Grilled Teriyaki Chicken
This grilled teriyaki chicken recipe features a sweet and savory glaze that enhances the natural flavors of the chicken, making it tender and juicy.
Servings: 4 servings
Equipment
- Mixing Bowl
- Grill
- Saucepan
Ingredients
Ingredients
- ¼ cup soy sauce
- ½ cup water
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, peeled and minced
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 teaspoons toasted sesame oil
- 4 teaspoons cornstarch
- 2 tablespoons water (to mix with cornstarch)
- 4 pieces boneless, skinless chicken breasts
Instructions
- Step 1: In a medium-sized mixing bowl, whisk together the soy sauce, ½ cup water, minced garlic, minced ginger, honey, brown sugar, and toasted sesame oil.
- Step 2: Place the chicken breasts into a resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken, ensuring that every piece is well-coated. Seal the bag and refrigerate for at least 30 minutes.
- Step 3: In a small bowl, mix 4 teaspoons of cornstarch with 2 tablespoons of water until smooth to prepare the cornstarch slurry.
- Step 4: Preheat your grill to medium-high heat, approximately 400°F (200°C).
- Step 5: Remove the chicken from the marinade, letting the excess drip off. Grill the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Step 6: Pour the remaining marinade into a saucepan and bring it to a simmer. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens.
- Step 7: Once the chicken is cooked, let it rest for a few minutes before slicing. Serve drizzled with the thickened teriyaki glaze.
Notes
For extra flavor, add sesame seeds and sliced green onions as garnish. Make sure to preheat your grill properly for optimal searing and flavor.