Grilled teriyaki chicken is a delicious and easy way to enjoy grilled chicken with a sweet-savory glaze. This version uses a simple homemade teriyaki marinade and cooks quickly on the barbecue for a weeknight-friendly dinner or meal prep option.
Favorite Grilled Teriyaki Chicken
We love grilled chicken, and adding a teriyaki twist brings bright, balanced flavor to the plate. This grilled teriyaki chicken recipe is a favorite for summer—simple to prepare, quick to cook, and full of flavor. The marinade infuses the chicken, and real grill char adds a pleasant texture and smoky note.
How to Make Grilled Teriyaki Chicken
Marinate the Chicken
Start by making the teriyaki marinade and marinating the chicken. A brief soak dramatically improves flavor, so plan ahead when possible. Mix the marinade in a bowl, then transfer it and the chicken to an airtight container or a large resealable bag and refrigerate.
Teriyaki marinade ingredients:
- 1/4 cup soy sauce (or tamari for a gluten-free option)
- 3 tablespoons maple syrup
- 1 tablespoon minced garlic
- 2 teaspoons fresh grated ginger
- Optional: 1 teaspoon sriracha for heat
Whisk the ingredients together until combined. For a saucier result, reserve about 2–3 tablespoons of the marinade before adding raw chicken so you can use it for brushing or thickening later without cross-contamination.
How long to marinate
Marinate for at least 30 minutes for a quick option, but for best flavor marinate 2 hours to overnight. Thicker cuts or bone-in pieces may benefit from longer marinating.
Can I use different cuts?
Yes. This recipe works well with 1.5 pounds of boneless, skinless chicken breasts, but you can substitute thighs or drumsticks—adjust cook time as needed for different cuts.
Grill the Chicken
Preheat your grill to about 425°F (220°C). Rub a light coating of oil on the grates to prevent sticking. You can use a gas or charcoal grill—both work well.
Place the marinated chicken on the grill and cook for roughly 7–10 minutes per side, depending on thickness. Aim for an internal temperature of 160–165°F (71–74°C); the chicken will continue to rise a few degrees while resting. If you reserved marinade, brush it on a few times while grilling to build up flavor.
Let the Chicken Rest
After removing the chicken from the grill, let it rest on a plate for about 5 minutes. Resting allows the juices to redistribute and the final internal temperature to reach a safe level.
Serve with Extra Sauce
If you saved some marinade, you can use it as a sauce. To make a thicker glaze, bring the reserved marinade to a simmer in a small saucepan. Whisk 1 teaspoon of cornstarch with 2 teaspoons of cold water to make a slurry, then whisk it into the simmering sauce until it thickens. Spoon the glaze over sliced chicken and serve.
Pair the grilled teriyaki chicken with steamed white rice, a summer salad, or grilled vegetables for a complete meal.
Serving Suggestions
Serve alongside steamed rice and pick one of these easy grilled sides:
- Grilled potatoes foiled with olive oil and seasoning
- Whole baked potatoes cooked in foil
- Grilled peppers and onions tossed in olive oil
- Carrots grilled until sweet and caramelized
Storage
Allow the chicken to cool completely, then store in an airtight container in the refrigerator for 3–5 days. Reheat gently to avoid drying—brief stovetop or oven reheating with a splash of water or reserved sauce works best.
Tips & Notes
- If you want more caramelized flavor, brush reserved marinade on the chicken during the last few minutes of grilling and finish with a quick sear over direct heat.
- For meal prep, slice the chicken and portion it over rice or salad for easy lunches.
- Nutrition information provided applies to the chicken portion only and should be considered an estimate.
Ingredients
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tablespoons maple syrup
- 1 tablespoon minced garlic
- 2 teaspoons fresh grated ginger
- Optional: 1 teaspoon sriracha
- Optional: 1 teaspoon cornstarch (for thickening)
- 1.5 lb boneless, skinless chicken breasts
Instructions
- Combine the soy sauce, maple syrup, garlic, grated ginger, and sriracha (if using) in a bowl and whisk until blended. Reserve 2–3 tablespoons for basting or thickening.
- Place the chicken in a resealable bag or airtight container. Add the marinade, pressing out excess air and ensuring the chicken is coated. Refrigerate for 30 minutes to overnight.
- Preheat the grill to 425°F (220°C) and oil the grates. Remove chicken from the marinade and grill 7–10 minutes per side, until the internal temperature reaches 160–165°F (71–74°C).
- Transfer chicken to a plate and let rest 5 minutes. The internal temperature will rise slightly while resting.
- If you reserved marinade, simmer it in a small saucepan. To thicken, whisk 1 teaspoon cornstarch with 2 teaspoons water, stir into the simmering sauce, and cook until thickened. Serve sauce with the chicken.
Nutrition (per serving, approximate)
- Calories: 286 kcal
- Carbohydrates: 15 g
- Protein: 34 g
- Fat: 11 g
- Fiber: 1 g
- Sugar: 7 g
Enjoy this easy grilled teriyaki chicken for a flavorful weeknight dinner, weekend barbecue, or meal prep option. The marinade is simple but packs layers of sweet, salty, and aromatic ginger and garlic—perfect for enjoying with rice, grilled vegetables, or a crisp garden salad.