Grilled Teriyaki Chicken – On a budget

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This Grilled Teriyaki Chicken recipe is loaded with flavor.

Boneless chicken is marinated in a simple sweet and savory teriyaki sauce. This homemade gravy is easy to make with ingredients you probably have on hand. such as orange juice, soy sauce, honey and ginger.

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

Grilled teriyaki chicken plated with sesame seeds

Grilled Teriyaki Chicken

  • The homemade marinade is easy to prepare and packaged The taste.
  • To make the preparation even More quicklythis recipe goes well with a premade or homemade teriyaki sauce if you prefer.
  • Chicken thighs are easy to prepare and take out extra juicy (But you can use Chicken breast If you want).
  • These can be warmed up well and are ideal for salads or rice bowls. Slice them up and add them to wraps or even stir-fries.
Grilled Teriyaki Chicken ingredients including rice wine, ginger, scallions, ketchup, soy sauce, garlic and chicken

Ingredients & Variations

Chicken – Boneless, skinless chicken thighs are popular when grilling because they’re always juicy. But if you want, chicken breast fillets can also go wonderfully with it. Pound the chicken breasts to ½ inch thick before marinating.

  • Sweet and tangy – Orange juice adds freshness while honey helps the chicken caramelize. Ketchup adds a touch of tangy sweetness. Substitute maple syrup or brown sugar for the honey if needed. Pineapple juice can also be used instead of orange juice.
  • Flavor Enhancers – Soy sauce adds salty umami, while scallions, garlic, and fresh ginger add a powerful boost of flavor.
Marinade for grilled teriyaki chicken
Marinating Grilled Teriyaki Chicken

How to cook grilled teriyaki chicken

Just a few simple steps for this teriyaki chicken.

  1. Prepare marinade: Make the marinade and place in a bowl or ziplock bag.
  2. Marinate Chicken: Add chicken and marinate 2 hours or overnight (according to the recipe below).
  3. Cook: Grill the chicken pieces until cooked through and there are no pink bits left (discard any unused marinade).

chicken temperature

Check the internal temperature at the thickest part of the thigh (or chicken breast). It should read 165°F. Before serving, allow the meat to rest for about 5 minutes and optionally garnish with chopped spring onions and sesame seeds.

serving suggestions

This teriyaki chicken recipe is delicious fresh off the grill, but it’s also great for meal prep!

  • Pair grilled chicken teriyaki with an amazing rice recipe like garlic butter rice or fried rice.
  • Make it a Panda Express style teriyaki bowl with a flavorful slaw!
  • Turn it into a delicious chicken sandwich with a few slices of grilled pineapple.
  • Slice and add to a salad (with ginger dressing) or shredded cabbage wrap.
Grilled teriyaki chicken on a serving plate

Leftover chicken

Refrigerator: Store 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 ziplock bags for up to 4 weeks.

More grilled chicken recipes

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Grilled teriyaki chicken on a plate with a side of spring onions

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Grilled Teriyaki Chicken

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

preparation time 15 protocol

cooking time 10 protocol

Time to marinate 2 hours

total time 2 hours 25 protocol

Instant read thermometer on white background
a gas grill on a white background

  • For the marinade, combine the orange juice, soy sauce, honey, ketchup, scallions, ginger, rice wine, and garlic in a medium bowl.

  • If using chicken breasts, pound them with the flat of a meat mallet to ½ inch thick. 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 the marinade, drain excess water and discard the marinade.

  • Grill the chicken for 5 to 7 minutes per side or until cooked through and no pink residue remains (165°F).

For teriyaki chicken skewers, cut 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 (skewer them on skewers to keep them from falling through the grill) and even pre-made meatballs.
Cook the chicken to an internal temperature of 165°F.
Leftover chicken can be stored in a covered container in the refrigerator for up to 3 days.

Calories: 259 | Carbohydrates: 14G | Protein: 34G | Fat: 7G | Saturated Fatty Acids: 2G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 2G | trans fats: 0.03G | Cholesterol: 162mg | Sodium: 724mg | Potassium: 520mg | Fiber: 0.3G | Sugar: 12G | Vitamin A: 170IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 2mg

Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.

course Chicken, dinner, main course
Kitchen American, Asian

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Succulent grilled teriyaki chicken on a plate with lettering
Grilled teriyaki chicken with scallions and lettering
Succulent grilled teriyaki chicken on a plate with a title
Grilled teriyaki chicken on a plate and finish with a title



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