Flavorful Teriyaki Grilled Chicken Thighs Recipe Easy Asian Glaze

Introduction

The aroma of sizzling chicken thighs on the grill, infused with the rich, sweet, and savory notes of teriyaki glaze, is pure food bliss. This recipe for flavorful teriyaki grilled chicken thighs is my go-to when I’m craving that perfect balance of tangy sweetness and smoky char. I first stumbled upon this recipe while experimenting with homemade Asian sauces, and let me tell you—it’s been a game-changer for backyard grilling season.

There’s something so comforting about the combination of tender chicken and a sticky, caramelized glaze. If you’ve ever struggled to nail that perfect balance of flavors in a teriyaki dish, this recipe is here to save the day. It’s simple, packed with bold flavors, and perfect for everything from family dinners to summer cookouts. Plus, it’s easy to make ahead, and who doesn’t love that?

This teriyaki grilled chicken thighs recipe is not only incredibly delicious but also versatile. You can pair it with steamed rice, toss it into a salad, or serve it alongside roasted veggies for a wholesome meal. Whether you’re a grill master or it’s your first time cooking chicken thighs, this recipe will leave you feeling like a pro. Let’s dive into the details and get grilling!

Why You’ll Love This Recipe

• Quick & Easy: This recipe comes together in under 30 minutes, making it a fantastic option for busy weeknights or impromptu gatherings.
• Simple Ingredients: No need to hunt down fancy items—everything in this recipe is likely already in your pantry or fridge.
• Unbelievably Delicious: The teriyaki glaze is perfectly balanced with sweet, salty, and tangy flavors that complement the smoky char of grilled chicken thighs.
• Family-Friendly: Kids and adults alike will love this dish—it’s a guaranteed crowd-pleaser!
• Versatile: Perfect for pairing with rice, noodles, or even a fresh salad for a complete meal.

What sets this recipe apart is its homemade teriyaki glaze. I’ve tweaked this sauce over countless tries to get it just right—thick enough to stick to the chicken, but not overly sweet. The secret? A touch of honey for richness and a kick of fresh ginger for zing. Trust me, this one’s a keeper!

What Ingredients You Will Need

This recipe uses simple, pantry staples and fresh ingredients to create a mouthwatering dish that’s bursting with flavor. Here’s what you’ll need:

• For the chicken:
  • 8 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)
• For the teriyaki glaze:
  • 1/3 cup soy sauce (use low-sodium if preferred)
  • 1/4 cup honey (or brown sugar for a deeper flavor)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water for thickening)

If you’re missing an ingredient, don’t worry—there are easy swaps! For example, maple syrup can replace honey, and apple cider vinegar works in place of rice vinegar.

Equipment Needed

Here’s everything you’ll need to whip up this delicious teriyaki grilled chicken thighs recipe:

• Grill or grill pan (a cast-iron skillet works in a pinch)
• Mixing bowls (for the marinade and glaze)
• Whisk (to mix the glaze evenly)
• Basting brush (for glazing the chicken)
• Measuring cups and spoons

If you don’t have a grill, you can use a stovetop grill pan or even bake the chicken thighs in the oven—they’ll still turn out juicy and flavorful!

Preparation Method

1. Prepare the chicken: Place the chicken thighs in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
2. Make the teriyaki glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Remove from heat and let cool slightly.
3. Marinate the chicken: Pour half of the cooled teriyaki glaze over the chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
4. Preheat the grill: Heat your grill to medium-high heat. Oil the grates to prevent sticking.
5. Grill the chicken: Remove the chicken from the marinade, letting excess drip off. Place the thighs on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. Glaze the chicken: During the last minute of grilling, brush the chicken thighs with the remaining teriyaki glaze for a sticky, caramelized finish.
7. Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes before serving. Sprinkle with sesame seeds and chopped green onions for garnish.

Pro tip: If you’re baking the chicken, preheat the oven to 400°F (200°C) and bake for 20-25 minutes, brushing with glaze halfway through.

Cooking Tips & Techniques

• Don’t skip the marinade: Marinating the chicken allows the flavors to penetrate deeply, making it juicier and more flavorful.
• Don’t overcrowd the grill: Leave space between the chicken thighs to ensure even cooking and better caramelization.
• Use a meat thermometer: For perfectly cooked chicken, check the internal temperature—it should be 165°F (74°C).
• Adjust sweetness: If you prefer a sweeter glaze, add an extra tablespoon of honey. If you like it tangy, increase the rice vinegar.
• Double the glaze: If you love extra sauce, make a double batch and serve the extra on the side for dipping.

And remember, the key to a great teriyaki glaze is stirring it constantly while simmering—it ensures there are no lumps and it thickens evenly!

Variations & Adaptations

• Low-carb option: Use a sugar-free alternative like erythritol or monk fruit sweetener instead of honey or brown sugar.
• Vegetarian twist: Swap chicken thighs for firm tofu or portobello mushrooms and follow the same grilling and glazing steps.
• Seasonal flavors: Add a splash of orange juice and zest to the teriyaki glaze for a citrusy spin.
• Spicy kick: Stir in a teaspoon of sriracha or chili paste to the glaze for a fiery version.
• Allergen-friendly substitution: Use tamari instead of soy sauce to make the dish gluten-free, and swap sesame oil for avocado oil if needed.

One of my favorite variations is adding pineapple juice to the glaze for a tropical vibe—it’s delicious!

Serving & Storage Suggestions

These flavorful teriyaki grilled chicken thighs are best served hot off the grill, but there are plenty of ways to enjoy them:

• Serving: Serve the chicken thighs over steamed jasmine rice with a side of sautéed bok choy or roasted broccoli. Add a drizzle of extra teriyaki glaze for extra flavor!
• Pairing: Complement this dish with a refreshing cucumber salad or a cold glass of green tea for an authentic Asian-inspired meal.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen, making it even tastier the next day.
• Reheating: Reheat gently in a skillet over medium heat, adding a splash of water to prevent the glaze from sticking or burning.

Pro tip: You can freeze the chicken in the glaze for up to 2 months. Just thaw overnight in the fridge before cooking!

Nutritional Information & Benefits

Here’s a quick look at the estimated nutrition for these flavorful teriyaki grilled chicken thighs:

• Calories: Approximately 250 per serving
• Protein: High in protein, thanks to the chicken thighs
• Fats: Healthy fats from sesame oil
• Key ingredients: Ginger and garlic bring anti-inflammatory and immune-boosting properties.

This recipe is perfect for anyone looking for a healthier alternative to takeout, as it’s lower in sodium and sugar than most restaurant teriyaki dishes.

Conclusion

If you’re on the hunt for a recipe that’s easy, delicious, and versatile, these flavorful teriyaki grilled chicken thighs with an Asian glaze are calling your name. Whether you’re hosting a summer barbecue or just whipping up dinner for the family, this recipe will quickly become a favorite.

Flavorful Teriyaki Grilled Chicken Thighs Recipe Easy Asian Glaze

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• Author: Daphne
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This recipe for flavorful teriyaki grilled chicken thighs is packed with bold flavors, combining tangy sweetness and smoky char. Perfect for family dinners or summer cookouts.

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Ingredients

Scale 1x2x3x

• 8 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• Salt and pepper (to taste)
• 1/3 cup soy sauce (use low-sodium if preferred)
• 1/4 cup honey (or brown sugar for a deeper flavor)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch (mixed with 2 tablespoons water for thickening)

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Instructions

1. Place the chicken thighs in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
2. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Remove from heat and let cool slightly.
3. Pour half of the cooled teriyaki glaze over the chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
4. Heat your grill to medium-high heat. Oil the grates to prevent sticking.
5. Remove the chicken from the marinade, letting excess drip off. Place the thighs on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. During the last minute of grilling, brush the chicken thighs with the remaining teriyaki glaze for a sticky, caramelized finish.
7. Remove the chicken from the grill and let it rest for 5 minutes before serving. Sprinkle with sesame seeds and chopped green onions for garnish.

Notes

[‘Marinate the chicken for at least 30 minutes to enhance flavor.’, ‘Oil the grill grates to prevent sticking.’, ‘Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).’, ‘Adjust the sweetness or tanginess of the glaze to your preference.’, ‘Double the glaze for extra sauce to serve on the side.’]

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: Asian

Nutrition

• Serving Size: 2 chicken thighs
• Calories: 250
• Sugar: 10
• Sodium: 600
• Fat: 10
• Saturated Fat: 2
• Carbohydrates: 12
• Protein: 25

Keywords: Teriyaki chicken, grilled chicken thighs, Asian glaze, easy dinner, summer cookout, family meal