Grilled Teriyaki Chicken

Sticky, sweet, salty, and still satisfying… but take it up a notch by going heart healthier with a sugar free, all natural sauce. Grilled Teriyaki Chicken is “even better than the real thing” because it’s got all of the flavor and none of the guilt. Serve it with rice, veggies, or riced veggies, for a dinnertime treat that’s super good and good for you.

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Slices of grilled teriyaki chicken over white rice and sautéed zucchini, garnished with green onions and sesame seeds.

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Healthy Teriyaki Sauce
How to Make Grilled Teriyaki Chicken
Tips for Perfect Grilled Chicken
Sides for Teriyaki Chicken
More Grilled Chicken!
Healthy Grilled Teriyaki Chicken
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I’m officially reclaiming the word “basic.” (Actually, I think the kids are using “cheugy” these days, so it’s pretty much up for grabs.) As a friend once said “I don’t care if something is one-note, as long as it’s a damn good note.” And that’s why there are certain basic meals – not food trends – that will never have a negative connotation in my recipe book.

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Spaghetti and meatballs. Omelets. Caesar Salad. Chicken Noodle Soup. Chili. These are all basic. Even more, they’re the basis (see what I did there?) for your personal arsenal of tried and true meals that ALWAYS satisfy. And chicken teriyaki is well-deserving of a place in this pantheon.

You can’t tell me that even as your palate has matured that you still don’t stare longingly at that teriyaki chicken bento box on the menu and think “I should really be more adventurous…” So instead you order something with eel sauce, cause you know it’s the same exact thing, but don’t want to be thought of as “basic.”

Forget that noise. Reclaim teriyaki chicken, baby. It’s the candy of dinners. If I could eat it with sweet potato casserole, I would. In fact, I absolutely could. Because I’m an adult and if I want sticky sweet glaze plus marshmallows with crumbly topping for dinner then darnit, I can! But, uh, let’s not actually have sweet potato casserole, and let’s actually make this teriyaki healthy because also I am an adult who doesn’t need a lecture from my doctor at my annual checkup.

Side view, grilled teriyaki chicken on a platter garnished with sliced green onions and sesame seeds.

Healthy Teriyaki Sauce

Let’s be upfront here – this isn’t a “traditional” teriyaki sauce with mirin and a truckload of sugar. But it IS loaded with equally flavorful, all natural ingredients you’ve probably already got at home:

Healthier Teriyaki Ingredients

Coconut Aminos: you can also use tamari or low sodium soy sauce. (read more about why we love coconut aminos so much!)
Honey: for that sweet sticky finish, honey is a great substitute for brown sugar.
Apple Cider Vinegar
Sesame Oil
Garlic: fresh is best, finely minced.
Ginger: again, fresh is best; use a microplane for easy grating
Salt and Pepper
Cornstarch: used to thicken the marinade into a sauce; can also use arrowroot if you’re paleo or grain free.

How to Make Grilled Teriyaki Chicken

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How do you make one of the world’s most popular dishes even better? Get rid of the gunk. This shockingly simple Grilled Teriyaki Chicken recipe relies on clean ingredients for full flavor without losing that sticky saucy texture. Marinate at least 2 hours for moist, tender meat, and pair it with your favorite simply seasonal veggies.

For a condensed post, click the view the web story for this recipe!

Healthy teriyaki sauce in a glass measuring cup next to chicken breasts in a casserole dish.

Boneless skinless chicken breasts marinating in teriyaki sauce.

Pound chicken to even thickness – a little less than 1″.
Arrange chicken in a casserole dish.
Whisk together marinade ingredients and divide in half; place one portion in a sealed container in the fridge for grilling.
Coat chicken with half the marinade. Cover and refrigerate at least 2 hours.
Grill chicken on medium heat 5 minutes, lid closed. Flip and grill 5 minutes more, until chicken is 165°F. Move to plate and tent with foil. Rest 5 minutes.
Heat remaining marinade on medium until simmering. Whisk occasionally. Mix cornstarch and 2 teaspoon water, pour in sauce. Simmer until thick.
Brush the grilled chicken with the marinade.
Slice against the grain, then garnish and serve immediately.

Tips for Perfect Grilled Chicken

Pound chicken breasts to an even thickness before marinating. This will both tenderize the chicken and ensure even grilling.
Marinate chicken at least 2 hours. Pro tip: if you have the time, I find overnight in the fridge – covered, of course – really yields the best flavor.
Close the lid while grilling to lock in the heat and cut down on cook times.
Always check the internal temperature of the chicken using an instant read thermometer. It should register at least 165°F (and ideally not over 170°F) in the thickest part of the chicken.
Swap chicken thighs for chicken breasts with minimal changes. If you’ve pounded to an even thickness, they will only take 1 more minute to cook.
Divide the marinade in half – use one half for marinating and basting and thicken the other half to sauce before serving.