Teriyaki Chicken Recipe
Grilled chicken glazed with teriyaki sauce, served with rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Rice
Garnish
Method
Prepare Marinade and Chicken
- 1
Mix Marinade
In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, cornstarch, and water. Stir well until the brown sugar and cornstarch are fully dissolved.
- 2
Marinate Chicken
Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours.
Cook Rice
- 3
Prepare Rice
In a medium saucepan, combine white rice, 4 cups of water, and salt. Bring to a boil over high heat.
- 4
Simmer Rice
Once boiling, reduce heat to low, cover, and let it simmer for about 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Grill Chicken
- 5
Preheat Grill
Preheat your grill to medium-high heat.
- 6
Cook Chicken
Remove chicken from the marinade and discard the marinade. Place chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- 7
Glaze Chicken
In the last few minutes of cooking, brush the chicken with some reserved marinade to enhance flavor. Be sure to discard any leftover marinade that has come into contact with raw chicken.
Serve
- 8
Plate the Dish
Slice the grilled chicken and serve it over the cooked rice. Sprinkle with sesame seeds and sliced green onions for garnish.
