn't burn to the pan.
Serving Suggestions
Teriyaki chicken thighs pair well with a lot of different sides! Here's some inspiration:
- Salad: Beet & goat cheese salad, cucumber tomato salad, or a super simple garden salad.
- Bread: Crunchy garlic bread, soft dinner rolls, focaccia bread, any bread! 😂
- Rice & more: Quinoa, orzo, couscous, pearled couscous, lentils.
- Veggies: Roasted asparagus, broccoli & cauliflower or roasted carrots.
- Dipping sauce: Baja sauce, sriracha aioli, extra teriyaki sauce.
Make Ahead & Storage
Make ahead: You can make your teriyaki sauce about a week in advance. Chicken can be marinated for a minimum of 20 minutes or up to overnight, so it can also be prepped ahead of time and tossed on the grill when dinner time is approaching.
Storing leftovers: Place leftover teriyaki chicken in an airtight container and refrigerate 3-4 days.
How to reheat: I reheat this chicken in the microwave in 30 second intervals, on high, until warmed through completely. It reheats surprisingly well. You can use leftovers for rice bowls, wraps, salads and more!
Frequently Asked Questions
Yes, though I highly recommend thighs for this recipe. They're a little fattier which makes them extra juicy, more forgiving and harder to dry out on the grill. Breast meat is super lean and more finicky. Pound chicken breasts into even thickness with a meat tenderizer before marinating, and watch them extra closely so they don't overcook.
You can, but note they'll take a lot longer to cook. Also, I'd marinate them in a large Ziploc bag instead of a bowl so they all get coated. The bones would make marinating in a bowl much harder.
Absolutely! They need to soak for at least 20 minutes but you can definitely leave them to marinate in the fridge overnight. I wouldn't go past the 24 hour mark for best quality.
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Grilled Teriyaki Chicken Thighs
Equipment
Ingredients
- 2 pounds boneless skinless chicken thighs *see note below
- ½ cup soy sauce
- ¼ cup mirin *see note below
- 3 tablespoons brown sugar
- ½ teaspoon grated fresh ginger root *or ⅛ teaspoon ground ginger
- 1 grated garlic clove *or finely minced. *sub ¼ teaspoon garlic powder
- 1 & ½ teaspoons corn starch *see note below
Optional toppings
- Sesame seeds, chopped fresh parsley or cilantro, green onion.
Recipe notes:
Chicken: You can sub chicken breasts but they're a lot leaner and less forgiving. Thighs are juicier and they don't dry out on the grill very easily! If you want to use breasts, pound them into even thickness with a meat tenderizer before marinating. Watch them very closely to avoid overcooking. Mirin: Mirin is available at most grocery stores. Check the Asian foods section or look in the aisle with all vinegars, oils and cooking wine. You can sub regular white cooking wine + 1 teaspoon of sugar. White apple juice also works. Corn starch: Don't add dry cornstarch to hot liquid, it won't combine. Whisk it in while the teriyaki ingredients are still cold.Instructions
- Add teriyaki marinade ingredients to a medium saucepan and whisk very well. Be sure that all of the cornstarch is dissolved into the mixture.½ cup soy sauce, ¼ cup mirin, 3 tablespoons brown sugar, ½ teaspoon grated fresh ginger root, 1 grated garlic clove, 1 & ½ teaspoons corn starch
- Bring ingredients to a boil over medium high heat. Lower heat and simmer about 5-8 minutes until the sauce begins to thicken and coats a spoon.
- Remove from heat and transfer to a large bowl, reserving 2-3 tablespoons for brushing the chicken right before serving. (You can also marinate chicken in a Ziploc bag. Just be sure teriyaki is fully cooled before pouring into a plastic bag).
- Once sauce is fully cooled, add chicken thighs and use a spoon to submerge them fully. Cover, refrigerate and and marinate at least 20 minutes or up to overnight.
- It's a good idea to add olive oil to your grill grates to prevent sticking. Add oil before you turn the grill on! Dab it onto a paper towel and brush onto the grates. You can also lightly spray grates with non-stick cooking spray but NEVER do this when the grill is on. It should be off because oil is very flammable and hazardous when sprayed near flames.
- Next, turn the grill on and close the lid. Let it preheat to 400℉.
- Arrange chicken on the grill and cook about 10 minutes per side. Use a meat thermometer to check internal temperature. Once it reaches 165℉ the chicken is done.
- Turn the grill off, remove chicken and brush with reserved teriyaki. Allow it to rest for 10 minutes, then serve and enjoy!
Nutrition
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