Grilled chicken teriyaki with steamed vegetables

Chef’s Secret: Okay, I’ll confess — I learned this teriyaki trick from a line cook who swore a splash of mirin and a quick pan-reduction would make any chicken taste restaurant-worthy. I kept the secret because kitchen secrets are fun, but then I realized you deserve it too. This grilled chicken teriyaki gets a glossy, slightly sticky glaze that clings to the chicken, making it smell like sweet caramel and soy as it sizzles on the grates. I’ll show you how to get that char, keep the meat juicy, and pair it with bright, steamed vegetables that snap and steam in just the right way.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes (plus up to 2 hours marinating, optional)
• Cook Time: 15–20 minutes (grill) + 5–7 minutes (vegetables)
• Total Time: 30–40 minutes (with quick marinade)

Why This Recipe is Awesome

This recipe gives you a shiny, slightly sticky teriyaki glaze and juicy grilled chicken with crispy edges — the kind that makes people pause mid-bite. It balances sweet, salty, and a hint of tang. The steamed vegetables keep the meal bright and fresh, offering a crunchy contrast to the rich chicken. It’s simple, forgiving, and fast enough for weeknights — honestly, it’s so easy even your grill won’t mess it up.

Ingredients

For the Main Dish:

• 2 lb boneless skinless chicken thighs (about 8 small thighs) or use chicken breasts if you prefer
• 1 tbsp vegetable oil (for brushing the grill)
• Salt and black pepper, to taste

For the Sauce / Garnish:

• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup mirin (or 2 tbsp rice vinegar + 2 tbsp sugar if you don’t have mirin)
• 2 tbsp brown sugar (packed)
• 2 tbsp honey (for extra gloss)
• 1 tbsp freshly grated ginger (or 1 tsp ground ginger)
• 2 cloves garlic, minced
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 2 green onions, thinly sliced (for garnish)
• 1 tsp toasted sesame seeds (optional)

How I Make It

Step 1:

I start by whisking the sauce: 1/2 cup soy sauce, 1/4 cup mirin, 2 tbsp brown sugar, 2 tbsp honey, 1 tbsp grated ginger, and the minced garlic go into a small saucepan. I bring it to a gentle simmer over medium heat. The kitchen fills with that sweet, toasty aroma — irresistible. Simmer for 2 minutes to bloom the flavors, then whisk in the cornstarch slurry to thicken until it’s glossy. Taste and tweak: too salty? Add a splash of water and another teaspoon of honey.

Step 2:

While the sauce cools, I pat the chicken thighs dry, season them lightly with salt and pepper, and reserve about 1/4 cup of the sauce for glazing at the end. I put the rest in a zip-top bag with the chicken and massage it so every piece gets coated. A short marinade — 30 minutes to 2 hours — gives great flavor. Don’t marinate all day; the acids can change the texture if you go too long.

Step 3:

I heat my grill to medium-high — about 425°F on a gas grill. If you use a grill pan, heat it until it’s smoking hot and brush with a little oil. I brush the grates with 1 tbsp vegetable oil so the chicken doesn’t stick. Place the thighs on the grill, and you’ll hear that satisfying sizzle — music to a cook’s ears. Grill for 4–6 minutes per side, flipping once, until you get nice charred edges and the internal temperature reaches 165°F.

Step 4:

During the last 2 minutes of grilling, I brush the reserved sauce over the chicken, letting it caramelize into a sticky glaze — watch it carefully because the sugars can burn fast. Look for deep golden-brown color and glossy coating. If you see blackened spots, move to indirect heat immediately.

Step 5:

While the chicken rests for 5 minutes (crucial — it keeps the juices inside), I steam the vegetables: broccoli florets, snap peas, and carrot slices steam for 5–7 minutes until bright green and tender-crisp. The steam smells fresh and vegetal; I finish the veg with a squeeze of lemon and a sprinkle of salt. Slice the chicken across the grain, arrange over rice or noodles, spoon extra sauce, and finish with sliced green onions and toasted sesame seeds for crunch.

Pro Tips

• Use chicken thighs for juiciness and forgiving grill time. Breasts dry out faster; pound them thin if you use them.
• Always reserve some sauce before you marinate. If you brush with the marinade you used on raw chicken, cook it first or use sauce you set aside.
• Keep a spray bottle of water nearby when glazing over high heat. Sugar flames are dramatic but fixable.
• If you want smoky flavor without a grill, add 1 tsp smoked paprika or use a cast-iron pan and finish under the broiler for 1–2 minutes.

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 and grill) for a vegetarian option — the sauce clings beautifully. Use a nonstick pan for tofu.
• Use tamari or coconut aminos to make the recipe gluten-free; coconut aminos will taste slightly sweeter and less salty.
• Replace mirin with rice vinegar + a pinch of sugar if you don’t have mirin; it won’t be identical but still delicious.
• For dairy-free, this whole recipe already qualifies — just avoid adding butter to the vegetables. Olive oil works great instead.

Variations & Tips

• Spicy: Add 1 tsp gochujang or 1/2 tsp red pepper flakes to the sauce.
• Kid-friendly: Reduce the ginger and honey, make the glaze milder, and serve with steamed corn and carrots.
• Herby twist: Stir a handful of chopped cilantro and lime zest into the finished sauce for brightness.
• Sheet-pan version: Roast the chicken and vegetables together at 425°F for about 20–25 minutes, basting with sauce halfway through.
• Creative twist: Make teriyaki tacos — slice the chicken thin, add quick pickled cucumbers, and drizzle extra glaze.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Marinate the chicken and store it in the fridge up to 24 hours. Cooked chicken keeps 3–4 days in the fridge. Reheat gently in a skillet over medium-low and add a splash of water or extra sauce to revive the glaze.

Can I double the recipe?

Sure thing. Use two grill zones or cook in batches to avoid overcrowding. If using a sheet pan, use two pans and rotate halfway through for even cooking.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Cut into the thickest part and look for no pink and clear juices, or use an instant-read thermometer — chicken reaches safe doneness at 165°F. The glaze should be glossy, and the edges should show golden-brown char.

What if I don’t have ingredient X?

Short on mirin? Use rice vinegar + a little sugar. No ginger? Use 1/2 tsp ground ginger. No soy? Tamari or coconut aminos work fine.

How I Like to Serve It

I serve this over steamed jasmine rice or thin rice noodles so the glossy sauce pools beautifully. A side of quick-pickled cucumbers cuts the sweetness, and a cold beer or iced green tea pairs perfectly. This dish works for weeknight dinners, casual dinner parties, or a summer backyard grilling session — it feels special without being fussy.

Notes

• Store leftovers in an airtight container up to 3–4 days. Reheat gently to preserve the glaze.
• Safe cooking temperature for chicken: 165°F internal temperature.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade grilled chicken teriyaki. Trust me, that glossy glaze and the smell of caramelizing soy will make your kitchen the happiest place in the house.