Can I use chicken breasts instead of chicken thighs for this recipe?

Yes, you can substitute boneless, skinless chicken breasts for thighs. While chicken thighs are ideal for grilling because they stay juicy, chicken breasts can also work. Just be sure not to overcook them, as they can become dry.

How long should I marinate the chicken for the best flavor?

For the best flavor, marinate the chicken for at least 4 hours. However, for maximum flavor, marinate it for up to 24 hours. The longer the chicken marinates, the deeper the flavor will be.

Can I make this teriyaki chicken without a grill?

Yes, if you don't have a grill, you can use a stovetop grill pan or a regular skillet. Just make sure to cook the chicken over medium-high heat and achieve a nice sear on both sides. You can also bake it in the oven at 375°F for 25-30 minutes.

Can I freeze the teriyaki chicken after marinating?

Absolutely! You can freeze the chicken along with the marinade in a freezer bag. Store it in the freezer for up to 3 months. When you’re ready to cook, simply thaw it in the fridge overnight and then grill as usual.

The Best Teriyaki Chicken Recipe: 5 Steps for Grilled Perfection

Name: Teriyaki Chicken Recipe
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 8 boneless, skinless chicken thighs; 1 cup soy sauce (low sodium); 1 cup brown sugar (light or dark); 1/4 cup rice wine vinegar; 1/2 cup water; 4-5 large cloves garlic, finely minced; 3 teaspoons freshly grated ginger; 2 tablespoons cornstarch; 3 green onions (for garnish); Sesame seeds (optional garnish)

Description

This Grilled Teriyaki Chicken recipe features juicy, tender chicken glazed with a deliciously sticky and flavorful teriyaki sauce. Perfect for grilling or stovetop cooking, this recipe will quickly become a family favorite.

Ingredients

Scale

8 boneless, skinless chicken thighs
1 cup soy sauce (low sodium)
1 cup brown sugar (light or dark)
1/4 cup rice wine vinegar
1/2 cup water
4-5 large cloves garlic, finely minced
3 teaspoons freshly grated ginger
2 tablespoons cornstarch
3 green onions (for garnish)
Sesame seeds (optional garnish)

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Instructions

In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, water, garlic, and ginger.
Place the chicken thighs in a large ziplock bag or container. Pour half of the marinade over the chicken and let it marinate for at least 2 hours (preferably overnight).
Pour the remaining marinade into a small saucepan, add cornstarch, and whisk until dissolved. Bring to a boil, then reduce the heat and simmer for 3-4 minutes until thickened into a glaze. Remove from heat.
Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side, brushing with the thickened teriyaki glaze. Cook until the chicken reaches an internal temperature of 164°F.
Remove the chicken from the grill and let it rest for 10 minutes. Serve with extra teriyaki sauce, garnished with green onions and sesame seeds.

Notes

The longer you marinate the chicken, the more flavorful it will be. Aim for 24 hours for the best result.
Use a meat thermometer to ensure the chicken is perfectly cooked.
If you don’t have an outdoor grill, you can also use an indoor grill pan.
For a spicy kick, add red pepper flakes to the marinade.

Prep Time: 2 hours
Cook Time: 20 minutes
Category: Entrees
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 piece (based on 8 servings)
Calories: 321
Sugar: 22g
Sodium: 1958mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 31g
Cholesterol: 137mg