Chicken Teriyaki

postheadericon Teriyaki Chicken Recipe

In Japanese, “Teri” means luster and “Yaki” means grilled.  Whatever the language, this dish is sweet, savory and succulent with fall off the bone tenderness.  This is a recipe everyone in the family loves and it’s perfect for a quick weeknight BBQ.   Chicken thighs are great for grilling because they’re moist, flavorful and cook quickly.  Feel free to use boneless, skinless chicken thighs for a lighter touch.

Teriyaki Chicken Recipe


  • 1 clove garlic, minced
  • 1 tbsp minced fresh
  • 3 tbsp packed brown sugar
  • 1-1/2 tsp dry mustard
  • 1-1/2 cups soy sauce
  • 3-1/4 cups water, divided
  • 3 tbsp rice vinegar
  • 6 bone-in chicken thighs
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • toasted sesame seeds for garnish


  1. In a large bowl, whisk together garlic, ginger, brown sugar, mustard, soy sauce, 1-1/2 cups of the water and vinegar. Add chicken and turn to coat. Cover and refrigerate for 30 minutes. Remove chicken to a plate and reserve the marinade.
  2. Heat a grill on medium high heat. Grill chicken thighs skin side down for 10 minutes. Turn over and grill another 5-10 minutes. Transfer to a plate.
  3. Meanwhile, in a small bowl, combine cornstarch and cold water. In a medium saucepan, bring reserved marinade to a boil over medium-high heat. Stir in cornstarch mixture. Reduce heat and simmer, stirring, for about 12 minutes or until sauce is thickened.
  4. Brush each chicken thigh with about a tablespoon of sauce. Garnish with toasted sesame seeds and serve immediately with hot jasmine rice and a side of teriyaki sauce.


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Welcome to The Sweet
and Sour Chronicles!

Hi! I’m Katie Chin, an Asian food expert, cookbook author, tv host and food blogger. I'm also a mom, so I know what it takes to get dinner on the table in a busy household. I specialize in everyday Asian recipes for real people on real schedules and real budgets. more

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