Chicken Teriyaki Recipe
Grilled chicken glazed with teriyaki sauce
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Ingredients
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Marinade
Chicken
Method
Prepare Marinade
- 1
Mix Marinade Ingredients
In a medium bowl, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, sesame oil, cornstarch, and water until the sugar and cornstarch are fully dissolved.
Marinate Chicken
- 2
Marinate the Chicken
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cook Chicken
- 3
Grill the Chicken
Preheat the grill to medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Brush the grill grates with olive oil to prevent sticking. Season the chicken with salt and black pepper to taste. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.
Prepare Teriyaki Sauce
- 4
Make the Glaze
While the chicken is grilling, pour the remaining marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for 3-4 minutes until slightly thickened.
Serve
- 5
Serve the Chicken
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Drizzle the thickened teriyaki glaze over the chicken. Garnish with sesame seeds and sliced green onions. Serve hot with rice or steamed vegetables.
