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Sliced teriyaki chicken arranged on a wood cutting board and topped with teriyaki sauce.
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5 from 2 votes

Grilled Teriyaki Chicken

Nothing beats grilled teriyaki chicken as a classic backyard BBQ dish the whole family will love. This recipe includes a homemade teriyaki marinade and sauce that tastes delicious with a little kiss of char from the grill.
Prep Time15 minutes
Cook Time20 minutes
Marinade Time4 hours
Total Time4 hours 35 minutes
Course: Main Dish
Cuisine: American
Keyword: Grilled Teriyaki Chicken
Servings: 6 people
Author: Susie Bulloch (heygrillhey.com)


  • 6 boneless, skinless chicken thighs


  • 1 cup brown sugar
  • ¾ cup soy sauce
  • ½ cup water (or pineapple juice)
  • ½ cup canned pineapple chunks
  • 2 cloves garlic minced
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon grated ginger
  • 2 teaspoons sesame oil


  • 2 Tablespoons corn starch
  • 2 Tablespoons cool water


  • Marinate the chicken thighs. Combine all ingredients for the marinade in a gallon-sized zip-top bag and mix well to combine. Place all chicken thighs in the bag, remove as much air as possible, and seal tightly. Refrigerate for at least 4 hours or up to 8 hours.
  • Grill the chicken. Preheat your grill to 375 degrees F with 2-zones of heat (high heat and low heat). Remove the chicken thighs from the marinade and set the marinade aside. Place the chicken thighs on the low heat side of the grill, close the lid, and cook for 5-7 minutes on each side, or until the internal temperature of the chicken reads 145 degrees F.
  • Make the teriyaki sauce. While the chicken grills preheat a medium saucepan over medium-high heat. Pour the marinade into the saucepan and bring to a boil. In a small pan, combine the cornstarch and cool water, mixing until there are no chunks of cornstarch left. Pour the cornstarch mixture into the boiling sauce, while whisking. Remove the thickened sauce from the heat and pour about ½ cup of sauce into a separate bowl. Set aside the rest of the sauce for serving with the chicken.
  • Sauce the chicken. Baste each of the chicken thighs with ½ cup of reserved teriyaki sauce. Move the thighs over to the high heat side of the grill and cook, flipping and basting once more, until the sauce has caramelized on the outside of the thighs and the internal temperature reads 170-175 degrees F.
  • Rest and serve. Remove the chicken from the grill to a serving platter and allow it to rest for 10 minutes before slicing and serving with reserved teriyaki sauce.



Calories: 311kcal | Carbohydrates: 42g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 113mg | Potassium: 350mg | Fiber: 1g | Sugar: 38g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg