Grilled Teriyaki Chicken is easy, authentic, and big on flavor. The teriyaki sauce is like magic, and works wonders for any protein. This prep-ahead recipe is perfect for weeknight dinners as well as casual gatherings. Grilled Teriyaki Chicken is our favorite better-than-takeout dish! In This Article 1-Minute Video: Grilled Teriyaki ChickenWhy This Recipe Stands OutKey Recipe IngredientsStep-By-Step Recipe InstructionsHow to Prep AheadCan I use Chicken Breasts Instead? Tips for Extra Tenderness and FlavorWhat to Serve with Teriyaki ChickenGrilled Teriyaki Chicken Recipe View more 1-Minute Video: Grilled Teriyaki Chicken Why This Recipe Stands Out Not many dishes can compare to the sweet, savory, tender goodness of grilled Teriyaki Chicken done right: It Smells Amazing – The aroma of this dish cooking on your grill will make your family (and neighbors) voraciously hungry. Not at all Boring – Summer means grilling, and this teriyaki chicken is the most exciting chicken that’ll hit the grill all season long. Also try this Hawaiian Burger for a not-boring burger. Friends and Family Devour This: Once you serve this tender, succulent teriyaki chicken to your eaters, they’ll request it on repeat. Ideal for Meal Prep – If you love meal prep recipes, you will adore this teriyaki chicken. It’s easy to make a big batch at the start of your week! Use your outdoor grill OR an indoor grill pan for perfectly tender, grill-marked chicken. Key Recipe Ingredients Boneless, skinless chicken thighs: Chicken thighs are highly recommended for best flavor and tenderness. Cornstarch: This helps thicken the sauce, while keeping it gluten-free and non-grainy. Soy Sauce or Tamari Sauce: Use high quality soy sauce or tamari sauce for a gluten-free choice. White and Brown Sugars: We use a mixture of both white and brown sugar for flavor and depth. Mirin: This is a Japanese sweet rice wine; do not accidentally use rice vinegar. Garlic and Ginger: Freshly minced garlic and ginger impart the best aromatics. Garnishes: Thinly sliced scallions and toasted sesame seeds add flavor to the finish. Step-By-Step Recipe Instructions Thoroughly dissolve the cornstarch with soy sauce, whisking until any bits of white cornstarch no longer visible. Add soy sauce, both sugars, mirin, garlic, ginger, and pepper. Whisk sauce until ingredients are well combined. Set aside. Thoroughly dry chicken thighs with paper towels, and trim. Cover chicken with cling wrap. Use meat tenderizer to pound chicken evenly to about 1/2 in. thick. Remove cling wrap. Using a fork, poke holes all over chicken pieces; this allows marinade to soak in. Whisk marinade again and pour just enough to completely cover every chicken piece; reserve remaining sauce. Pour unused marinade in an airtight container and keep chilled. One hour before cooking, remove chicken from fridge. Generously grease and preheat outdoor grill (or indoor stovetop cast iron grill) until oil is smoking hot. Grill chicken on medium-high heat until just-cooked. Pour desired reserved unused/clean sauce in a saucepan. Bring to a boil, stirring 1 minute until slightly thickened. If desired, add a bit more sugar to taste. Set aside.  Slice cooked chicken into strips. Serve with rice, sauce, and garnishes. How to Prep Ahead Everything in this recipe can be prepared ahead of time. Mix the sauce up to several days ahead and keep chilled until ready to use. Marinade the chicken overnight (up to 2 nights ahead) for incredible flavor and tenderness. All that’s left is to throw the chicken onto hot grill while your guests munch on edamame hummus and chips. Can I use Chicken Breasts Instead? If you’re tempted to use chicken breasts, may we suggest sticking with fresh boneless, skinless thighs here. They turn out so much more tender and flavorful, as thigh meat is significantly more forgiving than breast meat. Tips for Extra Tenderness and Flavor Always towel-dry chicken pieces to remove excess moisture prior to marinading. Marinade chicken overnight for tenderness and flavor. We recommend having extra marinade to keep in the fridge, as it keeps well and is fabulous over steak and shrimp on a whim. Baste while cooking; throw out any sauce that has come into contact with raw chicken. Heat up clean, reserved marinade for serving as a sauce. What to Serve with Teriyaki Chicken Appetizer: Edamame Hummus, served with pita chips, pretzel chips, or tortilla chips. Can be made 1-2 days ahead. Main Dish: Grilled Teriyaki Chicken or these Asian chicken skewers can be prepped ahead. Side Dish: Hawaiian Macaroni Salad, can be made 1 day ahead. Green Salad: Crunchy Asian Ramen Salad, dressing can be made ahead. Dessert: Almond Jello, can be made up to 2 days ahead. Drinks: Mango Coolers (can be made kid-friendly) Teriyaki Party: Let your guests choose their protein! They’ll love this 30-Minute Beef Teriyaki and Teriyaki Salmon. Print Grilled Teriyaki Chicken This Teriyaki Chicken is easy, authentic, and big on flavor. The sauce is like magic, and works wonders. Be sure to let chicken marinate overnight.  Course MainCuisine Asian AmericanDiet Gluten FreeMethod Grill, Stovetop Prep Time 30 minutes minutesCook Time 10 minutes minutes Servings 6 Calories 202kcal Author Amy Dong Ingredients3 lbs boneless skinless chicken thighs2 TB cornstarch1 ½ cups regular soy sauce or gluten-free Tamari sauce1 ½ cups white sugar¾ cups brown sugar¾ cups mirin Japanese sweet rice wine; not rice vinegar3 cloves garlic minced2 TB freshly grated ginger1 tsp freshly ground black pepperOptional Garnish: Thinly sliced scallions and toasted sesame seeds InstructionsIn a medium bowl, combine cornstarch with soy sauce. Thoroughly dissolve the cornstarch, whisking until any bits of white cornstarch no longer visible. Add both sugars, mirin, garlic, ginger, and pepper to the soy sauce mixture. Whisk sauce until ingredients are well combined. Set aside.Thoroughly dry chicken thighs with paper towels, and trim. Working one at a time, place each piece on a cutting board and top chicken with cling wrap. chicken evenly to about 1/2 in. thick.Remove cling wrap. Using a fork, poke holes all over chicken pieces; this allows marinade to soak in.In a large bowl, pour in just enough marinade to completely submerge chicken; reserve unused sauce. Cover and let sit in fridge overnight, turning chicken pieces over once while marinading. Pour unused marinade in an airtight container and keep chilled.One hour before cooking, remove chicken from fridge. Generously grease and preheat outdoor grill (or indoor cast iron grill) until oil is smoking hot. Remove chicken from marinade, discarding used marinade. Grill chicken on medium-high heat until just-cooked. If using outdoor grill baste generously and frequently; less frequently for indoor grill. Cook approximately 5 minutes per side (actual cook time varies depending on heat of your grill.) While chicken is cooking, pour desired amount of remaining, unused/clean sauce in a saucepan. Bring to a boil, stirring 1 minute until slightly thickened. If desired, add a bit more sugar to taste. Set aside. Slice cooked chicken into strips. Drizzle with teriyaki sauce and garnish with chopped scallions and toasted sesame seeds, if desired. Video Notes Mirin is a Japanese sweet rice wine that can be found at Asian supermarkets, as well as regular grocery stores in their Asian or ethnic aisle. Chicken thighs will yield the most tender, flavorful results. You can also use chicken breasts, but they tend to dry out easier during cooking.  Serve teriyaki chicken with brown rice, jasmine rice, or Hawaiian style macaroni salad.  NutritionCalories: 202kcal | Carbohydrates: 25.6g | Protein: 16.4g | Fat: 3.2g | Saturated Fat: 0.8g | Cholesterol: 70mg | Sodium: 692.4mg | Fiber: 0.2g | Sugar: 21.9gThe post Grilled Teriyaki Chicken with Sauce appeared first on Chew Out Loud.