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
Scale
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.
