This Spicy Grilled Chicken Teriyaki is super fast to make. The marinade is a 10-minute wonder. It leaves the chicken with a touch of heat, and a ton of great teriyaki flavor.
Spicy Grilled Chicken Teriyaki
This easy and fast grilled dinner is simple to make, takes almost zero actual effort, and is such a kid-pleaser. Chicken teriyaki is perfect for weeknight dinners or anytime you just want something fast and easy to throw on the table.
More Easy Traeger Recipes here!
How to make grilled chicken teriyaki
Feel free to experiment with this recipe! You like it spicier? Toss in some more sriracha. Have some kids with sensitive palates? Skip the heat completely and add it on at the end to the individual plates.
Marinate your chicken
24 hours is the sweet spot for this marinade. Don’t rush it! You want to give it time to really permeate through the meat.
Preheat your grill
You need the grill to be blazing hot, so make sure that you give it enough time to come up to temp.
Grill your chicken until the internal temp is at least 165°, flipping once mid-cook. Don’t overcook, and watch for those hot spots! There is sugar in the marinade so it can burn if you have particularly high temp spots on your grill.
Serve over steamed rice and top with extra teriyaki sauce and/or sriracha!
More Easy Traeger Chicken Recipes here!
What should I serve with Grilled Teriyaki Chicken Breast?
Serve with veggies or over a bed of rice for a quick dinner or lunch! Here are some ideas from Or Whatever You Do!
- Instant Pot Basmati Rice
- Coconut Shrimp
- Gochujang Chicken Stir Fry
- Spicy Yaki Udon
- Honey Garlic Ginger Chicken Stir Fry
Store uneaten grilled chicken thighs uncut (if possible) in an airtight storage container in the fridge.
The best way to reheat leftover meat that is prone to drying out is via sous vide (water bath immersion). If you aren’t quite ready to get THAT extra, you can use the microwave. Just watch it closely so you don’t overcook it!
Kind of – with some BIG caveats.
First – you have to COOK it thoroughly since it has been soaking with raw chicken for a day. That means bringing it up to a rolling boil for one minute first.
If you want to do that, do it, and then thicken with a cornstarch slurry.
You need some more teriyaki recipes in your life
- 3 pounds boneless skinless chicken thighs
Homemade Teriyaki Marinade
- 1/2 cup water
- 1 cup pineapple juice
- 1 cup soy sauce
- 3 tablespoons mirin
- 3 tablespoons red miso paste
- 1 tablespoon white vinegar
- 1/2 cup dark brown sugar
- 2 teaspoons minced garlic
- 1/2 teaspoon powdered ginger (or 1/4 teaspoon fresh grated ginger root)
- 2 teaspoons sesame oil
- 3 tablespoons toasted sesame seeds
- 3 green onions, diced (whites and green)
- 2 tablespoons sriracha (optional)
- 1 teaspoon gochujang (optional)
- Mix all of the marinade ingredients together in a large container or plastic ziplock bag, and place the boneless, skinless chicken thighs inside. Marinate for 24 hours.
- Preheat your grill to 400-450°.
- Remove the chicken from the marinade and place on the grill.
- Grill for 4-5 minutes per side, until the internal temperature at the thickest part, is 165°.
- Remove from the grill and serve with steamed rice, extra teriyaki sauce, and sriracha.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 559Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 277mgSodium: 3250mgCarbohydrates: 32gFiber: 2gSugar: 25gProtein: 61g
Nutrition data provided here is only an estimate.