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These Teriyaki Chicken Thighs on the Griddle are about as easy as dinner gets — juicy chicken thighs marinated in Mr. Yoshida’s Original Gourmet Sauce, then cooked on a hot griddle until beautifully caramelized and sticky. We’ve been making this chicken at our garden parties for years, and it’s always one of the first dishes our friends ask about.

Why You’ll Love This Recipe

This easy teriyaki chicken keeps earning its spot in our rotation, and once you make it, you’ll see why:

Only 2 main ingredients — chicken thighs and Mr. Yoshida’s sauce
A marinade that does all the work while you go about your day
Juicy, tender chicken with a beautifully caramelized glaze
Perfect for backyard gatherings, weeknight dinners, or feeding a crowd
Works on a flat griddle or an outdoor grill

The Day Kevin Discovered This Teriyaki Chicken

It was a warm June weekend, Manny had the griddle going, and that sweet, caramelized teriyaki smell was drifting through the whole backyard.

Debbie Hauck - the face behind Debbies Kitchen Corner

Kevin had been living with us for a while by then — and somehow, in all our years of garden parties, he’d never once had this chicken.

He took a piece, went quiet for a second, and then turned to Manny with a dozen questions about marinade time and griddle heat.

sizzling chicken teriyaki chicken on the griddle

Teriyaki chicken thighs officially made Kevin’s favorites list that day, right alongside the ribs, grilled pineapples and the grilled peaches.

What Is Mr. Yoshida’s Original Gourmet Sauce?

If you haven’t tried Mr. Yoshida’s Original Gourmet Sauce, it’s a rich, sweet and savory sauce that works beautifully as a teriyaki-style marinade. You may also see it sold under slightly different names depending on where you shop. Look for it in the sauces and marinades section at stores such as Costco and Walmart, or order it online. Availability can vary by location. It’s become a pantry staple in our house — especially when this chicken is on the menu.

Ingredients for Teriyaki Chicken Thighs

Just three ingredients turn into the most-requested marinated chicken thighs at every gathering we host:

Boneless, skinless chicken thighs: 2½–3 lbs is the sweet spot for a family meal or small gathering. Chicken thighs stay juicy on the griddle and hold up beautifully to the marinade.

Mr. Yoshida’s Original Gourmet Sauce: The star of the marinade, giving the chicken its sweet, savory flavor and that beautiful caramelized finish on the griddle. Use enough to generously coat every piece of chicken.

Fresh garlic cloves: Place them right on top of the chicken while it marinates. This is Manny’s touch, and it adds another layer of flavor to the marinade.

How to Make Teriyaki Chicken Thighs on the Griddle

1. Marinate. Marinate. Pat the chicken dry and season lightly with salt and pepper. Place it in a stainless steel bowl or zip-top bag and pour Mr. Yoshida’s sauce generously over every piece. Add the fresh garlic cloves, seal or cover, and refrigerate for at least 2 hours or overnight.

2. Preheat the griddle. Heat your flat-top griddle over medium-high heat. Remove the chicken from the marinade and let the excess marinade drip off. Discard the used marinade.

3. Griddle it. Griddle it. Place the chicken on the hot griddle and cook undisturbed for 5–6 minutes. Flip and cook the second side for another 5–6 minutes, allowing the sauce to caramelize as the chicken cooks.

4. Check and rest. Cook until the thickest part of each chicken thigh reaches 165°F on an instant-read thermometer. Transfer to a clean plate and let the chicken rest for 5 minutes before serving.

finished chicken teriyaki in bowl and on orange plate

Tips for Perfect Teriyaki Chicken

Marinate at least 2 hours, overnight if you can — the longer it sits, the deeper the flavor.
Don’t skip the garlic cloves — they perfume the whole marinade in a way the sauce alone doesn’t.
Pat the chicken dry before it hits the griddle, or excess marinade will steam it instead of searing.
Let it release on its own — if you’re fighting it to flip, it isn’t ready yet.
Always check with a meat thermometer — 165°F, every time, no guessing.

Teriyaki Chicken Variations

Add a tablespoon of freshly grated ginger to the marinade for extra warmth
Finish with sesame seeds and sliced green onions
Use chicken breasts instead of thighs if that’s what you have, but watch the cooking time closely since breasts can dry out faster.

How to Serve Teriyaki Chicken Thighs

These teriyaki chicken thighs are delicious served over steamed rice with plenty of that sweet, caramelized flavor in every bite. At our garden parties, I love pairing them with my Grilled Peaches with Butter, Sugar, and Cinnamon — the sweet, smoky peaches are such a good match with the savory chicken.

❄️ Storage & Freezing

Refrigerator: Store cooled teriyaki chicken in an airtight container for up to 4 days.
Reheating: Warm gently in a covered skillet over low heat with a splash of water or fresh Mr. Yoshida’s sauce. You can also reheat it on the griddle over medium-low heat — Manny’s preferred way.
Freezer: Freeze completely cooled chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ About Teriyaki Chicken Thighs

Where can I find Mr. Yoshida’s sauce?
Look for it in the sauces and marinades section at stores such as Costco and Walmart, or order it online. Availability varies by location.

Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work too, but watch the cooking time closely since they’re leaner and can dry out more quickly.

How long should I marinate the chicken?
At least 2 hours, though overnight is where the real flavor happens.

Should I cook the leftover marinade to use as a sauce?
No. Discard any marinade that has been in contact with raw chicken. If you want extra sauce for serving, set aside a clean portion before adding the chicken.

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When Manny’s at the Griddle

Around here, once Manny fires up the griddle, everyone seems to find their way outside eventually. This teriyaki chicken has been part of so many of our garden parties, and now that Kevin has discovered what he was missing all those years, I don’t think we’re allowed to make it without him anymore. I hope it becomes one of those easy recipes your family starts asking for again and again, too.

Enjoy every bite,