Grilled Teriyaki Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
4
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Calories
259 kcal
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Course
Main Course, Dinner
Grilled Teriyaki Chicken
Description
This recipe involves marinating the chicken in a mixture of orange juice, soy sauce, honey, ketchup, green onions, minced fresh ginger, garlic, and optionally sweet rice wine for a minimum of two hours or overnight. This step tenderizes the chicken and infuses it with a classic teriyaki flavor. If using chicken breasts, they should be pounded to an even thickness for uniform cooking, while thighs can be grilled as is.
Grilling the chicken over medium-high heat creates caramelized edges and grill marks, contributing a subtle smokiness and texture contrast to the tender meat. The goal is to reach an internal temperature of 165°F to ensure the chicken is fully cooked but remains juicy.
The grilled teriyaki chicken pairs well with rice, steamed vegetables, or as a filling for wraps or salads. It can also be prepared on skewers by cutting into bite-sized pieces and is versatile for serving in casual meals or packed lunches.
Leftover grilled chicken can be refrigerated for up to three days and reheated gently to preserve moisture. Using a meat thermometer helps achieve safe and precise cooking.
Ingredients
- 1 ½ pounds chicken thigh or chicken breasts, boneless, skinless
Marinade
- ¼ cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons ketchup
- 2 green onions sliced
- 1 tablespoon ginger fresh, minced
- 1 tablespoon sweet rice wine optional
- 1 clove garlic minced
Instructions
- To make the marinade, in a medium bowl, whisk together orange juice, soy sauce, honey, ketchup, green onion, ginger, rice wine, and garlic.
- If using chicken breasts, pound to ½-inch thickness with the flat side of a meat mallet. Chicken thighs do not need to be pounded.
- Marinate the chicken for at least 2 hours or overnight.
- Preheat the grill to medium-high heat. Remove the chicken from marinade, let excess drip off, and discard any marinade.
- Grill the chicken 5 to 7 minutes per side or until cooked through and no pink remains (165°F).
Notes
- For teriyaki chicken skewers, cut the chicken into bite-sized pieces and thread onto skewers before grilling.
- This marinade also works well for shrimp and premade meatballs when skewered and grilled.
- Cook chicken to an internal temperature of 165°F to ensure food safety.
- Store leftovers in a covered container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259 | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 34g | 68% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 162mg | 54% |
| Sodium | 724mg | 30% |
| Potassium | 520mg | 11% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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