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top down view of grilled teriyaki chicken in white bowl with rice and pineapple

Grilled Teriyaki Chicken

Yield: 6 to 8 servings
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes

Ingredients

  • 1 cup low-sodium soy sauce (see note)
  • ½ cup lightly packed brown sugar
  • 2 tablespoons honey
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon finely minced fresh garlic
  • 2 to 3 pounds boneless, skinless chicken thighs (see note)

Instructions 

  • In a small saucepan, combine the soy sauce, brown sugar, honey, and vinegar. Heat over medium heat, stirring often, until the mixture is simmering and the sugar is dissolved.
  • Measure out 1/2 cup of the mixture into a container and put in the refrigerator to use later.
  • Cool the remaining sauce to room temperature (speed this up by pouring the sauce from the hot pan into a separate container and refrigerating or stirring until cooled).
  • Pour the sauce into a blender and add the ginger and garlic. Blend until well-combined.
  • Place the chicken in a shallow dish. Pour the blended teriyaki sauce over the chicken. Cover the dish and refrigerate for at least 1 hour (or up to 12 hours). The teriyaki flavor of the chicken will be stronger the longer it marinates.
  • Grill the chicken (discarding the marinade) over medium high heat for about 6-8 minutes per side (use less time for chicken breasts); an instant-read thermometer should register 165 degrees F at the thickest part. Brush the chicken with some of the reserved sauce during the last 1-2 minutes of cooking (save the rest of the sauce to serve with the chicken).
  • Tent the chicken and let rest for 5-7 minutes before serving. Cut the thicken into thin slices and serve with the rest of the reserved teriyaki sauce.

Notes

Soy Sauce: I've only ever made this recipe with low-sodium soy sauce. Full sodium soy sauce might make the finished dish too salty. 
Chicken: chicken thighs do best in this potent teriyaki marinade, but you can try chicken breasts instead. If so, don't marinate for longer than 4 hours and don't overcook (take the chicken off right when it reaches 165 degrees F at the thickest part).