Grilled Teriyaki Chicken 4.5 ★

1 h | easy | high-protein, Mediterranean diet

Grilled teriyaki chicken breasts on a white rectangular platter, glossy with dark caramelized char marks and a drizzle of sauce, topped with sliced green onions and sesame seeds on a light wooden table.

Published May 16, 2025

Prep Time	Cook Time	Total Time
45 min	15 min	1 h

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Introduction

This grilled teriyaki chicken is juicy, flavorful, and packed with that sweet-savory glaze everyone loves.

It’s perfect for an easy weeknight dinner, backyard cookout, or meal-prep lunch bowls.

Fresh ginger, sesame oil, and a quick thickened sauce make it taste just like your favorite takeout, only fresher.

Grilled teriyaki chicken breasts on a white platter, glossy with dark caramelized grill marks and sprinkled with sesame seeds and sliced green onions; a bowl of teriyaki sauce and a bowl of white rice sit blurred in the background.

How to Make Grilled Teriyaki Chicken

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Trim and flatten the chicken

Pat the chicken breasts dry with paper towels and trim any large pieces of fat.
For even cooking, lightly pound the thickest end so each breast is a similar thickness.
Mix the teriyaki marinade

In a medium bowl, whisk together the teriyaki sauce, grated ginger, and sesame oil if using.
Reserve 1/4 cup of the teriyaki mixture in a small bowl for glazing on the grill.

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Marinate the chicken

Place the chicken in a zip-top bag or shallow dish and pour the remaining teriyaki mixture over it.
Seal and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.
Preheat and prep the grill

Preheat your grill to medium-high heat, about 400°F, and clean and oil the grates well.
Remove the chicken from the marinade and let any excess drip off back into the dish.
Discard any leftover marinade that touched raw chicken for food safety.
Grill the chicken

Place the chicken on the hot grill, smooth side down, and cook uncovered for 5 to 6 minutes.
Flip the chicken and cook another 5 to 7 minutes, until nicely charred and cooked through.
Use a thermometer and remove the chicken when the thickest part reaches 165°F.

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Thicken the glaze and serve

While the chicken grills, whisk the cornstarch into the reserved 1/4 cup teriyaki until completely smooth.
Pour this mixture into a small saucepan and cook over medium heat, stirring, until glossy and slightly thickened.
Brush the thickened glaze over the grilled chicken, then garnish with sesame seeds and green onions if you like.
Let the chicken rest 5 minutes before slicing so the juices stay inside.

Sliced grilled teriyaki chicken breast drizzled with glossy dark glaze and sprinkled with sesame seeds, served on a bed of mixed greens with orange fruit chunks and red cabbage on a white plate.

Substitutions

Use boneless, skinless chicken thighs instead of chicken breasts: Thighs stay very juicy on the grill and give the teriyaki a richer, more savory flavor with slightly more char.
Use tamari-based teriyaki sauce instead of regular teriyaki sauce: Tamari teriyaki brings deeper, less salty flavor and keeps the recipe naturally gluten free for guests who need it.
Replace 1/4 cup teriyaki sauce with pineapple juice: Pineapple juice adds bright sweetness and a light tang, which makes the glaze extra sticky and almost tropical tasting.

Grilled teriyaki chicken breasts on a white square plate, glossy with dark caramelized glaze and char marks, topped with sesame seeds and sliced green onions; blurred bowls of sauce and greens in the background.

Tips

Pound for even cooking: Lightly pounding the thick ends helps the chicken cook evenly, so the outside chars without drying the center.
Oil the grill generously: A well-oiled grate helps prevent sticking and keeps those pretty grill marks intact when you flip the chicken.
Do not rely only on timing: Use an instant-read thermometer instead of guessing; pull the chicken off at 165°F for the juiciest results.
Glaze near the end: Brush the thickened teriyaki on during the last few minutes so the sugars caramelize without burning on the grill.
Slice against the grain: When serving, cut the chicken crosswise against the grain for tender slices that feel almost steakhouse level.

Nutrition Facts ^*

Energy	340	kcal
Protein	64	g
Total Fat	6	g
Carbohydrates	9	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

My chicken burns on the outside before the inside is cooked; what should I do?: Your grill is probably too hot or has hot spots. Move the chicken to a cooler zone, close the lid, and finish cooking over medium heat. You can also start with indirect heat, then sear briefly at the end for color.
How long can I safely marinate the chicken?: Aim for at least 30 minutes so the flavor soaks in. You can marinate up to 8 hours in the refrigerator, but longer can make the texture slightly mushy.
Can I cook this teriyaki chicken without a grill?: Yes, a grill pan or cast-iron skillet works well on the stove. You can also bake at 425°F on a greased sheet pan until the chicken reaches 165°F.
How do I keep the chicken from sticking to the grill grates?: Start with a hot, clean grill and oil the grates right before adding the chicken. Let the chicken release naturally; if it fights you when flipping, give it another minute.
Can I make this recipe gluten free?: Use a tamari-based teriyaki sauce that is clearly labeled gluten free. Double-check your cornstarch brand too, because some facilities also process wheat ingredients.

Serving Suggestions

This grilled teriyaki chicken pairs beautifully with steamed rice, grilled vegetables, or a crunchy sesame slaw for contrast.

For a fun twist, add fresh pineapple rings to the grill and serve them alongside for juicy, caramelized sweetness.

Leftovers taste amazing sliced over cold noodles or salad, with extra glaze thinned with water as a quick dressing.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 4.5 ★ (out of 5) based on 6 reviews.

Post your review and pictures below! ⬇︎

Molly, Kansas City: Delicious. Thanks for sharing a tasty recipe. Enjoyed by all. — 5 ★

Eunice: Glad everyone enjoyed it, Molly!
joe1910, Plano, TX: Delicious, a hit with the entire family! — 5 ★

Eunice: Glad it was a hit with the whole family!
homeloverxo, Halifax, Canada: Cut the teriyaki sauce back about 1/4 and add a little pineapple juice. It keeps it from being so salty and gives it that same kind of sweet glaze. — 4 ★

Eunice: Nice tip, pineapple juice sounds delicious and balanced!
Tammy, Chicago, IL: Not impressed. My family said it was just alright. Kinda bland. Ive had better teriyaki chicken recipes than this. — 3 ★

Eunice: Sorry it came out bland, Tammy. Next time try longer marinating and simmer the sauce with cornstarch until glossy.
Christopher, Vancouver, WA: Our young kids were asking for more. 🤩 A total win! We are saving and printing this one. Thank you!!! Our grill was acting up, so we did the chicken in the oven at 425, uncovered, about 18-20 minutes and brushed on the thickened sauce near the end. Thank you!!!! — 5 ★

Eunice: So happy it worked in the oven too, Christopher! Brushing the thickened sauce near the end was a smart move.
Linda, Fremont, CA: Really delicious and juicy, and the thickened teriyaki glaze gave it the perfect sticky finish on the grill. — 5 ★

Eunice: Happy it worked out for you, Linda!