Grilled Teriyaki Chicken Thighs: Easy Marinade Recipe

There’s something about grilled teriyaki chicken that just hits different. Maybe it’s that caramelized glaze with the slightly charred edges, or the way the smoky grill flavor combines with the sweet-savory teriyaki sauce. Whatever it is, this recipe nails it every single time.

I started making these on repeat during summer because they’re stupidly easy and everyone devours them. The homemade marinade takes five minutes to whisk together, then the grill does all the heavy lifting. The result? Juicy chicken thighs with that restaurant-quality caramelized exterior that makes you look like a grilling genius.

Whether you’re firing up the grill for a weeknight dinner or hosting a backyard BBQ, these teriyaki chicken thighs are about to become your signature dish. Trust me on this one.

Why You’ll Love This Recipe

That Caramelized Glaze Though: The sugars in the teriyaki sauce caramelize on the grill, creating this incredible sticky, slightly charred coating. It’s sweet, savory, smoky, and honestly addictive. You can’t get this texture any other way.

Chicken Stays Ridiculously Juicy: Dark meat is forgiving on the grill. Even if you slightly overcook it (which you won’t), chicken thighs stay moist and tender. No dry, sad chicken here.

Marinade Does All the Work: You literally just whisk some ingredients together and pour it over the chicken. The marinade tenderizes the meat and infuses it with flavor while you do absolutely nothing. That’s the dream.

Perfect for Crowds: These scale up beautifully. Making dinner for two? Great. Hosting a BBQ for twenty? Also great. Just multiply the recipe and throw more chicken on the grill.

Works on Any Grill: Gas, charcoal, even a grill pan on your stove—this recipe works everywhere. You don’t need fancy equipment or grilling expertise. Just medium-high heat and a timer.

Ready in 30 Minutes: If you’re in a rush, 30 minutes of marinating is enough. Got more time? Let it marinate for 4 hours and the flavor gets even better. Either way, the actual grilling only takes 20 minutes.

Ingredients with Key Notes

For the Teriyaki Marinade:

• ½ cup soy sauce – Low-sodium recommended
• ¼ cup water
• 3 tablespoons honey – Or brown sugar
• 2 tablespoons rice vinegar – Adds balance
• 1 tablespoon sesame oil – Essential for authentic flavor
• 3 cloves garlic – Minced
• 1 tablespoon fresh ginger – Grated or minced
• 1 teaspoon cornstarch – Helps the glaze stick
• ¼ teaspoon black pepper
• Optional: 1 teaspoon sriracha – For heat

For the Chicken:

• 2 pounds boneless, skinless chicken thighs – About 8 thighs
• Vegetable oil – For oiling the grill grates
• Sesame seeds – For garnish
• Sliced green onions – For garnish

Key Ingredient Notes:

Chicken Thighs: Boneless, skinless thighs are easiest to work with and cook faster. Bone-in, skin-on thighs work too—just increase the cooking time by 5-10 minutes and flip more carefully. Don’t use chicken breasts; they dry out on the grill.

Soy Sauce: Use low-sodium or your marinade will be too salty. If you only have regular soy sauce, use ⅓ cup soy sauce and increase the water to ½ cup. For gluten-free, swap in tamari.

Honey vs. Brown Sugar: Honey gives you a slightly smoother glaze, while brown sugar creates more caramelization. Both work great. I usually use whatever I have on hand.

Fresh Ginger: Don’t skip this or use ground ginger. Fresh ginger gives you that bright, zingy flavor that makes teriyaki taste authentic. Grate it on a microplane or mince it super fine.

Sesame Oil: This adds that distinctive Asian flavor you recognize from restaurants. A little goes a long way. Toasted sesame oil is even better if you have it.

Cornstarch: Just a teaspoon helps the marinade cling to the chicken and creates that glossy glaze when it caramelizes on the grill.

Step-by-Step Instructions

Make the Marinade

Whisk It Together: In a medium bowl, whisk together soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, grated ginger, cornstarch, and black pepper. Whisk until the honey dissolves and everything is smooth. Add sriracha if you want heat.

Reserve Some for Glazing: Pour about ¼ cup of the marinade into a small bowl and set it aside. This is your glazing sauce for later. Don’t contaminate it with raw chicken.

Marinate the Chicken

Prep the Thighs: Pat the chicken thighs dry with paper towels. Trim off any excess fat or weird bits if needed.

Marinate: Place the chicken thighs in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, making sure every piece is coated. Seal the bag or cover the dish.

Refrigerate: Marinate in the fridge for at least 30 minutes, or up to 4 hours. Thirty minutes is the minimum—any less and the flavors won’t penetrate. More than 4 hours and the texture can get mushy from the acid in the marinade.

Flip Halfway: If you remember, flip the bag or stir the chicken halfway through marinating so everything gets equal flavor exposure.

Prep the Grill

Preheat It: Fire up your grill to medium-high heat (around 375-400°F). If using charcoal, let the coals burn until they’re covered with white ash. If using gas, preheat for 10-15 minutes with the lid closed.

Oil the Grates: Fold a paper towel, dip it in vegetable oil, and use tongs to rub it over the grill grates. This prevents sticking and gives you nice grill marks. Do this every time you grill.

Set Up Two Zones: If possible, create a hot zone and a cooler zone on your grill. This gives you a safe place to move the chicken if it’s browning too fast.

Grill the Chicken

Remove from Marinade: Take the chicken out of the marinade and let excess drip off. Don’t worry if some marinade clings—that’s good. Discard the used marinade.

Place on Grill: Lay the chicken thighs on the hot grill grates, smooth side down. Don’t move them around once they’re down—let them develop those grill marks.

Grill First Side: Cook for 6-8 minutes without moving them. You’ll see the edges start to cook and turn opaque. When you lift a corner and see nice grill marks, it’s time to flip.

Flip and Continue: Flip the chicken thighs and grill the other side for 6-8 minutes. The chicken should reach 165°F internal temperature. Use an instant-read thermometer to check the thickest part.

Glaze Time: During the last 2-3 minutes of cooking, brush the chicken with your reserved teriyaki sauce. Let it caramelize and get sticky. Flip once more and brush the other side. This creates that gorgeous glossy coating.

Watch for Flare-Ups: The sugars in the sauce can cause flare-ups. If the flames get aggressive, move the chicken to the cooler zone temporarily.

Rest and Serve

Rest the Chicken: Transfer the grilled chicken to a clean plate and let it rest for 5 minutes. This allows the juices to redistribute so every bite is juicy.

Garnish: Sprinkle with sesame seeds and sliced green onions. Drizzle with any remaining teriyaki sauce if you have extra.

Serve Hot: These are best eaten right off the grill while they’re hot and the glaze is still sticky.

Serving Suggestions

These grilled teriyaki chicken thighs are crazy versatile:

Over Rice: Serve over steamed white rice, brown rice, or coconut rice. The rice soaks up any extra teriyaki sauce and juices from the chicken. Perfection.

With Grilled Vegetables: Throw some zucchini, bell peppers, onions, or asparagus on the grill alongside the chicken. Brush them with a little teriyaki sauce too. Everything gets that smoky char.

In Rice Bowls: Build bowls with rice, grilled chicken, edamame, cucumber, shredded carrots, avocado, and pickled ginger. Drizzle with extra teriyaki and sriracha mayo.

As Street Tacos: Chop the chicken and serve in warm tortillas with cabbage slaw, cilantro, lime, and sriracha. Teriyaki chicken tacos are a vibe.

With Asian Noodles: Serve over chilled soba noodles or rice noodles tossed with sesame oil, cucumber, and scallions. Add the warm chicken on top for a hot-and-cold contrast.

Classic BBQ Sides: Grilled corn, coleslaw, potato salad, or macaroni salad all pair beautifully with these. You’re getting that sweet teriyaki with classic BBQ sides.

Storage Tips

Refrigerator: Store grilled chicken in an airtight container for up to 4 days. The chicken stays juicy and the flavors actually intensify as it sits.

Freezing Cooked Chicken: Let the chicken cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Freezing Marinated Raw Chicken: This is a game-changer for meal prep. Put the chicken and marinade in a freezer bag, freeze flat for up to 3 months. Thaw in the fridge overnight, then grill as directed. The chicken marinates as it thaws.

Reheating: Microwave for 1-2 minutes, or reheat in a skillet over medium heat with a splash of water. The grill is also great for reheating—just 2-3 minutes per side brings it back to life.

Meal Prep Strategy: Grill a double batch on Sunday. Use half for dinner, store the rest for quick lunches during the week. Chop it up for salads, rice bowls, or wraps.

Leftover Ideas: Chop leftover chicken and use it in fried rice, stir-fries, grain bowls, or sandwiches. The teriyaki flavor works with everything.

Final Thoughts

These Grilled Teriyaki Chicken Thighs are everything you want from a summer BBQ—juicy, flavorful, with that perfect caramelized glaze. They’re easy enough for a weeknight but impressive enough for guests.

Fire up that grill and make these this weekend. Your backyard is about to smell amazing.

Happy grilling!

Kip