Grilled Teriyaki Chicken

This grilled teriyaki chicken recipe is packed with flavor.

Boneless chicken is marinated in a simple sweet, and savory teriyaki sauce. This homemade sauce is super easy to make with ingredients you likely have on hand; like orange juice, soy sauce, honey, and ginger.

It’s easy to whip, grills up beautifully and everyone loves it!

The homemade marinade is easy to make and packed with flavor.
To make prep even faster, this recipe works well with a pre-made or homemade teriyaki sauce if you prefer.
Chicken thighs are easy to cook and come out extra juicy (but you can use chicken breasts if you’d prefer).
These reheat well, they’re great for salads or rice bowls. Slice them and add to wraps or even stir-fries.

Ingredients & Variations

Chicken – Boneless skinless chicken thighs are a favorite for grilling because they always come out juicy. But if you prefer, chicken breasts can work beautifully as well. Pound the chicken breasts to ½-inch thick before marinating.

Sweet & Tangy – Orange juice adds freshness, while honey helps the chicken caramelize. Ketchup adds a touch of tangy sweetness. Replace honey with maple syrup or brown sugar if needed. Pineapple juice can be used in place of orange juice.
Flavor Boosters – Soy sauce adds salty umami, while green onions, garlic, and fresh ginger add a big boost of flavor.

marinade to make Grilled Teriyaki Chicken

How to Make Grilled Teriyaki Chicken

Just a few simple steps for this Teriyaki chicken.

Prep marinade: Make the marinade and add it to a bowl or zippered bag.
Marinate chicken: Add chicken and marinate for 2 hours or overnight (as per the recipe below).
Cook: Grill chicken pieces until they are cooked through and no pink remains (discard unused marinade).

Chicken Temperature

Check the internal temperature at the thickest part of the thigh (or chicken breast). It should read 165°F. Let meat rest for about 5 minutes before serving and garnish with optional sliced green onions and sesame seeds.

Serving Suggestions

This teriyaki chicken recipe is delicious hot off the grill but it is also great for meal prep!

Pair grilled chicken teriyaki with an amazing rice recipe like garlic butter rice or fried rice.
Make it into a Teriyaki bowl Panda Express-style, with a tangy slaw!
Turn it into a yummy chicken sandwich with a couple of slices of grilled pineapple.
Slice it and add it to a salad (with ginger dressing) or a wrap with shredded cabbage.

Grilled Teriyaki Chicken on a serving plate

Leftover Chicken

Fridge: Keep leftover grilled teriyaki chicken in a covered container in the refrigerator for up to 3 days. Enjoy cold or reheat in the microwave or oven.

Freezer: Freeze portions in zippered bags for up to 4 weeks.

More Grilled Chicken Recipes

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Grilled Teriyaki Chicken

Teriyaki Chicken is perfect for the grill. Succulent, juicy, and full of flavor with the sweet Asian-inspired marinade!

Prep Time 15 minutes

Cook Time 10 minutes

Marinating Time 2 hours

Total Time 2 hours 25 minutes

Instant Read Thermometer on white background

To make the marinade, in a medium bowl, whisk together orange juice, soy sauce, honey, ketchup, green onion, ginger, rice wine, and garlic.
If using chicken breasts, pound to ½-inch thickness with the flat side of a meat mallet. Chicken thighs do not need to be pounded.
Marinate the chicken for at least 2 hours or overnight.
Preheat the grill to medium-high heat. Remove the chicken from marinade, let excess drip off, and discard any marinade.
Grill the chicken 5 to 7 minutes per side or until cooked through and no pink remains (165°F).

For teriyaki chicken skewers, dice the chicken into bite-sized pieces and marinate as directed. Thread the chicken onto skewers and grill for 10 to 14 minutes.
This is also a great recipe for shrimp (place them on skewers so they don’t fall through the grill grates), and even pre-made meatballs.
Cook chicken to an internal temperature of 165°F.
Leftover chicken can be stored in the fridge in a covered container for up to 3 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree

Cuisine American, Asian

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