Grilled Teriyaki Chicken Recipe: Charred Sweetness With Garlic Infusion

This recipe brings together charred grilled chicken and a sticky-sweet teriyaki glaze with a bold garlic kick. The high heat of the grill creates beautiful caramelization while keeping the meat juicy.

I developed this method after years of perfecting the balance between smoky grill flavor and sweet-savory glaze. The garlic infusion elevates the teriyaki beyond the ordinary, making it a standout dish for any meal.

Ingredients for Grilled Teriyaki Chicken

Charred chicken meets sticky teriyaki with bold garlic. Simple ingredients, restaurant-quality results.

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The chicken thighs are non-negotiable here—bone-in works too but boneless cooks faster and chars more evenly. Costco has excellent pre-trimmed thighs in bulk. For the soy sauce, Kikkoman low-sodium is the standard, but any quality brand works. The honey should be thick and locally sourced if possible—avoid the ultra-processed stuff that’s more sugar syrup than honey.

Need a honey substitute? Maple syrup or agave at a 1:1 ratio works beautifully. No fresh ginger? Ground ginger at one-third the amount, though fresh is superior. Rice vinegar can be swapped for apple cider vinegar in a pinch. The sesame oil is worth the splurge—Kadokawa or Spectrum are reliable brands. Skip the pre-minced garlic; fresh cloves have far better flavor and aroma.

The glaze keeps in an airtight container for up to 1 week in the fridge. Chicken is best grilled fresh but can be marinated overnight. Leftover grilled chicken reheats well in a pan or microwave—just add a splash of water to prevent drying. Always toast sesame seeds just before serving for maximum crunch.

Step-by-Step Instructions for Grilled Teriyaki Chicken

Here’s the method. Straightforward, tested, works every time.

Step 1: Marinate the Chicken with Aromatics

In a large bowl, whisk together the 0.5 cup soy sauce, 0.33 cup honey, minced 6 cloves garlic cloves, 1 tbsp fresh ginger, 2 tbsp rice vinegar, and 1 tbsp sesame oil until fully combined. The honey may resist mixing at first—keep whisking until it dissolves completely into the soy sauce.

Add the 2 lb boneless skinless chicken thighs to the marinade, ensuring each piece is fully coated. I always use my hands for this—they do a better job than tongs. Cover and refrigerate for at least 30 minutes, but 2 hours yields deeper flavor penetration. Don’t exceed 4 hours, or the soy sauce will start to break down the meat texture.

Step 2: Prepare the Grill and Chicken for Cooking

Preheat your grill to medium-high heat (about 400°F). While it heats, remove the chicken from the marinade and pat it dry with paper towels—this is crucial for achieving a good char rather than steaming. Reserve the marinade for the glaze.

Brush the grill grates with 1 tbsp vegetable oil to prevent sticking. Season the chicken with 1 tsp salt and 0.5 tsp black pepper. The salt enhances the teriyaki flavors while the pepper adds subtle heat to balance the sweetness.

Step 3: Grill and Glaze to Perfection

Grill the chicken for 6-7 minutes per side, starting skin-side down if using skin-on thighs. Look for deep char marks and an internal temperature of 165°F before flipping. Avoid moving the pieces too soon—they’ll release naturally when properly seared.

While the chicken cooks, prepare the glaze by combining the reserved marinade with a slurry of 1 tbsp cornstarch mixed with 2 tbsp water. Simmer in a small saucepan over medium heat for 3-4 minutes until thickened to a syrup-like consistency.

Step 4: Rest and Garnish for Serving

Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring moist, flavorful meat. Brush the thickened teriyaki glaze over the chicken during this resting period.

Slice the chicken against the grain into ½-inch thick strips. Garnish with 1 tbsp sesame seeds and thinly sliced 3 whole green onions. The seeds add nutty crunch while the green onions provide fresh contrast to the rich, smoky-sweet flavors.

Troubleshooting grilled teriyaki chicken

Glaze Too Thin

If your teriyaki glaze isn’t thickening, it likely needs more cornstarch. Mix 1 additional tbsp cornstarch with 1 tbsp cold water to make a new slurry, then whisk it into the simmering glaze. Keep cooking for 2-3 minutes until it reaches syrup consistency. 💡

Burnt Glaze

Teriyaki glaze burns easily due to its sugar content. To prevent this, keep the heat at medium and stir constantly. If it starts darkening too quickly, remove from heat immediately and add 1-2 tbsp water to thin slightly.

Chicken Sticks

Even with oil, chicken can stick to grates. Make sure your grill is fully preheated to 400°F before adding the meat. Also, resist the urge to move the chicken—let it sear for 3-4 minutes before attempting to flip.

Uneven Cooking

Thighs vary in thickness. For even cooking, pound thicker pieces to ½-inch thickness with a meat mallet. This ensures all pieces reach 165°F at the same time without overcooking thinner sections.

Glaze Too Salty

Using regular soy sauce can make the glaze overly salty. Balance it by adding 1 tbsp honey or 1 tsp rice vinegar. I prefer Kikkoman low-sodium to avoid this issue from the start.

Dry Chicken

Overcooking is the main culprit for dryness. Pull the chicken at 165°F and let it rest for 5-10 minutes. Also, don’t skip patting the thighs dry before grilling—this helps create a proper sear that locks in juices. 🔥