Grilled Teriyaki Chicken
32 min
|
easy
|
Mediterranean diet
Recipe by Eunice
Introduction
My grilled teriyaki chicken is a Japanese-inspired backyard classic that means business: juicy inside, charred at the edges, and lacquered with a sweet-savory glaze that actually clings, boosted with fresh ginger and a touch of cornstarch.
Perfect for weeknights or cookouts, it brings that craveable takeout flavor with backyard smoke and is just as good over rice for dinner as it is cold in tomorrow's lunch.
Ingredients (4 servings)
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Ingredients
- 4 boneless, skinless chicken breasts boneless, skinless chicken breast 2.67 lb
- 1 cup teriyaki sauce teriyaki sauce 8 fl oz
- 1 tsp fresh ginger root, grated fresh ginger root 0.07 oz
- 1 Tbsp sesame oil (optional, adds richness) sesame oil 0.5 fl oz
- 1 Tbsp cornstarch cornstarch 0.29 oz
Garnish (Optional)
- sesame seeds sesame seeds 0.17 oz
- green onions, sliced green onions 0.2 bunch
How to Make Grilled Teriyaki Chicken
-
Pound and prep the chicken
Trim the chicken breasts and pound to an even 3/4 inch thickness so they cook fast and stay juicy.
Pat dry so the marinade and later the glaze stick properly.
-
Mix marinade and reserve glaze base
Measure out 1/2 cup teriyaki sauce and set it aside in a small saucepan for the glaze so you keep it clean.
Combine the remaining 1/2 cup teriyaki with grated ginger and sesame oil in a zip-top bag or glass container.
Add the chicken, press out air, and marinate chilled for at least 30 minutes and up to 12 hours.
-
Make the teriyaki glaze
Whisk the cornstarch with 1 tablespoon cold water to make a smooth slurry.
Bring the reserved 1/2 cup teriyaki to a simmer, whisk in the slurry, and cook 30 to 60 seconds until glossy and thick enough to coat a spoon.
Keep warm off heat and thin with a splash of water if it gets too thick.
-
Heat and prep the grill
Preheat a grill to medium-high, about 425 to 450 F, and set up a two-zone fire so you have a cooler side for control.
Scrub the grates clean and oil them lightly so the chicken does not stick.
-
Grill the chicken
Remove the chicken from the marinade, letting excess drip off, and pat lightly so it is not wet.
Grill 4 to 6 minutes per side over direct heat until you get deep grill marks and the internal temperature hits 160 F.
Move pieces to the cooler zone if you get flare-ups or if they are charring too fast.
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Glaze at the finish
Brush on the teriyaki glaze during the last 1 to 2 minutes per side so the sugars set without burning.
Transfer to a plate, tent loosely, and rest 5 minutes to carryover to 165 F.
-
Garnish and serve
Slice across the grain and shower with sesame seeds and green onions.
Serve extra warm glaze on the side for dipping.
-
Indoor option
Use a hot cast-iron grill pan or skillet on medium-high and cook as directed, or broil on a foil-lined sheet 5 to 7 minutes per side, glazing at the end.
Substitutions
- Chicken breasts -> Boneless, skinless thighs
- Thighs stay lush and forgiving on the grill, bringing a deeper savory flavor and a little more fat that loves high heat; cook 5 to 6 minutes per side until 175 F for buttery texture.
- Teriyaki sauce -> Quick homemade tamari teriyaki
- Stir 1/2 cup tamari, 2 tablespoons brown sugar, 2 tablespoons mirin or pineapple juice, and 1 grated garlic clove for a clean, gluten-free sauce with balanced salty-sweet brightness and great caramelization.
- Cornstarch -> Arrowroot starch
- Arrowroot thickens 1:1 and gives a clear, glossy glaze that stays silky; add off the boil and do not overcook to avoid thinning.
Tips
- Even thickness is non-negotiable
- Pound the thick ends so every piece hits doneness together, which prevents dry tips and undercooked centers.
- Two-zone fire equals control
- Sear over direct heat for color, then slide to the cool side to finish gently if the sugars start to scorch.
- Dry the surface before grilling
- Wet chicken steams and sticks, so let excess marinade drip and blot lightly for better browning and clean release.
- Glaze late for shine, not soot
- Brush in the final minutes only, then do one last flip to set the glaze without burning the sugars.
- Temper for juiciness
- Pull the chicken from the fridge 15 minutes before grilling so the centers cook through before the exterior torches.
- Food safety with marinades
- Only use reserved clean sauce for glazing, or rapidly boil any used marinade for 3 minutes before it touches cooked food.
Nutrition Facts *
| Energy | 219 | kcal |
|---|---|---|
| Protein | 34 | g |
| Total Fat | 4 | g |
| Carbohydrates | 10 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the chicken from drying out?
- Pound evenly, do not overcook, and pull at 160 F so carryover finishes it to 165 F while resting for 5 minutes.
- How long can I marinate?
- Thirty minutes adds flavor, while 2 to 6 hours gives deeper penetration; avoid past 12 hours with breasts so the texture does not get mealy.
- Why is the chicken sticking to the grill?
- Grates need to be hot and clean, the meat should be lightly oiled and not wet, and you should wait for natural release before flipping.
- What if I do not have a grill?
- Use a ripping-hot cast-iron pan or grill pan for stovetop searing, or broil on high with the rack 6 inches from the element, glazing at the end.
- Can I use the leftover marinade as a sauce?
- Yes, but only after boiling it hard for 3 minutes and then thickening with a slurry so it is safe and glossy.
Serving Suggestions
Charred pineapple spears and a crunchy cucumber-sesame salad turn this into a full summer plate, while a bowl of steamy white rice soaks up every drop of that lacquered glaze.
A sprinkle of chile flakes or a drizzle of chili crisp adds heat that plays beautifully with the sweet-savory sauce, and a cold lager or chilled sake will not be mad about the pairing.
More pairings:
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