Teriyaki Chicken Recipe

Inspired by No Ke Aloha

Time1h

Serves4

Grilled chicken glazed with teriyaki sauce, served with steamed rice and vegetables.

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Ingredients

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1
Make the Marinade
In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Mix well until the sugar is dissolved.

2
Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours for best flavor.

3
Grill the Chicken
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
4
Glaze with Teriyaki Sauce
During the last few minutes of grilling, brush the chicken with teriyaki sauce to create a glaze. Allow the sauce to caramelize slightly before removing the chicken from the grill.

5
Prepare the Rice
While the chicken is grilling, cook the steamed rice according to package instructions. Typically, this involves rinsing the rice, adding it to a pot with water, bringing it to a boil, then covering and simmering until tender.
6
Steam the Vegetables
In a steamer or a microwave-safe dish with a lid, steam the mixed vegetables until they are tender and bright in color, about 5-7 minutes.

7
Plate the Dish
Slice the grilled teriyaki chicken and serve it on a plate alongside the steamed rice and vegetables. Drizzle any remaining teriyaki sauce over the chicken for added flavor.