Prepare to elevate your grilling game with these incredibly flavorful and juicy Grilled Teriyaki Chicken Thighs! This recipe takes boneless, skinless chicken thighs and transforms them into a succulent, sweet-and-savory masterpiece, thanks to a simple yet powerful homemade teriyaki marinade. Infused with garlic and ginger, then grilled to perfection and finished with a steaming step for ultimate tenderness, these thighs are guaranteed to be a crowd-pleaser and a regular on your summer (or year-round!) grilling menu.
Why I Love This Recipe
Grilled chicken is a staple, but these Teriyaki Chicken Thighs take it to a whole new level. What I love most about this recipe is the long marination time. This allows the simple blend of soy sauce, sugar, garlic, and ginger to truly penetrate the chicken, infusing every bite with that irresistible sweet, savory, and aromatic teriyaki flavor. The result is unbelievably tender and juicy chicken that’s packed with taste.
The grilling process gives the chicken a beautiful char and smoky flavor, while the clever finishing step of steaming it in a pot with a little extra sauce ensures it remains incredibly moist and succulent. It’s a fantastic recipe for feeding a crowd, perfect for backyard barbecues, or as a flavorful component for meal prepping throughout the week. It’s a comforting yet exciting dish that always disappears fast!
Ingredients:
- 3 pounds boneless, skinless chicken thighs
- 1 cup soy sauce (low sodium preferred)
- 1 cup water
- 1 cup sugar (granulated)
- 5 cloves garlic, mashed (or minced)
- 2-3 slices ginger root, thin and lengthwise (about 1-inch pieces)
Swaps and Notes
- Chicken Thighs: Boneless, skinless chicken thighs are ideal for their tenderness and ability to absorb flavor.Chicken breasts can be used, but may cook faster and dry out more easily. For more chicken ideas, see A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight).
- Soy Sauce: Low-sodium soy sauce gives you more control over the saltiness. Tamari can be used for a gluten-free option.
- Sugar: Granulated sugar is standard for teriyaki. Brown sugar can be used for a deeper molasses flavor.
- Garlic & Ginger: Fresh garlic and ginger are crucial for authentic flavor. Mashing the garlic and thinly slicing the ginger allows their flavors to infuse the marinade effectively.
- Marinade Time: The 24-hour minimum marination is key for maximum flavor. Don’t skip this if you can help it!
- Teriyaki Sauce (for steaming): The recipe calls for “a little fresh teriyaki sauce” for steaming. This implies either reserving some of the initial marinade (before raw chicken is added) or using a good quality store-bought teriyaki sauce for this step. Do NOT use the marinade that raw chicken has been in for steaming unless you boil it first for at least 5 minutes to ensure food safety.
Instructions:
Achieving perfectly juicy and flavorful grilled teriyaki chicken thighs is simple with this marinating and grilling method.
- Prepare Marinade: In a large bowl (non-reactive, like glass or plastic), combine the 1 cup soy sauce, 1 cup water, and 1 cup sugar. Stir until the sugar is completely dissolved. Add the 5 mashed garlic cloves and 2-3 thin, lengthwise slices of ginger root to the marinade.
- Marinate Chicken: Place the boneless, skinless chicken thighs into the marinade, ensuring they are fully submerged. If they’re not fully covered, add a little more water and soy sauce in a 1:1 ratio. Cover the bowl and marinate in the refrigerator for at least 24 hours, and up to 3 days for the best, most intense flavor. This long marination time makes a significant difference in tenderness and taste.
- Preheat Grill: When you’re ready to cook, preheat your grill (charcoal or gas) to high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Grill Chicken: Remove the chicken thighs from the marinade, letting any excess drip off (discard the used marinade). Place the chicken thighs on the hot grill. Grill for approximately 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The chicken should have nice char marks.
- Steam Finish (Crucial for Juiciness): After grilling, place the cooked chicken thighs in a pot (that can sit on the grill or stovetop). Add a little fresh teriyaki sauce (either reserved marinade before raw chicken was added, or a new batch/store-bought sauce) to the pot. Cover the pot and allow the chicken to steam in the sauce for a few minutes. This step helps to re-moisten the chicken and infuse it with more flavor, ensuring it remains tender and juicy.
- Serve Hot: Remove the chicken from the pot. Serve hot, optionally drizzled with a little extra fresh teriyaki sauce from the pot. Enjoy!
Pro Tip:
The long marination time is the secret weapon here. It not only infuses the chicken with incredible flavor but also helps to tenderize it. For the steaming step, if you don’t have fresh teriyaki sauce, you can quickly make a small batch by simmering a tablespoon of soy sauce, a tablespoon of water, and a teaspoon of sugar in the pot on the grill for a minute before adding the chicken. Always discard marinade that has touched raw meat, unless you boil it for at least 5 minutes before consuming.
Serving Suggestions and Pairings
These Grilled Teriyaki Chicken Thighs are a flavorful main course that pairs well with classic Asian-inspired sides.
- Rice: Serve over a bed of fluffy steamed white rice (like jasmine or basmati) or brown rice to soak up the delicious sauce. For another chicken and rice combo, check out my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- Vegetables: A side of steamed or stir-fried broccoli, asparagus, or a simple green salad would complement the dish beautifully.
- Noodle Bowls: Slice the chicken and serve over cold soba noodles with a light vinaigrette for a refreshing meal.
- Other Chicken Options: If you enjoy versatile chicken dishes, you might also like my Grilled Chicken Breast with Salad & Creamy Herb Sauce for a different flavor profile.
- Appetizer Ideas: If serving for a party, consider my Easy Cheesy Chicken Sliders with Marinara Garlic Butteras another easy chicken appetizer.
Storage and Leftover Tips
Leftover grilled teriyaki chicken is fantastic for meal prep!
- Storage: Store any leftover cooked chicken thighs in an airtight container in the refrigerator for up to 3-4 days. The sauce will also keep well.
- Reheating: To reheat, gently warm in the microwave or in a covered skillet over low heat, adding a tiny splash of water or broth to prevent drying out. You can also re-steam gently.
- Repurpose Leftovers: Leftover teriyaki chicken is excellent sliced into salads, used in wraps, or added to fried rice.
More Recipes You Will Love
If you loved the flavorful and easy preparation of this grilled chicken dish, you’ll definitely want to explore some of these other fantastic recipes:
- For another fantastic and easy chicken and rice dish, check out my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- If you’re a fan of versatile chicken dishes, my A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight) is a must-try.
- And for another fast and customizable meal that’s great for feeding a crowd, These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast are always a hit.
Final Thoughts
These Grilled Teriyaki Chicken Thighs are a testament to how simple ingredients and a good marinade can transform a meal into something truly extraordinary. With their tender, juicy texture and irresistible sweet and savory flavor, they’re perfect for any grilling occasion and sure to become a beloved staple in your home. Go ahead, marinate, grill, and enjoy the deliciousness!
What’s your secret to perfectly grilled chicken? Share your tips in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.
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