Spicy Grilled Chicken Teriyaki
This Spicy Grilled Chicken Teriyaki is super fast to make. The marinade only takes 10-minutes, and 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.
I'd never heard of chicken teriyaki until I moved to the west coast. In Washington, there are typically several Teriyaki restaurants in every town, and you can be sure to get a great, cheap meal at any of them. This easy grilled chicken dish is a little different everywhere you go, but just as delicious.
Why You'll Love This Dish
- Big Flavor, Minimal Work - The marinade does the heavy lifting.
- Grill-Friendly Cut - Thighs stay juicy and are hard to mess up.
- Sweet, Salty, Spicy - Hits all the flavor points you want in teriyaki.
- Make-Ahead Friendly - Marinate a day ahead and dinner's halfway done.
- Better Than Takeout - Bold, smoky flavor that you just can't get from delivery.
More Easy Traeger Recipes here!
How To Make This Recipe
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 it - 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.
- Enjoy! - Serve over steamed rice and top with extra teriyaki sauce and/or sriracha!
More Easy Traeger Chicken Recipes here!
Serve This With
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
- Egg Rolls
- Fried Wontons
Recipe FAQ
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.
Try our Chicken Fried Rice
More Teriyaki Recipes
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Spicy Grilled Teriyaki Chicken Thighs
This easy teriyaki marinated chicken thigh recipe uses boneless, skinless chicken thighs, a homemade spicy marinade, and a blazing hot pellet grill to make the best chicken teriyaki you can possibly get at home.
Ingredients
- 3 pounds boneless skinless chicken thighs
Homemade Teriyaki Marinade
- ½ cup water
- 1 cup pineapple juice
- 1 cup soy sauce
- 3 tablespoons mirin
- 3 tablespoons red miso paste
- 1 tablespoon white vinegar
- ½ cup dark brown sugar
- 2 teaspoons minced garlic
- ½ teaspoon powdered ginger (or ¼ 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)
Instructions
- 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount 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.
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