Marinated Grilled Teriyaki Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
7
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Course
Main Course
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Cuisine
Japanese
Marinated Grilled Teriyaki Chicken
Description
The recipe begins by combining salty and sweet ingredients including soy sauce, mirin, brown sugar, honey, and rice vinegar with fresh garlic and ginger, and a touch of toasted sesame oil. Half the marinade is reserved to be simmered later as a glaze that thickens slightly with cornstarch and water. The chicken is marinated for a minimum of one hour up to eight hours, allowing the flavors to penetrate.
Grilling over medium heat cooks the chicken through to an internal temperature of 165°F, caramelizing the sugars in the marinade for a slightly charred, flavorful exterior. The glaze is heated separately to ensure a glossy coating when brushed on or served alongside. Serving with green onions and sesame seeds adds freshness and a nutty note to the dish.
The option to add sriracha to the marinade introduces a spicy kick, while brown sugar can be substituted for honey if needed. Proper marinating and cooking time is key for tender, flavorful chicken with balanced teriyaki flavor.
Ingredients
- 1/2 cup soy sauce low sodium
- 1/3 cup mirin
- 3 Tbsp light brown sugar packed
- 2 Tbsp honey
- 2 Tbsp rice vinegar
- 1 Tbsp minced garlic
- 1 Tbsp peeled and minced ginger fresh
- 1/2 tsp sesame oil or more to taste, toasted
- 2 1/2 lbs chicken thigh or breasts (7 medium, trim away fat, boneless, skinless
- 3 Tbsp water
- 1 1/2 tsp cornstarch
- liced green onions and sesame seeds, for serving (optional)
Instructions
- In a medium mixing bowl whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger and sesame oil. Ladle out 1/2 cup marinade (I like to leave most of the garlic and ginger bits in the bowl), and reserve the 1/2 cup in container in refrigerator.
- Place chicken in a gallon size resealable bag, pour remaining marinade over chicken. Seal bag while pressing out excess air, rub marinade over chicken (or marinate in a bowl).
- Transfer to refrigerator and let marinade 1 - 8 hours.
- Near the end of marinating preheat a grill over medium heat (about 375 degrees). Clean grill grates and brush lightly with oil.
- Grill chicken about 5 - 7 minutes per side (time will vary based on thickness and breasts will cook faster than thighs), until center registers 165 degrees.
- While chicken is grilling heat reserved 1/2 cup marinade mixed with 2 Tbsp water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer about 2 - 3 minutes.
- Whisk together remaining 1 Tbsp water and the cornstarch in a small bowl until well combined, then whisk into sauce. Let cook about 30 seconds longer while stirring constantly. If needed you can season sauce with a little salt.
- Brush sauce over grilled teriyaki chicken. Serve warm garnished with green onions and sesame seeds if desired.
Notes
- Add 1-2 tablespoons sriracha to the marinade for a spicy teriyaki variation.
- Honey can be substituted with more brown sugar if unavailable.
- Marinate chicken for at least 1 hour and up to 8 hours for best flavor absorption.
- Use a food thermometer to ensure chicken reaches 165°F internally for safety.
User Reviews
Overall Rating
5
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