Quick and easy to make and cook, these grilled teriyaki chicken breasts are one delicious dish. Marinated in a seasoned soy sauce before being grilled to perfection, there’s nothing shy about the flavors in this recipe!
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Grilled Teriyaki Chicken Recipe
Teriyaki is one of my favorite takeout flavors, but here’s a secret, it’s so easy to make this Japanese sauce at home!
This teriyaki grilled chicken is marinated in the rich sauce before being grilled. It’s so simple and effortless to make and it’s perfect for an easy weeknight dinner.
Be sure to try my Crockpot Teriyaki Meatballs and Teriyaki Chicken Sub Sandwich too!
Why you’ll love this Teriyaki Glazed Grilled Chicken recipe:
- QUICK AND EASY: This recipe takes minutes to prep and is quick to cook on the grill.
- HEALTHY: Chicken breast is a great source of protein and it’s lower in saturated fats compared to other meats. There’s also no oil used in this recipe.
- DELICIOUS: This is such a great homemade alternative to takeout, the soy sauce is full of salty umami flavors with a touch of sweetness from honey.
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How to make Teriyaki Chicken on the Grill
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- Whisk together the ingredients for the marinade.
- Season the chicken and place in the marinade until ready to cook.
- Add the chicken to a pre heated grill. Cook on both sides til cooked through.
Can you make it with chicken thighs?
I love this recipe with chicken breasts, but you can make it with thighs if you prefer. Just be aware that they will require a few minutes longer on the grill to cook through.
How long do you marinate it for?
Because there is very little acid in this marinade, you can leave the chicken in it for up to 24 hours. I find that within 30 minutes it has a really nice flavor.
You can also freeze the chicken breasts in the marinade if you want to meal prep, then just thaw them overnight before cooking.
What do you serve it with?
These grilled teriyaki chicken breasts are great served on a bed or rice, and I love to sprinkle them with some sesame seeds and sliced green onions to. Serve them up with some simple steamed broccoli or asparagus for a whole meal.
Side Dish Suggestions:
Tips!
- If you don’t have fresh ginger, dried ground ginger works too. Use 1 teaspoon.
- If you marinate the chicken in a ziplock bag, once it’s sealed, move the contents around a bit to get good coverage. Turn the bag over every so often as the marinade sinks to the bottom.
- If you marinate for longer than 30 minutes, make sure the meat is in the refrigerator.
- Arrowroot powder can be substituted for cornstarch as a healthier option.
These grilled teriyaki chicken breasts are one tasty meal. Perfect for a quick meal after a busy day, but easily fancy enough to serve to guests at a cook out!
More Chicken Recipes we Love
- Honey Glazed Chicken
- Grilled Chicken Thighs
- Grilled Marinated Chicken
- California Grilled Chicken Breasts
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Grilled Teriyaki Chicken Recipe
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Ingredients
- 2 ½ pounds boneless skinless, chicken breasts
- Salt and pepper for seasoning chicken
- ⅓ cup soy sauce
- ⅓ cup water
- 2 tablespoons honey
- 1 tablespoon of fresh ginger root grated
- 1 clove garlic pressed
- 1 teaspoon dried minced onions
- 2 teaspoons cornstarch optional, you’ll only need this if you decide to make the glaze
Instructions
- Whisk together soy sauce, water, honey, ginger, garlic and onions.⅓ cup soy sauce, 2 tablespoons honey, 1 tablespoon of fresh ginger root, 1 clove garlic, 1 teaspoon dried minced onions
- Season the chicken with salt and pepper, place the meat in a shallow dish or ziplock bag, pour marinade over top. Marinate for at least 30 minutes and up to 24 hours.Salt and pepper for seasoning chicken, 2 ½ pounds boneless skinless, chicken breasts
- Preheat grill. It should be at least 400 degrees and up to 500 degrees.
- Remove the chicken from the marinade and place on the grill. Cover the chicken and cook for 5 minutes. Turn the chicken over to the other side, cover again and cook another 5 minutes or until cooked through. Internal temperature should be 165°.
- Let chicken rest for 5 minutes.
OPTIONAL GLAZE:
- You can reserve half the marinade and cook it for a teriyaki glaze.
- Place the reserved marinade in a small sauce pan over medium meat and bring to a boil.
- Make a cornstarch slurry by mixing 2 teaspoons of cornstarch with equal parts water and stir with a fork until blended. Add the mixture to the simmering marinade. It will thicken after a couple of minutes.2 teaspoons cornstarch, ⅓ cup water
- Remove from heat, and brush on the chicken after cooking.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If you don’t have fresh ginger, dried ground ginger works too. Use 1 teaspoon.
- If you marinate the chicken in a ziplock bag, once it’s sealed, move the contents around a bit to get good coverage. Turn the bag over every so often as the marinade sinks to the bottom.
- If you marinate for longer than 30 minutes, make sure the meat is in the refrigerator.
Arrowroot powder can be substituted for cornstarch as a healthier option.
Nutrition Information
