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!

Why You’ll Love This Recipe

  • Homemade Teriyaki Magic: The rich, glossy, perfectly balanced sauce is so easy to make and packs more punch than anything from a bottle.
  • Juicy, Flavor-Infused Chicken: Marinating chicken thighs ensures every bite is succulent, savory, and bursting with umami.
  • Versatility in Every Bowl: This Grilled Teriyaki Chicken Bowl is endlessly customizable for picky eaters, meal prep, or even fancy toppings.
  • Balanced and Wholesome: Protein, veggies, and grains all in one bowl—dinner never looked (or tasted) so good.
Grilled Teriyaki Chicken Bowl Recipe - Recipe Image

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.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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.

Pro Tips for Making Grilled Teriyaki Chicken Bowl

  • Sauce Reduction 101: Be patient when simmering the teriyaki sauce—it thickens more as it cools, so take it off the heat just before it’s as thick as you want.
  • Maximize Marinade Time: For the juiciest, most flavorful chicken, marinate it overnight and make sure every piece is generously coated.
  • Grill vs. Pan: Outdoor grills add that irresistible smoky kiss, but a hot cast iron skillet can deliver a similar caramelized crust right on your stovetop.
  • Veggie Upgrade: Toss broccoli with a few drops of sesame oil before grilling or steaming for extra aroma and glossy presentation.

How to Serve Grilled Teriyaki Chicken Bowl

Grilled Teriyaki Chicken Bowl Recipe - Recipe Image

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

  1. Can I use chicken breast instead of thighs for the Grilled Teriyaki Chicken Bowl?

    Absolutely! While thighs are juicier and more forgiving on the grill, chicken breast can be used—just be sure not to overcook them and marinate well for best flavor and moisture.

  2. How spicy does this recipe get with chili garlic paste?

    It adds just a mild, gentle heat—perfect for most palates. If you’re heat-sensitive, you can simply use less or leave it out entirely, or add more for a little extra kick.

  3. What’s the best way to grill the broccoli for the bowls?

    Toss broccoli florets with a tiny bit of oil, then grill on a hot grate or grill pan until just charred and tender-crisp—about 2–3 minutes per side. This brings out a lovely smoky sweetness!

  4. Can I prepare the Grilled Teriyaki Chicken Bowl sauce in advance?

    Yes! The teriyaki sauce can be made up to a week in advance and stored in the fridge—just shake or stir well before using.

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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Grilled Teriyaki Chicken Bowl Recipe

Grilled Teriyaki Chicken Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 113 reviews
  • Author: Bertha
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 4 bowls 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Asian
  • Diet: Gluten Free

Description

Enjoy a flavorful and satisfying meal with this Grilled Teriyaki Chicken Bowl recipe. Tender chicken marinated in a homemade teriyaki sauce, grilled to perfection, and served with steamed rice and veggies.


Ingredients

Units Scale

Teriyaki Sauce

  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup mirin
  • 1/2 cup granulated sugar

Bowls

  • 1 1/2 lbs. boneless skinless chicken thighs
  • 1/2 cup teriyaki sauce, plus more for brushing and drizzling
  • 1 tablespoon chili garlic paste (or sambal or sriracha)
  • diamond kosher salt
  • ground white pepper
  • 4 cups steamed rice, for serving
  • 12 oz broccoli, grilled or steamed
  • 2 green onions, thinly sliced
  • sesame seeds, for sprinkling

Instructions

  1. Make the teriyaki sauce. In a small saucepan, combine the soy sauce, sake, mirin, and sugar. Bring to a simmer, reduce by 1/3, and let cool.
  2. Marinate the chicken. Combine chicken with teriyaki sauce, chili garlic paste, salt, and pepper. Refrigerate for 2-24 hours.
  3. Prep the grill. Clean and grease the grates. Preheat to 450 F.
  4. Cook the chicken. Grill for 3-4 minutes per side, brushing with teriyaki sauce.
  5. Assemble bowls. Serve rice topped with chicken, broccoli, teriyaki sauce, sesame seeds, and green onion.


Nutrition

  • Serving Size: 1 bowl
  • Calories: Approximately 550 kcal
  • Sugar: Approximately 12g
  • Sodium: Approximately 1100mg
  • Fat: Approximately 14g
  • Saturated Fat: Approximately 4g
  • Unsaturated Fat: Approximately 8g
  • Trans Fat: 0g
  • Carbohydrates: Approximately 60g
  • Fiber: Approximately 3g
  • Protein: Approximately 40g
  • Cholesterol: Approximately 120mg

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