Are you tired of the same old dry, flavorless chicken dinners that leave everyone at the table pushing food around their plates? I’ve been there too! That’s why I’m thrilled to share my Grilled Chicken Teriyaki Bowls they’re juicy, packed with flavor, and come together in minutes. These bowls have become my family’s most requested weeknight dinner, with tender grilled chicken glazed in a sweet-savory teriyaki sauce that caramelizes beautifully on the grill.
As the founder of FoodyDish, I’ve spent years perfecting quick meals that don’t sacrifice flavor, and these teriyaki bowls are the culmination of countless test kitchen experiments. In this guide, I’ll walk you through selecting the perfect chicken cuts, share my secret 15-minute marinade technique, and reveal how to build bowls that will make your weeknight dinners something to look forward to. Plus, I’ll include my favorite time-saving prep hacks that make these grilled chicken teriyaki bowls a true weeknight win!
Why These Grilled Chicken Teriyaki Bowls Work
These grilled chicken teriyaki bowls have become a staple in my household for good reason:
• Uses budget-friendly chicken thighs (though breasts work wonderfully too!)
• Quick 15-minute marinade that delivers maximum flavor
• Cook time under 15 minutes for the entire meal
• Versatile base that works with whatever veggies you have on hand
• Meal-prep friendly components for multiple dinners
Looking for more meal inspiration? Check out my Pinterest where I’ve gathered hundreds of quick dinner ideas for busy families just like yours!
Choosing the Right Chicken for Teriyaki Bowls
Best Cuts for Grilled Chicken Teriyaki
When it comes to grilled chicken teriyaki bowls, choosing the right cut makes all the difference. I recommend boneless, skinless chicken thighs as my top choice because they:
• Stay incredibly juicy on the grill
• Absorb marinade quickly
• Cook in just 6-8 minutes
• Offer more flavor than breast meat
If you prefer white meat, boneless skinless chicken breasts work well too, just be careful not to overcook them!
Buying Tips for Chicken Teriyaki Success
For the best grilled chicken teriyaki bowls, look for:
• Fresh chicken with no gray spots or strong odor
• Organic or free-range options for superior flavor
• Even-sized pieces for consistent cooking
• Value packs you can portion and freeze for future meals
Substitutions for Chicken Teriyaki Bowls
Don’t have chicken on hand? These teriyaki bowls work wonderfully with:
• Firm tofu (pressed and marinated)
• Tempeh for a plant-based option
• Shrimp for a quick-cooking seafood alternative
Ingredients & Prep for Grilled Chicken Teriyaki Bowls
Chicken Prep Essentials
For perfectly grilled chicken teriyaki:
- Trim excess fat from chicken thighs
- Lightly pound chicken breasts to even thickness if using
- Pat chicken dry before marinating for better sauce adhesion
- Score thicker pieces with shallow cuts to help marinade penetrate
Teriyaki Marinade for Grilled Chicken Bowls
Here’s what you’ll need for the perfect teriyaki marinade:
• ½ cup low-sodium soy sauce
• 3 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, chopped
Let the chicken marinate for at least 15 minutes, though 30 minutes to 2 hours will develop even deeper flavor.
Pantry Staples for Quick Teriyaki Bowls
Keep these ingredients on hand for anytime teriyaki cravings:
• Low-sodium soy sauce (or tamari for gluten-free option)
• Rice vinegar for tang
• Sesame oil for authentic flavor
• Honey or brown sugar for sweetness
• Quick-cooking rice or pre-cooked rice packets
• Frozen stir-fry vegetables for emergencies
Step-by-Step Grilled Chicken Teriyaki Bowl Instructions
Pre-Cooking Prep for Chicken Teriyaki
- Mix all marinade ingredients in a bowl or zip-top bag
- Add chicken and coat thoroughly
- Let marinate while you prep other components
- Preheat grill to medium-high (about 400°F)
Grilling Method for Chicken Teriyaki
- Remove chicken from marinade, reserving the liquid
- Place chicken on preheated grill grates
- Grill 4-5 minutes per side for thighs, 5-7 minutes per side for breasts
- Brush with additional marinade halfway through cooking
- Cook until internal temperature reaches 165°F
Doneness Check for Chicken Teriyaki
Perfect grilled chicken teriyaki should be:
• Caramelized with grill marks on the outside
• Juicy and tender when cut
• Reading 165°F on an instant-read thermometer
• Glazed with a shiny teriyaki coating
Resting Your Grilled Chicken
Let your grilled chicken teriyaki rest for 5 minutes before slicing. This keeps all those delicious juices inside the meat instead of running out onto your cutting board. While the chicken rests, you can quickly heat your reserved marinade in a small saucepan to create a sauce for drizzling.
Pro Tips for Perfect Grilled Chicken Teriyaki Bowls
Avoiding Dry Chicken in Teriyaki Bowls
• Don’t overcook! Use a meat thermometer to reach exactly 165°F
• Marinate chicken for at least 15 minutes, even when in a hurry
• Brush with additional teriyaki sauce while grilling
• For chicken breasts, consider a quick brine (1 tablespoon salt + 4 cups water for 30 minutes)
Tool Recommendations for Teriyaki Bowls
• Instant-read meat thermometer for perfect doneness
• Long-handled grill tongs to prevent burns
• Silicone basting brush for applying sauce
• Glass containers for marinating (avoid reactive metals)
Storage & Reheating Chicken Teriyaki Bowls
• Store components separately for up to 4 days
• Reheat chicken gently in microwave covered with a damp paper towel
• Add a splash of water when reheating rice to restore moisture
• For best results, slice chicken after reheating, not before storing
Flavor Variations for Grilled Chicken Teriyaki Bowls
Spicy Chicken Teriyaki Twist
Kick up the heat in your grilled chicken teriyaki bowls by adding:
• 1-2 teaspoons of sriracha to the marinade
• Thinly sliced fresh jalapeños as a topping
• A sprinkle of red pepper flakes before serving
• Gochujang (Korean chili paste) mixed into the sauce
Keto-Friendly Chicken Teriyaki
Make these grilled chicken teriyaki bowls keto-compatible:
• Substitute monk fruit or allulose for the honey/sugar
• Use coconut aminos instead of soy sauce
• Serve over cauliflower rice
• Add extra sesame oil and avocado for healthy fats
Global Chicken Teriyaki Fusion
Try these international twists on grilled chicken teriyaki bowls:
• Thai-inspired: Add lime juice and cilantro to the marinade
• Mexican fusion: Top with avocado, cilantro and a squeeze of lime
• Mediterranean style: Serve with cucumber, feta and lemon
• Indian variation: Add garam masala to the marinade and serve with raita
| Teriyaki Bowl Base | Protein Option | Veggie Additions | Topping Ideas | Prep Time |
|---|---|---|---|---|
| White rice | Chicken thighs | Broccoli florets | Sesame seeds | 5 minutes |
| Brown rice | Chicken breast | Snap peas | Sliced green onions | 5 minutes |
| Cauliflower rice | Tofu | Bell peppers | Avocado slices | 3 minutes |
| Quinoa | Shrimp | Carrots | Crushed peanuts | 5 minutes |
| Zucchini noodles | Tempeh | Spinach | Furikake | 3 minutes |
Serving Suggestions for Grilled Chicken Teriyaki Bowls
Create the perfect grilled chicken teriyaki bowl by building it with these components:
• Base: Steamed rice, brown rice, or quinoa (⅔ cup per bowl)
• Protein: Sliced grilled teriyaki chicken (4-6 ounces per person)
• Vegetables: Quick-sautéed broccoli, bell peppers, snap peas, or carrots
• Garnishes: Sliced green onions, sesame seeds, diced avocado
• Sauce: Extra teriyaki sauce for drizzling
Want to make meal prep even easier? Check out my guide on [make-ahead marinades that transform any protein] where I show you how to prep a week’s worth of delicious dinners in just 30 minutes!
FAQs About Grilled Chicken Teriyaki Bowls
Can I make these grilled chicken teriyaki bowls with frozen chicken?
Yes, but with an important note: always completely thaw your chicken before marinating and grilling. Frozen chicken won’t absorb marinade properly and will cook unevenly. For quick thawing, place sealed chicken in a bowl of cool water for about 30 minutes, changing the water every 10 minutes.
How do I fix teriyaki chicken that turned out too dry?
If your grilled chicken teriyaki ended up a bit drier than ideal, try this rescue method: slice the chicken thinly, then simmer it in a little extra teriyaki sauce with 2-3 tablespoons of chicken broth for about 2 minutes. The chicken will absorb the moisture and flavor without becoming overcooked.
Can I meal prep these chicken teriyaki bowls?
Absolutely! These grilled chicken teriyaki bowls are perfect for meal prep. Grill extra chicken and store it separately from your cooked rice and vegetables. When reheating, add a tablespoon of water to your rice before microwaving, and save some fresh toppings like avocado and green onions to add just before eating.
Can I make teriyaki sauce from scratch instead of using a marinade?
Yes! For homemade teriyaki sauce, simply combine ½ cup soy sauce, ¼ cup water, 3 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated ginger, 2 minced garlic cloves, and 1 tablespoon cornstarch mixed with 2 tablespoons water. Simmer until thickened, about 3-5 minutes. Use half for marinating and save half for drizzling.
Let’s Make Grilled Chicken Teriyaki Bowls Tonight!
Now that you have all my secrets for perfect grilled chicken teriyaki bowls, it’s time to fire up the grill and transform your weeknight dinner routine! These bowls have become a lifesaver in my home, and I’m confident they’ll earn a permanent spot in your meal rotation too.
The beauty of these grilled chicken teriyaki bowls is how they bring everyone to the table with smiles no more dinner battles or last-minute takeout orders. Plus, they’re endlessly customizable so each family member can build their perfect bowl.
Remember, cooking is about bringing joy to your table, and sometimes the simplest meals create the best memories. I’d love to hear how your grilled chicken teriyaki bowls turn out!
Print
Grilled Chicken Teriyaki Bowls: 5 Quick Weeknight Wins
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
Juicy grilled chicken glazed in a sweet and savory teriyaki sauce, served over fluffy rice with vibrant vegetables for a wholesome and flavorful meal bowl.
Ingredients
1 lb boneless, skinless chicken thighs or breasts
1/2 cup soy sauce
1/4 cup brown sugar
2 tbsp honey
2 tbsp rice vinegar
2 tbsp mirin (optional)
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water
2 cups cooked white or brown rice
1 cup steamed broccoli
1 cup shredded carrots
1/2 cup edamame (optional)
1 tbsp sesame seeds
Sliced green onions for garnish
Instructions
1. In a small saucepan, combine soy sauce, brown sugar, honey, vinegar, mirin, garlic, and ginger.
2. Bring to a simmer, then stir in cornstarch slurry to thicken; set aside to cool.
3. Pour half the sauce over the chicken in a bowl or zip bag and marinate for at least 20 minutes.
4. Preheat grill or grill pan over medium heat.
5. Grill chicken for 5–6 minutes per side or until fully cooked and slightly charred.
6. Brush extra teriyaki sauce over chicken during the last minute of grilling.
7. Slice chicken and serve over rice with steamed broccoli, carrots, and edamame.
8. Drizzle with remaining sauce, sprinkle sesame seeds and green onions, and serve hot.
Notes
For meal prep, store chicken and rice separately to keep textures perfect.
Try using tofu or salmon instead of chicken for a twist.
Add pineapple chunks for a tropical flavor boost.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 115mg
Keywords: grilled chicken teriyaki, teriyaki bowl, healthy dinner, Japanese-inspired chicken, rice bowl