Grilled Teriyaki Chicken Bowl Recipe
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Grilled teriyaki chicken is irresistibly delicious—the way the smoky grill marks caramelize that sweet and savory glaze, sealing in every bit of juicy flavor. It’s the kind of meal that tastes like a backyard summer cookout, yet it’s simple enough to make any night of the week.
We love Asian food but often walk away from the restaurant feeling bloated and a little queasy. It’s no secret that the dishes can be loaded with sodium and often monosodium glutamate (MSG). Many of us are sensitive to the overuse of these ingredients.
Making recipes such as Beef Broccoli Stir Fry, Asian Beef Noodle Bowl, and this teriyaki chicken recipe satisfies our cravings for restaurant-quality recipes at home using simple delicious ingredients. Best of all, they’re quick, flavorful, and perfect for busy weeknights!
Teriyaki Chicken Bowl Recipe
While store-bought sauce is convenient, our quick homemade version elevates the dish. A simple mix of soy sauce, brown sugar, garlic, and ginger makes an easy marinade and glaze that elevates this recipe.
Marinating the chicken for even a short time adds moisture and so much flavor. That and using boneless chicken thighs guarantees a rich and delicious meal.
How To Make Teriyaki Chicken
Marinade
Combine all of the ingredients, except for the chicken, in a large reclosable food-grade bag or glass mixing bowl. Remove 1/2 cup of the mixture. We’ll reserve that for the glaze.
Add the chicken to the bag or bowl. Place it in the refrigerator and let it marinate. We recommend at least 2 hours. However, even a quick 15 to 30 minutes makes a difference.
Note: Marinating the chicken overnight makes this an easy make-ahead recipe.
Glaze
Add the reserved marinade and put it in a small saucepan while the grill or oven preheats. Heat it on low until the sauce thickens, approximately 10 minutes.
Bake or Grill
Remove the chicken from the marinade and grill or bake it at about 375ºF to 400ºF for 6 to 8 minutes per side. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Remove the chicken and tent it with aluminum foil to rest for approximately 10 minutes.
Chop the chicken into bite-sized pieces and cover with the glaze.
How to Serve
White rice is classic, but you could swap it for brown rice, cauliflower rice, or quinoa if you’re looking for a healthier or low-carb option.
Grilled asparagus adds a delicious side to our chicken teriyaki bowl. Other great options to up your veggie game include broccoli, bell peppers, snap peas, carrots, or edamame.
Hostess Tips and Variations
To add a little heat, add a drizzle of sriracha, red pepper flakes, or a bit of gochujang for a spicy twist.
To add texture, a sprinkle of toasted sesame seeds, or chopped nuts such as peanuts or cashews add a crunchy element.
We love Asian food. You can find all of our Asian recipes here.
How To Store
Grilled Teriyaki Chicken should be stored in the refrigerator and eaten within 4 days. Keep the veggies separate for freshness.
Teriyaki chicken freezes beautifully. We store the chicken in portioned containers to make easy meals during the week. Thaw it in the refrigerator overnight.
How To Reheat
Reheating chicken teriyaki properly ensures it stays juicy and flavorful without drying out. We recommend thawing the chicken before reheating. Here are the best methods for refrigerated leftovers:
Stovetop (Best for maintaining texture)
- Heat a skillet over medium heat.
- Add a splash of water or extra teriyaki sauce to prevent drying.
- Stir occasionally for about 5 minutes until heated through.
Microwave (Quick & easy)
- Place the chicken in a microwave-safe dish and cover it with a damp paper towel.
- Heat in 30-second intervals, stirring in between, until warmed through (about 1–2 minutes).
Oven (Great for larger batches)
- Preheat oven to 350°F (175°C).
- Place chicken in an oven-safe dish, cover with foil, and add a tablespoon of water or sauce.
- Bake for 10–15 minutes until heated through.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Easy Teriyaki Chicken Bowl Recipe
Ingredients
- 6 Chicken Thighs boneless skinless
- 2 cups soy sauce I used low sodium
- ¾ cup brown sugar I used dark but either is fine
- 1 inch fresh ginger grated
- 2 cloves garlic grated
- ¼ cup sesame oil
- 5 green onions sliced thinly (white and green parts)
- ½ tsp Sesame seeds optional for garnish
Instructions
- Combine all of the ingredients, except for the chicken, in a closable storage bag or large bowl. Shake or stir to dissolve sugar. Scoop out about 1/2 cup into a separate bowl and set aside. Add chicken to the bag/bowl and allow to marinate for two hours or even overnight.
- While the grill is preheating, Cook the reserved sauce (marinade) on low in a small saucepan until thickened, approximately 10 minutes.
- When it's time to grill, remove the chicken from the bag (or bowl). Discard the marinade. Grill the food until it is fully cooked. This usually takes about 6 to 8 minutes on each side. Use an instant-read thermometer to check that the internal temperature reaches 165 degrees.Remove and cover loosely with foil for 10 minutes.
- Chop the chicken in small pieces and serve over rice. Drizzle with thickened sauce and garnish with sesame seeds if desired.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
This recipe was first shared during a blogging event I took part in. In this event, bloggers were secretly assigned each other’s blogs. We then chose a recipe from those blogs.
I had the pleasure of being assigned Debra’s blog Bowl Me Over. Debra is the go-to girl in the family for catering family events including weddings, anniversaries, and reunions. After I made her chicken teriyaki bowl recipe I used the leftovers in her Chicken Fried Rice and for dessert, I made her No Bake Peanut Butter Chocolate Chip Cheesecake.
These great bloggers participated with the following recipes:
An Affair from the Heart – Easy Homemade Refried Beans
Take Two Tapas – Pineapple Hummus with Smoked Paprika
Who Needs a Cape? – French Onion Salisbury Steak
Plattertalk – Lemon Loaf Cake
Hostess at Heart – Teriyaki Chicken Bowl
Life Currents – Blue Cheese, Fig, and Caramelized Onion Palmiers
Lisa’s Dinnertime Dish – Baked Lemon Glazed Donuts
Bowl Me Over – Southwest Chicken Salad Bowl
A Dish of Daily Life – Chicken Carbonara Pasta
Aunt Bee’s Recipes – Summer Corn Salsa
Seduction in the Kitchen – Honey Roasted Strawberry Cheesecake Smoothie
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
This recipe was originally shared on May 12, 2017. It has been updated to improve our readers’ experience. We added tips, variations, and substitutions. No changes were made to the actual recipe.
I love this recipe I have been using it for a couple of years. I have even taken it to a friends house for a meal train. They loved it too!
It’s one of my favorites too, Tricia! Thank you for letting me know.
I’m confused where it says to heat the reserved sauce? What’s that referring to exactly?
You reserved some of the marinade before putting it on the meat. Just heat it up in a small sauce pan until it thickens. This is one of our favorite recipes!
I’m confused about the amount of sodium per serving! Is it correct? Seems like a massive amount for one plate!
The nutritional calculator that I used assumed that you ate the 2 cups of soy sauce instead of just using it as a marinade. I’ve removed this calculation and noted that in the recipe notes. Thank you for pointing this out and visiting Hostess Of Heart!
This looks so delicious. I can’t wait to try it for my little kid. And I believe that he will love it.
Thanks for sharing the great recipe.
Thank you so much, Vivian. John kept asking me where I got the recipe he loved it so much.
This looks so good! Thanks for bringing to Fiesta Friday!
Thanks, Lindy!
This looks like a keeper, Julie!
Thank you so much, Patti! It was really delicious and so quick and easy too.
this looks like my kind of dinner! So happy that our weather has warmed up and we can grill again! <3 this one is a keeper!
Thank you Michaela! This recipe was so good!
Can’t wait to try this and I have all the ingredients on hand….awesome!
Thank you! We really enjoyed it.
I am totally drooling over that chicken!! Looks SO good.
Thank you Christie. It was delicious!
She bowls me over with her recipes too! This one is no exception! Love the chicken and veggies for a hearty meal and those yummy sesame seeds on the chicken for texture!
Thank you Jennifer. We just loved it.
I’m so excited that you chose this recipe and your pictures and presentation are just amazing! Thank you so much for sharing this recipe!
Thank you Debra! I can’t tell you how much we loved it. It’ll become a regular in this house!
That is one seriously GORGEOUS meal. I have to make it!
It was so so good Justine! I really recommend you giving it a try. We’ll definitely be making it again.
Oh now this recipe looks amazing! There’s very few recipes that please all of my kids….this may have just hit the mark!!!
Thank you Lori! John and I really loved this recipe and we’ll be making it again.
Definitely my kind of dinner!! I’ll be trying this soon!
It was so good, Michelle! We’ll definitely be making it again!
We love the recipes from Bowl Me Over and you certainly have done Debra proud with your rendition of this mouthwatering teriyaki chicken! We have yet to tackle this particular recipe but with your lead, we are right behind you! Fantastic job as always, thanks for sharing this one.
Thank you so much, Dan! John kept asking me whose recipe was this? I wish I had that much love for one of mine LOL!
I am putting this one on next weeks menu! Love the simple but delicious flavors!! Cant wait to enjoy this meal!
You’ll love this one Angela! It’s fairly healthy with whole grains and protein too.
Your chicken looks great! I love how beautifully it’s cooked. This sounds like a recipe that my husband will adore! We often do teriyaki bowls for dinner, so this will fit in perfectly!
We loved it Debi! We’ll definitely be making it again.
This bowl is so gorgeous and that chicken looks absolutely amazing!! I need to try this one soon!
Thank you, Lisa! We really loved it.
Love the charred look on your Teriyaki chicken Julie, the darker the char, the more I love it. A great low-carb or carbless meal which I’m always on the look out for 🙂 I’m sure the asparagus went real well with it. This sounds like a great group you’ve contributed to. Happy Mother’s Day, I hope you get all the attention you deserve 🙂
We had a wonderful day Loretta. The weather was great and it was so relaxing. I hope you had a wonderful day too. This Teriyaki chicken was so delicious! I’ll definitely be making it again. The freaky Friday group are such a nice group of people and talented foodies.
I’ve never made my own teriyaki chicken, but now I’m wondering why, since it looks so straightforward! The photos are making my mouth water.
I’m with you Mara, I’d never made my own either but I’ve got to tell you that we’ll definitely be making this one again.
It does look VERY yummy. I like that it’s so easy to put together too 😉
Thank you, Jess! I definitely loved how easy it was to put together and it was so good. Hope you had a great weekend!
This has me drooling!!! It looks simply amazing!!! Great job!!
Thank you, Deanna!
This looks absolutely wonderful and something I would make my family every week! I will definitely try it – maybe even tomorrow! I have been in a recipe funk so this is so helpful. Thank you Julie!
Thank you so much! It is so easy and delicious. I’ve been kind of in the same funk too. It’s so nice to be outside right now that even baking needs to take a break. Hope you had a wonderful Mother’s Day!