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Grilled Sweet and Savory Teriyaki Chicken

Grilled Sweet and Savory Teriyaki Chicken That Dazzles Taste Buds

This Grilled Sweet and Savory Teriyaki Chicken is a crowd-pleaser with a rich flavor that captivates taste buds, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds Chicken Breasts Can substitute with chicken thighs for richer flavor.
For the Marinade
  • 0.5 cup Soy Sauce Use gluten-free soy sauce or tamari for a gluten-free option.
  • 0.25 cup Brown Sugar Coconut sugar is a great low glycemic alternative.
  • 0.5 cup Pineapple Juice Can use fresh or canned juice.
  • 2 tablespoons Rice Vinegar Apple cider vinegar is a good substitute if necessary.
  • 1 tablespoon Fresh Ginger Ground ginger works if fresh isn’t available.
  • 3 cloves Garlic Adjust according to your flavor preference.
  • 1 tablespoon Sesame Oil Regular canola oil can be used for a lighter touch.
  • 1 pinch Black Pepper
For Thickening the Sauce
  • 1 tablespoon Cornstarch Dissolve in water for a smooth consistency.
  • 2 tablespoons Water
For Garnishing
  • 1 bunch Green Onions Chop finely for best results.
  • 2 tablespoons Sesame Seeds Adds visual appeal.

Equipment

  • grill
  • medium bowl
  • Resealable Plastic Bag
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together ½ cup of soy sauce, ¼ cup of brown sugar, ½ cup of pineapple juice, 2 tablespoons of rice vinegar, one tablespoon of grated ginger, three minced garlic cloves, one tablespoon of sesame oil, and a sprinkle of black pepper until smooth.
  2. Place 1.5 pounds of chicken breasts into a resealable plastic bag, pour the marinade over, seal and refrigerate for at least 1 hour or up to overnight.
  3. Preheat your grill to medium-high heat, around 400°F, about 15 minutes before grilling. Oil the grates to prevent sticking.
  4. Remove chicken from the bag and pat dry with paper towels.
  5. Place chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F.
  6. Bring the reserved marinade to a boil, then mix 1 tablespoon of cornstarch with 2 tablespoons of water to thicken it into a sauce.
  7. Brush the thickened teriyaki sauce over the grilled chicken after removing it from the grill.
  8. Top the chicken with chopped green onions and sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Feel free to experiment with ingredient swaps to tailor this dish to your flavor preferences or dietary needs.

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