This grilled teriyaki chicken takes boneless, skinless chicken thighs, and coats it in a deliciously sweet and savory homemade teriyaki sauce, topped with crunchy sesame seeds and fresh green onions.
Teriyaki chicken is a family favorite for a reason!
Teriyaki in Japanese comes from 2 words; the first word “teri” which means shine, and “yaki” which means grilled. And together, they make deliciously grilled meat, glazed in a gloriously sweet and savory sauce.
This grilled teriyaki chicken uses my homemade teriyaki sauce (which is a fantastic combination of salty, umami, and sweetness) and boneless, skinless chicken thighs, grilled to perfection, and topped with crunchy sesame seeds and fresh green onions.
So get your grill ready!
This grilled teriyaki chicken is sure to be on the menu at your next backyard BBQ!
Ingredients for grilled teriyaki chicken
- Boneless skinless chicken thighs – These boneless, skinless chicken thighs have maximum flavor and juiciness and are perfect for this recipe!
- Homemade teriyaki sauce – My homemade teriyaki sauce is a perfect blend of sweet and savory, but feel free to use your favorite store-bought variety instead.
- Toppings – I’ve used both sesame seeds and green onions here for both crunch and freshness.
If you’re not a fan of chicken thighs, no worries! Here are some other great proteins that work perfectly with this dish:
- Boneless, skinless chicken breasts, or cutlets
Grilled teriyaki chicken goes with almost any side dish! Here are some of my favorites:
Tips for easy grilling
Does your chicken stick to your grill?
Here are some helpful tips to make sure your grilled teriyaki chicken comes out perfect every time:
- Make sure your grill is clean: Take care in removing old debris that can cause your chicken to stick.
- Oil up your grill: Using oil to lubricate the grill will make it easy for the chicken to release.
- Get your grill super hot: Not having a hot enough grill will cause your chicken to cling to the grates and shred apart when you try to flip it.
- Let your chicken cook: Don’t try to flip or move your chicken too early. Once you place it on your hot grill, please resist the urge to poke at it for at least 5 minutes! Letting the crust form and the chicken cook will help it release from the grates.
Storage and leftovers
Any leftover grilled teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More chicken recipes
- Love Asian-inspired chicken? Try my Sweet Soy Marinated Grilled Chicken Thighs
- Craving something spicy? Try my Hot Honey Chicken Skewers
- Need something fresh and bright? Try my Grilled Cilantro Lime Chicken Thighs
- Want something sweet and savory? Try my Pineapple Chicken Kebabs
- 2 pounds boneless skinless chicken thighs
- 2 cups homemade teriyaki sauce, or store-bought
- Sesame seeds, for topping
- Sliced green onions, for topping
- In a mixing bowl add chicken thighs and 1-1/2 cups teriyaki sauce.
- Mix to coat, cover, and let marinade for up to 2 hours, but at least 15 minutes.
- When you're ready to cook, preheat your grill to medium-high heat.
- Add your marinated meat to the grill and cook for 5 minutes per side, making sure to glaze each side with the reserved 1/2 cup teriyaki sauce.
- Grill until the internal temperature of the chicken is 165 degrees F.
- Top the cooked chicken with sesame seeds and green onions.
You DO NOT have to marinade the chicken for 2 hours but you can.