Grilled Sesame Teriyaki Chicken Thighs

Sneak Preview: These Sesame Teriyaki Chicken Thighs are easy to whip up with a simple teriyaki sauce. Marinate chicken thighs in the morning before grilling them for dinner. Sprinkle with sesame seeds for interest, texture, and color. Ingredients include boneless, skinless chicken thighs, soy sauce, rice vinegar, dry sherry, garlic, and ginger.

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While dining with some friends recently, they expressed how much they enjoyed serving this grilled teriyaki chicken recipe to their dinner guests. Curiosity got the best of me, and it turns out they found the recipe on my website years ago. What?!

I was dismayed to hear they were referring their friends to my website for the recipe. Unfortunately, I deleted that recipe long ago due to my dissatisfaction with the picture. Oops!

But fear not, my friends. I couldn’t bear to disappoint anyone, so I spruced things up, took new pictures, and restored the recipe to my website. Now, everyone can savor the company-worthy flavors of this incredible dish.

Three Reasons Why This Recipe is Perfect for a Party

1. Most of the prep can be done ahead of time.
2. The ingredients are easy to find.
3. It’s a versatile main dish that easily fits into any menu. Add a salad and a side dish, and you’re set.

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Ingredients and Substitutions

• SOY SAUCE: If you prefer low-sodium soy sauce, I recommend tamari or coconut aminos as a substitute. Tamari is wheat- and gluten-free; coconut aminos are a good choice for people with many food sensitivities. Use a 1:1 ratio for either of these. For more choices, see this article.
• DARK BROWN SUGAR: You can use light brown sugar instead of dark brown sugar, but you’ll give up some flavor and the darker color that gives your chicken the characteristic teriyaki sauce glaze.
• DRY SHERRY: Dry sherry adds complexity to the character of this chicken. If you need a substitute, check out this post.
• RICE VINEGAR: Rice vinegar can be hard to find but is essential to good teriyaki. If you need a substitute, Hangry Hanna recommends apple cider vinegar.
• GARLIC CLOVES: Fresh garlic is my first choice, but jarred garlic is my second choice, much better than powdered garlic.
• FRESH GINGER: Fresh ginger differs from the powdered ginger in your spice drawer for making pumpkin pie and other fall goodies. It’s not too expensive, and you can freeze it whole. It’s not necessary to thaw before using.
• DRIED RED PEPPER FLAKES: Red pepper flakes or crushed red pepper (same thing) pack a punch. You don’t need much. If you don’t have any, substitute cayenne pepper.
• CHICKEN THIGHS: I always use boneless and skinless chicken thighs because I want the marinade to soak into the chicken. I also like the juiciness of thigh meat. Use bone-in thighs if you prefer, but you might want to remove the skin. Chicken breasts could be substituted for thighs, but I recommend you slice them in half horizontally, then pound them to be slightly thinner so they will cook quickly.
• SESAME SEEDS: These are strictly for garnish. If you need a substitute, try “Everything but the Bagel” seasoning, sold under several different brand names. Black sesame seeds look dramatic and taste the same if you can find them.
• CHIVES, SCALLIONS, OR PARSLEY for garnish: This is more for looks than taste. Suit yourself.

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📌Kitchen Secrets📌

1. Over the past 2-3 years, sesame seeds(paid link) have become increasingly scarce at my go-to grocery store. However, I picked up a valuable tip thanks to a helpful employee at my favorite supermarket.
   • If your preferred store has an Asian food aisle, look there. Sure enough, I found sesame seeds there, although they were packaged in cellophane bags rather than the usual glass or plastic bottles—no big deal.
     
2. For those who don’t use sesame seeds often, here’s a useful tip from Bob’s Red Mill: storing them in a sealed container in the refrigerator can extend their freshness for twice as long.
   
3. Fresh ginger is easy to freeze. Drop a small piece into a plastic bag. The next time a recipe calls for ginger, there is no reason to let it thaw. Use a micrograter(paid link) on one cut end to grate it finely– no need to peel.

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How to Make Sesame Teriyaki Chicken Marinade

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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.

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FAQs About Teriyaki Chicken Thighs

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 this fried rice recipe, a chicken teriyaki pizza, or an Oriental salad with thin slices of teriyaki chicken. Add shredded carrots, fresh basil, and cilantro, along with plenty of romaine lettuce. Top it with sweet and sour dressing, peanut dressing, or this low-cal yogurt balsamic dressing with soy sauce.