This recipe transforms simple chicken into grill-glazed perfection with a sticky, sweet-savory finish. The secret lies in balancing smoky char with bold teriyaki flavors.
I developed this method after years of perfecting my pitmaster techniques, ensuring every bite delivers that signature caramelized crust and juicy tenderness. No shortcuts—just proven results.
Ingredients for Barbecue Chicken Teriyaki
Transform chicken with smoky grill flavors and teriyaki stickiness using these essential ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 2 lb | Boneless, skin-on preferred |
| Soy Sauce 🫒 | ½ cup | Low-sodium for balance |
| Brown Sugar 🍚 | ½ cup | Light or dark, packed |
| Honey 🍯 | ¼ cup | For glossy caramelization |
| Rice Vinegar 🍶 | 2 tbsp | Adds tangy brightness |
| Fresh Garlic Cloves 🧄 | 4 cloves | Minced for maximum flavor |
| Fresh Ginger Root 🌿 | 1 tbsp | Finely grated, peeled |
| Sesame Oil 🫒 | 1 tbsp | Toasted for depth |
| Barbecue Sauce 🍯 | ¾ cup | Smoky, thick variety |
| Vegetable Oil 🫒 | 2 tbsp | For grilling and brushing |
| Cornstarch 🌾 | 1 tbsp | For thickening glaze |
| Water 💧 | ¼ cup | To adjust consistency |
| Green Onions 🧅 | 4 whole | Thinly sliced for garnish |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for garnish |
| Kosher Salt 🧂 | 1 tsp | For seasoning chicken |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
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The chicken is critical—skin-on, bone-in thighs yield the juiciest results with that coveted caramelized crust. Costco or Whole Foods carry high-quality options with good fat marbling. For the soy sauce, Kikkoman low-sodium is reliable, but San-J tamari offers a gluten-free alternative with deeper umami. Ginger and garlic should be fresh (powdered versions lack the necessary punch for this glaze).
Out of brown sugar? Coconut sugar works in a pinch, though it may darken the glaze more. No rice vinegar? Apple cider vinegar at half the amount substitutes well. For a shortcut, combine store-bought teriyaki sauce with Stubb’s Original barbecue sauce—just reduce the sugar slightly. The cornstarch can be swapped with arrowroot powder if you prefer a clearer glaze.
The glaze can be made 2 days ahead and stored in the fridge. Chicken marinates well for up to 24 hours before grilling. Leftover glazed chicken keeps for 3-4 days refrigerated or freezes beautifully for 3 months.
Why You’ll Love This Recipe
- One Pan Magic: I toss everything in a single skillet—chicken thighs, soy sauce, brown sugar—and let the oven do the work.
- Sweet Heat Balance: The honey and brown sugar caramelize while the rice vinegar cuts through with just the right tang.
- Meal Prep Hero: I make a double batch on Sunday and it reheats beautifully for lunches all week.
- Budget Stretcher: Chicken thighs stay juicy and cheap, and a little soy-honey glaze goes a long way.
Step-by-Step Instructions for Barbecue Chicken Teriyaki
Master the technique for perfectly glazed chicken with this professional approach to layering flavors.
Step 1: Marinate the Chicken Thighs
In a large bowl, whisk together the 0.5 cup soy sauce, 0.5 cup brown sugar, 0.25 cup honey, 2 tbsp rice vinegar, minced 4 cloves fresh garlic cloves, and 1 tbsp fresh ginger root until the brown sugar fully dissolves. This creates the teriyaki base that will infuse the meat with complex sweet-savory depth.
Add the 2 lb chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight. The longer marinating time allows the flavors to penetrate deeply, resulting in more tender and flavorful meat. Season with 1 tsp kosher salt and 0.5 tsp black pepper just before grilling.
Step 2: Prepare the Barbecue Teriyaki Glaze
In a small saucepan, combine the 0.75 cup barbecue sauce with 1 tbsp sesame oil. Bring to a gentle simmer over medium heat, then reduce to low heat. This step merges the smoky barbecue notes with the nutty sesame undertones.
In a separate small bowl, mix the 1 tbsp cornstarch with 0.25 cup water until smooth. Slowly whisk this slurry into the simmering barbecue mixture. Cook for 3-4 minutes, stirring constantly, until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside.
Step 3: Grill the Chicken to Perfection
Preheat your grill to medium-high heat and brush the grates with 2 tbsp vegetable oil to prevent sticking. Remove the chicken from the marinade (reserve the marinade) and grill skin-side down first for 6-7 minutes until the skin develops deep char marks and releases easily from the grates.
Flip the chicken and grill for an additional 5-6 minutes, basting frequently with the reserved marinade during the first half of this time. During the last 2 minutes, brush generously with the prepared barbecue teriyaki glaze. The chicken is done when it reaches an internal temperature of 165°F.
Step 4: Rest and Garnish for Service
Transfer the glazed chicken to a clean platter and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring each bite remains moist and flavorful. The glaze will set slightly during this time, creating that signature sticky coating.
Thinly slice the 4 whole green onions and sprinkle over the chicken along with 1 tbsp sesame seeds for added texture and visual appeal. The contrast of the bright green onions against the dark, glossy glaze makes for an impressive presentation that signals the perfect balance of flavors within.
Pro Tips For Making Barbecue Chicken Teriyaki
- Sear First, Glaze Later: I learned this the hard way—sear the chicken thighs skin-side down for 4-5 minutes on high heat before adding the teriyaki glaze, otherwise the sugar in the honey and brown sugar will burn before the chicken cooks through.
- Score the Thighs: Make shallow cuts in a crosshatch pattern on the fatty side of the thighs so the soy-honey glaze penetrates deeper and renders fat more evenly.
- Reduce the Sauce Separately: After removing the chicken, simmer the leftover marinade for 3-4 minutes to thicken it into a proper glaze—raw chicken juices in thin sauce are a food safety and texture disaster.
- Rest Before Slicing: Tent the glazed thighs with foil for 5 minutes after grilling; the juices redistribute and the sticky sauce sets instead of sliding off with the first cut.
Essential Equipment for Perfect Results
Premium Grill Setup
For that perfect char, I swear by my Weber Genesis E-335 gas grill—3 burners give precise heat zones. A cast iron griddle on one side creates sear marks while keeping the other burners free for indirect cooking. This setup gives me restaurant-quality results every time. 🔥
Thermometer Precision
Never guess temperatures again. My ThermoWorks Smoke X4 has 4 probes to monitor both grill and chicken temps simultaneously. The magnetic backing lets me keep it visible while I work the grill, ensuring I hit that perfect 165°F every time.
Basting Tools
A silicone basting brush from OXO handles the thick teriyaki glaze without sticking. I keep a small saucepan on the grill’s side burner to warm my glaze, and a heat-resistant bowl for the reserved marinade.
Specialty Additions
For that extra touch, I use a charcoal chimney to add wood chips to my gas grill. Hickory chips from my local butcher shop give just the right smoky note. A grill light helps me monitor those char marks during evening cookouts. 💛
Prep Essentials
A large mixing bowl for marinating and a whisk ensure the sugar dissolves completely. I always have tongs and a meat thermometer within reach—these are non-negotiable for safe, perfect grilling.
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but they dry out faster. Reduce grilling time to 4-5 minutes per side and keep a close eye on the internal temperature to avoid overcooking.
How can I make this without a grill?
Use your oven’s broiler on high heat. Place chicken on a wire rack over a baking sheet and broil for 5-6 minutes per side, basting with glaze.
Why did my glaze burn on the grill?
Sugar burns easily. Keep the heat at medium-high and move chicken to indirect heat if the glaze starts charring too quickly.
Can I make the glaze ahead of time?
Prepare it up to 3 days in advance and store in an airtight container in the fridge. Reheat gently before using.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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