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Teriyaki Chicken Rice Bowls

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Grilled Teriyaki Chicken Rice Bowls are simple and delicious! Grilled chicken thighs glazed with a sweet homemade teriyaki sauce is served with fluffy cooked rice and a medley of roasted vegetables.
Course Mains & Entrees
Cuisine Japanese
Keyword bowl, chicken, chicken thighs, grilled, rice, roasted vegetables, teriyaki
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 405
Author Laurie McNamara



  • 2 medium heads broccoli (usually I just have to buy 1 package) cut into florets
  • 1 red bell pepper chopped in 1-inch pieces
  • 1 medium red onion chopped
  • avocado oil or extra light olive oil
  • kosher salt


  • 2 tablespoons dark brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon chili garlic paste like sambal oelek
  • 1/4 cup low-sodium tamari
  • 3 tablespoons water or broth (chicken or vegetable)
  • 3 tablespoons dry sherry wine
  • 3 tablespoons rice vinegar
  • 1/4 teaspoon white pepper plus more for seasoning chicken
  • 1 tablespoon cornstarch plus 1 tablespoon cold water for cornstarch slurry
  • 2 peeled carrots sliced thin and on an angle
  • 3 garlic cloves minced
  • teaspoons peeled and freshly grated ginger
  • pounds boneless skinless chicken thighs


  • 2 to 3 cups cooked sushi rice
  • 1 tablespoon toasted sesame seeds
  • 2 green onions sliced, for serving


  • Preheat your oven to 500°.
  • Toss the broccoli, red pepper and onion on a rimmed, metal baking sheet and set off to the side
  • Heat 1 teaspoon of oil in a wok or 12-inch chefs pan on medium-high heat. Add the carrots and cook for 2 to 3 minutes or just until tender. Transfer to a small bowl and set off to the side.
  • Once you start grilling your last batch of chicken, slide the pan of vegetables into your preheated oven. It only takes 10-12 minutes to roast them so it times perfectly with the how long it takes to grill the final round of chicken thighs.


  • Combine the sugar, honey, chili paste, tamari, water, sherry, rice vinegar and white pepper in a small bowl. Stir until both the sugar and honey are dissolved.
  • To the remaining oil in the pan, add the garlic and ginger and cook for 30 seconds before pouring in the teriyaki sauce. Bring to a boil and then stir in the cornstarch slurry. Reduce heat to medium and cook until just thickened. Remove off of the heat and pour into a heat-safe bowl. Measure out 1/4 cup and set next to your gill along with a basting brush.


  • Heat your grill or cast iron grill pan to medium-high heat.
  • Pat chicken thighs dry with paper towel and season with pinches of salt and a few shakes of white pepper.
  • Once the grill is hot, work in batches grilling the chicken for about 5 to 6 minutes per side. When the chicken is just about fully cooked, brush both sides with the (reserved 1/4 cup) thickened teriyaki sauce and gill each side for an additional 30 seconds to a minute. Transfer chicken to a cutting board and cover with foil to keep warm and to rest. Once rested, slice into thin strips.
  • Slide the vegetables into the oven now and roast 10-12 minutes. (see notes)
  • Serve slices of grilled teriyaki chicken on rice with the roasted vegetable medley. Spoon the remaining teriyaki sauce over top of the chicken and sprinkle with sesame seeds and sliced green onions.


  • For more of a saucy dish, consider doubling the sauce ingredients.
  • If you're not a fan of spice, simply omit the chili garlic paste.
NOTE: If grilling on an outdoor grill and can grill the chicken all in one batch, I recommend sliding the pan in at the beginning of grilling.


Serving: 1g | Calories: 405kcal | Carbohydrates: 41g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 995mg | Potassium: 715mg | Fiber: 3g | Sugar: 15g | Vitamin A: 6133IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 3mg