Grilled Teriyaki Chicken
An easy recipe made with a simple teriyaki chicken marinade. This classic chicken recipe is served with your favorite side dish.
Servings: 4 servings
Ingredients
- 1/2 cup low sodium soy sauce or tamari sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon water
- 1 pound boneless skinless chicken breasts
Instructions
- In a medium bowl, whisk together the soy sauce, honey, ginger, rice vinegar and sesame oil.
- In a small bowl, whisk together cornstarch and water until smooth, then whisk into the sauce mixture until combined. Remove one-fourth cup teriyaki sauce and set aside for serving.
- Add the chicken to the bowl with the remaining teriyaki sauce and marinate in the refrigerator for at least thirty minutes.
- Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.
- Place the marinated chicken on the grill directly over the fire. Discard the marinade. Cook chicken until the juices run clear and the chicken is cooked through, about five to eight minutes on each side.
- Serve with additional teriyaki sauce, rice and vegetables.
Notes
Substitutions
- Rice Vinegar: Swap with apple cider vinegar if needed.
- Sesame Oil: Olive oil works in a pinch, but it changes the flavor.
- Cornstarch: Arrowroot powder is a great alternative.
- Works with any chicken cut—drumsticks, breasts, or wings. Just adjust cook time to reach 165°F internal temperature.
- The marinade can be prepped up to 2 days ahead and stored in the fridge.
Nutrition
Serving: 4ounces | Calories: 199kcal | Carbohydrates: 8g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1195mg | Potassium: 477mg | Fiber: 1g | Sugar: 5g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg