Grilled Teriyaki Chicken
1 h
|
easy
|
high-protein,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 45 min | 15 min | 1 h |
Introduction
This grilled teriyaki chicken is juicy, flavorful, and packed with that sweet-savory glaze everyone loves.
It’s perfect for an easy weeknight dinner, backyard cookout, or meal-prep lunch bowls.
Fresh ginger, sesame oil, and a quick thickened sauce make it taste just like your favorite takeout, only fresher.
Ingredients (4 servings)
Ingredients
Garnish (Optional)
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How to Make Grilled Teriyaki Chicken
-
Trim and flatten the chicken
Pat the chicken breasts dry with paper towels and trim any large pieces of fat.
For even cooking, lightly pound the thickest end so each breast is a similar thickness.
-
Mix the teriyaki marinade
In a medium bowl, whisk together the teriyaki sauce, grated ginger, and sesame oil if using.
Reserve 1/4 cup of the teriyaki mixture in a small bowl for glazing on the grill.
-
Marinate the chicken
Place the chicken in a zip-top bag or shallow dish and pour the remaining teriyaki mixture over it.
Seal and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.
-
Preheat and prep the grill
Preheat your grill to medium-high heat, about 400°F, and clean and oil the grates well.
Remove the chicken from the marinade and let any excess drip off back into the dish.
Discard any leftover marinade that touched raw chicken for food safety.
-
Grill the chicken
Place the chicken on the hot grill, smooth side down, and cook uncovered for 5 to 6 minutes.
Flip the chicken and cook another 5 to 7 minutes, until nicely charred and cooked through.
Use a thermometer and remove the chicken when the thickest part reaches 165°F.
-
Thicken the glaze and serve
While the chicken grills, whisk the cornstarch into the reserved 1/4 cup teriyaki until completely smooth.
Pour this mixture into a small saucepan and cook over medium heat, stirring, until glossy and slightly thickened.
Brush the thickened glaze over the grilled chicken, then garnish with sesame seeds and green onions if you like.
Let the chicken rest 5 minutes before slicing so the juices stay inside.
Substitutions
- Use boneless, skinless chicken thighs instead of chicken breasts
- Thighs stay very juicy on the grill and give the teriyaki a richer, more savory flavor with slightly more char.
- Use tamari-based teriyaki sauce instead of regular teriyaki sauce
- Tamari teriyaki brings deeper, less salty flavor and keeps the recipe naturally gluten free for guests who need it.
- Replace 1/4 cup teriyaki sauce with pineapple juice
- Pineapple juice adds bright sweetness and a light tang, which makes the glaze extra sticky and almost tropical tasting.
Tips
- Pound for even cooking
- Lightly pounding the thick ends helps the chicken cook evenly, so the outside chars without drying the center.
- Oil the grill generously
- A well-oiled grate helps prevent sticking and keeps those pretty grill marks intact when you flip the chicken.
- Do not rely only on timing
- Use an instant-read thermometer instead of guessing; pull the chicken off at 165°F for the juiciest results.
- Glaze near the end
- Brush the thickened teriyaki on during the last few minutes so the sugars caramelize without burning on the grill.
- Slice against the grain
- When serving, cut the chicken crosswise against the grain for tender slices that feel almost steakhouse level.
Nutrition Facts *
| Energy | 340 | kcal |
|---|---|---|
| Protein | 64 | g |
| Total Fat | 6 | g |
| Carbohydrates | 9 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken burns on the outside before the inside is cooked; what should I do?
- Your grill is probably too hot or has hot spots. Move the chicken to a cooler zone, close the lid, and finish cooking over medium heat. You can also start with indirect heat, then sear briefly at the end for color.
- How long can I safely marinate the chicken?
- Aim for at least 30 minutes so the flavor soaks in. You can marinate up to 8 hours in the refrigerator, but longer can make the texture slightly mushy.
- Can I cook this teriyaki chicken without a grill?
- Yes, a grill pan or cast-iron skillet works well on the stove. You can also bake at 425°F on a greased sheet pan until the chicken reaches 165°F.
- How do I keep the chicken from sticking to the grill grates?
- Start with a hot, clean grill and oil the grates right before adding the chicken. Let the chicken release naturally; if it fights you when flipping, give it another minute.
- Can I make this recipe gluten free?
- Use a tamari-based teriyaki sauce that is clearly labeled gluten free. Double-check your cornstarch brand too, because some facilities also process wheat ingredients.
Serving Suggestions
This grilled teriyaki chicken pairs beautifully with steamed rice, grilled vegetables, or a crunchy sesame slaw for contrast.
For a fun twist, add fresh pineapple rings to the grill and serve them alongside for juicy, caramelized sweetness.
Leftovers taste amazing sliced over cold noodles or salad, with extra glaze thinned with water as a quick dressing.
More pairings:
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