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