Teriyaki Chicken on Electric Grill
Teriyaki chicken on an electric grill captures everything people love about Japanese-inspired grilled chicken: a sweet and savory glaze with a glossy, caramelized finish over tender, juicy meat. Making your own teriyaki sauce from scratch is simple and the difference in flavor compared to bottled sauce is enormous. Homemade teriyaki has a cleaner, more balanced taste where you can actually distinguish the soy, mirin, and ginger rather than just tasting sweetness. The cornstarch thickening step is what gives the sauce its signature glossy, coating consistency. Without it, the sauce is too thin and runs off the chicken. With it, the sauce clings to every surface and caramelizes into that sticky, lacquered finish when it hits the hot grill. Boneless skinless chicken thighs are the ideal cut for teriyaki. They have enough fat to stay juicy under the high-sugar glaze, and their slightly richer flavor stands up to the bold sauce better than chicken breast. Thighs also have a more forgiving cook time, which matters when you are managing both the chicken and the glazing process simultaneously. The two-batch sauce approach is important for food safety and flavor. The portion used for glazing on the grill touches raw chicken, so it needs to be kept separate from the sauce served at the table. Cooking both batches in the saucepan first eliminates any concern, and the reserved sauce stays fresh and glossy for drizzling over the finished dish.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp sesame oil
- Sesame seeds and sliced green onions for garnish
- Steamed rice for serving
Instructions
- 1
Combine soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger in a saucepan. Bring to a simmer over medium heat.
- 2
Stir in the cornstarch slurry and cook for 2 minutes until the sauce thickens enough to coat the back of a spoon. Set half aside for glazing and reserve the other half for serving.
- 3
Toss chicken thighs with sesame oil. Let them come to room temperature while the grill preheats.
- 4
Preheat the electric grill to 425F.
- 5
Place chicken on the grill. Cook for 5-6 minutes on the first side.
- 6
Flip the chicken. Brush generously with the teriyaki glaze. Cook for 5-6 minutes until internal temperature hits 175F, brushing with more glaze in the last 2 minutes.
- 7
Remove chicken, let rest 3 minutes, then slice against the grain. Serve over steamed rice with the reserved sauce, sesame seeds, and green onions.
Pro Tips
- ★Make your own teriyaki sauce. It takes 5 minutes and tastes dramatically better than bottled versions, which are usually too sweet and too thick.
- ★Brush the glaze on during the last few minutes only. The sugar in teriyaki burns easily, so early application leads to charring instead of caramelization.
- ★Use chicken thighs instead of breasts. The extra fat in thighs keeps the meat juicy under the high-sugar glaze and produces better flavor.