Grilled Teriyaki Chicken

Name: Grilled Teriyaki Chicken
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 6 to 8 servings
Ingredients: 1 cup low-sodium soy sauce (see note); ½ cup lightly packed brown sugar; 2 tablespoons honey; ¼ cup unseasoned rice vinegar; 1 tablespoon freshly grated ginger; 1 tablespoon finely minced fresh garlic; 2 to 3 to 3 pounds boneless, skinless chicken thighs (see note)

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5.0

108 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 45 mins
Servings
6 to 8 servings
Course
Main Course
Cuisine
American

Grilled Teriyaki Chicken

Iris Warren

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Ingredients

Servings

1 cup low-sodium soy sauce (see note)
½ cup lightly packed brown sugar
2 tablespoons honey
¼ cup unseasoned rice vinegar
1 tablespoon freshly grated ginger
1 tablespoon finely minced fresh garlic
2 to 3 to 3 pounds boneless, skinless chicken thighs (see note)

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Instructions

In a small saucepan, combine the soy sauce, brown sugar, honey, and vinegar. Heat over medium heat, stirring often, until the mixture is simmering and the sugar is dissolved.
Measure out 1/2 cup of the mixture into a container and put in the refrigerator to use later.
Cool the remaining sauce to room temperature (speed this up by pouring the sauce from the hot pan into a separate container and refrigerating or stirring until cooled).
Pour the sauce into a blender and add the ginger and garlic. Blend until well-combined.
Place the chicken in a shallow dish. Pour the blended teriyaki sauce over the chicken. Cover the dish and refrigerate for at least 1 hour (or up to 12 hours). The teriyaki flavor of the chicken will be stronger the longer it marinates.
Grill the chicken (discarding the marinade) over medium high heat for about 6-8 minutes per side (use less time for chicken breasts); an instant-read thermometer should register 165 degrees F at the thickest part. Brush the chicken with some of the reserved sauce during the last 1-2 minutes of cooking (save the rest of the sauce to serve with the chicken).
Tent the chicken and let rest for 5-7 minutes before serving. Cut the thicken into thin slices and serve with the rest of the reserved teriyaki sauce.

Notes

Soy Sauce: I've only ever made this recipe with low-sodium soy sauce. Full sodium soy sauce might make the finished dish too salty.
Chicken: chicken thighs do best in this potent teriyaki marinade, but you can try chicken breasts instead. If so, don't marinate for longer than 4 hours and don't overcook (take the chicken off right when it reaches 165 degrees F at the thickest part).

Nutrition Information

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Serving 1 serving Calories 338kcal (17%) Carbohydrates 20g (7%) Protein 21g (42%) Fat 19g (29%) Saturated Fat 5g (25%) Cholesterol 111mg (37%) Sodium 1239mg (52%) Fiber 0.3g (1%) Sugar 18g (36%)