Easy Grilled Teriyaki Chicken

Ingredients

  • (Serves 6)
  • 3 pounds chicken breasts and thighs (bone-in or boneless)

  • 2 cups teriyaki marinade

Few things beat the smoky, sweet, and savory flavor of grilled teriyaki chicken. This recipe keeps it simple: partially boil the chicken, marinate it overnight, and then throw it on the grill. Whether you’re serving it over rice or tucking it into a sandwich, this dish is a guaranteed crowd-pleaser.

Cooking Steps

  • 1
    Pre-Cook the Chicken:
  • 2
    In a large pot, boil chicken for 20 minutes, or until almost cooked through.
  • 3
    Optional: remove skin before or after boiling.
  • 4
    Marinate:
  • 5
    Place warm (but not hot) chicken in 1 cup of teriyaki sauce.
  • 6
    Cover and marinate in the refrigerator overnight.
  • 7
    Grill:
  • 8
    Discard the marinade.
  • 9
    Grill the chicken over medium heat until browned and fully cooked, about 8–12 minutes, turning once.
  • 10
    Serve:
  • 11
    Serve over hot rice.
  • 12
    Drizzle with the remaining 1 cup of fresh teriyaki sauce.

Variation – Teriyaki Chicken Sandwiches:

  • 1
    Use 3 boneless, skinless chicken breasts.
  • 2
    Grill as above, then slice into strips.
  • 3
    Serve on buns with:
  • 4
    Mayonnaise
  • 5
    Dijon mustard
  • 6
    Sliced tomatoes
  • 7
    Sliced onion

Why This Recipe Works:

  • 1
    ✔ Marinating overnight = maximum flavor
  • 2
    ✔ Pre-boiling means faster, safer grilling
  • 3
    ✔ Great over rice, in sandwiches, or sliced into a salad
  • 4
    ✔ Can prep ahead and grill when ready

Tips for Success:

  • 1
    🍗 Don’t skip the pre-boil—this step ensures juicy, fully cooked chicken.
  • 2
    🔥 Grill over medium heat to avoid burning the sugars in the marinade.
  • 3
    🥢 Try homemade teriyaki sauce for next-level flavor (page 82 or I can recreate it for you).
  • 4
    🥗 Add a side of grilled pineapple or Asian coleslaw to round out the meal.

Roughing It Easy

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