Teriyaki Grilled Chicken can be used with breast or thighs, the chicken is marinated then grilled to perfection. This can also be done in a cast-iron skillet.
This chicken packs such great flavor from the super-easy marinade. It reminds me of flame broiler chicken. This teriyaki chicken comes together rather quickly, serves it up with your favorite sides, we love having it with rice, Easy Macaroni Salad, and steamed veggies.
So chicken has been harder and harder to find in the markets these days. The supply is low and really the selection is too! I always prefer thighs over breast they have so much more flavor and stay juicy. This week I got the last pack of chicken thighs at sprouts market, I felt like a bandit grabbing the last one, haha! Maybe its time to sign up for a meat delivery box, any suggestions?
How to Make Grilled Chicken Teriyaki
- In a small bowl combine coconut aminos, soy sauce, ginger, agave, rice vinegar, minced garlic, garlic powder, and black pepper. Pour half the mixture over your chicken, and let the chicken marinate 2 hrs to overnight. The longer you let it marinate the more flavor chicken will have.
- Pour the remaining marinade in a small saucepan and bring to simmer for 3-4 minutes and remove from heat.
- Heat your grill to medium-high heat, if you’re using a cast-iron heat your skillet to medium-high heat. Cook chicken 6-7 minutes per side, until chicken is 165°.
- Remove chicken from grill and let rest 10 minutes before serving.
- Serve with sesame seeds and green onions.
- Use simmered marinade to glaze the top of chicken.
Serving Suggestions
This teriyaki chicken can be served over rice for a teriyaki chicken bowl. For a low carb option serve with some cauliflower rice or over a salad.
Looking for more chicken dishes?
- Mexican Orange Chipotle Chicken
- Hibachi Style Chicken
- Perfectly Baked Chicken Drumsticks with Amazing Marinade!
- Crispy Chicken Tenders
- Easy Hawaiian Chicken
Easy Grilled Chicken Teriyaki
Teriyaki Grilled Chicken can be used with breast or thighs, the chicken is marinated then grilled. This can also be done in a cast iron. This recipe is easy and great for those warm summer nights.Â
Ingredients
Chicken
- 4-5 chicken thighs, boneless and skinless
Marinade
- 1/2 cup coconut aminos
- 2 tbsp soy sauce ( can sub tamari for gluten free option)
- 2 tsp minced ginger
- 2 tsp agave
- 1 tbsp rice vinegar
- 6 garlic cloves, mincedÂ
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- In a small bowl combine coconut aminos, soy sauce, ginger, agave, rice vinegar, minced garlic, garlic powder, and black pepper. Pour half the mixture over your chicken, and let the chicken marinate 2 hrs to overnight. The longer you let it marinate the more flavor chicken will have.
- Pour the remaining marinade in a small saucepan and bring to simmer for 3-4 minutes.
- Heat your grill to medium-high heat, if you're using a cast-iron heat your skillet to medium-high heat. Cook chicken 6-7 minutes per side, or until chicken is 165°.
- Remove chicken from grill and let rest 10 minutes before serving.
- Serve with sesame seeds and green onions.
Use simmered marinade to glaze the top of chicken.
