Grilled Teriyaki chicken is one of the simplest and easiest ways to use your grill. Why not make it even better with a great homemade Teriyaki Sauce as well?
Grilled Teriyaki Chicken
Grilled Teriyaki Chicken can seem pretty difficult for a lot of people, mostly because of how easy it is to burn it accidentally.
All of the sugar and garlic in the marinade can turn your chicken breast from a juicy piece of protein into a burnt, blackened mess extremely quickly, especially when you cook it on the grill.
However, so long as you are willing to take the time to really watch and take care with your chicken and make sure it doesn’t burn, you shouldn’t have a problem ensuring that you get some really delicious Teriyaki chicken that barely even needs a side dish to make it a complete meal!
Grilled Teriyaki Chicken Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Chicken breast halves
• Teriyaki sauce
• Soy sauce
• Brown sugar
• Lemon juice
• Sesame oil
• Ground ginger
How To Make Grilled Teriyaki Chicken
• In a large measuring cup, mix all of the ingredients together, except the chicken
• Pour the marinade into a large Ziploc bag and add the chicken breasts, seal and ensure they are coated well
• Refrigerate for 1-3 hours, turning and coating them now and again
• Preheat a grill and lightly oil it
• Remove the chicken from the bag and discard any leftover marinade
• Grill for 7 minutes on high, flipping and cooking the other side for the same until you reach an internal temperature of 154 Fahrenheit
• Remove from the grill and brush fresh teriyaki sauce over the chicken
• Serve warm on a bed of rice, or just eat it on its own!
How To Know When To Flip Your Chicken
Grilling chicken is one of the best ways to get all of that delicious browned flavor, but without having to wait a huge amount of time, it would take in the oven or cooking it in a regular pan.
While the high heat of the grill has its advantages in speed and great browning, it doesn’t have another big problem – it can easily overcook your chicken if you aren’t being careful.
Unlike in the oven, where a chicken breast has plenty of time before it changes from raw to burnt to a crisp, the grill can turn a perfectly delicious chicken breast into nothing but embers in only a few seconds.
The best thing to do is to not step away for even a second and watch your chicken like a hawk.
You want to see plenty of deep delicious browning, but you don’t want it turning excessively black.
If you are frightened of being too cautious and turning your chicken too quickly, you can always know when a meat is ready to be flipped based on whether or not it tries to stick to the grill.
When the meat releases from the grill, then you can safely flip it without it sticking and breaking apart. Simply give it a little prod with your spatula and see if it lifts up or if it tries to cling on.
That way, you should be able to flip your chicken before it has a chance to burn, ensuring you get only delicious chicken at the end of it.
What To Serve With Your Teriyaki Chicken
Teriyaki sauce is a wonderfully versatile sauce, able to help flavor a bed of rice or provide a sticky, sweet, and savory glaze for chicken.
However, because of its strong flavors and noticeable presence in any meal, it can feel a bit challenging to try and decide what to serve with it.
Instead of trying to come up with all kinds of intricate side dishes and other fancy accompaniments for your chicken, consider keeping it really simple.
A simple bed of steamed rice that has been lightly salted is more than enough. For a veggie, consider just a little bit of chopped green onions, as well as a sprinkle of sesame seeds on top as well.
You don’t want to go too complex here, as the chicken itself is going to have so much flavor that you don’t want to overpower all of that great browned flavor you worked so hard to make on the grill.
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Grilled Teriyaki Chicken
- Main Course
- Karlynn Johnston
- 4 chicken breast halves (boneless)
- 1/2 cup teriyaki sauce
- 1/4 cup soy sauce
- 2 Tablespoons brown sugar
- 2 Tablespoons minced fresh garlic
- ¼ cup lemon juice
- 2 teaspoons sesame oil
- 1/2 teaspoon ground ginger
- In a large measuring cup mix all ingredients except the chicken.
- Pour the marinade into a large Ziploc bag and add the chicken breasts, seal and ensure they are all coated well. Put in the refrigerator for 1-3 hours turning and coating them every so often.
- Preheat the grill for high heat.
- Lightly oil the grate.
- Remove the chicken from the bag and discard any leftover marinade.
- Grill for 6-8 minutes on each side until an internal temperature of 165° is reached.
- Remove from the grill. Brush fresh teriyaki sauce over grilled teriyaki chicken for a saucy glaze.
- Serve warm on a bed of rice garnished with green onions and sesame seeds if desired.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.