Grilled Teriyaki Chicken Plate Recipe

Prepare marinade

In a medium bowl whisk together 1 cup low-sodium soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated fresh ginger, and 2 cloves minced garlic until sugar dissolves and mixture is smooth.

Marinate chicken

Trim any excess fat from 4 boneless skinless chicken breasts. Place breasts in a shallow dish or zip-top bag and pour 3/4 cup of the prepared marinade over the chicken (reserve about 1/4 cup for glazing and cooking sauce). Seal and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Make teriyaki glaze

Pour the reserved 1/4 cup marinade into a small saucepan. In a small bowl mix 1 teaspoon cornstarch with 1 tablespoon water to form a slurry. Bring the reserved marinade to a gentle simmer over medium-low heat, whisk in the cornstarch slurry and simmer 1–2 minutes until slightly thickened to a glossy glaze. Remove from heat and set aside.

Preheat grill or pan

Preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or brush 1 teaspoon vegetable oil on the chicken breasts to prevent sticking.

Grill chicken

Remove chicken from marinade and let excess drip off. Place breasts on the preheated grill. Grill 5–7 minutes per side (depending on thickness) turning once, brushing with the prepared teriyaki glaze during the last 2–3 minutes of cooking. Internal temperature should reach 165°F (74°C). If using a pan, sear 4–5 minutes per side and reduce heat to medium, finishing until cooked through.

Rest and slice

Transfer grilled chicken to a cutting board and let rest 5 minutes. Slice each breast crosswise into 1/4–1/2 inch slices for serving. Spoon any remaining glaze over the sliced chicken.

Rinse 2 cups of short-grain or jasmine rice under cold running water until the water runs mostly clear to remove excess starch. Drain well.

Combine the rinsed rice, 2.5 cups water, and 1 teaspoon salt in a medium saucepan. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 10 minutes to finish steaming.

Fluff rice with a fork and keep covered until ready to plate.

Divide the cooked rice among 4 plates, forming a bed in the center or slightly off-center for the chicken.

Place sliced teriyaki chicken over the rice. Drizzle additional teriyaki glaze over the chicken and rice as desired.

Top each plate with a sprinkle of 1/2 teaspoon sesame seeds and a scattering of thinly sliced scallions (divide 2 stalks among plates). Arrange steamed vegetables alongside the rice (about 1/2 cup per plate) and add a lime wedge if using.

Serve immediately while hot.