Grilled Chicken Teriyaki Recipe
Tender chicken breast glazed with teriyaki sauce, served with rice.
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Ingredients
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Chicken Marinade
Rice
Garnish
Method
Marinating the Chicken
Prepare the Marinade
In a bowl, combine soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, rice vinegar, salt, and black pepper. Mix well until the sugar is dissolved.
Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Cooking the Rice
Rinse the Rice
Rinse the white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
Cook the Rice
In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed rice and 1 tsp of salt. Stir once, reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Grilling the Chicken
Preheat the Grill
Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.
Grill the Chicken
Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken on the grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
Baste with Marinade
During the last few minutes of grilling, you can baste the chicken with the reserved marinade for extra flavor, ensuring it is cooked thoroughly.
Serving
Plate the Dish
Slice the grilled chicken and serve it over a bed of fluffy rice. Drizzle additional teriyaki sauce if desired.
Garnish
Sprinkle chopped green onions and sesame seeds over the top for added flavor and presentation.