If you’re craving a dish that perfectly balances sweet, tangy, and savory flavors, you’ve got to try this Grilled Sweet and Savory Teriyaki Chicken Recipe. It’s a wonderful, crowd-pleasing meal that feels both comforting and exciting with every bite. The marinade blends pineapple juice and brown sugar’s natural sweetness with garlic, ginger, and soy sauce’s rich depth, then gets a gorgeous caramelized finish on the grill. Whether for a quick weeknight dinner or a backyard barbecue, this chicken will become your new favorite for sure.
Ingredients You’ll Need
Getting the flavor just right comes down to using simple, fresh ingredients that each bring their own magic to the party. These staples create the signature taste and texture that make this chicken so irresistible, plus the vibrant green onions and sesame seeds add a fresh pop of color and a hint of crunch.
- 4 boneless, skinless chicken breasts: The perfect lean protein that grill beautifully while soaking up the marinade.
- 1/2 cup soy sauce: Provides a savory umami base that instantly deepens the flavor profile.
- 1/4 cup brown sugar, packed: Adds natural sweetness and helps create that caramelized glaze.
- 1/4 cup pineapple juice: Brings bright acidity and fruity sweetness that tenderizes the chicken.
- 2 tablespoons rice vinegar: Balances the sweetness with subtle tanginess for complexity.
- 1 tablespoon freshly grated ginger: Offers a warm, zesty kick essential for authentic teriyaki.
- 2 cloves garlic, minced: Delivers savory depth and aroma that’s simply irresistible.
- 1 tablespoon sesame oil: Adds a toasty note that complements the grilled flavor perfectly.
- 1/4 teaspoon black pepper: Just enough to add mild heat and contrast.
- 2 teaspoons cornstarch: Used to thicken the reserved marinade into a glossy sauce.
- 2 teaspoons water: Combined with cornstarch for a smooth slurry.
- 2 green onions, chopped: Fresh garnish that adds color and slight sharpness.
- Sesame seeds for garnish: Nutty crunch and a beautiful finishing touch.
How to Make Grilled Sweet and Savory Teriyaki Chicken Recipe
Step 1: Whisk the Marinade
Start by combining soy sauce, brown sugar, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper in a medium bowl. Whisk them together until the sugar dissolves and the mixture feels balanced. This juicy marinade is the flavor powerhouse that’ll soak into the chicken.
Step 2: Marinate the Chicken
Place your chicken breasts in a large resealable plastic bag, pour that flavorful marinade over, and be sure each piece is well coated. Seal up the bag squeezing out excess air and toss it into the fridge for at least one hour — or even better, overnight. This marinating time lets those bold flavors penetrate and tenderize the meat deeply.
Step 3: Prepare the Grill
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. This ensures a perfect sear and those gorgeous grill marks everyone loves without any frustrating chicken bits left behind.
Step 4: Start Grilling
Pull the chicken from the marinade, setting the leftover liquid aside (don’t toss it!). Grill the breasts for about 6 to 7 minutes on each side, or until the internal temperature reads 165°F (75°C). This keeps the chicken juicy inside while getting that lightly charred exterior.
Step 5: Thicken the Sauce
While the chicken cooks, pour the reserved marinade into a small saucepan and bring it to a boil. Mix the cornstarch and water to form a slurry and stir this into the boiling marinade. Lower the heat and let it simmer for about 5 minutes until thick and glossy.
Step 6: Finish and Garnish
Once your grilled chicken is done, remove it from the heat and let it rest for a couple of minutes. Brush the thickened teriyaki sauce generously over every piece, then sprinkle with chopped green onions and sesame seeds. These finishing touches elevate both the look and flavor beautifully.
How to Serve Grilled Sweet and Savory Teriyaki Chicken Recipe
Garnishes
A handful of fresh green onions and sesame seeds are classic garnishes, adding a burst of freshness and texture contrast. If you’re feeling adventurous, thinly sliced red chili can add a little heat kick and vibrant color.
Side Dishes
Pair this grilled chicken with a fluffy bed of steamed jasmine rice or warm coconut rice to soak up all the delicious sauce. Stir-fried veggies or a crisp Asian-style slaw create the perfect crunchy, light balance to the rich teriyaki flavors.
Creative Ways to Present
For a fun twist, slice the chicken and serve it over a noodle bowl tossed with sesame oil and fresh veggies. Or turn it into skewers before grilling, perfect for an appetizer vibe. You can also serve it on lettuce wraps garnished with fresh herbs and a drizzle of sauce for a light, hand-held meal.
Make Ahead and Storage
Storing Leftovers
Keep any leftover grilled sweet and savory teriyaki chicken in an airtight container in the refrigerator for up to 3 days. It stays juicy and flavorful, making for an easy next-day lunch or dinner.
Freezing
If you want to save it longer, freeze the cooked chicken in a freezer-safe container or heavy-duty zip bag for up to 2 months. To prevent drying out, it’s best to freeze it sliced with some of the teriyaki sauce mixed in.
Reheating
Reheat gently in a skillet over medium heat covered with a lid, adding a splash of water or reserved sauce to keep moisture. Avoid microwaving on high as it can dry out the chicken quickly; slow and steady warming preserves the juicy texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs have more fat and tend to stay moister, making them a fantastic, flavorful alternative for this recipe.
Is it necessary to marinate the chicken overnight?
While one hour works fine, marinating overnight really lets the flavors soak in deeply and tenderizes the meat for the best taste and texture.
Can I make this recipe without a grill?
Yes! You can cook the chicken under the broiler or on a grill pan on your stovetop. Just watch closely to achieve a nice caramelization without overcooking.
How do I prevent the chicken from sticking to the grill?
Make sure to oil your grill grates well before heating and use tongs to carefully flip the chicken. Also, avoid moving it too soon so a natural crust forms, releasing it easily.
What’s the best way to thicken the teriyaki sauce?
The cornstarch slurry is key — mix cornstarch with cold water before adding to boiling marinade. This thickens the sauce quickly and gives it that beautiful glossy finish.
Final Thoughts
This Grilled Sweet and Savory Teriyaki Chicken Recipe is a total winner every time you make it. The perfect balance of flavors, the juicy grilled texture, and the easy prep make it a recipe you’ll want to keep coming back to. So fire up the grill and give it a try — I promise it’ll become a favorite in your kitchen, just like it is in mine!
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Grilled Sweet and Savory Teriyaki Chicken Recipe
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
Description
This grilled sweet and savory teriyaki chicken is a deliciously marinated dish featuring tender boneless, skinless chicken breasts coated in a flavorful teriyaki sauce made with soy sauce, brown sugar, pineapple juice, rice vinegar, ginger, and garlic. Perfectly grilled to juicy perfection and finished with a thickened teriyaki glaze, this recipe is garnished with fresh green onions and sesame seeds for a delightful Asian-inspired meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Teriyaki Marinade
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
Thickening Slurry
- 2 teaspoons cornstarch
- 2 teaspoons water
Garnish
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Prepare the Teriyaki Marinade: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until well combined to create the flavorful teriyaki marinade.
- Marinate the Chicken: Place the chicken breasts into a large resealable plastic bag and pour the marinade over them, ensuring each piece is thoroughly coated. Seal the bag tightly after squeezing out excess air, then refrigerate for at least 1 hour, or for best results, marinate overnight to develop deeper flavors.
- Preheat the Grill: Heat your grill to medium-high temperature and lightly oil the grill grates to prevent the chicken from sticking during cooking.
- Prepare for Grilling: Remove the chicken from the marinade and set the marinade aside for later use in making the sauce.
- Grill the Chicken: Place the chicken breasts on the preheated grill and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C), indicating the chicken is fully cooked and juicy.
- Boil the Reserved Marinade: While the chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat.
- Thicken the Sauce: In a small bowl, mix cornstarch and water to make a slurry. Stir this slurry into the boiling marinade and reduce the heat to simmer, allowing it to thicken for about 5 minutes while stirring occasionally.
- Rest and Glaze the Chicken: Once the chicken is done, remove it from the grill and let it rest for a few minutes. Then, brush the thickened teriyaki sauce generously over the grilled chicken breasts for enhanced flavor.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the glazed chicken before serving to add a fresh, nutty finish.
Notes
- For best results, marinate the chicken overnight to deepen the flavor.
- You can substitute chicken thighs for a juicier option if preferred.
- If you do not have a grill, you can cook the chicken on a grill pan or in a skillet over medium-high heat.
- Make sure to cook the chicken to an internal temperature of 165°F (75°C) to ensure food safety.
- Leftover sauce can be stored in the refrigerator for up to 3 days and used as a dipping sauce or glaze.
