Grilled chicken is a staple in many households, but when you add the rich, savory sweetness of teriyaki sauce, it transforms into something extraordinary. This recipe for Teriyaki Grilled Chicken Thighs has become a favorite in my home, especially during summer barbecues with family and friends. The journey to discovering this recipe is a fond memory of a trip to Japan, where I first experienced authentic teriyaki dishes. The flavors were so captivating that I had to recreate them back home.
One of the beauties of this recipe is its simplicity. It requires common ingredients you likely already have in your pantry, yet it delivers a complex and delightful flavor profile. The combination of soy sauce, brown sugar, honey, ginger, and garlic creates a perfect balance of sweet and savory that complements the juicy chicken thighs perfectly.
Marinating the chicken is key to infusing it with the deep teriyaki flavors. I recommend marinating it for at least an hour, but if you have the time, letting it sit overnight will intensify the taste even more. When it comes to grilling, ensuring the chicken reaches an internal temperature of 170°F is crucial for both safety and achieving that tender, juicy texture.
A tip for this recipe is to always reserve some of the teriyaki sauce before marinating the chicken. This way, you can baste the chicken while grilling without reusing the marinade, ensuring a fresh and vibrant flavor. Sprinkling sesame seeds on top adds a delightful crunch and a touch of nuttiness, which complements the teriyaki sauce beautifully.
Variations of this recipe can be easily made. For a spicier kick, adding some red pepper flakes to the marinade works wonders. If you prefer a more robust flavor, using dark soy sauce can add depth. For those watching their sugar intake, swapping out brown sugar and honey for a sugar substitute will still give you that sweet teriyaki flavor without the extra calories.
Whether you’re preparing for a casual family dinner or a backyard barbecue with friends, Teriyaki Grilled Chicken Thighs are sure to impress. They are easy to prepare, packed with flavor, and a joy to eat.
How to Make Teriyaki Grilled Chicken Thighs
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Ingredients
- 1 cup water
- 1/4 cup soy sauce
- 5 tablespoons brown sugar
- 2 tablespoons cornstarch
- 8 boneless, skinless chicken thighs
- 1 tablespoon honey
- 2 tablespoons fresh ginger or 1 teaspoon ground ginger
- 1/4 cup water
- 1 tablespoon minced garlic or 1 teaspoon ground garlic
- Sesame seeds
Directions
- In a large bowl, mix 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic until well combined.
- In a separate small bowl, dissolve cornstarch in 1/4 cup water until smooth.
- Transfer the soy sauce mixture to a medium saucepan and heat over medium heat for about 5 minutes.
- Once the sauce starts to boil, stir in the cornstarch mixture, whisking continuously.
- As the teriyaki sauce thickens, after approximately 2 minutes, remove it from the heat and allow it to cool to room temperature.
- Coat the chicken thighs with 3/4 of the teriyaki sauce and marinate them in the refrigerator for at least 1 hour.
- Preheat your grill to medium-high heat. Place the marinated chicken thighs on the grill, discarding the used marinade. Baste with the reserved teriyaki sauce.
- Grill the chicken for 5 minutes, then flip and baste with more sauce.
- Continue grilling for another 5 minutes or until the internal temperature reaches 170°F.
- Sprinkle with sesame seeds before serving.
Storing Suggestions:
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months, then thaw in the refrigerator before reheating.
FAQs:
Can I use chicken breasts instead of thighs for this recipe?
Yes, you can substitute chicken breasts for thighs. However, chicken breasts may require a slightly longer cooking time to reach an internal temperature of 170°F. Be sure to monitor the internal temperature to avoid overcooking.
What can I serve with Teriyaki Grilled Chicken Thighs?
Teriyaki Grilled Chicken Thighs pair well with steamed rice, stir-fried vegetables, or a fresh salad. You can also serve them with noodles or a side of grilled vegetables for a complete meal.
Can I make the teriyaki sauce ahead of time?
Absolutely! You can prepare the teriyaki sauce up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat it on the stovetop before using it to marinate the chicken.
How do I prevent the chicken from sticking to the grill?
To prevent sticking, make sure your grill grates are clean and well-oiled before placing the chicken on them. You can also lightly oil the chicken thighs before grilling. Additionally, avoid moving the chicken too soon; let it sear and naturally release from the grill grates.
Can I bake the chicken instead of grilling it?
Yes, you can bake the chicken in a preheated oven at 375°F for about 25-30 minutes or until the internal temperature reaches 170°F. Baste with the reserved sauce during the last 10 minutes of baking for added flavor.
Is it necessary to marinate the chicken for 1 hour?
Marinating the chicken for at least 1 hour allows the flavors to penetrate the meat, making it more flavorful. If you’re short on time, you can marinate for a minimum of 30 minutes, but for best results, aim for the full hour or even overnight if possible.
Teriyaki Grilled Chicken Thighs
Ingredients
- 8 boneless skinless chicken thighs
- 1 cup water
- 1/4 cup soy sauce
- 5 tbsp brown sugar
- 2 tbsp fresh ginger or 1 tsp ground ginger
- 1 tbsp honey
- 1 tbsp minced garlic or 1 tsp ground garlic
- 2 tbsp cornstarch
- 1/4 cup water
- Sesame seeds
Instructions
- In a large mixing bowl, combine water, soy sauce, brown sugar, honey, ginger, and garlic. Whisk until well mixed.
- In a small bowl, mix cornstarch and 1/4 cup water until smooth.
- Pour the soy sauce mixture into a medium saucepan and cook over medium heat for about 5 minutes.
- Once the sauce begins to boil, add the cornstarch mixture and whisk continuously.
- When the teriyaki sauce thickens, about 2 minutes, remove from heat and let it cool to room temperature.
- Coat the chicken thighs in 3/4 of the teriyaki sauce and marinate in the fridge for at least 1 hour.
- Preheat the grill to medium-high heat. Place the chicken thighs on the grill and discard the used marinade. Baste with the reserved teriyaki sauce.
- Grill for 5 minutes, then flip and baste with more sauce.
- Continue grilling for an additional 5 minutes or until the internal temperature reaches 170°F.
- Sprinkle with sesame seeds and serve.
