Grilled chicken teriyaki with steamed rice and vegetables

Chef’s Secret: I’ll let you in on a little kitchen skulduggery — the quickest way to make grilled chicken sing like it belongs in a restaurant? Marinate it overnight and finish with a glossy, slightly sticky teriyaki glaze right at the end. I discovered this trick when I tried to impress a dinner guest and realized a last-minute sear and glaze make everything taste deliberate. The aroma of soy, ginger, and caramel hitting hot metal will make your neighbors jealous (and your family ask for seconds). Trust me: a simple marinade, a hot grill, and a gentle finish create juicy, charred edges and that crave-worthy sticky sheen.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes (plus optional marinating)
• Cook Time: 20 minutes
• Total Time: 35 minutes (or longer if marinating)

Why This Recipe is Awesome

This grilled chicken teriyaki hits all the right notes: sweet-salty glaze, smoky char, and juicy meat. The contrast between the sticky, caramelized exterior and the tender, succulent interior makes every bite pop. Add fluffy steamed rice and crisp-tender vegetables, and you get a balanced plate that feels a little fancy but stays totally doable on a weeknight. It’s so easy even your oven can’t mess it up — but the grill definitely improves the show.

Ingredients

For the Main Dish:

• 1 1/2 lb boneless, skin-on chicken thighs (or 1 1/2 lb boneless chicken breasts if you prefer)
• 1 tbsp neutral oil (canola or vegetable)
• Salt and black pepper, to taste
• 2 cups jasmine or short-grain rice
• 4 cups water (for rice)
• 2 cups broccoli florets
• 1 cup carrot coins or matchsticks
• 1 cup snap peas or sugar snap peas

For the Sauce / Garnish:

• 1/2 cup low-sodium soy sauce
• 1/4 cup mirin or dry sherry
• 2 tbsp rice vinegar
• 3 tbsp brown sugar (packed) or honey
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated (about 1 tbsp)
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds (optional)

How I Make It

Step 1:

Whisk together soy sauce, mirin, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a bowl. Reserve 1/3 cup of this mixture for glazing at the end. Toss the chicken in the remaining marinade, rubbing it into every nook. Cover and chill for at least 30 minutes — overnight gives the best flavor. The kitchen will start to smell bright and a little sweet; that’s your cue that magic happens in the fridge.

Step 2:

Start the rice: rinse 2 cups of rice until the water runs clear, then combine with 4 cups water in a pot. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes. Turn off the heat and let sit, covered, for 10 minutes while you prep vegetables. Steam or quickly sauté the broccoli, carrots, and snap peas until crisp-tender — vivid green and slightly glossy, not mushy.

Step 3:

Preheat your grill to medium-high — aim for 425°F. Pat the chicken dry with paper towels (this helps get a good sear), season lightly with salt and pepper, and brush with 1 tbsp oil. Place the thighs skin-side down and listen for that satisfying sizzle. Grill 5–7 minutes per side depending on thickness, turning once to get deep golden char marks. That sizzle and the smell of caramelizing sugars will make you want to serve it immediately — but hold on.

Step 4:

Move the chicken to indirect heat or lower the flame. Bring the reserved marinade to a simmer in a small saucepan and stir in the cornstarch slurry. Stir until the sauce thickens into a glossy glaze, about 1–2 minutes. Brush the glaze over the chicken and grill for another 1–2 minutes per side to set the glaze and add sticky shine. Use an instant-read thermometer — pull the chicken at 165°F internal temperature.

Step 5:

Let the chicken rest 5 minutes before slicing to let the juices settle. Slice against the grain into thick ribbons, plate over fluffy rice, and pile the bright vegetables on the side. Drizzle any extra glaze over the top and sprinkle with green onions and toasted sesame seeds. That glossy sheen and the crackle when you cut in — pure satisfaction.

Pro Tips

• Marinate overnight when you can — the flavors go deep and the texture improves.
• Pat the chicken dry before grilling so it browns instead of steaming.
• Use an instant-read thermometer to hit exactly 165°F — no guesswork, just juicy chicken.
• If the glaze caramelizes too quickly, move the chicken to cooler parts of the grill to avoid burning the sugars.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press first, grill on a rack) — you’ll get great sticky flavor but a firmer texture.
• Use tamari or gluten-free soy sauce to make this gluten-free; flavor stays very similar.
• Replace brown sugar with maple syrup or honey for different floral sweetness.
• For a lower-sodium version, use low-sodium soy and add a splash more vinegar or a pinch of lemon zest to brighten.

Variations & Tips

• Spicy: add 1 tsp chili garlic sauce to the marinade for a chile-kick.
• Kid-friendly: omit ginger and reduce garlic for a milder glaze; serve deconstructed bowls.
• Vegetarian: swap chicken for marinated, grilled portobello caps or tofu steaks.
• Miso twist: stir 1 tbsp white miso into the glaze for umami depth.
• Citrus lift: finish with a squeeze of lime or orange for bright acidity.
• Sheet-pan version: roast the chicken and veggies together at 425°F for 20–25 minutes.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Marinate the chicken up to 24 hours ahead and keep covered in the fridge. Cooked chicken holds well for 3–4 days in an airtight container; reheat gently in a skillet with a splash of water and a quick glaze to revive the shine.

Can I double the recipe?

Sure thing. Increase grill space or work in batches so you don’t crowd the grill. Extra glaze scales easily; just simmer a bit longer if you double the sauce.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping for butter in a pan sauce.

How do I know it’s done?

Look for deep golden-brown edges, a glossy glaze, and an internal temp of 165°F. The meat should feel springy and juicy, not rubbery.

What if I don’t have ingredient X?

If you don’t have mirin, use dry sherry or a splash of apple juice plus a pinch of sugar. If you lack fresh ginger, use 1/4 tsp ground ginger as a quick stand-in.

How I Like to Serve It

I plate this with a mound of steamy rice, bright steamed vegetables, and a handful of sliced green onions. For casual nights, I serve it family-style with extra glaze on the side so everyone can drizzle. It works as a weeknight winner, a summer grill star, or a relaxed dinner when friends pop by. A cold beer or a light, citrusy white wine pairs beautifully.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to avoid drying.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade grilled teriyaki masterpiece!