Grilled Teriyaki Chicken
Our flavorful and juicy Grilled Teriyaki Chicken recipe is the perfect weeknight dinner that can be served any way you want!
Ingredients
- 1/4 - 1/3 soy sauce tamari for gluten-free
- 6 boneless skinless chicken thighs
- kosher salt & ground black pepper
- 1 cup teriyaki sauce divided (store-bought or homemade teriyaki sauce)
Serving Suggestion:
- cooked rice of choice
- grilled broccoli
- optional garnish: sesame seeds
Instructions
- Marinate Chicken: Put the soy sauce and chicken thighs in a large bowl or storage bag to marinate for 15-30 minutes.
- Prep: Heat grill to a medium-high heat and make sure the grill grates are clean.
- Cook Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off, and season with salt and pepper. Place chicken thighs directly on the hot grill grates and cook for 2-4 minutes per side or until they reach an internal temperature of 162 degrees F (use a meat thermometer). With about 2 minutes of cook time remaining, brush chicken with teriyaki sauce.
- Let Rest: Carefully remove the chicken from the grill and let rest for about 5-10 minutes.
- Serve: Enjoy with the rest of the sauce drizzled on top and we love it with a side of rice and grilled broccoli OR make a Grilled Teriyaki Chicken Rice Bowl!
Notes
- Serving Suggestion: we love this chicken with cooking grilled broccoli on a grill pan, because we can grill both at the same time!
- Teriyaki Sauce: option to pick-up your favorite store-bought version or learn how to make homemade teriyaki sauce.
- Chicken Breast: feel free to use chicken breasts instead of thighs. They would require a longer cook time of 4-5 minutes per side over medium heat. Then move them to indirect heat to finish cooking for 5-7 minutes or until they reach an internal temperature of 162 degrees F at the thickest part of the meat (use a meat thermometer).
- Storage: keep leftovers in an airtight container in the fridge for 4-5 days.
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