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Grilled teriyaki chicken with vegetables and mixed green salad on a dark grey plate, garnished with chili and cilantro. Chopsticks rest neatly on the plate's edge.

Teriyaki Style Grilled Chicken with Charred Vegetables

Grilled chicken glazed with a rich homemade teriyaki sauce takes center stage in this vibrant summer dish. Paired with smoky vegetables like zucchini, eggplant, and red onions, it’s finished with fresh chili slices and cilantro for a touch of heat and color. A balanced and satisfying meal, perfect for outdoor cooking.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting time 45 minutes
Total Time 2 hours
Course Main Course
Cuisine Asian
Servings 4 people

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.