This Grilled Teriyaki Chicken Bowl recipe is flavor packed and simple to throw together, making it one of our go-to recipes for busy weeknights.
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!
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!
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.
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 1 tablespoon of olive oil and a generous sprinkling of salt and set aside.
Next let your chicken marinate in the soy sauce for 15-30 minutes. Meanwhile, bring your outdoor grill to medium-high heat and make sure that the grill grates are clean before getting started.
To make the grilled teriyaki chicken, remove the chicken from the soy sauce, allowing excess liquid to drip off and season each piece of chicken with salt and pepper. Place the chicken directly on the hot grill grates and let cook for 2-4 minutes. Flip chicken and place the prepped broccoli on the grill in 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.
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, 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.
- Instant Pot – Need to make this quick? Make the whole thing in your instant pot. Add your chicken and 1 cup of broth or water in your IP. Seal and cook on high pressure for 8-10 minutes. Let the pressure naturally release for 5 minutes and then manually release the pressure. Shred the chicken and return in to the drained pot. Pour teriyaki sauce over the top and add in the vegetables. Then Turn on the sauté function and cook for 3-4 minutes. Turn it off, secure the lid on top, and let it all stay in there for 5 minutes. The vegetables will finish cooking with the residual heat. Serve over your cooked rice of choice.
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Other Rice Bowls You Might Like
Grilled Teriyaki Chicken Rice Bowl
- Prep Time: 15 minutes
- marinate time: 15
- 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 the soy sauce and chicken thighs in a large bowl or storage bag; 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, avocado, cabbage, 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.
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