Grilled Teriyaki Chicken
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
15 mins
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Total Time
1 hr 45 mins
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Servings
6 to 8 servings
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Course
Main Course
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Cuisine
American
Grilled Teriyaki Chicken
Description
This Grilled Teriyaki Chicken recipe starts by simmering soy sauce, brown sugar, honey, and rice vinegar to dissolve the sugar and concentrate flavors. After cooling, fresh ginger and garlic are blended into the sauce. The chicken thighs are marinated in this mixture for at least an hour, allowing the flavors to penetrate. When ready, the chicken is grilled over medium-high heat until fully cooked, brushing with reserved sauce for extra glaze.
The resulting chicken is tender and well-flavored, with a balanced sweetness and acidity from the teriyaki sauce and a hint of ginger and garlic zest. Grilling forms a slight char, enhancing the taste and texture.
Chicken thighs are recommended for their juiciness in this robust marinade. If substituting chicken breasts, marinate no longer than four hours and watch cooking time carefully to avoid dryness. Low-sodium soy sauce is preferred to control saltiness.
Ingredients
- 1 cup soy sauce low-sodium, see note
- ½ cup brown sugar lightly packed
- 2 tablespoons honey
- ¼ cup rice vinegar unseasoned
- 1 tablespoon ginger freshly grated
- 1 tablespoon garlic finely minced, fresh
- 2 to 3 to 3 pounds chicken thighs boneless, skinless, see note
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
- Use low-sodium soy sauce to prevent the marinade from becoming overly salty.
- Chicken thighs stay moist and flavorful with this marinade; if using breasts, marinate no more than 4 hours and avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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