Teriyaki Chicken Recipe
Grilled chicken glazed with teriyaki sauce, served with rice.
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Ingredients
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Chicken
Teriyaki Sauce
Rice
Garnish
Method
Prepare the Chicken
- 1
Season the Chicken
In a bowl, season the chicken breasts with salt, black pepper, and garlic powder. Rub the spices into the chicken to ensure even coverage.
- 2
Marinate the Chicken
Drizzle olive oil over the seasoned chicken and let it marinate for at least 30 minutes at room temperature or in the refrigerator for up to 2 hours.
Make the Teriyaki Sauce
- 3
Combine Ingredients
In a small saucepan, combine soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, cornstarch, and water.
- 4
Cook the Sauce
Heat the saucepan over medium heat, stirring constantly until the sauce thickens and comes to a gentle boil. This should take about 5-7 minutes. Remove from heat and set aside.
Cook the Rice
- 5
Rinse the Rice
Rinse the white rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a medium saucepan, combine rinsed rice, 4 cups of water, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Grill the Chicken
- 7
Preheat the Grill
Preheat your grill to medium-high heat.
- 8
Grill the Chicken
Place the marinated chicken on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 9
Glaze with Teriyaki Sauce
During the last 2-3 minutes of grilling, brush the chicken with the prepared teriyaki sauce to create a glaze.
Serve
- 10
Plate the Dish
Serve the grilled teriyaki chicken over a bed of rice. Drizzle additional teriyaki sauce over the top if desired.
- 11
Garnish
Sprinkle chopped green onions and sesame seeds on top for garnish.