Categories: FOOD

Grilled Teriyaki Chicken | The Recipe Critic


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There’s a reason this grilled teriyaki chicken is always a favorite at my house! The chicken is coated in a rich teriyaki marinade, then grilled until perfectly juicy and caramelized. Serve it with rice and vegetables for an easy meal everyone will enjoy.

Why You’ll Love Every Bite

  • Big Flavor With Simple Ingredients: A few basic ingredients come together to create juicy chicken with a sweet, savory teriyaki glaze.
  • A Marinade That Does the Magic: The teriyaki sauce soaks into the chicken, adding tons of flavor and helping create a tender, juicy bite.
  • Endless Serving Options: From rice bowls to salads and wraps, this chicken makes it easy to create a dinner that feels fresh.

A Reader’s Review

It’s one of the easiest tastiest dinners ever! Thank you for sharing the homemade teriyaki sauce recipe.

Hannah

Ingredients for Grilled Teriyaki Chicken

  • For Chicken Breasts: Pound the chicken to an even thickness or slice the breasts in half lengthwise for faster, more even cooking.
  • Try Chicken Thighs: Boneless or bone-in chicken thighs work great in this recipe, too. Just keep in mind that the grilling time will vary.
  • Homemade Teriyaki: I prefer my homemade Teriyaki Sauce. But bottled works in a pinch.

How to Make Grilled Teriyaki Chicken

This teriyaki chicken recipe brings big flavor to the dinner table with very little effort! With just 10 minutes of prep, the marinade creates juicy chicken with wonderful flavor. Serve it with grilled corn, grilled pineapple, or other favorite summer sides.

  1. Marinate: Place the chicken breasts in a medium bowl, then pour the teriyaki sauce over the top. Reserve 1/4 cup of the sauce for later. Cover and marinate the chicken for at least 30 minutes or up to 24 hours.
  2. Grill: Preheat the grill to high heat. Place the chicken on the grill and cook for 3 to 4 minutes per side, or until it reaches 155°F. Remove the chicken from the grill, then cover loosely with foil. Let it rest for 5 to 10 minutes. The temperature will continue to rise to 165°F, keeping the chicken juicy and tender.
  3. Baste and Serve: Brush the chicken with the reserved teriyaki sauce, then slice and serve.

Indoor Cooking Option

No grill? No problem: Here are the instructions for making this chicken in the oven or on the stovetop. Both methods are easy and turn out juicy and delicious.

Must Have Tools For This Recipe

  • Basting Brush: Helps evenly coat the chicken with teriyaki sauce.
  • Gas Grill: Gas or charcoal both work. Just keep the heat steady.
  • Meat Thermometer: To ensure the chicken isn’t under or overcooked.
  • Tongs: For ease flipping the chicken over the hot grill.

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  • In a medium-sized bowl, add the chicken breasts. Add the prepared teriyaki sauce, reserving 1/4 cup.

  • Preheat your grill to high heat. Add the chicken to the grill and cook on each side for 3-4 minutes or until cooked through and no longer pink.

  • Baste the chicken with reserved glaze and put on a plate and serve.

Storing, Reheating, and Make-Ahead Instructions
  • Refrigerate: Let the chicken cool completely, then refrigerate it in an airtight container for 4-5 days.
  • Reheat: Warm the chicken in the microwave in 30-second intervals until heated through.
  • Freeze: Freeze uncooked chicken in the teriyaki marinade for up to 3 months. Thaw overnight in the refrigerator before grilling. Cooked chicken can also be frozen for up to 3 months.
  • Make Ahead: Marinate the chicken for up to 24 hours in the fridge. Use a zip-top bag or a non-metal airtight container for the best results.

Calories: 173kcalCarbohydrates: 1gProtein: 32gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 97mgSodium: 182mgPotassium: 560mgSugar: 1gVitamin A: 45IUVitamin C: 2mgCalcium: 8mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

More Grilled Chicken Recipes

Fire up the grill and try more of my easy grilled chicken recipes! They’re great for summer nights, BBQs, and feeding a crowd without heating up the kitchen.





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