Teriyaki grilled chicken brings bold, Asian-inspired flavor to the grill. Paired with charred vegetables and salad, it’s a weeknight favorite in our home. This recipe is simple, vibrant, and full of the sweet, salty, and smoky balance we love.
The Story Behind This Teriyaki Chicken Recipe
Asian flavors have been a regular part of our kitchen for years. We started making dishes from all across Asia about once a week, drawn to the rich sauces, fragrant spices, and beautiful flavors. Over time, this became a comforting tradition in our family.
This teriyaki-style chicken isn’t an authentic Japanese version. I’ve added garlic, fresh ginger, and we like to finish it with chili and cilantro for color and a touch of heat. The sauce is made from classic pantry staples like soy sauce, sake, mirin, and brown sugar. A third of it is set aside for basting during grilling, and another third is reserved for serving at the table. It’s important to keep the serving portion separate so it doesn’t come into contact with raw chicken.
This dish has now become one of those “home” recipes, the kind we come back to again and again. My son, for whom I originally started this blog, has moved out and now makes his Asian-inspired meals, which makes me smile.
And of course, Ella, our Labrador, is always close by when I’m cooking. She loves the smell of the spices and patiently waits for a small bite. I sometimes give her a little piece of plain grilled chicken, mixed with rice and added to her dinner bowl. She may not get the teriyaki sauce, but she’s definitely part of the experience.
How to Serve Teriyaki Grilled Chicken
We love serving this dish with smoky grilled vegetables like zucchini, eggplant, red bell peppers, and small red onions. The char adds depth to the sweet-savory chicken. On the side, I often toss together a green salad topped with a tahini-yogurt dressing, the freshness and creaminess balance the bold flavors of the main dish.
Steamed rice is a natural match with the dish. While it isn’t very visible in the photos, it makes a comforting and filling base for soaking up that extra sauce. If you’re looking for variety, slaw with a tangy Asian vinaigrette would also pair beautifully.
This is a dish that’s as satisfying as it is vibrant. It brings people together, whether it’s for a summer evening on the patio or a cozy indoor dinner.
More Asian-Inspired Favorites to Try
If you enjoy bold flavors and simple prep, here are a few more recipes to explore:
- Char Siu Pork Tenderloin – Sweet, savory, and perfect for grilling.
- Kung Pao Chicken – A spicy, family favorite with just the right amount of heat.
Looking for more? Browse the Asian recipes tag for even more inspiration.
Share the Recipe
Teriyaki Style Grilled Chicken with Charred Vegetables
Ingredients
For the Teriyaki Sauce
- 2 dl soy sauce
- 1.5 dl sake
- 1.5 dl mirin
- 0.75 dl brown sugar
Optional:
- 1 tbsp freshly grated ginger
- 2 garlic cloves minced
- Sesame seeds for garnish
- Chilies thinly sliced
For the Chicken
- 4 boneless skinless chicken thighs or breasts
- Salt and pepper to taste
For the Grilled Vegetables
- 4 small red onions whole or halved
- 1 -2 red bell peppers cut into large pieces
- 1 zucchini sliced into 1 cm rounds
- 1 small eggplant sliced into 1 cm rounds
- 2-3 tbsp olive oil
- Salt and pepper to taste
Garnish:
- Fresh red chili thinly sliced
- Fresh cilantro leaves
- 1-2 tbsp Sesame seeds optional
Instructions
Make the Teriyaki Sauce
- Combine soy sauce, sake, mirin, and brown sugar in a small saucepan.
- Add optional ginger and garlic, if using.
- Bring to a boil, then reduce heat and simmer for 10–15 minutes, until slightly thickened. Let cool.
- Divide the cooled Teriyaki sauce into three equal parts: Use one-third to marinate the chicken (in a dish or resealable bag).Set one-third aside in a separate bowl for basting during grilling.Reserve the final one-third for serving at the table.
Marinate the Chicken
- Season chicken lightly with salt and pepper.
- Place in a dish or resealable bag. Pour in a third of the cooled teriyaki sauce.
- Marinate for at least 30 minutes (up to 4 hours). Reserve the remaining sauce for basting and serving.
Prepare the Vegetables
- Toss red onions, bell pepper, zucchini, and eggplant in olive oil.
- Season with salt and pepper.
Grill
- Preheat grill to medium-high.
- Grill chicken 5–7 minutes per side, basting with reserved sauce in the final minutes.
- Grill vegetables alongside, turning until tender and lightly charred (8–12 minutes total).
Serve and Garnish
- Serve with vegetables and a drizzle of teriyaki sauce.
- Top with sesame seeds, fresh chili slices, and cilantro for color, crunch, and heat.
Notes
Recipe Tips
- Don’t skip the marinating time – even 30 minutes helps the chicken soak up flavor and stay juicy.
- For extra glossy chicken, brush on the basting sauce during the final minutes of grilling.
- Prep vegetables evenly so they cook at the same pace. Keep slices thick enough to handle the grill without falling apart.
- Add heat or sweetness to the sauce with a touch of chili paste or a spoonful of honey, if desired.
Serving Suggestions
- Steamed jasmine rice is a classic pairing with teriyaki-style dishes. The rice soaks up the savory sauce beautifully.
- Mixed green salad with tahini-yogurt dressing (as shown in the image) adds freshness and a creamy contrast to the grilled elements.
- Asian-style slaw with shredded cabbage, carrot, and soy-rice vinegar dressing brings crunch and brightness.
- Garnish with lime wedges and extra fresh herbs like cilantro or mint for a summery touch.
