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grilled chicken with teriyaki sauce on a white platter, served with green beans and white rice
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Grilled Teriyaki Chicken

Tender, juicy grilled chicken bursting with tangy teriyaki sauce.
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
marinating time 30 minutes
Total Time 50 minutes
Servings 6
Calories 45kcal
Author Chellie Schmitz

Equipment

  • mixing bowl
  • shallow dish or zip lock bags for marinating
  • a ginger grater is helpful if you're using fresh ginger
  • garlic press
  • tongs

Ingredients

  • 2-2/12 lbs boneless, skinless chicken breasts
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 2 tbsp honey
  • 1 tbsp fresh grated ginger
  • 1 clove garlic, minced or pressed
  • 1 tsp dried minced onions (onion flakes)

Instructions

  • Whisk together soy sauce, water, honey, ginger, garlic, and onions.
  • Place chicken in a ziplock bag or shallow dish, pour marinade over top. Marinate for at least 30 minutes or up to overnight
  • Preheat grill to 400-500 degrees.  Remove chicken from marinade and place on the grill until cooked through, about 5 minutes per side, depending on the thickness of your chicken.
  • Remove from the grill, and let rest for 5-10 minutes

Optional glaze

  • Before adding the chicken, reserve half the marinade.
  • Place it in a small saucepan over medium heat and bring to a boil.
  • Make a cornstarch slurry by mixing two teaspoons of cornstarch with two teaspoons of cold water. Stir with a fork until blended.
  • Add the mixture to the simmering marinade, it will thicken after a few minutes.
  • Remove from heat and brush on the chicken after cooking.

Notes

  • Chicken thighs, legs, leg quarters, or bone-in breasts can be substituted, but you will need to adjust the cooking time.
  • Use Bragg’s Liquid Amino Acids in place of soy sauce. If you can’t eat soy.
  • Use natural sweetener instead of honey- (THM and Low Carb Lovers) Swerve measures equal parts. For Truvia, use half the amount. For any other sweetener, check a conversion chart.
  • dried ginger can be used instead of fresh ginger, although if you can use fresh it makes a huge difference. Dried ginger is more intense, use 1 teaspoon.
  • The secret to your meat not sticking to the grill is a high temperature. You'll also get great grill marks!
  • Add a couple of teaspoons of sesame oil to your marinade for extra flavor and healthy fat.
  • Let it rest! After you remove the meat from the grill, tent it with foil and give it 5-10 minutes for the juices to redistribute back into the meat. This makes for the juiciest piece of chicken.
  • Arrowroot powder can be substituted for cornstarch if you are making the teriyaki glaze. Use the same way.
  • Freezes well, make a double batch and freeze one (in the marinade)

Nutrition

Calories: 45kcal | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 735mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg