Grilled Teriyaki Chicken Bowl Recipe

Nothing beats the sweet, savory, and slightly smoky flavors packed into this Grilled Teriyaki Chicken Bowl Recipe! Tender marinated chicken, caramelized and juicy from the grill, layered over fluffy rice and paired with crisp veggies—this bowl is pure comfort and energy in every bite. Whether you’re meal-prepping or planning a cozy family dinner, this recipe is guaranteed to become a weeknight favorite.

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Ingredients You’ll Need

The Grilled Teriyaki Chicken Bowl Recipe shines because every ingredient brings something delightful to the table—sweet, savory, or satisfying texture. Here are the stars that build those irresistible layers of flavor and color.

• Soy Sauce: The umami backbone of teriyaki, giving the sauce its rich, savory depth.
• Sake: Adds a subtle sweetness and complexity; don’t worry, the alcohol cooks off.
• Mirin: This sweet rice wine adds shine, body, and a hint of floral note to the sauce.
• Granulated Sugar: Balances out the salty tang and gives the sauce its classic glossy finish.
• Boneless Chicken Thighs: Stay tender and juicy on the grill—perfect for soaking up all that tasty marinade.
• Chili Garlic Paste/Sriracha: Provides a gentle heat and just a touch of garlicky kick; totally optional for spice level!
• Kosher Salt & White Pepper: Simple seasoning to let the other flavors shine without overpowering.
• Steamed Rice: Fluffy, neutral, and perfect for catching all the tasty sauce—jasmine, sushi, or even brown rice work beautifully.
• Broccoli: Grilled or steamed for bright color, crunch, and a fresh contrast to the savory chicken.
• Green Onions: For a pop of color and zesty freshness at the end.
• Sesame Seeds: Classic finishing touch for texture and subtle nutty flavor.

Variations

The Grilled Teriyaki Chicken Bowl Recipe is wonderfully adaptable, so you can tweak it for dietary needs, ingredients you have on hand, or simply mix it up to keep things fresh and fun!

• Swap the Protein: Try this bowl with grilled salmon, tofu, shrimp, or even thinly sliced steak for an easy twist.
• Add More Veggies: Toss in snap peas, bell peppers, shredded carrots, or edamame to bulk up the bowls and boost the color.
• Gluten-Free Version: Use tamari or coconut aminos in place of soy sauce for a wheat-free alternative.
• Low-Carb Option: Serve over steamed cauliflower rice or a crunchy bed of salad greens for a lighter bowl.

How to Make Grilled Teriyaki Chicken Bowl Recipe

Step 1: Make the Teriyaki Sauce

Start by building the magic base: combine soy sauce, sake, mirin, and sugar in a small saucepan. Stir well, then bring everything to a gentle simmer. Let it bubble away over medium-low heat until the sauce reduces by a third—it will look shiny and smell irresistible. Once it’s thickened slightly, let it cool completely so it clings to the chicken later.

Step 2: Marinate the Chicken

Place your boneless chicken thighs in a mixing bowl and pour over about half a cup of the cooled teriyaki sauce along with chili garlic paste. Season with kosher salt and white pepper, then toss everything so every piece is coated. Cover and refrigerate for at least 2 hours to let all those flavors soak in; overnight is even better if you have the patience!

Step 3: Prep the Grill (or Pan)

Before you fire up the grill, make sure the grates are clean and give them a quick spritz with nonstick spray to prevent sticking. Heat the grill to medium-high (about 450°F). No outdoor grill? No worries—a grill pan or sturdy cast iron skillet on your stove does the trick perfectly.

Step 4: Grill the Chicken

Lay your marinated chicken on the hot grill and cook for 3 to 4 minutes on each side, brushing with extra teriyaki sauce as you go. You want a nice char and caramelized edges! Once the chicken is beautifully glazed and cooked through, let it rest for 5 minutes—this keeps it juicy and easy to slice.

Step 5: Assemble the Bowls

Scoop fluffy steamed rice into each bowl. Top with slices of grilled teriyaki chicken, add a handful of grilled or steamed broccoli, and drizzle with more sauce if you like things extra saucy. Finish with green onions and a sprinkle of sesame seeds for that perfect final flourish!

How to Serve Grilled Teriyaki Chicken Bowl Recipe

Garnishes

A final flourish of toasted sesame seeds and freshly sliced green onions brings a pop of color, crunch, and a subtle nutty, zesty finish—totally elevating the presentation and flavor of your Grilled Teriyaki Chicken Bowl Recipe.

Side Dishes

This bowl is a meal in itself, but you can make it a feast with crisp cucumber salad, miso soup, or even simple roasted sweet potatoes for extra comfort and nutrition on the side.

Creative Ways to Present

Try serving everything family-style and let guests assemble their own bowls. For a fun twist, layer the ingredients in clear jars or bento boxes for picnics or work lunches—the colors and textures look gorgeous and stay fresh!

Make Ahead and Storage

Storing Leftovers

Let any leftover chicken and rice cool completely before transferring to airtight containers. Stored in the refrigerator, the bowls will stay fresh and flavorful for up to 4 days—making them ideal for quick lunches or leftover night.

Freezing

For longer storage, freeze portions of the grilled chicken (without green onions or fresh garnishes) in freezer bags or containers for up to 2 months. Simply freeze extra sauce separately for easy bowl-building anytime the craving hits.

Reheating

Gently reheat chicken and rice in the microwave, covered with a damp paper towel to keep moisture in, or quickly warm everything in a pan on the stovetop. Drizzle with a little extra teriyaki sauce for revived flavor and shine!

FAQs

Final Thoughts

If you’re craving something bold, wholesome, and deeply satisfying, you can’t go wrong with this homemade Grilled Teriyaki Chicken Bowl Recipe. Give it a try and let your kitchen fill with the irresistible aromas of sweet, savory, and smoky goodness. I hope it becomes as loved in your home as it is in mine!

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