Grilled Teriyaki Chicken Recipe

Ingredients

• 454 g (1 lb)boneless, skinless chicken thighs
• 60 ml (¼ cup)soy sauce
• 60 ml (¼ cup)mirin
• 60 ml (¼ cup)sake
• 22.5–30 ml (1½–2 tablespoons)sugar
• 5 ml (1 teaspoon), optionalgrated ginger
• 1 clove, minced, optionalgarlic
• as neededneutral oil, for brushing the grill

Instructions

1. 1

   Mix the marinade

   In a bowl, stir together the soy sauce, mirin, sake and sugar until the sugar has mostly dissolved. Add the grated ginger and minced garlic, if using.

2. 2

   Coat the chicken

   Put the chicken thighs in a bowl or zip-top bag. Pour over the marinade and turn the chicken to coat it well.

3. 3

   Marinate the thighs

   Refrigerate the chicken in the marinade for at least 30 minutes, or up to overnight.

4. 4

   Set aside marinade

   Take the chicken out of the marinade. If making a glaze, pour the used marinade into a small saucepan.

5. 5

   Simmer the glaze

   Bring the marinade to a boil, then lower the heat and simmer for 5–8 minutes, until slightly thickened and glossy.

6. 6

   Heat the grill

   Preheat the grill to medium-high and lightly brush the grates with oil.

7. 7

   Grill the chicken

   Grill the thighs for about 4–5 minutes per side, until cooked through. The thighs are especially juicy at 79–85°C (175–185°F).

8. 8

   Brush with glaze

   During the last 1–2 minutes of grilling, brush the chicken with the simmered teriyaki glaze, if using.

9. 9

   Rest before slicing

   Take the chicken off the grill and leave it to rest for a few minutes before slicing.

10. 10

    Serve with sides

    Serve with rice, grilled vegetables or another favourite side.

What is teriyaki chicken?

Teriyaki is a Japanese style of cooking in which food is coated with a glossy, savoury-sweet sauce. This version uses chicken thighs, which stay juicy on the grill and take well to the soy, mirin, sake and sugar marinade.

The marinade doubles as a glaze when simmered, adding a shiny finish near the end of cooking. Serve the chicken with rice or vegetables to make a simple, balanced meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 29g protein, 11g carbs, 9g fat.

The chicken provides most of the protein, while the sugar and mirin contribute carbohydrates; the chicken and the small amount of oil used on the grill provide most of the fat. Pair a portion with rice and grilled vegetables for a more complete plate, adjusting the rice to suit your appetite.

The marinade ingredients

Soy sauce: brings salt and savoury depth, while mirin and sake lend sweetness and flavour. Stir in the sugar until it has mostly dissolved so it can coat the chicken evenly.

Optional aromatics: ginger gives the marinade a fresh, warming note, and garlic adds savouriness. The chicken still works without either.

Marinating time

Short soak: give the thighs at least 30 minutes in the refrigerator so the surface can take on the marinade’s flavour.

Longer soak: marinate for up to overnight if preparing ahead. Keep the chicken chilled while it marinates.

Making the glaze safely

Used marinade: if you want a glaze, transfer it to a small saucepan after removing the chicken. Bring it to a boil, then simmer for 5–8 minutes until glossy and slightly thickened.

Brush timing: apply the glaze only in the final 1–2 minutes on the grill. The sugar can scorch if the chicken is coated too early.

Grilling and doneness

Grill heat: medium-high heat helps brown the outside while cooking the thighs through. Lightly oil the grates to reduce sticking.

Doneness: grill for about 4–5 minutes per side, using the stated time as a guide. The recipe gives 79–85°C (175–185°F) as a particularly juicy temperature range for thighs.

Serving ideas

Rice: plain rice is a simple partner for the sweet-savoury glaze and catches any sauce left on the plate.

Vegetables: serve with grilled vegetables for a smoky contrast, or choose another favourite side to round out the meal.

Recipe notes & tips

• Use a bowl or zip-top bag that lets the marinade cover the thighs well.
• Keep the chicken refrigerated throughout marinating.
• If making the glaze, simmer the used marinade as directed before brushing it on the chicken.
• Oil the grill grates lightly to help prevent sticking.
• Brush on the glaze only during the final 1–2 minutes of grilling.
• Rest the chicken for a few minutes before slicing so it is easier to serve.

Variations

• Add ginger: use the optional grated ginger for a fresh, warming note.
• Add garlic: include the minced clove for extra savoury flavour.
• Skip the aromatics: leave out both ginger and garlic for a simpler teriyaki profile.
• Serve with rice: add rice alongside the chicken to soak up the glaze.
• Choose vegetables: pair the thighs with grilled vegetables for a smoky side.

Common mistakes to avoid

• Skipping the chill: marinate the chicken in the refrigerator, not at room temperature.
• Using the marinade uncooked: bring it to a boil and simmer it for 5–8 minutes before using it as a glaze.
• Glazing too early: brush on the sugary glaze only in the last 1–2 minutes to reduce scorching.
• Overlooking the grill: preheat it to medium-high and lightly oil the grates before cooking.
• Slicing immediately: let the chicken rest for a few minutes after grilling before cutting it.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until piping hot, taking care not to overcook it; add a little of the reserved glaze if available.

Frequently asked questions