Easy Grilled Chicken Teriyaki Recipe

Seattle-style teriyaki is a beloved part of our regional culinary history—known for its perfectly grilled meat, caramelized glaze, and irresistibly bold, savory-sweet flavor. This easy homemade version brings that same magic to your grill, making it a perfect weeknight meal. Serve it over rice with steamed veggies for a true Pacific Northwest favorite!

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1/4 cup rice vinegar
• 4 Tablespoons cloves garlic, minced
• 2 Tablespoon fresh ginger, peeled and chopped
• Optional: sliced green onions, sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, ginger, and garlic to make the marinade. 
2. If desired, reserve a few Tablespoons of marinade to use as a dipping sauce or topping.
3. Place chicken in a shallow bowl or dish and pour the marinade over it. Let it sit for at least 30 minutes or up to overnight in the fridge.
4. Remove chicken from the marinade and grill over mediium heat with lid down for 5-7 minutes per side.
5. As it cooks, periodically brush the marinade over the chicken and flip to cook and coat it evenly.
6. Continue grilling until chicken reaches an internal temperature of 165°F.
7. Slice grilled chicken and serve over hot rice and steamed broccoli or other veggies.
8. Top with reserved marinade, green onions, and sesame seeds.