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Grilled Teriyaki Chicken

Grilled teriyaki chicken with a mahogany, caramelized glaze from simmered reserved marinade thickened with cornstarch. Juicy chicken thighs are grilled until 165°F and brushed with glaze in the final minutes for sticky shine and grill-mark flavor.
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Prep Time 15 minutes
Cook Time 18 minutes
marinating 2 hours
Total Time 2 hours 33 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 5 boneless skinless chicken thighs
teriyaki marinade
  • 0.33 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp mirin or rice vinegar
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tsp ginger, grated
glaze thickener
  • 1 tbsp cornstarch
  • 2 tbsp water
garnish
  • 0.5 tbsp sesame seeds
  • 2 tbsp green onions, sliced

Equipment

  • 1 grill
  • 1 small saucepan

Method
 

Make the teriyaki sauce
  1. Whisk soy sauce, honey, mirin or rice vinegar, brown sugar, sesame oil, garlic, and ginger together, then reserve 1/3 for glazing.
Marinate
  1. Marinate chicken thighs in the remaining sauce for at least 2 hours or overnight, turning once if possible.
Thicken the glaze
  1. Simmer the reserved marinade with the cornstarch slurry (cornstarch stirred with water) in a small saucepan over medium heat for 3-4 minutes, until thickened and glossy.
Grill
  1. Preheat the grill to medium-high heat and oil the grates well to prevent sticking.
  2. Grill chicken thighs for 6-7 minutes per side, brushing with the teriyaki glaze in the last 4 minutes to caramelize.
  3. Continue cooking until the internal temperature reaches 165°F and the glaze is deeply caramelized.
Serve
  1. Garnish with sesame seeds and green onions, then serve with steamed rice.

Notes

Pro tip: For the darkest glaze, brush during the final 4 minutes only, so the sugars caramelize without burning. Refrigerate marinated chicken in a covered container for up to 2 days; cook within that window for best texture. The grilled chicken (cooked) keeps in the fridge up to 3 days and can be frozen up to 2 months (freeze portions in a sealed container). If you want a lighter option, use low-sugar honey substitute or reduce the honey and brown sugar by 1/4 while keeping the cornstarch slurry the same.