How to recognise the result
The chicken reaches 74°C and the sauce forms a glossy, syrupy coating that clings to it.
Chicken
BBQ Chicken Teriyaki
Prep Time / BBQ10m / 15m
BBQ Temp200°C
Method
3
Juicy chicken thighs in a glossy teriyaki sauce, served with noodles and vegetables.
Looking for an easy and simple recipe for weeknights? This Chicken Teriyaki is on the table in no time. Perfectly juicy chicken thighs, grilled for that irresistible smoky flavor, and then simmered in a delicious homemade teriyaki sauce. Perfectly paired with rice or noodles and fresh vegetables. A weekly favorite that is guaranteed to be a hit with the whole family!
256 reviews
Turn Grills On to vote
Nutritional Values
320Calories
28gProtein
14gFat
12gCarbs
* Estimated values per person
Why this recipe works
Chicken thighs stay juicy over high direct heat and then absorb the thickened soy, mirin, ginger and garlic sauce. Cornstarch gives the teriyaki sauce a glossy consistency that clings to the grilled chicken.
Heat setup
Direct / Skillet cooking at 200°C controls browning and doneness.
Control point
The chicken reaches 74°C and the sauce forms a glossy, syrupy coating that clings to it.
Avoid this
Add cornstarch as a cold slurry and never leave the sugar-rich sauce unattended over direct heat.
The Perfect Weeknight Dinner
Sometimes after a busy day, you just want to put something incredibly tasty on the table quickly. This chicken teriyaki is exactly that. By grilling the chicken thighs briefly over high heat first, you get that delicious BBQ flavor. Then we let them simmer in a homemade, sticky teriyaki sauce. No packets or bags, just pure flavor ready in fifteen minutes. Serve with rice or noodles and crunchy vegetables for a complete, easy, weekly hit!
The Battle Plan
You can check off the steps you have completed.
0 / 5 PHASES COMPLETED
How will you prepare it?
Preheat the BBQ with a direct and indirect zone to about 200°C. Meanwhile, season the chicken with salt, pepper, and optionally some garlic powder.
Mix the soy sauce, mirin, water, sugar, ginger, and garlic thoroughly in a small bowl.
Grill the chicken thighs over high heat directly above the coals until they have nice grill marks (they don't need to be fully cooked yet).
Place a cast iron skillet on the indirect part of the BBQ. Place the chicken in the skillet and pour the mixed sauce over it.
Let it simmer gently until the chicken is fully cooked and reaches a core temperature of 74°C. The sauce should become nicely sticky. If necessary, add a little cornstarch (mixed with water) to bind the sauce further.
Serve the delicious Chicken Teriyaki with rice or noodles and fresh vegetables. Enjoy!
256 reviews
Turn Grills On to vote
Ready for Service
Enjoy your meal, Pitmaster! Share your result with #ApeldoornscheVleeseters
* This recipe may contain affiliate links. For more information check our Privacy Statement.
Tested in practice
Grillmaster notes for BBQ Chicken Teriyaki
Common mistake
Add cornstarch as a cold slurry and never leave the sugar-rich sauce unattended over direct heat.
Serving suggestions
Serve with rice, noodles, pak choi, broccoli, cucumber, spring onion or sesame.
Prepare ahead
Mix the sauce ahead, but refrigerate it separately from the raw chicken until cooking.
Understand the technique
Knowledge behind this recipe
Ketjap and Indonesian flavours on the BBQ
Use ketjap manis, lemongrass, galangal, ginger and lime leaf without burning sugary marinades.
Read guideConverting BBQ recipes for oven or air fryerUnderstand indirect BBQ heat, ovens and air fryers and how to adjust timing, temperature and expectations.
Read guideBBQ marinades, sauces and internal temperaturesMarinate safely, caramelise a glaze and use internal temperature for juicy, dependable BBQ results.
Read guideMade by you
Community results
Real cooks, adaptations and notes personally reviewed before publication.
Your cook could be the first one featured here.
Submissions are only published after our manual review.Submit your result
Practical answers
Frequently asked questions about BBQ Chicken Teriyaki
Why does this recipe work?
Chicken thighs stay juicy over high direct heat and then absorb the thickened soy, mirin, ginger and garlic sauce. Cornstarch gives the teriyaki sauce a glossy consistency that clings to the grilled chicken.
Can I make BBQ Chicken Teriyaki without a BBQ?
Yes. Alongside the BBQ method, the recipe includes clear variations for stovetop. Follow the temperature and steps listed for each method.
How long and at what temperature do you cook BBQ Chicken Teriyaki?
Allow about 25 minutes in total. The listed BBQ temperature is 200°C and the cooking method is Direct / Skillet. Always use the recipe steps to confirm doneness.
You might also like
Asian Chicken Meatballs
15m + 20m
180°C
Indirect / Pan / Airfryer
4
280 kcal
These sticky Asian chicken meatballs are a family favorite. Juicy, packed with flavor, and a clever way to sne...
Korean Style Sticky Chicken: Gochujang Glazed
15m + 45m
150C
Indirect / Pan / Oven
4
400 kcal
These chicken wings (or thighs) are the perfect balance between sweet, savory, and a mild kick. The Gochujang ...
Indonesian Pulled Chicken
15m + 2h 30m
120C
Direct and Indirect / Pan / Oven
4
720 kcal
This is truly one of those recipes that is always good. The chicken is first grilled briefly for extra flavor ...