Home Recipes Asian Inspired The BEST Grilled Teriyaki Chicken: A Sticky, Sweet & Savory Weeknight Hero

The BEST Grilled Teriyaki Chicken: A Sticky, Sweet & Savory Weeknight Hero

Name: The Best Grilled Teriyaki Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 cup cold water; 2 tbsp cornstarch; ½ cup packed light brown sugar; ⅓ cup soy sauce (or tamari); 2 tsp honey; ¼ tsp ground ginger; ¼ tsp garlic powder; 3 lbs boneless (skinless chicken thighs); 2 tsp kosher salt; Optional garnish: Toasted sesame seeds (sliced green onions)

Rebecca Hopkins

December 25, 2025

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There’s something about the smell of teriyaki chicken sizzling on the grill that instantly makes any night feel like a celebration. That perfect, glossy glaze, the smoky char, the juicy, tender chicken… it’s a combo that’s impossible to resist. This recipe delivers all that magic and more, but the best part? It’s incredibly easy and comes together with pantry staples you probably already have.

Forget the sticky, overly sweet bottled stuff. This homemade teriyaki sauce is the real deal; perfectly balanced with savory soy, sweet brown sugar, and a hint of ginger and garlic. It clings to the chicken in a way that creates the most irresistible caramelized crust. Whether you’re firing up the grill for a weekend BBQ or looking for a surefire hit for a weeknight dinner, this chicken is your answer. Let’s get grilling!

Why You’ll Love This Grilled Teriyaki Chicken

Better Than Takeout: You control the ingredients, making a sauce that’s fresher, less sugary, and far more flavorful than anything from a bottle.
Simple, Pantry Staple Sauce: The sauce comes together in one saucepan in just minutes with brown sugar, soy sauce, cornstarch, and a few spices.
Perfect for the Grill or Grill Pan: The high heat of the grill gives you that signature smoky char that makes this dish so special. No grill? A grill pan or even your oven’s broiler works beautifully.
Chicken Thighs are the Secret: Using boneless, skinless chicken thighs guarantees juicy, flavorful results every single time. They’re more forgiving than breasts and stay incredibly moist.
Meal Prep & Freezer Friendly: The chicken marinates and freezes perfectly, and the sauce keeps for weeks. Make a double batch and thank yourself later.

Let’s Make Incredible Grilled Teriyaki Chicken

The key to this recipe is a two step approach: make a killer sauce, then use it as both a marinade and a finishing glaze. This builds layers of flavor.

Ingredients You’ll Need

For the Homemade Teriyaki Sauce:

1 cup cold water
2 tablespoons cornstarch
½ cup packed light brown sugar
⅓ cup soy sauce (or tamari for gluten free)
2 teaspoons honey
¼ teaspoon ground ginger
¼ teaspoon garlic powder

For the Chicken:

3 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
Optional garnish: toasted sesame seeds, sliced green onions

Step by Step Instructions

1Make the Teriyaki Sauce: This is the heart of the dish. In a small saucepan, whisk together the cold water and cornstarch until the cornstarch is completely dissolved. This prevents lumps. Whisk in the brown sugar, soy sauce, honey, ground ginger, and garlic powder.

Place the saucepan over medium heat. Bring the mixture to a simmer, stirring frequently. Once simmering, cook for 3-4 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon. It will continue to thicken as it cools.

Crucial Step: Remove from heat and reserve about ⅓ cup of the sauce in a small bowl. This will be your clean, finishing glaze to drizzle over the cooked chicken.

2Prep and Marinate the Chicken: Pat the chicken thighs thoroughly dry with paper towels. This helps the seasoning stick and promotes better browning. Season both sides of the chicken evenly with the kosher salt.

Place the chicken in a large bowl or a zip top bag. Pour the remaining, larger portion of the warm teriyaki sauce over the chicken. Toss or massage until every piece is well coated. For the best flavor, you can let it marinate for 15-30 minutes at room temperature (or up to 4 hours in the fridge). If refrigerating, let it sit at room temp for 15 minutes before grilling.

3Grill the Chicken to Perfection: Preheat your grill to medium high heat (about 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.

Place the chicken thighs on the hot grill, letting any excess marinade drip off. Grill for 5-6 minutes on the first side, or until you have nice grill marks and the chicken releases easily.

Flip the chicken. You can baste the cooked side with a little of the sauce left in the marinating bowl using a clean brush. Continue to grill for another 5-7 minutes, or until the internal temperature in the thickest part reaches 165°F on an instant read thermometer.

4Rest and Serve: Transfer the grilled chicken to a clean platter. Let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the chicken incredibly juicy.

Drizzle the rested chicken with the reserved, clean teriyaki sauce. Garnish with toasted sesame seeds and sliced green onions if desired.

Serving Suggestions & Expert Tips

The Perfect Pairings: Serve over a bed of steamed jasmine rice to soak up all the delicious sauce, with a side of steamed broccoli or a quick cucumber salad. It’s also fantastic in lettuce wraps or chopped for teriyaki chicken bowls.
No Grill? No Problem! You can cook this in a grill pan or a heavy skillet over medium high heat, or even on a foil lined sheet pan under your oven’s broiler (watch it closely!).
Don’t Cross Contaminate: Always reserve your finishing sauce before it touches the raw chicken. Never baste with the used marinade at the end of cooking.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will keep in the fridge for 2-3 weeks.

This Grilled Teriyaki Chicken is guaranteed to become a regular in your dinner rotation. It’s that perfect combination of easy, impressive, and downright delicious.