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

Scale

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

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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.