Easy Grilled Teriyaki Chicken – Sweet Savory Juicy Perfection is the perfect balance of sweet, savory, and smoky flavors. Tender chicken is marinated in a rich teriyaki sauce made with soy sauce, garlic, ginger, and a touch of sweetness, then grilled to juicy perfection. The result is beautifully caramelized chicken with irresistible charred edges.
Grilled Teriyaki Chicken:
This dish is ideal for summer cookouts, quick weeknight dinners, or healthy meal prep. The marinade not only infuses the chicken with bold flavor but also keeps it incredibly moist and tender during grilling. Whether served over steamed rice, alongside grilled vegetables, or sliced into salads, it’s a versatile crowd-pleaser.With minimal prep and simple ingredients, this easy grilled recipe delivers restaurant-quality results right at home.
History:
Teriyaki originated in Japan, where the word “teri” refers to shine and “yaki” means grilled or broiled. Traditional Japanese teriyaki involves grilling meat or fish while brushing it with a glaze made from soy sauce, mirin, and sugar.As Japanese cuisine gained popularity worldwide, especially in the United States, teriyaki evolved into a sweeter, thicker marinade-style sauce. Grilled Teriyaki Chicken became a staple in Hawaiian and American cuisine, often served with rice and pineapple.Today, it remains one of the most beloved Asian-inspired grilled dishes globally.
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Easy Grilled Teriyaki Chicken – Sweet Savory Juicy Perfection
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- ½ cup soy sauce
- ¼ cup brown sugar or honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch (optional, for thick glaze)
- 2 tbsp water (if thickening)
- Sesame seeds and green onions for garnish
Instructions
- Prepare Marinade: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Marinate Chicken: Place chicken in a zip-top bag or shallow dish. Pour marinade over chicken and refrigerate for at least 30 minutes (up to 4 hours).
- Preheat Grill: Heat grill to medium-high (about 375–400°F / 190–200°C).
- Grill Chicken: Remove chicken from marinade and grill 6–7 minutes per side, until internal temperature reaches 165°F (74°C).
- Optional Glaze: Simmer leftover marinade (boiled for safety) with cornstarch slurry until thickened, then brush over grilled chicken.
- Rest & Serve: Let chicken rest 5 minutes before slicing. Garnish with sesame seeds and green onions.
Notes
- Chicken thighs stay juicier than breasts.
- Do not reuse marinade without boiling it first.
- Marinate longer for deeper flavor.
- Avoid very high heat to prevent burning sugars.
- Fresh ginger enhances authentic flavour.
- Can cook on grill pan if no outdoor grill available.
- Use low-sodium soy sauce to control saltiness.
- Leftovers are great for wraps and salads.
Tips for Teriyaki Chicken:
- Pound chicken breasts to even thickness for uniform cooking.
- Oil grill grates to prevent sticking.
- Flip only once for better grill marks.
- Use a meat thermometer for accuracy.
- Let chicken rest to keep juices inside.
- Add pineapple slices for tropical flavor.
- Brush glaze during last 2 minutes for shine.
- Serve with steamed jasmine rice for classic pairing.
FAQs for Teriyaki Chicken:
Q: Can I bake instead of grill?
Yes, bake at 400°F (200°C) for 20–25 minutes.
Q: Can I freeze marinated chicken?
Yes, freeze in marinade for up to 3 months.
Q: How long should I marinate?
Minimum 30 minutes; best flavor at 2–4 hours.
Q: Is teriyaki sauce gluten-free?
Use gluten-free soy sauce or tamari.
Q: What sides go well with this dish?
Rice, stir-fried vegetables, grilled corn, or salad.
Conclusion:
Easy Grilled Teriyaki Chicken – Sweet Savory Juicy Perfection is a flavorful, juicy dish that brings together sweet and savory elements in perfect harmony. With a simple marinade and quick grilling time, it’s an ideal choice for busy weeknights or outdoor gatherings. Once you try this easy recipe, it will quickly become a staple in your meal rotation.