Honey-Glazed Chicken Teriyaki

Chicken teriyaki is one of those dishes that hits every note; sweet, savory, slightly smoky, and always satisfying. It’s the kind of meal that can come together with pantry staples but feel restaurant-level with the right technique.

Glazed grilled teriyaki chicken over white rice.

This recipe leans into the natural richness of boneless, skinless chicken thighs and balances it with a punchy marinade built from soy sauce, vinegar, garlic, honey and green onion. Grilled over medium-high heat, the chicken develops that deep charred edge that plays perfectly with the sticky, caramelized sauce.

A large bowl of fried rice next to a platter of glazed teriyaki chicken.

Though most of us associate teriyaki with Japanese-American takeout joints, the word “teriyaki” comes from the Japanese terms teri (glossy) and yaki (grilled). The version we know today is a blend of Japanese flavor principles and Western grilling culture; especially here in the U.S., where the Pacific Northwest played a big role in adapting the style to backyard barbecue traditions.

What makes this version stand out is the texture contrast. Letting the chicken marinate for just a few hours tenderizes the meat while the sugar and honey in the marinade set up a lacquer-like finish on the grill. The use of rice wine vinegar keeps things bright, while the scallion garnish adds a pop of freshness.

Two bowls of glazed teriyaki chicken over fried rice next to a large bowl of fried rice.

Serve it as a rice bowl, tucked into lettuce wraps, or over chilled Udon Noodle Salad with Blistered Peanuts for a summer-friendly take. It’s excellent for meal prep, easy to batch cook, and endlessly adaptable. Whether you’re grilling for friends or knocking out a Tuesday dinner, this chicken teriyaki recipe brings big flavor with minimal effort.

Main Ingredients

chicken thighs – Boneless, skinless chicken thighs are ideal for grilling. They hold onto moisture and stay tender even over high heat. Look for air-chilled varieties when possible as they brown more evenly and have better texture.

soy sauce – This forms the salty backbone of the marinade. A naturally brewed soy sauce works best for its depth. You can substitute tamari for a gluten-free option.

honey – Honey adds sweetness and helps build the glossy, sticky glaze. Its sugars caramelize quickly, so watch for flare-ups on the grill. Use a mild wildflower or clover honey if you have it.

brown sugar – Brown sugar complements the honey and deepens the caramelization. Its molasses content also adds depth to the vinegar and soy.

unseasoned rice wine vinegar – This brightens the marinade, cutting through the richness of the thighs. Use unseasoned rice vinegar to control the salt and sugar levels.

garlic – Fresh minced garlic gives the marinade its savory backbone. Five cloves might seem bold, but they mellow on the grill and infuse the chicken without overpowering.

sesame oil – Toasted sesame oil adds nuttiness and aromatic depth. A little goes a long way so don’t skip it, but don’t overdo it either.

gochugaru – These Korean chili flakes bring warmth and a subtle smokiness. They don’t add much heat, just a layer of depth that plays well with the other ingredients.

green onion – Sliced green onion tops the chicken for freshness and a bit of crunch. Only the greens are used here for a milder flavor.