If you’re craving a dish that marries sweet, savory, and smoky flavors all in one bite, this Grilled Teriyaki Chicken Recipe is an absolute winner. It’s the kind of recipe that’s as approachable as it is impressive, perfect for both casual weeknight dinners and weekend cookouts. The beauty lies in how simple ingredients come together to create a rich, glossy marinade that penetrates the juicy chicken breasts, giving each bite a delightful burst of flavor that’s hard to resist.
Ingredients You’ll Need
With just a handful of ingredients, this recipe is proof that delicious meals don’t need complicated shopping lists. Each item plays a vital role, whether it’s balancing sweetness, adding umami depth, or providing that irresistible grill-kissed aroma and texture.
- Soy Sauce: The salty backbone of the marinade that brings deep, savory notes to the dish.
- Brown Sugar: Adds warmth and caramel undertones that enhance the grilled flavor beautifully.
- Honey: A natural sweetener that also helps create that shiny glaze on the chicken.
- Rice Vinegar: Injects a subtle tanginess, balancing the sweetness perfectly.
- Sesame Oil: Provides a fragrant nuttiness that’s quintessential in teriyaki dishes.
- Minced Garlic: Gives a punch of aromatic richness that complements the marinade.
- Fresh Ginger, Grated: Brings a gentle zing and warmth to brighten the flavor profile.
- Boneless, Skinless Chicken Breasts: Tender, lean protein that soaks up the marinade beautifully.
- Olive Oil: Used to keep the grill grates slick, preventing sticking and creating lovely grill marks.
- Sesame Seeds (optional): Add a crunchy texture and subtle nuttiness as a finishing touch.
- Green Onions, Sliced (optional): Offer freshness and a pop of color to brighten up the plate.
How to Make Grilled Teriyaki Chicken Recipe
Step 1: Prepare the Teriyaki Marinade
Start by whisking together soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl. This mixture creates a harmonious blend of sweet, salty, and aromatic flavors that will infuse the chicken.
Step 2: Marinate the Chicken
Place the chicken breasts in a shallow dish or a resealable plastic bag, then pour your freshly made marinade over them. Make sure each piece is thoroughly coated to soak up all those wonderful flavors. Cover or seal and refrigerate for at least 30 minutes, though letting it rest for 1 to 2 hours will deepen the taste delightfully.
Step 3: Preheat and Prepare the Grill
While the chicken marinates, preheat your grill or grill pan to medium-high heat. To avoid any sticking, brush the grill grates or pan with olive oil. This step is key for those beautiful char marks and makes flipping a breeze.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off to prevent flare-ups. Place the breasts on the grill and cook for about 6 to 7 minutes per side. You’re aiming for an internal temperature of 165°F (74°C) to ensure perfect doneness. In the last minute, brush some extra marinade on the chicken to lock in juicy flavor and add a glossy finish.
Step 5: Rest and Serve
Take the grilled chicken off the heat and let it rest for a few minutes. This helps the juices redistribute, keeping every bite tender and succulent. Slice into strips or serve the breasts whole, then garnish as you like.
How to Serve Grilled Teriyaki Chicken Recipe
Garnishes
Sprinkle toasted sesame seeds and freshly sliced green onions over your grilled chicken for a beautiful presentation and a subtle crunch. These simple touches add layers of texture and brightness, making the dish feel fresh and vibrant.
Side Dishes
This dish loves company on your plate. Serve it with steamed jasmine rice or fluffy brown rice to soak up the delicious teriyaki sauce. For a balanced meal, pair it with stir-fried vegetables like broccoli, bell peppers, and snap peas, or a crisp cucumber salad for a refreshing contrast.
Creative Ways to Present
Feeling a little adventurous? Turn your Grilled Teriyaki Chicken Recipe into a flavorful bowl topped with avocado slices, shredded carrots, and a drizzle of spicy mayo. Or dice it up for teriyaki chicken tacos with crunchy slaw and a squeeze of lime – a fusion twist that’s sure to wow any crowd.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer them into an airtight container and pop them into the refrigerator. They’ll stay fresh for up to 3 days, making a quick and tasty meal prep option or even a satisfying lunch the next day.
Freezing
For longer storage, freezing your grilled teriyaki chicken is a smart move. Wrap it tightly or place in a freezer-safe container. It can be frozen for up to 2 months without losing its flavor, so you always have a ready-to-go dinner in the freezer.
Reheating
To reheat, thaw it overnight in the fridge if frozen, then warm gently in a skillet over medium heat or in the microwave. Adding a splash of water or extra teriyaki sauce helps keep it moist and delicious instead of drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and often more forgiving on the grill. Just adjust cooking time slightly and aim for the same internal temperature of 165°F to ensure safety and tenderness.
How long should I marinate the chicken for the best flavor?
While 30 minutes can work in a pinch, marinating for 1 to 2 hours really allows the flavors to penetrate deeply. Even overnight is fine if you want an even richer taste.
Is there a vegetarian alternative to this grilled teriyaki chicken recipe?
Yes! You can use firm tofu or portobello mushrooms marinated in the same teriyaki sauce and grilled for a delicious plant-based twist that still delivers on flavor.
Can I make the teriyaki sauce ahead of time?
Definitely. The marinade can be mixed a day in advance and stored in the fridge. Just give it a quick whisk before using to recombine any ingredients that may have settled.
What’s the best way to prevent chicken from sticking to the grill?
Make sure your grill is preheated properly and brush the grates with oil before placing the chicken on it. Also, avoid moving the chicken too soon; letting it sear a bit before flipping helps it release naturally.
Final Thoughts
This Grilled Teriyaki Chicken Recipe is one of those dishes that feels like a warm hug on a plate. It’s incredibly simple, bursting with flavor, and perfect for impressing friends or just treating yourself to something really tasty. I truly hope you give it a try soon and fall in love with how easy and rewarding it is to make!
Print
Grilled Teriyaki Chicken Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 0h 55m
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Description
This Grilled Teriyaki Chicken recipe features tender boneless, skinless chicken breasts marinated in a flavorful homemade teriyaki sauce made with soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and fresh ginger. Grilled to perfection, this dish is garnished with optional sesame seeds and green onions for an extra burst of flavor and texture. Perfect for a quick and delicious weeknight dinner served alongside rice or vegetables.
Ingredients
Marinade
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
Garnish (Optional)
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Prepare the marinade: In a small bowl, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk the ingredients together until the sugar has dissolved and the mixture is smooth.
- Marinate the chicken: Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the teriyaki marinade over the chicken, ensuring it is well-coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, preferably 1 to 2 hours for more flavor.
- Preheat the grill: Heat your grill or grill pan over medium-high heat. Brush the grill grates or grill pan with olive oil to prevent sticking.
- Grill the chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the preheated grill. Grill for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Finish with extra marinade: During the last minute of grilling, brush a little extra marinade onto the chicken for added flavor.
- Rest and serve: Remove the chicken from the grill and let it rest for a few minutes. Slice into strips or serve whole. Optionally, sprinkle with sesame seeds and sliced green onions before serving. Serve with rice or vegetables of your choice.
Notes
- Marinating the chicken longer (up to 2 hours) enhances the flavor.
- Make sure to oil the grill well to prevent sticking.
- Always check the internal temperature of chicken to ensure it is fully cooked.
- For a lower sodium option, use low-sodium soy sauce.
- Leftover grilled teriyaki chicken can be refrigerated for up to 3 days.
