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This Grilled Teriyaki Chicken is a savoury, delicious dish that features tender juicy chicken coated in rich tangy slightly sweet teriyaki sauce. The recipe also comes together quickly, which makes it great for a weeknight dinner, summer BBQ, or meal prep.

The smoke taste tag on the teriyaki makes this dish very tasty and full. If you are new to grilling or have been at it for years, this recipe is easy to make and has everyday ingredients that you might already have.

Ingredients for Grilled Teriyaki Chicken

Here’s a simple list of ingredients you’ll need for the dish:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper

For the Teriyaki Marinade:

• 1/2 cup soy sauce
• 1/4 cup honey or brown sugar
• 2 tablespoons vinegar
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger
• 2 tablespoons water
• 1 tablespoon cornstarch (for thickening)

Optional Garnishes:

• Sesame seeds
• Sliced green onions

Instructions for Grilled Teriyaki Chicken

Prepare the Teriyaki Marinade

In a medium bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic and grated ginger. The mixture will act as a marinade and also the sauce of chicken. If you like a thicker sauce for drizzling afterwards, set aside about ¼ of the marinade.

Marinate the Chicken

Put the chicken breasts in a resealable plastic bag or shallow dish. Drizzle the other half of the teriyaki marinade on top of the chicken breasts and coat them completely. Seal the bag or cover the dish and allow your chicken to sit in the refrigerator for at least 30 minutes, or leave it for up to 2-3 hours. The longer the chicken sits in the marinade, the more flavour in it.

Prepare the Grill

As they marinate, preheat a grill to medium-high heat (375°F -400°F). Lightly oil the grates to prevent sticking of the chicken.

Grill the Chicken

Take the chicken out of the marinade and sprinkle both sides with salt and pepper. Place the chicken on the grill and cook each side for 5-7 minutes or until the chicken reaches an internal temperature of 165° F. Cooking time will depend on how thick your chicken breasts are. During the last few minutes of grilling, brush some of the reserved teriyaki marinades onto the chicken (for extra flavour).

Thicken the Sauce with Cornstarch (Optional)

Return to the pot and heat over medium with your reserved teriyaki sauce, which I like to make a little thicker by simmering it in a small saucepan. Cornstarch mixed with water into a slurry — stir that into your sauce. Stir the sauce for two to three minutes as it thickens. This sauce thickens up perfectly to be drizzled over the chicken.

Serve and Garnish

Remove the chicken from the grill once fully cooked, and allow it to cool for a couple of minutes. Drizzle some of the sauce on top and finish with sesame seeds and diced green onions if desired to add a little bit more flavour and colour.

Variations of Grilled Teriyaki Chicken Recipe

• Spicy Teriyaki Grilled Chicken: Stir in some crushed red pepper flakes, sriracha or chilli paste to give your teriyaki chicken a little heat. This version has a little heat and it goes perfectly with that sweet and savoury taste of this teriyaki sauce.

• Tropical Pineapple Teriyaki Chicken: Stir pineapple juice into the marinade or alternate chicken with grilled pineapple rings.
• Honey Garlic Teriyaki Chicken: if you like your marinade on the sweeter and garlicky side, increase the honey and garlic in your marinade.

Side Dishes to Serve with Grilled Teriyaki Chicken

Grilled Teriyaki Chicken pairs well with a variety of sides, such as:

• Steamed rice or fried rice
• Grilled vegetables Bell peppers, Zucchini and Mushroom grilled
• Salads with light, refreshing dressings (e.g., cucumber salad or Asian slaw)
• Noodles, such as soba or udon
• Or even just roasted potatoes for a heartier side dish

Tips and Tricks

• Use chicken thighs: Chicken thighs will give you juicier meat with more flavour, so use it rather than breasts if you want that. They are good grilling sausages, a little higher on fat.
• Preheat your grill: The BBQ needs to be hot when adding the chicken. This will allow a great sear to develop and prevent the chicken from sticking to the grates.
• Don’t overcook: Overcooking the chicken can make it dry. To make sure it is cooked to 165°F, use a meat thermometer.
• Add vegetables: you might as well grill a few veggies while you have the chicken going, and make this a full meal! Brush them gently with a small amount of teriyaki sauce for flavour.

Conclusion

Teriyaki sauce and grilled chicken are an ideal pairing, combining sweet teriyaki with that delicious smoky flavour. This recipe can be paired with rice, veggies and noodles so that it becomes a favourite for the family.

It’s easy to make, has minimal ingredients, and is totally acceptable no matter the situation. This recipe will surely be added to the menu at your house whether you are having it over rice, in a sandwich or serving it with a side of veggies.

Give this grilled chicken recipe a go the next time you want something that is tasty and fulfilling, and relish in that sweet teriyaki glaze on juicy succulent grilled chicken!