Grilled teriyaki chicken is irresistibly delicious—the smoky grill marks caramelize the sweet-savory glaze and lock in juicy flavor. It tastes like a summer cookout but is easy enough for any weeknight.
We enjoy Asian flavors but sometimes leave restaurants feeling bloated from excess sodium or additives. Making this teriyaki chicken at home lets you control ingredients and avoid unnecessary additives while still getting bold, familiar flavors.
Other homemade favorites like Beef Broccoli Stir Fry, Asian Beef Noodle Bowl, and Honey Garlic Chicken deliver restaurant-quality results using simple pantry staples. These dishes are flavorful, quick to prepare, and perfect for busy evenings.
Teriyaki Chicken Bowl Recipe
While store-bought teriyaki is convenient, a quick homemade sauce of soy sauce, brown sugar, garlic, and fresh ginger transforms the dish. That simple mix becomes both a marinade and a glaze for a richer result.
Even a short marinating time boosts moisture and flavor. Using boneless, skinless chicken thighs ensures a tender, juicy bowl every time.
How To Make Teriyaki Chicken
Marinade
Mix all sauce ingredients except the chicken in a resealable bag or a glass bowl. Reserve about 1/2 cup of the mixture and set it aside to reduce into a glaze later.
Add the chicken to the remaining marinade, seal or cover, and refrigerate. Marinate at least 2 hours when you can, but even 15–30 minutes improves flavor. Marinating overnight makes this an easy make-ahead meal.
Glaze
When ready to cook, pour the reserved marinade into a small saucepan and simmer on low until it thickens, about 10 minutes. Reduce gently so it becomes glossy and coats the back of a spoon.
Bake or Grill
Remove chicken from the marinade and discard any remaining used marinade. Grill or bake at 375–400°F (190–200°C) for about 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Let the chicken rest, tented with foil, for about 10 minutes to keep it juicy.
Slice or chop the chicken into bite-sized pieces and toss with the thickened glaze just before serving.
How to Serve
Serve over white rice for a classic bowl, or choose brown rice, cauliflower rice, or quinoa for a healthier swap. Grilled asparagus is a great vegetable side, and other excellent options include broccoli, bell peppers, snap peas, carrots, or edamame.
Hostess Tips and Variations
For heat, drizzle sriracha, sprinkle red pepper flakes, or add a little gochujang to the glaze.
For texture, garnish with toasted sesame seeds or chopped nuts like peanuts or cashews for a pleasant crunch.
We love Asian food. You can find more Asian recipes from the same collection on the site.
How To Store
Store grilled teriyaki chicken in the refrigerator and use within 4 days. Keep cooked vegetables separate to maintain freshness. The chicken also freezes well—portion it into containers for easy thaw-and-heat meals. Thaw overnight in the refrigerator.
How To Reheat
Reheat gently to preserve juiciness. Thaw frozen portions before reheating when possible. For refrigerated leftovers, try one of these methods:
Stovetop (Best for texture)
- Warm a skillet over medium heat.
- Add a splash of water or a bit of extra teriyaki sauce to prevent drying.
- Toss and stir occasionally for about 5 minutes until heated through.
Microwave (Quick & easy)
- Place chicken in a microwave-safe dish and cover with a damp paper towel.
- Heat in 30-second intervals, stirring between intervals, until warmed through (about 1–2 minutes).
Oven (Good for larger batches)
- Preheat oven to 350°F (175°C).
- Place chicken in an oven-safe dish, add a tablespoon of water or sauce, cover with foil, and bake 10–15 minutes until heated through.
If you enjoy this recipe, please leave a comment and rating—your feedback helps others decide if this is the right recipe for them.
Easy Teriyaki Chicken Bowl Recipe
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Pin Recipe
Equipment
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Mixing bowls
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1-quart saucepan
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Instant-read thermometer
Ingredients
- 6 Chicken Thighs boneless skinless
- 2 cups soy sauce low sodium recommended
- ¾ cup brown sugar dark or light
- 1 inch fresh ginger grated
- 2 cloves garlic grated
- ¼ cup sesame oil
- 5 green onions sliced thin (white and green parts)
- ½ tsp sesame seeds optional for garnish
Instructions
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Combine all sauce ingredients except the chicken in a closable bag or large bowl and stir to dissolve the sugar. Scoop out about 1/2 cup into a small bowl and set aside for the glaze. Add the chicken to the remaining mixture, then refrigerate to marinate for at least two hours or overnight.
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While the grill or oven preheats, simmer the reserved sauce in a small saucepan over low heat until thickened, about 10 minutes.
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When ready to cook, remove chicken from the bag or bowl and discard the used marinade. Grill or bake the chicken until fully cooked, about 6–8 minutes per side. Use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C). Remove and loosely tent with foil for 10 minutes.
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Slice or chop the chicken into bite-sized pieces. Serve over rice, drizzle with the thickened sauce, and garnish with sesame seeds and sliced green onions if desired.
Notes
Because the marinade is discarded before cooking, the final sodium content is lower than the marinade alone.
Nutrition
Nutritional Disclaimer
Nutrition was calculated using specific brands and measurements; changes will alter the results. Use the nutrition info as a guide only.
This recipe was first shared as part of a blogging event where participants selected recipes from each other’s sites. I chose this one from Debra at Bowl Me Over and enjoyed using leftovers for fried rice and making her no-bake cheesecake for dessert.
Other bloggers who participated in the event shared a variety of dishes ranging from refried beans and pineapple hummus to lemon loaf cake and chicken carbonara.
Enjoyed this recipe? Pin it for later and follow for more recipes and ideas.
This recipe was originally posted on May 12, 2017 and has since been updated with tips and variations to improve the reader experience; the core recipe remains the same.