Juicy Japanese Grilled Chicken

If you ask me, Japanese grilled chicken is one of those recipes that looks fancy but is actually super easy to make at home.

This sweet and savory chicken gets its flavor from a simple teriyaki-style sauce made with soy sauce, brown sugar, and fresh ginger. The chicken cooks up tender and juicy, with those nice caramelized edges you’d get at a restaurant.

It comes together in one pan with ingredients you can find at any grocery store. Toasted sesame seeds and scallions give it that finishing touch that makes it feel special.

It’s a weeknight-friendly dinner that tastes like you put in way more effort than you actually did.

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What Kind of Chicken Should I Use?

This recipe calls for boneless chicken breast tenderloins, which are those thin strips that naturally separate from the chicken breast. They’re perfect for grilling because they cook quickly and evenly, usually in about 10-15 minutes. If you can’t find tenderloins at your store, you can easily substitute with regular boneless, skinless chicken breasts – just slice them lengthwise into strips about the same size as tenderloins would be. You could also use boneless, skinless chicken thighs if you prefer dark meat, which will give you a juicier result and are a bit more forgiving if you accidentally overcook them.

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Options for Substitutions

This Japanese-style chicken is pretty forgiving when it comes to swaps:

• Chicken breast tenderloins: You can use regular chicken breasts (just slice them into strips), chicken thighs for a juicier result, or even pork tenderloin. If using thighs, they might need a few extra minutes on the grill.
• Mirin: Don’t have mirin? Mix 2 tablespoons of sake or white wine with 1 teaspoon of sugar. In a pinch, you can also use an extra tablespoon of rice vinegar plus a teaspoon of sugar.
• Rice vinegar: Apple cider vinegar or white wine vinegar work as substitutes, though they’ll give a slightly different tang. Use the same amount.
• Soy sauce: Low-sodium soy sauce is a good swap if you’re watching salt intake. Tamari works great for a gluten-free option. Just stick with the same measurements.
• Brown sugar: White sugar, honey, or maple syrup can replace brown sugar. If using honey or maple syrup, reduce the amount to about 1/2 cup since they’re sweeter.
• Fresh ginger: In a pinch, use 1/2 teaspoon of ground ginger, though fresh really does make a difference in this recipe.

Watch Out for These Mistakes While Grilling

The biggest mistake when making Japanese grilled chicken is not soaking your wooden skewers for at least 30 minutes before grilling, which can cause them to catch fire and burn your chicken.

Another common error is applying the teriyaki sauce too early – since it contains sugar, it will burn quickly over direct heat, so wait until after you’ve seared the chicken on both sides before you start brushing it on.

To avoid dry, overcooked chicken, pull the skewers off the grill when your thermometer reads 160°F instead of waiting for 165°F, as the meat will continue cooking for a few minutes after you remove it.

Finally, make sure to let your sauce cool completely before using it as a basting liquid – hot sauce on raw chicken can create food safety issues if you’re dipping your brush back into the same container.

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What to Serve With Japanese Grilled Chicken?

This Japanese grilled chicken is perfect served over a bowl of steamed white rice or brown rice to soak up all that delicious teriyaki-style sauce. I love pairing it with some simple stir-fried vegetables like broccoli, snap peas, or bok choy that you can toss in the same pan after cooking the chicken. For a complete meal, add a side of cucumber salad dressed with rice vinegar and a pinch of sugar, or some edamame sprinkled with sea salt. If you want to make it more filling, serve the chicken over noodles like udon or soba instead of rice, and top everything with extra green onions and sesame seeds.

Storage Instructions

Store: Keep your leftover grilled chicken in an airtight container in the fridge for up to 4 days. The teriyaki-style glaze actually helps keep the chicken moist, so it tastes great even the next day. I like to slice it up and toss it over rice bowls or salads throughout the week.

Freeze: This chicken freezes really well for up to 3 months. Let it cool completely, then store it in freezer-safe bags or containers. You can freeze the pieces whole or slice them first for easier portioning later.

Reheat: Warm it up gently in the microwave on medium power, or heat it in a skillet over medium-low heat with a splash of water to keep it from drying out. If you’re reheating from frozen, let it thaw in the fridge overnight first for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 80-95 g
• Fat: 8-12 g
• Carbohydrates: 110-130 g

Ingredients

For the sauce:

• 3 garlic cloves (freshly minced)
• 1.5 inches ginger (peeled and finely grated)
• 2/3 cup soy sauce
• 1/3 cup water
• 2/3 cup brown sugar (packed)
• 3 tbsp mirin
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch (mixed with water for thickening)

For the chicken:

• 10 chicken tenderloins (cut into 1-inch cubes)

For the garnish:

• 4 scallions (thinly sliced on a bias)
• 1 tbsp toasted sesame seeds

Step 1: Build the Teriyaki Sauce Base

• 3 garlic cloves
• 1.5 inches ginger
• 2/3 cup soy sauce
• 1/3 cup water
• 2/3 cup brown sugar
• 3 tbsp mirin
• 2 tbsp rice vinegar

Heat a small saucepan over medium heat and add the minced garlic and grated ginger, cooking for about 2 minutes until fragrant.

Pour in the soy sauce, water, brown sugar, mirin, and rice vinegar, stirring to combine.

Bring the mixture to a boil, then reduce heat and simmer for 4 minutes to allow the flavors to meld.

Remove from heat and let cool to room temperature.

I find that letting the sauce cool completely before using it on the chicken prevents the exterior from cooking too quickly and unevenly.

Step 2: Prepare the Chicken and Skewers

• 10 chicken tenderloins

While the sauce cools, soak wooden skewers in water for at least 15 minutes to prevent burning on the grill.

Cut the chicken tenderloins into 1-inch cubes and thread them evenly onto the skewers, leaving a small gap between pieces for even cooking.

Step 3: Thicken the Sauce and Heat the Grill

• teriyaki sauce from Step 1
• 1 tsp cornstarch

Stir the cornstarch slurry (cornstarch mixed with water) into the cooled teriyaki sauce until fully combined—this will thicken the glaze so it clings beautifully to the chicken rather than running off.

Preheat your grill to 350°F, ensuring the grates are clean and lightly oiled to prevent sticking.

Step 4: Sear and Glaze the Chicken Skewers

• chicken skewers from Step 2
• thickened teriyaki sauce from Step 3
• 1 tsp toasted sesame oil

Place the chicken skewers on the preheated grill and sear for 1 minute on each side to develop a light golden crust.

Then begin basting generously with the thickened teriyaki sauce from Step 3, flipping the skewers every minute and re-coating with sauce.

Continue this process for 8-10 minutes total, until the internal temperature reaches 165°F when checked with a meat thermometer.

I like to add the toasted sesame oil to the sauce in the final 2 minutes of cooking—this keeps its delicate nutty flavor from being lost to the heat.

Step 5: Finish and Serve

• 4 scallions
• 1 tbsp toasted sesame seeds

Transfer the grilled chicken skewers to a serving platter and give them one final brush of the teriyaki glaze.

Top with the thinly sliced scallions and toasted sesame seeds, then serve immediately while still warm.

Juicy Japanese Grilled Chicken

Delicious Juicy Japanese Grilled Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 975 kcal

Ingredients

  

For the sauce

• 3 garlic cloves (freshly minced)
• 1.5 inches ginger (peeled and finely grated)
• 2/3 cup soy sauce
• 1/3 cup water
• 2/3 cup brown sugar (packed)
• 3 tbsp mirin
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch (mixed with water for thickening)

For the chicken

• 10 chicken tenderloins (cut into 1-inch cubes)

For the garnish

• 4 scallions (thinly sliced on a bias)
• 1 tbsp toasted sesame seeds

Instructions

 

• Heat a small saucepan over medium heat and add the minced garlic and grated ginger, cooking for about 2 minutes until fragrant. Pour in the soy sauce, water, brown sugar, mirin, and rice vinegar, stirring to combine. Bring the mixture to a boil, then reduce heat and simmer for 4 minutes to allow the flavors to meld. Remove from heat and let cool to room temperature. I find that letting the sauce cool completely before using it on the chicken prevents the exterior from cooking too quickly and unevenly.
• While the sauce cools, soak wooden skewers in water for at least 15 minutes to prevent burning on the grill. Cut the chicken tenderloins into 1-inch cubes and thread them evenly onto the skewers, leaving a small gap between pieces for even cooking.
• Stir the cornstarch slurry (cornstarch mixed with water) into the cooled teriyaki sauce until fully combined—this will thicken the glaze so it clings beautifully to the chicken rather than running off. Preheat your grill to 350°F, ensuring the grates are clean and lightly oiled to prevent sticking.
• Place the chicken skewers on the preheated grill and sear for 1 minute on each side to develop a light golden crust. Then begin basting generously with the thickened teriyaki sauce from Step 3, flipping the skewers every minute and re-coating with sauce. Continue this process for 8-10 minutes total, until the internal temperature reaches 165°F when checked with a meat thermometer. I like to add the toasted sesame oil to the sauce in the final 2 minutes of cooking—this keeps its delicate nutty flavor from being lost to the heat.
• Transfer the grilled chicken skewers to a serving platter and give them one final brush of the teriyaki glaze. Top with the thinly sliced scallions and toasted sesame seeds, then serve immediately while still warm.