Glossy teriyaki-glazed chicken thighs from the grill
Teriyaki Grilled Chicken
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
8 thighs
Difficulty
Easy
Cost
Budget
$
Teriyaki Grilled Chicken
Glossy teriyaki-glazed chicken thighs from the grill
★4.5(24)
Chicken thighs marinated and basted in a homemade teriyaki glaze, grilled until sticky, charred, and deeply caramelized. Better than any takeout version.
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Homemade teriyaki sauce is worlds better than bottled—a quick simmer of soy, mirin, and sugar creates a glossy glaze that caramelizes into candy-like edges on the grill.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Teriyaki Grilled Chicken special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
Instructions
- 1
Simmer soy sauce, mirin, brown sugar, and rice vinegar for 3 minutes. Stir in cornstarch slurry until thickened. Reserve half for basting.
- 2
Marinate chicken thighs in the other half of the sauce for 1-2 hours.
- 3
Preheat grill to medium-high. Remove chicken from marinade.
- 4
Grill 5-6 minutes per side, basting with reserved sauce during the last 3 minutes, until chicken reaches 175°F.
- 5
Garnish with sesame seeds and sliced scallions. Serve over steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
MirinDry sherry + 1 tsp sugar
Similar sweet rice wine flavor
Chicken thighsSalmon fillets
Teriyaki salmon grills beautifully with the same sauce
DepthPantry
Test Kitchen Pick
Mirin
Helpful Pantry Staple
Why the mirin matters
Mirin quietly rounds out sauces like this with sweetness and gloss. It is one of those ingredients you notice more when it is missing.
This adds balance, not just sweetness.
- Rounds out saltier sauces
- Useful in glazes, noodle dishes, and marinades
A bottle of mirin becomes surprisingly versatile once it is in the pantry.
Shop mirin for this recipeTips & Storage
Pro Tips
Reserve half the sauce before marinating to use as a basting glaze—never re-use raw marinade.
Only baste in the last few minutes to prevent burning the sugary glaze.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (120mg) · 4 servings
Calories300
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates10g
Fat18g
Fiber780mg
Sugar0g
Sodium14g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use this as a meal prep recipe?
- Absolutely—teriyaki chicken reheats beautifully and works in bowls, wraps, and salads.
- What if I do not have mirin?
- Use dry sherry with a pinch of sugar, or rice vinegar with extra sugar.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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