This Spicy Grilled Chicken Teriyaki comes together quickly and delivers bold teriyaki flavor with a pleasant touch of heat. The marinade takes about ten minutes to prepare, and allowing the chicken to marinate overnight brings deeper, more balanced flavors to each bite. It’s an ideal weeknight grill meal that’s easy enough for busy evenings yet flavorful enough to feel special.
Spicy Grilled Chicken Teriyaki
This easy grilled dinner is simple to prepare, requires minimal active time, and is a crowd-pleaser for all ages. Chicken teriyaki is a versatile dish perfect for weeknight dinners, meal prep, or anytime you want a quick, satisfying meal. Using boneless, skinless chicken thighs helps keep the meat juicy and forgiving on the grill.
Though recipes vary across regions and kitchens, the core of great chicken teriyaki is a well-balanced marinade that blends sweet, salty, umami, and a hint of spice. A hot grill or pellet smoker adds the smoky caramelization that elevates homemade teriyaki above takeout.
How to Make This Recipe
This recipe is flexible—adjust the heat by adding more or less sriracha and gochujang, or omit the spicy elements entirely for a milder family-friendly version. Marinating the chicken allows the flavors to penetrate the meat for a more satisfying result; 24 hours is ideal, but a few hours will also improve the taste compared to not marinating at all.
- Marinate the chicken: Combine the marinade ingredients and submerge the chicken thighs. Refrigerate and marinate for up to 24 hours for best flavor.
- Preheat your grill: Heat the grill to a high temperature (about 400–450°F) so you get good searing and caramelization.
- Grill the chicken: Remove the chicken from the marinade and place on the hot grill. Cook 4–5 minutes per side, flipping once, until the internal temperature reaches 165°F at the thickest part. Be mindful that the sugar in the marinade can burn in very hot spots.
- Rest and serve: Let the thighs rest briefly, then serve over steamed rice with extra teriyaki sauce or sriracha on the side.
More easy Traeger and pellet grill recipes available from recipe collections and cookbooks in your kitchen library.
Serve This With
This chicken pairs beautifully with steamed rice and a crisp vegetable side. For a full meal, serve it with a simple salad, quick stir-fried vegetables, or pan-seared greens. Here are a few complementary ideas for side dishes and accompaniments:
- Steamed basmati or jasmine rice
- Lightly stir-fried vegetables (snow peas, bell peppers, broccoli)
- Coconut shrimp or other finger appetizers for sharing
- Gochujang-style stir-fries or spicy udon noodles for more heat
- Egg rolls or fried wontons as indulgent sides
Recipe FAQ
Cool the chicken to room temperature, then store uncut or sliced pieces in an airtight container in the refrigerator. Properly stored, leftovers will keep for 3–4 days.
Reheating gently helps preserve juiciness. Using a low oven (250–300°F) with a splash of water or broth and covered with foil works well. A sous vide bath is ideal if available. Microwaving on a low power setting in short intervals also works—watch carefully to avoid overcooking.
If the marinade has been in contact with raw chicken, it must be cooked thoroughly before using as a sauce. Bring it to a rolling boil for at least one minute, then reduce and thicken with a cornstarch slurry if desired. For safety and freshness, many cooks prefer to reserve some marinade before adding raw meat for basting or serving.
Try this chicken with a simple Chicken Fried Rice for a complete and comforting meal.
More Teriyaki Recipe Ideas
- Teriyaki smoked salmon
- Traeger-style chicken teriyaki
- Grilled teriyaki salmon
- Teriyaki pineapple pork tenderloin sliders
Pin this recipe for later and save it in your favorite recipe collection.
Spicy Grilled Teriyaki Chicken Thighs
This recipe uses boneless, skinless chicken thighs marinated in a homemade spicy teriyaki blend and cooked on a hot grill for caramelized, smoky flavor. It’s straightforward to prepare and scales well for family meals.
1 day
12 minutes
1 day 12 minutes
Ingredients
- 3 pounds boneless, skinless chicken thighs
Homemade Teriyaki Marinade
- ½ cup water
- 1 cup pineapple juice
- 1 cup soy sauce
- 3 tablespoons mirin
- 3 tablespoons red miso paste
- 1 tablespoon white vinegar
- ½ cup dark brown sugar
- 2 teaspoons minced garlic
- ½ teaspoon powdered ginger (or ¼ teaspoon fresh grated ginger)
- 2 teaspoons sesame oil
- 3 tablespoons toasted sesame seeds
- 3 green onions, diced (whites and green)
- 2 tablespoons sriracha (optional)
- 1 teaspoon gochujang (optional)
Instructions
- Combine all marinade ingredients in a large container or resealable bag. Add the chicken thighs and ensure they are well coated. Refrigerate and marinate for up to 24 hours.
- Preheat the grill to 400–450°F (204–232°C).
- Remove chicken from the marinade and place on the hot grill. Discard any remaining raw marinade or bring it to a vigorous boil for safety if you plan to use it as a sauce.
- Grill each side for about 4–5 minutes, flipping once, until the internal temperature at the thickest point reaches 165°F (74°C). Watch for flare-ups and high-heat spots that can char the sugar in the sauce.
- Transfer the chicken to a plate, let it rest a few minutes, then serve with steamed rice, extra teriyaki sauce, and additional sriracha if desired.
Nutrition Information
Yield: 6
Serving Size: 1
Amount per serving (estimate):
Calories: 559
Total Fat: 22g
Saturated Fat: 6g
Cholesterol: 277mg
Sodium: 3250mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 25g
Protein: 61g
Nutrition data is an estimate and will vary based on ingredients and portion sizes.
Love this recipe? Tell your friends!
Share your results and favorite tweaks with friends and family.