Grilled Chicken Teriyaki
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Make It a Teriyaki Night 🥢
A little sweet, a little savory, and plenty of summer-friendly flavor. 🍗
Skip the bottled stuff—this homemade teriyaki sauce comes together with pantry staples and fresh ginger and garlic. Slather it over chicken thighs, let the grill do its thing, and finish with sesame seeds and green onions. Serve it up with your favorite summer sides and call dinner done. ☀️
Grilled Chicken Teriyaki
Yield: 4-6 servings
2 lb chicken thighs boneless skinless
1 tablespoon toasted sesame seeds
1/4 cup sliced green onions
Teriyaki Sauce:
1/2 cup tamari or soy sauce
1/4 cup honey
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
2 tablespoons brown sugar, plus more as needed
1 tablespoon sesame oil
1 tablespoon rice wine vinegar, plus more as needed
1/4 cup water
1 tablespoon cornstarch or arrowroot
Combine 1/4 cup of water with cornstarch and mix to combine. Set Aside. Heat a small saucepan over medium heat. Add the sesame oil, ginger, and garlic and cook until fragrant. Add the remaining teriyaki sauce ingredients (soy sauce, honey, sugar, rice wine vinegar, cornstarch slurry) and bring to a boil. Reduce heat and simmer for about 4 minutes until sauce has thickened. Taste and add additional brown sugar or vinegar as needed. Remove from heat and let cool.
Pat the chicken dry with a paper towel and season all over with salt. In a large bowl, combine the chicken with half the teriyaki sauce and toss until well-coated. Preheat the grill on high. Transfer the chicken to the grill, allowing any excess to drip off. Reduce the heat to medium-high, cover the grill, and cook for 5 minutes, or until char marks appear. Flip, baste with any remaining sauce in the chicken bowl, and cook, turning and basting occasionally, until the internal temperature reaches 165°F on an instant-read thermometer, 7 to 8 minutes more. Transfer the chicken to a serving platter and rest for about 5 minutes. Drizzle with reserved sauce and garnish with sesame seeds and green onions. Serve immediately with any remaining sauce on the side.
Equipment List:
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🐟 Dinner just got a little more elegant. Join Chef Stacy Live on Zoom for Red Snapper en Papillote with Orange Beurre Blanc! Restaurant-quality doesn't have to mean restaurant-difficult. In this class, she’'ll show you one of her favorite French techniques: en papillote, or "cooked in parchment." We'll create perfectly tender fish steamed with fresh vegetables, citrus, herbs, and wine for an elegant meal that's as easy to make as it is impressive to serve.
🍽 On the Menu
🐟 Red Snapper en Papillote with Orange, Asparagus & Potatoes
🍊 Orange Beurre Blanc
🍓 Cheesecake Mousse with Balsamic Berries
📅 Tuesday, September 22 2026 | 🕓 4:00–5:30 PM (PST)
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