Grilled Teriyaki Chicken Recipe

  • on April 25, 2017
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Grilled Teriyaki Chicken Recipe

Grilled Teriyaki Chicken Recipe

Grilled Teriyaki Chicken Recipe

Grilled Teriyaki Chicken Recipe

This teriyaki version is one of the many popular ways to cook chicken with sweet and spicy flavor combination. Honey which is a natural sweetener included in the recipe to intensify the sweetness; if you like the sauce with rice make an extra batch with an additional batch of sauce ingredients; this recipe is very easy to follow and can be altered with available BBQ sauces.

Recipe Info:

  • Servings: 4
  • Preparation time: 1 hr and 10 mins (marinating time included)
  • Cooking time: 12 minutes

Ingredients:

  • 2 boneless and skinless chicken breasts
  • ¼ cup soy sauce (low sodium is preferred)
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • 3 tablespoons packed brown sugar
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 tablespoon sesame oil
  • 2 teaspoons honey
  • 4 tablespoons water
  • ½ teaspoon freshly ground black pepper

Rinse the chicken under running water; pat with paper towels until dry; using a sharp knife cut them lengthwise, like cutlets.


Make marinade by mixing ¼ cup low sodium soy sauce in a medium bowl with ½ teaspoon garlic powder, ½ teaspoon ground ginger, 3 tablespoons packed brown sugar, 2 tablespoons lemon juice, 2 tablespoon sesame oil, 3 teaspoons honey and 4 tablespoons water. Whisk thoroughly until sugar melts. Divide the sauce into 3 portions; save the third for basting.


Pour remaining marinade in a reseal-able plastic food-storage bag or in a zip lock bag. Add chicken to the marinade and toss to coat; seal the bag; make sure to squeeze out the air before sealing. Keep in the refrigerator and let it marinate for 1 hour at least; chicken can be marinated overnight.

Preheat the grill for medium; lightly coat the grate with oil.

Take the bag out of fridge; discard the marinade; sprinkle ½ teaspoon black pepper over the pieces.


Place the marinated chicken on the hot grill; cook for about 12 minutes, turning pieces occasionally depending on the heat you are grilling; and baste the chicken with reserved sauce after every 4 minutes until chicken cooks through. Increase the temperature of the grill slightly to get the color and char; grill for 30 seconds on each side; test the doneness of the chicken before removing it from the heat; cut the thickest part of the breast with fork tip or read the internal temperature with a thermometer; ideal temperature should be 160 degrees F.

Transfer grilled chicken to a serving platter; allow it to rest for 8-10 minutes before serving. Garnish with thinly sliced scallions or sesame seeds; serve hot over a bed of fragrant rice accompanied by a crunchy salad.


Notes & Tips:

  • Any part of the chicken can be used for this recipe.
  • Grilling time varies according to the thickness of the chicken.
  • You may use turkey or pork for this recipe.
  • Leftover chicken can be used to make delicious sandwiches.
  • If you don’t have a grill bake the chicken at 350 degrees F for 20 minutes; or heat 2 tablespoons of olive oil in a thick bottomed skillet and cook chicken for 12 minutes, turning occasionally.
Article Categories:
Grilled Chicken

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