Chicken Teriyaki Recipe
Flame broiled chicken breast marinated in garlic, parsley, and cilantro with house made teriyaki sauce served with steam rice.
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Ingredients
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Chicken & Marinade
House Teriyaki Sauce
Rice & Garnish
Method
Chicken & Marinade
- 1
Prepare chicken
Trim any excess fat from the chicken breasts. If breasts are very thick, butterfly or pound them to an even thickness about 1/2 inch so they cook evenly (about 6–8 minutes per side total cook time on medium-high heat).
- 2
Make marinade and marinate
In a bowl combine minced garlic, chopped parsley, chopped cilantro, 1 tablespoon vegetable oil, salt and black pepper. Rub mixture all over the chicken breasts, place in a zip-top bag or shallow dish, cover and refrigerate for at least 30 minutes and up to 4 hours.
House Teriyaki Sauce
- 3
Combine sauce ingredients
In a small saucepan whisk together soy sauce, mirin, brown sugar, rice vinegar, 4 tablespoons water and grated ginger. Bring to a gentle simmer over medium heat.
- 4
Thicken sauce
Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until glossy and slightly thickened. Remove from heat and let cool slightly. Reserve about 3 tablespoons of sauce to brush on the chicken while grilling and set the rest aside for serving.
Rice & Finishing
- 5
- 6
- 7
Grill chicken
Remove chicken from marinade and let excess drip off. Brush both sides lightly with the reserved teriyaki sauce. Place chicken on the hot grill or under the broiler. Cook 4–6 minutes per side (depending on thickness) until a thermometer reads 165°F (74°C) in the thickest part and chicken has good char/grill marks. During the last 1–2 minutes of cooking, brush a final layer of teriyaki sauce on each side and let it caramelize slightly—watch closely to avoid burning.
- 8
Rest and slice
Transfer the cooked chicken to a cutting board and let rest 5 minutes to retain juices. Slice medially into 1/4-inch strips or serve whole.
- 9
Plate and garnish
Divide steamed rice among 4 plates. Place sliced or whole grilled chicken on top or beside the rice. Spoon remaining teriyaki sauce over the chicken and rice. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lime wedges, if desired.