Grilled Teriyaki Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Marinate time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
199 kcal
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Course
Main Course
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Cuisine
American
Grilled Teriyaki Chicken
Description
This Grilled Teriyaki Chicken recipe uses a balance of salty soy sauce, sweet honey, and tangy rice vinegar enhanced by fresh ginger and nutty sesame oil. The addition of a cornstarch slurry thickens the marinade into a glaze that clings to the chicken as it grills, producing a shiny, flavorful coating. Direct grilling over medium-high heat cooks the chicken through while preserving juiciness and imparting a slight char.
Chicken breasts are marinated for at least 30 minutes to absorb the flavors, then grilled until the juices run clear, usually about five to eight minutes per side depending on thickness. The reserved teriyaki sauce is warmed and served alongside, complementing the grilled meat. This dish pairs well with steamed rice and crisp vegetables to balance the rich marinade.
The recipe notes suggest substitutions like apple cider vinegar for rice vinegar and arrowroot for cornstarch. The marinade can be prepped up to two days ahead and is suitable for other chicken cuts, adjusting cook times accordingly. The internal temperature should reach 165°F to ensure doneness.
Ingredients
- 1/2 cup soy sauce or tamari sauce, low sodium
- 1 tablespoon honey or brown sugar
- 1 tablespoon ginger minced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon water
- 1 pound chicken breast boneless skinless
Instructions
- In a medium bowl, whisk together the soy sauce, honey, ginger, rice vinegar and sesame oil.
- In a small bowl, whisk together cornstarch and water until smooth, then whisk into the sauce mixture until combined. Remove one-fourth cup teriyaki sauce and set aside for serving.
- Add the chicken to the bowl with the remaining teriyaki sauce and marinate in the refrigerator for at least thirty minutes.
- Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.
- Place the marinated chicken on the grill directly over the fire. Discard the marinade. Cook chicken until the juices run clear and the chicken is cooked through, about five to eight minutes on each side.
- Serve with additional teriyaki sauce, rice and vegetables.
Notes
- Marinate the chicken for at least 30 minutes, but up to two days refrigerated for deeper flavor.
- Use apple cider vinegar as a substitute if rice vinegar is unavailable.
- Arrowroot powder can replace cornstarch for thickening the sauce.
- Adjust grilling time according to chicken piece size, ensuring internal temperature reaches 165°F.
- Reserve some marinade before adding chicken to serve as a sauce alongside the cooked meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 199kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 1195mg | 50% |
| Potassium | 477mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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