This Grilled Teriyaki Chicken Bowl recipe is flavor packed and simple to throw together (grill the chicken + broccoli at the same time), making it one of our go-to recipes for busy weeknights. The grill adds that extra pop of flavor and brings this recipe to the next level and our homemade teriyaki sauce is next level!
The Best Grilled Teriyaki Chicken Rice Bowl
We love dinners like this one where all you have to do is get the protein done and everything else comes together in a snap. Meal prep this one in advance by marinating the chicken, chopping the veggies, and cooking the rice ahead of time! Bowls are also nice because you can easily customize them for your family – everyone can make their bowl the way they want!
Looking for More Exciting Dinner Recipes?
Then you’ve got to try our veggie forward Greek Chicken Bowls or our Teriyaki Chicken Stir Fry. Both are dynamite!
Main Ingredients + Substitutions
- soy sauce – Feel free to use tamari if you need the marinade to be gluten-free.
- boneless, skinless chicken thighs – Chicken breast will work, but the cooking time will need to be adjusted slightly depending on the size of the breasts. Both cuts of meat will make excellent grilled teriyaki chicken.
- teriyaki sauce – Learn how to make homemade teriyaki sauce or make this recipe even quicker by using store-bought teriyaki sauce.
- rice – feel free to use jasmine rice, white rice, brown rice, or cauliflower rice.
- veggies + add-ins: feel free to use our suggestions as a jumping off point to customize your own bowls! Keep it simple by just adding the grilled broccoli or go all-in and follow our lead!
How To Make Grilled Chicken Teriyaki Rice Bowls
Start by gathering and measuring all of your ingredients for easy assembly. Prep your broccoli by drizzling it with olive oil and a generous sprinkling of salt and set aside.
We do a quick marinade just soy sauce (the teriyaki sauce will be added towards the end of the cook time). While the chicken is marinating prep the rest of your ingredients!
To make the grilled teriyaki chicken, remove the chicken from the soy sauce and transfer to a prepared and hot grill – place right on the grates and season with some salt and pepper. Then add your broccoli to a grill pan (or heavy duty foil will work in a pinch) and cook those at the same time!
Boneless, skinless chicken thighs cook for approx. 4-6 minutes total (flipping halfway) or until they reach an internal temp of approx. 162 degrees. Then remove them from the grill and let them rest. Carryover cooking will work its magic and the internal temp will continue to rise. Chicken is safe to eat when it reaches 165 degrees F. – pulling the chicken a little early and letting that carryover cooking occur will ensure your chicken isn’t overcooked and dry!
While your chicken rests for 5-10 minutes, divide the rice, cucumbers, carrots, edamame, avocado, cabbage, green onion, and broccoli between four bowls. Lastly, slice up the chicken and add some to each bowl.
Drizzle with some extra teriyaki sauce and a sprinkling of green onions and enjoy!
Recipe FAQs and Tips
- What goes in a teriyaki chicken bowl – There are so many versions out there, but we chose our favorite fresh veggies, and teriyaki chicken of course! Customize this bowl to your liking by using your favorite veggies! Some other great options would be snow peas or red bell pepper.
- Is teriyaki chicken and rice healthy for you – In our opinion, anything homemade is better than the takeout version. Check out the recipe card below for the full nutrition information.
Made this teriyaki and chicken rice bowl and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Rice Bowls You Might Like
Grilled Teriyaki Chicken Rice Bowl
- Prep Time: 15 minutes
- marinate time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Grill
- Cuisine: American
Description
Our epic Grilled Teriyaki Chicken Rice Bowl recipe is fully of fresh ingredients and bold flavors, perfect for a delicious dinner!
Ingredients
Grilled Teriyaki Chicken:
- 1/4 – 1/3 cup soy sauce (tamari for gluten-free)
- 6 boneless, skinless chicken thighs
- kosher salt & ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 cup teriyaki sauce, divided (store-bought or homemade)
Rice Bowl Ingredients:
- 4 cups cooked rice
- 2 cups mini cucumbers, sliced and quartered
- 1 cup carrots, julienned
- 1 cup edamame, thawed
- 1 cup red cabbage, thinly sliced
- 1 avocado, diced (more, if desired)
- 1/2 cup green onions, sliced
Instructions
- Marinate Chicken: Put 1/4 cup soy sauce and chicken thighs in a large bowl or storage bag (use up to 1/2 cup soy sauce, if needed); toss to coat. Let marinate for 15-30 minutes.
- Prep: Preheat outdoor grill to a medium-high heat and clean grill grates.
- Broccoli: Place the broccoli in a large bowl and toss with 1 tablespoon olive oil and a generous sprinkle of salt.
- Grill: Remove the chicken from the soy sauce, allowing excess liquid to drip off. Season chicken with salt and pepper. Place directly on the hot grill grates and let cook for 2-4 minutes. Flip chicken and place the prepped broccoli on the grill on a grill pan or large piece of aluminum foil sprayed with nonstick cooking spray. Let the chicken cook for another 2-4 minutes or until the internal temperature reaches 162 degrees F. During the last 2 minutes of cook time for the chicken, brush on some teriyaki sauce. Toss the broccoli a few times during the cooking process and remove when cooked to your desired crispness. Remove all the chicken and broccoli when they are fully cooked.
- Rest: Let the chicken rest on a plate or cutting board for 5-10 minutes, then cut into strips or bite-sized pieces.
- Rice Bowls: Divide the rice, cucumbers, carrots, edamame, cabbage, avocado, green onion, chicken, and broccoli between bowls.
- Serve: Enjoy the rice bowl with a drizzle of the remaining teriyaki sauce!
Notes
- Teriyaki Sauce: option to pick-up your favorite store-bought teriyaki sauce or learn how to make homemade teriyaki sauce.
- Cooking Technique: highly recommend using a grill, but if it isn’t possible, you could make Stove Top Chicken Thighs and Steamed Broccoli.
- Storage: leftovers can be kept in an airtight container for 3-4 days. Be sure to keep hot items separate from cold ingredients to make reheating easier.
Nutrition
- Serving Size: 6 oz
- Calories: 549
- Sugar: 15.8 g
- Sodium: 1963 mg
- Fat: 23.4 g
- Carbohydrates: 30.1 g
- Fiber: 8.4 g
- Protein: 56 g
- Cholesterol: 210.1 mg
Originally published September 13, 2020. Recipe retested and new photos added May 23, 2025.
Melissa says
This was so delicous! perfect blend of textures and my whole family loved it!!
Erin says
Yay!! So happy you enjoyed it, Melissa! Thanks for coming back to leave a review – I really appreciate it!