Easy Grilled Teriyaki Chicken Thighs (Sesame Marinade)
Sneak Preview: These sesame teriyaki chicken thighs are marinated in a simple homemade sauce with garlic, ginger, and soy. Grill them—or broil or air fry—for an easy, flavor-packed meal.
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This sesame teriyaki chicken thigh recipe is a weeknight standby in our house—simple ingredients, bold flavor, and easy prep ahead of time. The homemade teriyaki sauce uses pantry staples like soy sauce, garlic, ginger, and a splash of dry sherry for complexity. I love it grilled, but you can also broil or air fry these thighs with great results.
The marinade comes together in five minutes and infuses boneless, skinless chicken thighs with that salty-sweet umami goodness we all crave. Friends have told me this is their go-to grilled chicken recipe for dinner parties—and I hope it becomes one of yours too.
Ingredients and Substitutions
SOY SAUCE: Use tamari or coconut aminos for low-sodium or gluten-free options (1:1 swap)
DARK BROWN SUGAR: Adds richness; substitute light brown sugar for a milder flavor
DRY SHERRY: Adds complexity; see substitution ideas
RICE VINEGAR: Essential for teriyaki; substitute with apple cider vinegar
GARLIC CLOVES: Fresh is best; jarred garlic works in a pinch
FRESH GINGER: Use fresh, not powdered
DRIED RED PEPPER FLAKES: Adds heat; substitute cayenne pepper if needed.
CHICKEN THIGHS: Use boneless, skinless for juiciness; substitute breasts (sliced/pounded).
SESAME SEEDS: Garnish only; sub with black sesame or “Everything but the Bagel” mix
CHIVES, SCALLIONS, OR PARSLEY: Optional garnish; use based on preference
Step-by-Step: How to Make Sesame Teriyaki Chicken Marinade
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
💡Tips That Make a Difference
• Microwave the marinade: After removing the raw chicken, cook the marinade for 5 minutes in the microwave to kill bacteria and thicken it for basting.
• Use a thermometer you trust: A quick-read digital thermometer ensures juicy, fully cooked chicken without overdoing it.
• Find sesame seeds in the Asian aisle: If you can’t find them with the spices, check the international aisle. Store in the fridge for longer freshness.
• Grate frozen ginger with no peeling: Freeze whole knobs of ginger and grate them straight from frozen using a microplane.
Easy Grilled Teriyaki Chicken Thighs (Sesame Marinade)
Video
Ingredients
- ⅓ cup (77 g) soy sauce
- 3 tablespoons (36 g) dark brown sugar firmly packed
- 3 tablespoons (45 g) dry sherry
- 3 tablespoons (48 g) rice vinegar
- 3 garlic cloves crushed or minced
- 1½ teaspoons fresh ginger finely grated
- ¼ teaspoons red pepper flakes
- 8 4-oz. (227 g) boneless, skinless chicken thighs
- 1-2 tablespoons sesame seeds toasting is optional
Instructions
Marinade
- Whisk together in a medium bowl: ⅓ cup (77 g) soy sauce, 3 tablespoons (36 g) dark brown sugar, 3 tablespoons (45 g) dry sherry, 3 tablespoons (48 g) rice vinegar, 3 garlic cloves, 1½ teaspoons fresh ginger, and ¼ teaspoons red pepper flakes.
- Pour the marinade into a gallon-size plastic zippered bag or large bowl with the 8 4-oz. (227 g) boneless, skinless chicken thighs. Allow the chicken to marinate in the refrigerator at least 1 hour or as long as all day.
Grilling Chicken Thighs (See recipe notes for air fryer or broiler instructions)
- Preheat your grill to 400-425˚F (200-220˚C). Drain the teriyaki sauce from the chicken into a microwave-safe 4-cup measuring cup.
- Cook the reserved teriyaki sauce in a microwave for 4-5 minutes. The sauce will boil and cook down a bit.
- Arrange the chicken thighs on a hot grill with the smooth side down. Cook until the bottom browns, about 6-8 minutes. Turn the chicken thighs, brush the marinade over the top, and grill for another 6-8 minutes. The chicken is done when it reaches an internal temperature of 170˚F (77˚C).
- Sprinkle the thighs with 1-2 tablespoons sesame seeds and remove from the grill. Garnish with chopped parsley, green onions, or chives, if desired.
Notes
Preheat air fryer to 375°F (190°C). Place marinated chicken thighs in a single layer. Air fry for 12–14 minutes, flipping halfway through. Baste with microwaved marinade during the final minutes if desired. If your thighs are especially large, add 1–2 minutes and check for doneness with a thermometer (170°F / 77°C internal temp). Broiler Instructions:
Preheat broiler with the oven rack 6 inches from the heat source. Line a baking sheet with foil and place chicken thighs smooth side down. Broil for 5–6 minutes per side, flipping once and basting with microwaved marinade toward the end. Use a wire rack over the pan if you want to reduce splatter and make cleanup easier. Chicken is done when it reaches 170°F (77°C) internally.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Teriyaki Chicken Thighs: Your Top Questions Answered
Yes. For the air fryer, heat to 400°F, then reduce by 25°F to bake. For the broiler, place the chicken on a foil-lined baking sheet and broil for 6–8 minutes per side, basting with teriyaki sauce. Broil briefly at the end to brown.
Classic choices include white or brown rice. For something different, try Hominy Rice or even baked potatoes. Tangzhong dinner rolls make an elevated side option.
Yes. Double-wrap and freeze for up to 2–3 months for best quality.
Store in an airtight container and eat within 3–4 days.
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Final Thoughts
If you are like me and have only one or two people at your table, you might think this recipe makes too much. However, leftover teriyaki chicken has many uses.
Try leftover chicken in a chicken teriyaki pizza, or an Oriental salad with thin slices of teriyaki chicken. Add shredded carrots, fresh basil, cilantro, and plenty of romaine lettuce. Top it with sweet and sour dressing, peanut dressing, or this low-cal yogurt balsamic dressing with soy sauce.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
I’m still dreaming about this tangy, salty, delicious chicken thigh recipe! I think the dark brown sugar does indeed make a big difference to the end result. Great trick on microwaving the marinade for basting too!
Hi Carla,
I’m glad you enjoyed this recipe. Thank you so much for taking the time to leave a comment about your experience!