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A grilled chicken breast glazed with sauce, topped with sesame seeds and chopped green onions, held by tongs above a plate of rice.
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Grilled Teriyaki Chicken

Grilled teriyaki chicken is a classic because you just can’t go wrong with tender chicken breasts glazed with a sticky, sweet, and savory sauce. Add it to salads, rice bowls, and so much more!
Prep Time20 minutes
Cook Time16 minutes
Marinating Time30 minutes
Total Time1 hour 6 minutes
Course: Chicken, Grilling, Main Course, Main Dish
Cuisine: Asian
Servings: 4
Author: Rachel Gurk

Ingredients

  • ½ cup less sodium soy sauce
  • ½ cup reduced sodium chicken broth (or no salt added chicken broth)
  • ¼ cup apple cider vinegar (or rice vinegar)
  • ¼ cup honey
  • ¼ cup brown sugar
  • 2 cloves garlic, finely minced or pressed
  • 1 ½ lb. boneless skinless chicken breasts (see note)
  • 1 tablespoon cornstarch
  • sesame seeds, optional garnish
  • sliced green onions, optional garnish

Instructions

  • In a small bowl, mix together soy sauce, chicken broth, apple cider vinegar, honey, brown sugar, and garlic. Stir well until brown sugar is dissolved. If needed, microwave for 30 seconds to help dissolve sugar.
    ½ cup less sodium soy sauce, ½ cup reduced sodium chicken broth, ¼ cup apple cider vinegar, ¼ cup honey, ¼ cup brown sugar, 2 cloves garlic, finely minced or pressed
  • Place chicken in a zip-top bag or a bowl, and pour ½ cup of the soy sauce mixture over chicken to marinate it. Reserve the remaining soy sauce mixture to make the sauce. Let the chicken marinate for at least 30 minutes, up to overnight.
    1 ½ lb. boneless skinless chicken breasts
  • When ready to grill, preheat the grill to medium-high heat (around 400°F). Carefully oil the grill grates with vegetable oil to prevent sticking.
  • Remove the chicken from the marinade and discard the used marinade. Grill the chicken for about 8 minutes per side, depending on thickness of the chicken pieces, until it reaches an internal temperature of 165°F when checked with an instant read thermometer. Place on a plate.
  • Meanwhile, make the sauce. Add cornstarch to the reserved soy sauce mixture. Whisk well to combine. Pour into a small saucepan and cook over medium heat until thickened, about 5 minutes.
    1 tablespoon cornstarch
  • After you remove the chicken from the grill, brush with the teriyaki sauce. Use any extra sauce for sides, if desired.
  • Serve immediately, garnished with sesame seeds and sliced green onions, if desired.

Video

Notes

  • Chicken: There is enough marinade for up to 2 lbs. of chicken. If you prefer, cut large chicken breasts in half. The smaller portions will require less time on the grill.
  • Serving ideas: Serve with steamed rice, quinoa, broccoli, Brussels sprouts, and so on. The chicken can be sliced or shredded, and served in a bowl, on a salad, in a wrap or bun, etc.
  • Shortcut: If desired, use a store-bought prepared teriyaki sauce. Marinate the chicken in about ½ cup of sauce, and then brush on additional sauce after grilling.
  • Storage: Refrigerate leftover chicken in an airtight container for up to 4 days. To freeze, put the chicken in a freezer container and freeze for up to 3 months; thaw it overnight in the refrigerator before reheating.

Nutrition

Serving: 6oz. chicken with sauce | Calories: 346kcal | Carbohydrates: 36g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1360mg | Potassium: 813mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg

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