Grilled Sesame Teriyaki Chicken Thighs
Sneak Preview: These Sesame Teriyaki Chicken Thighs are easy to whip up with a simple teriyaki sauce. Ingredients include boneless, skinless chicken thighs, soy sauce, rice vinegar, dry sherry, garlic, and ginger.
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While dining with friends recently, they mentioned how much their dinner guests love this grilled teriyaki chicken recipe. Surprisingly, they said they found the recipe on my website years ago!
Their kind words inspired me to refresh the recipe with updated photos. I hope you’ll enjoy the company-worthy flavors of this delicious dish as much as they do!
Ingredients and Substitutions
- SOY SAUCE
- Low-sodium option: tamari or coconut aminos
- Sub tamari: wheat- and gluten-free or coconut aminos: suitable for many food sensitivities
- Substitute 1:1
- DARK BROWN SUGAR
- Use light brown sugar for a milder flavor and lighter color
- Dark brown sugar adds depth and richness
- DRY SHERRY
- Adds complexity
- See this post for substitutes
- RICE VINEGAR
- Essential for teriyaki
- Apple cider vinegar works as a substitute
- GARLIC CLOVES
- Fresh garlic preferred
- Jarred garlic is a good backup
- FRESH GINGER
- Different from powdered ginger
- Freeze in a plastic bag
- Grate directly from frozen with a micrograter (paid link), no peeling needed
- DRIED RED PEPPER FLAKES
- Adds heat
- Substitute with cayenne pepper
- CHICKEN THIGHS
- Use boneless, skinless for juiciness
- Bone-in works; remove skin if preferred
- Substitute with chicken breasts, sliced and pounded thinner
- SESAME SEEDS
- Garnish only
- Black sesame seeds or “Everything but the Bagel” seasoning as alternatives
- Check the Asian food aisle for cellophane bags instead of bottles
- Store in a sealed container in the fridge for extended freshness
- CHIVES, SCALLIONS, OR PARSLEY
- Optional garnish for appearance
- Use based on preference
How to Make Sesame Teriyaki Chicken Marinade
How To Grill Chicken Thighs
When you’re ready to grill the marinated chicken, preheat your grill to medium-high heat (400-425˚F.)
Microwave it in a microwave-safe container for 5 minutes on HIGH. This will kill any bacteria and thicken it so you can baste the chicken as it cooks.
I recommend this digital thermometer or this one if you don’t have one. If you buy a good one, I predict you’ll find excuses to use it every day you cook.
Teriyaki Chicken Thighs: Your Top Questions Answered
AIR FRYER OR BROILER INSTEAD OF GRILLING
- Air Fryer: Heat to 400°F, reduce by 25°F to bake
- Broiler: Broil on foil-lined sheet, 6–8 min per side, basting with teriyaki sauce; brown briefly before removing
WHAT TO SERVE WITH TERIYAKI CHICKEN
- Traditional: Brown or white rice
- Unique: Hominy Rice or baked potatoes
- Upgrade: Tangzhong dinner rolls
FREEZING LEFTOVERS
- Double-wrap; freeze for 2–3 months
STORING COOKED CHICKEN
- Refrigerate and eat within 3–4 days
Parting 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!
Grilled Sesame Teriyaki Chicken Thighs
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.
Cooking Chicken Thighs
- 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
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- Over the past 2-3 years, sesame seeds have become increasingly scarce at my go-to grocery store. However, thanks to a helpful employee at my favorite supermarket, I learned a valuable tip. If your preferred store has a dedicated section for Asian foods, explore that aisle. To my surprise, I found sesame seeds there, although they were packaged in cellophane bags rather than the usual convenient bottles. No problem.
-
- For those who don’t use sesame seeds very often, here’s a useful tip from Bob’s Red Mill: storing them in the refrigerator can extend their freshness for twice as long. To maintain their quality, keeping them in a sealed container is recommended.
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- Fresh ginger is easy to freeze. Drop a piece into a zippered plastic bag and store in the freezer. The next time a recipe calls for ginger, there is no reason to let it thaw. Use a micrograter on one cut end to grate it finely– no need to peel.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.