Simply the BEST Grilled Teriyaki Chicken you’ll ever eat… Juicy and tender chicken thighs marinated in a homemade teriyaki sauce. Serve it over creamy coconut rice and cucumber salad side for a killer dinner.
Homemade Teriyaki Sauce
Combine the following ingredients together :
- Soy sauce: it’s the base of the sauce and gives it a salty flavor.
- Rice vinegar: staple ingredient in many Asian dishes. A mild & slightly sweet flavor.
- Honey: to sweeten the sauce.
- Garlic: 2 cloves finely chopped.
- Ginger: use fresh ginger.
- Cornstarch: to thicken the sauce.
- Water: to liquify the added cornstarch.
Make it Vegetarian
You can easily swap the chicken for tofu, I recommend dicing the tofu before cooking it. Cook it in a pan and mix with the teriyaki sauce.
How to Make Grilled Teriyaki Chicken?
- Marinade the chicken : pour the teriyaki sauce over the chicken thighs and leave it aside in the fridge for 2 hours. It will be even better to marinate the chicken overnight. That way, the chicken is even more tender and juicy.
- Remove the chicken from the sauce : Add cornstarch to the sauce and cook it in a small saucepan to thicken. Brush the chicken with the sauce while it cooks.
- Cook the chicken : Grill the chicken, either in a pan or on the barbecue. You can also cook the chicken in the oven at 350F for 25-30 minutes.
How to Serve it?
- Coconut rice : how to make it
We simply love the combination of this creamy rice contrasting the salty teriyaki sauce. If you never had coconut rice before, you need to try it! It’s so easy to make. We just combine the rice with 1 can of coconut milk and some water. We cook the rice according to instructions. - Cucumber salad : fresh and crunchy salad to complete the dish. We love using rice vinegar as well for our dressing.
- Choose your sides : You can also serve the teriyaki chicken with simple rice and some grilled veggies for an easy dinner recipe.
Tips to Perfect This Recipe
- Remove any excess of water from the chicken : before marinating the chicken, use a paper towel to remove any excess of water.
- Marinate the chicken : short on time? You can skip this step, but it will make a big difference on the chicken’s texture and taste. Marinate the chicken for at least 2 hours. You can do it in the morning before work or even the night before.
- Brush the chicken while cooking it : this will give even more taste to the chicken. We also like to add more sauce when cooked.
The Best Grilled Teriyaki Chicken
4
servings25
minutes15
minutes2h
Simply the BEST Grilled Teriyaki Chicken you’ll ever eat… Juicy and tender chicken thighs marinated in a homemade teriyaki sauce. Serve it over creamy coconut rice and cucumber salad side for a killer dinner.
Ingredients
- Teriyaki chicken
6 chicken thighs (600-700 grams)
1/3 cup soy sauce
1/4 cup rice wine vinegar
¼ cup honey
1 tsp sesame oil
2 garlic cloves minced
½ tbsp of ginger
⅓ cup of water
1 tbsp of cornstarch
- Coconut rice
1 can of full fat coconut milk (400ml)
1 ½ cups of jasmine rice
¾ cup of water
- Cucumber salad
1 medium english cucumber.
¼ cup of rice vinegar
2 tsp of sesame seeds – black or white (optional)
¼ tsp of salt
1 tbsp of honey
1 tsp of sesame oil
Instructions
- Marinate the chicken. Remove any excess of water from the chicken with a paper towel. In a bowl, mix soy sauce, rice vinegar, honey, sesame oil, garlic, ginger and water. Add chicken thighs and make sure they are entirely covered with the sauce. Cover and place in the fridge for at least 2 hours (or even overnight)
- Prepare the cucumber salad. Cut the cucumber into small cubes. In a bowl, combine rice vinegar, sesame seeds, salt, honey and sesame oil. Add the diced cucumber and mix well. Set aside.
- Prepare the coconut rice. Add all ingredients in a small saucepan. Cook according to instructions.
- Remove the chicken thighs from the sauce. Add the sauce with cornstarch in a small saucepan and mix well. Cook on medium heat for 2-3 minutes, until it thickens.
- Grill the chicken on a pan or barbecue on high heat for 5 minutes or until you can easily flip over the chicken. Brush the chicken with the teriyaki sauce and flip. Grill for 5-6 minutes more until fully cooked and brush the chicken once more.
- Slice the chicken and serve over coconut rice alongside the cucumber salad.
