Grilled Teriyaki Chicken Bowl Recipe

If you’re at all obsessed with savory-sweet flavors and beautifully caramelized grilled chicken, you’re going to fall head over heels for this Grilled Teriyaki Chicken Bowl. Each bite is a little celebration: juicy chicken thighs lacquered in homemade teriyaki sauce piled over fluffy rice, paired with vibrant broccoli, crisped up on the grill or gently steamed for a healthy balance. It’s the kind of weeknight dinner that tastes like a treat – and every element comes together so easily!

Ingredients You’ll Need

All you need are a handful of everyday ingredients, each playing an important role in the taste, texture, and color of your Grilled Teriyaki Chicken Bowl. Treat these as your building blocks for irresistible flavor and the signature glossy finish.

• Soy Sauce: The backbone of the teriyaki sauce—it brings that deep, savory, salty flavor you crave.
• Sake: Offers subtle sweetness and a gentle aroma; if you don’t have it, a splash of dry sherry or extra mirin can fill in.
• Mirin: This lightly sweet Japanese rice wine balances the saltiness of the soy and brings a sheen to the sauce.
• Granulated Sugar: Essential for the caramelization and that sticky, restaurant-style teriyaki glaze.
• Boneless Skinless Chicken Thighs: Tender, juicy, and perfect for soaking up marinade—much more forgiving than chicken breast.
• Chili Garlic Paste (or Sambal/Sriracha): Adds a subtle kick and complexity to the marinade; use more or less depending on your spicy preferences.
• Diamond Kosher Salt: Used for seasoning; this flakier salt dissolves beautifully and seasons evenly.
• Ground White Pepper: Slightly milder and earthier than black pepper, it complements Asian-inspired marinades.
• Steamed Rice: Classic white rice is the fluffy, neutral foundation for every Grilled Teriyaki Chicken Bowl.
• Broccoli (Grilled or Steamed): The crisp-tender counterpoint to the savory chicken, plus a pop of color and nutrition.
• Green Onions: Thin-sliced for freshness and a pretty garnish.
• Sesame Seeds: For a gentle crunch and a final flourish of nutty flavor.

Variations

If you love to make a recipe your own, this Grilled Teriyaki Chicken Bowl is an absolute playground. With a few quick swaps or additions, you can adapt it for different diets, moods, or even what’s left in your fridge!

• Swap the Protein: Try this with grilled tofu or shrimp for a pescatarian or vegetarian twist that’s every bit as satisfying.
• Veggie-Loaded: Pile your bowl high with carrots, snap peas, red bell peppers, or grilled bok choy for extra color and nutrition.
• Spicy Lovers’ Upgrade: Increase the chili garlic paste or sprinkle with togarashi for an extra oomph of heat.
• Low-Carb Switch: Use cauliflower rice instead of steamed rice if you’re looking to lighten things up.

How to Make Grilled Teriyaki Chicken Bowl

Step 1: Make the Teriyaki Sauce

Start by combining soy sauce, sake, mirin, and sugar in a small saucepan, stirring well. Bring the mixture to a lively simmer over medium-low heat and let it gently bubble until reduced by about a third—this concentrates all those salty-sweet flavors into a glossy, irresistible sauce. Don’t rush cooling it down, as this gives the sauce time to thicken and shine.

Step 2: Marinate the Chicken

Add your boneless skinless chicken thighs to a mixing bowl, then pour in half a cup of your teriyaki sauce and a spoonful of chili garlic paste for extra depth. Season generously with kosher salt and a touch of white pepper. Mix it all together so every inch is coated, then cover and refrigerate for at least 2 hours—overnight is even better if you have the time, allowing those flavors to really infuse.

Step 3: Prep the Grill

Fire up your outdoor grill, making sure to clean and oil the grates for those perfect grill marks that won’t stick. Medium-high heat is just right—aim for about 450°F. If you’re cooking indoors, a cast iron skillet or grill pan works beautifully, too. Let it preheat until it’s nice and hot; a golden sear is the secret to maximum flavor.

Step 4: Cook the Chicken

Lay the marinated chicken on the grill (or skillet), letting it cook for 3–4 minutes on each side. As it cooks, brush with more teriyaki sauce to create a lacquered finish. Once the chicken is deeply caramelized and fully cooked, let it rest for five minutes to seal in all the juices before slicing or serving.

Step 5: Assemble the Bowls

Build your Grilled Teriyaki Chicken Bowl by layering fluffy steamed rice, then topping it with sliced chicken and glossy broccoli (grilled or steamed—your choice!). Drizzle over extra teriyaki sauce for good measure, shower everything with sesame seeds and fresh green onions, and admire your masterpiece before digging in.

How to Serve Grilled Teriyaki Chicken Bowl

Garnishes

A sprinkle of sesame seeds and vibrant green onion slices are classic and essential for your Grilled Teriyaki Chicken Bowl, adding both color and a gentle crunch. For even more flavor, try a drizzle of toasted sesame oil or a handful of thinly sliced radishes for extra brightness.

Side Dishes

Keep it simple with a miso soup or a crisp cucumber salad if you want to round out your meal. Edamame or pickled ginger add a playful touch and a lovely contrast to the teriyaki’s rich flavors. For big appetites, serve with extra grilled veggies or a tangy Asian-style slaw.

Creative Ways to Present

For everyday dining, serve everything in big, deep bowls for a cozy, all-in-one experience. Hosting friends? Build a Grilled Teriyaki Chicken Bowl bar with toppings and sauces so everyone can customize their own. Or, if you’re prepping for lunches, layer the ingredients “bento box” style for fun, portable meal prep magic.

Make Ahead and Storage

Storing Leftovers

Pack any leftover chicken, sauce, rice, and veggies in airtight containers and keep them in the fridge. Everything will stay fresh and delicious for up to 4 days—just assemble bowls as you’re ready to eat!

Freezing

Both the cooked chicken and teriyaki sauce freeze beautifully. Store chicken in freezer bags or containers for up to 2 months, and thaw overnight in the refrigerator. Rice and veggies are best fresh, but can be frozen separately if you’re planning ahead for busy weeks.

Reheating

Gently reheat the chicken and rice in the microwave with a spoonful of extra sauce to keep things extra juicy, or warm everything in a skillet with a splash of water or broth. The sauce can be loosened with a teaspoon of water if it thickens too much.

FAQs

Final Thoughts

If you’re searching for the kind of meal that’s both comforting and a little bit special, you owe it to yourself to try this Grilled Teriyaki Chicken Bowl. Bringing a burst of flavor and fun to your dinner table (with minimal fuss!), it’s sure to become a repeat favorite. Gather your friends or treat yourself—you seriously can’t go wrong!

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