Grilled Teriyaki Chicken
This grilled teriyaki chicken is a family favorite that features juicy, perfectly caramelized meat with a sweet and savory glaze.
recipesbynani.comThere is a reason this grilled teriyaki chicken is a staple at my house. It is simple to make and creates a wonderful, sticky glaze that everyone loves, whether you serve it for a quick weeknight dinner or a weekend backyard barbecue.
I recommend pounding your chicken breasts to an even thickness before marinating so they cook quickly and stay tender. You can serve this with a side of steamed rice, grilled pineapple, or your favorite roasted vegetables for a complete meal.
🧺 Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup teriyaki sauce, homemade or store bought
- Green onions, for garnish
- Sesame seeds, for garnish
👩🍳Instructions
- 1
Place the chicken breasts in a medium bowl and pour the teriyaki sauce over them, making sure to reserve 1/4 cup of the sauce for later.
- 2
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 24 hours for deeper flavor.
- 3
Preheat your grill to high heat.
- 4
Place the chicken on the grill and cook for 3 to 4 minutes per side until the meat reaches 155 degrees Fahrenheit.
- 5
Remove the chicken from the grill, cover it loosely with foil, and let it rest for 5 to 10 minutes to finish cooking through.
- 6
Brush the reserved teriyaki sauce over the cooked chicken and garnish with green onions and sesame seeds before serving.
💡 Tips
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat the chicken in the microwave using 30 second intervals until it is warm. If you want to prepare this in advance, you can freeze the raw chicken in the marinade for up to 3 months and simply thaw it in the fridge overnight before grilling.
Made this recipe? Let us know how it went.
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