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Grilled Teriyaki Chicken

by Jamie

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

Ingredients

TERIYAKI SAUCE:
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
MARINADE:
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

Instructions

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.
Enjoy!
https://jamiecooksitup.net/2015/08/grilled-teriyaki-chicken/

Recipe from Jamie Cooks It Up!

Grilled Teriyaki Chicken

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18 comments

Erin R. August 13, 2015 - 3:47 pm

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

Reply
Grilled Teriyaki Chicken Salad with Sweet Teriyaki Vinaigrette August 14, 2015 - 12:31 am

[…] I posted a fabulous recipe for Grilled Teriyaki Chicken. It is wonderful beyond belief, I hope some of you get a chance to try it. I decided to make a main […]

Reply
Bonny Daines August 20, 2015 - 6:20 pm

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

Reply
Jamie August 21, 2015 - 7:16 am

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

Reply
Molly August 21, 2015 - 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.

Reply
Jamie August 22, 2015 - 6:52 pm

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

Reply
Kim March 27, 2017 - 9:33 am

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

Reply
Diane May 22, 2017 - 10:45 am

Jamie,
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!
Diane

Reply
Jamie May 25, 2017 - 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!
~Jamie

Reply
Valerie L. July 4, 2017 - 4:25 pm

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

Reply
Jamie July 5, 2017 - 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!
~Jamie

Reply
Summertime Menu Plan, Week #9 July 29, 2017 - 12:33 am

[…] Grilled Teriyaki Chicken and Ham Fried Rice […]

Reply
D Cottrell May 5, 2018 - 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.

Reply
Summertime Menu Plan, Week #9! July 27, 2018 - 12:35 am

[…] Grilled Teriyaki Chicken and Ham Fried Rice […]

Reply
GrillEver February 22, 2020 - 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.

Reply
A Simple Menu Plan {for a not so simple time} - Chaos 2 Peace April 15, 2020 - 2:22 pm

[…] Grilled Teriyaki Chicken by Jamie Cooks It Up, Corn Salad, Grilled Asparagus, Rice […]

Reply
carlo castellano February 24, 2021 - 1:54 pm

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

Reply
Lynne May 4, 2022 - 7:13 pm

Loved your teriyaki chicken!!

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