Teriyaki Chicken with Homemade Sauce is a simple, flavorful recipe that’s easy to prepare. Marinate chicken in a savory Asian-inspired sauce, then grill it to juicy perfection!
Even in the depth of a cold Oregon winter, we fired up the grill one evening and made this teriyaki chicken—and it instantly had us dreaming of warm summer nights. This recipe is adapted from my sister Julie’s enhanced teriyaki marinade. I usually cube the chicken, marinate, and skewer it for kebabs, but this time I kept the breasts whole. That saved prep time while delivering the same great flavor.
The homemade teriyaki sauce is quick to mix and infuses the chicken with rich, balanced flavors. You can use it to marinate chicken breasts or thighs, and it also works well with thinly sliced steak (see recipe notes). Below is a clear guide to making teriyaki chicken with homemade sauce.
Scroll down for the printable recipe card
Make the Teriyaki Marinade
In a medium bowl, combine teriyaki sauce, sugar, cooking sherry, ground ginger, and minced garlic. Stir until the sugar dissolves and the mixture is smooth.
Marinate the Chicken
Lightly season the chicken with a pinch of salt. Place the pieces in a covered container or a heavy-duty resealable bag and pour the marinade over them. Turn the chicken so each piece is coated, seal the container or bag, and refrigerate for at least 6 hours for best flavor—overnight is ideal. Turn the chicken occasionally while it marinates so all sides stay coated.
Grill the Teriyaki Chicken
When the chicken has marinated, remove it from the container and place it on a hot grill. Cook until the internal temperature reaches 165°F (74°C). If you like, baste the chicken with the marinade while grilling, but do not use any leftover marinade that touched raw chicken as a sauce—discard it or simmer it thoroughly before serving.
Serving Ideas
This teriyaki chicken is delicious served hot as a main dish. Slice it for sandwiches with grilled pineapple, add it to salads, or serve it over rice in a teriyaki bowl. The versatile marinade makes it easy to adapt the chicken to many meals.
I appreciate recipes like this that can be prepared ahead—marinate in advance and grill when you’re ready. It makes a quick, tasty main course with minimal fuss. I hope you enjoy this teriyaki chicken as much as we do!
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Looking for More Chicken Recipes?
All recipes are listed in the Recipe Index on the site. A few favorites include Easy Cashew Chicken, Chicken Cutlets with Pecan Sauce, Crunchy Buttermilk Fried Chicken, and classic Chicken Salad.
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Recipe source: My sister Julie M.
Printable Recipe
A straightforward teriyaki marinade that yields juicy, flavorful grilled chicken.
- 1 cup teriyaki sauce
- 1 cup sugar
- 1/4 cup cooking sherry
- 1/4 teaspoon ground ginger
- 4 cloves garlic, minced
- Pinch of salt (to season meat)
- 6 boneless, skinless chicken breasts or thighs
- In a bowl, combine teriyaki sauce, sugar, sherry, ground ginger, and minced garlic. Stir until sugar dissolves and sauce is uniform.
- Lightly season the chicken with salt. Place the chicken in a covered container or a large resealable bag and pour in the marinade. Turn to coat all pieces. Refrigerate for at least 6 hours or overnight, turning occasionally.
- Grill the marinated chicken on a preheated grill (outdoor or indoor) until it reaches an internal temperature of 165°F (74°C). If desired, baste during cooking. Discard any marinade that contacted raw chicken unless boiled first.
Tips: For kebabs, cut chicken into 1–2 inch pieces, marinate, and skewer. Thinly sliced top sirloin or other steaks can be marinated and grilled—slice thinly and marinate longer if using tougher cuts. Calorie estimate assumes six boneless skinless breasts.
