Grilled Teriyaki Chicken Bowl Recipe

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.

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.