Grilled Teriyaki Chicken

Grilled Teriyaki Chicken

Loaded with sweet and tangy teriyaki flavor, this Grilled Teriyaki Chicken is my families new favorite way to enjoy grilling in the summertime. Everyone of my kids gobbled it up like it was sweet dream pie. Or sweet dream chicken, actually. Which is what it is, my friends. Sweet Dream Chicken. Tender, juicy and oh so fabulous. We ate it a few weeks ago, for the first time, over a bed of warm white rice, which was fantastic. I made it again a couple of days ago, sliced the chicken up and added it to an asian style green salad and drizzled a Sweet Teriyaki Vinaigrette over the top.  Sound kind of weird? It wasn’t. It was the bomb, baby. Truly. Recipe for the dressing and salad coming up tomorrow.

Until then…make this chicken, gang. It’s sure to please.

Grilled Teriyaki Chicken from Jamie Cooks It Up

Grilled Teriyaki Chicken

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 4 hours, 30 minutes

Yield: 5-6 servings


1 1/2 C cold water
3/4 C brown sugar
1/2 C soy sauce
1 tsp garlic powder
3 Tb corn starch
1 tsp sesame oil
1 C prepared teriyaki sauce (recipe above)
6 T olive oil
2 Tb lemon juice
1/2 C green onion, chopped
2 Tb toasted sesame seeds
3 pounds chicken thighs


1. Place the cold water, brown sugar, soy sauce, garlic, cornstarch and sesame oil into a large skillet. Whisk it together until well combined.
2. Place the skillet on the stove top and heat the mixture over medium high heat. Stir it while it heats up. Bring it to a simmer and allow it to cook for 2 minutes, or until dark and thick.
3.Remove from the heat and set aside to cool to room temperature.
4. To make the marinade, stir together 1 C of the prepared and cooled teriyaki sauce, olive oil, lemon juice, green onions and toasted sesame seeds. Pour it carefully into a large freezer safe ziploc bag.
5. Place the remaining teriyaki sauce into fridge.
5. Add the chicken thighs to the bag and spread the marinade over the chicken as evenly as possible. Close tightly and refrigerate for 3-4 hours.
6. Heat your grill to 350 degrees. Place a large piece of foil onto the grill. Drizzle a bit of olive oil onto the foil. Place the chicken onto the foil, sprinkle with salt and pepper and grill until the juices run clear and the chicken is no longer pink. Discard the marinade.
7. Reheat the leftover teriyaki sauce and drizzle it over the hot chicken.
Serve with hot white rice.

Recipe from Jamie Cooks It Up!

Grilled Teriyaki Chicken

Post a comment!


  1. 1
    Erin R.
    August 13, 2015 at 3:47 pm

    Mmm, that looks good. I haven’t had teriyaki chicken in ages.

  2. 2
    Bonny Daines
    August 20, 2015 at 6:20 pm

    I just made this for Alan, and he said it was the best Teriyaki chicken he’s ever had!!!

    • 3
      August 21, 2015 at 7:16 am

      So happy to hear it! Thanks for letting me know. 🙂
      All the best,

  3. 4
    August 21, 2015 at 11:55 am

    hi Jamie , in this recipe do you tenderize the chicken so that it cooks faster ? its just in the picture the chicken looks thinner than a usual chicken thigh, thanks.

    • 5
      August 22, 2015 at 6:52 pm

      Hi Molly,
      No need to tenderize the thighs. They will cook up nicely on their own.
      All the best,
      ~ Jamie

  4. 6
    March 27, 2017 at 9:33 am

    How or where can I get the nutritional count (calories, carbs, sugars, etc) for this or any of your recipes? Thanks

  5. 7
    May 22, 2017 at 10:45 am

    This recipe looks great, but doesn’t say whether the chicken thighs are bone-in or boneless, or an approximate length of time they should be cooked. I’m guessing from the shape that they’re boneless, but would appreciate knowing for sure so that I can try them over Memorial Day weekend. Thanks much!

    • 8
      May 25, 2017 at 6:14 pm

      Hi Diane,
      Thanks for your comment. I used boneless chicken thighs. I cooked them for about 10 minutes per side.
      Best of luck to you!

  6. 9
    Valerie L.
    July 4, 2017 at 4:25 pm

    Jamie, Can boneless chicken breasts or tenders be substituted for the boneless thighs? Thanks!

    • 10
      July 5, 2017 at 9:54 am

      Hi Valerie,
      Thanks for your question. Tenders would work out well, but I’m afraid chicken breasts would be too dry.
      Best of luck!

  7. 11
    D Cottrell
    May 5, 2018 at 12:35 pm

    Jamie, why does your chicken have grill marks when you put foil on the grill ? It will burn, won’t it, if you put the chicken directly on grill ?? Just wondering.

  8. 12
    February 22, 2020 at 12:28 am

    Is boneless meat compulsory? It is so nice to hear the recipe. Now it’s a matter of watching how much it feels like eating after making it.
    I haven’t try this teriyaki recipe. So I’m excited to try it. Thanks for your lovely recipe.

  9. 13
    carlo castellano
    February 24, 2021 at 1:54 pm

    thanks for the teriyaki recipe. my question can this be made over the stove instead of grill.

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>