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Ingredients
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Marinated Chicken
Garnish & Serving
Method
Marinated Chicken
Prepare chicken
Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 3/4 inch (1.8 cm) so they cook evenly. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Make teriyaki marinade
In a bowl or measuring cup, combine 1 cup soy sauce, 1/4 cup mirin, 2 tbs sake, 3 tbs brown sugar, 1 tbs honey, 1 tbsp grated fresh ginger, 2 minced garlic cloves, and 1 tsp sesame oil. Whisk until sugar dissolves and mixture is homogeneous.
Marinate
Place chicken in a zip-top bag or shallow dish and pour in about two-thirds of the marinade (reserve the rest for glazing and finishing). Turn to coat thoroughly. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. Do not keep raw chicken in marinade longer than 24 hours.
Grill chicken
Remove chicken from marinade and shake off excess. Place breasts on the hot grill. Cook 4–6 minutes on the first side without moving, until grill marks form and chicken releases easily. Flip and cook another 4–6 minutes until internal temperature reaches 165°F (74°C). Cooking time will vary with thickness; aim for an even cook without drying.
Make teriyaki glaze (optional)
While chicken grills, pour the reserved marinade into a small saucepan and bring to a boil over medium heat for at least 2 minutes to kill bacteria from the raw chicken. Reduce heat to low. If you want a thicker glossy glaze, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk into the simmering sauce; simmer 1–2 minutes until thickened. Taste and adjust sweetness or salt (add a splash of water if too salty). Keep warm.
Brush and rest
During the last 1–2 minutes of grilling, brush the chicken with the warm teriyaki glaze, flip, and brush the other side once more to build a shiny coating. Remove chicken to a cutting board and let rest 5 minutes to retain juices.
Slice and serve
Slice the chicken breasts against the grain into 1/4-inch thick slices. Spoon any remaining warm glaze over the slices for extra flavor.
Garnish & Serving
Transfer sliced chicken to a serving platter or individual plates. Sprinkle 1 tsp toasted sesame seeds and 2 tbsp thinly sliced green onions over the top. Serve with lemon or lime wedges if desired. Recommended accompaniments: steamed rice and steamed or stir-fried vegetables.