Delicious and easy homemade Teriyaki Chicken!
So juicy!
Teriyaki Grilled Chicken
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1/2 cup soy sauce
1/4 cup water, or mirin or sherry for bolder flavour
3 TBSP brown sugar
2 TBSP honey
2 TBSP rice vinegar
5 garlic cloves, pressed
1 1/2 inch of ginger, grated
1 tsp sesame oil
1 TBSP Sriracha
2 to 2 1/2 lbs chicken breasts, that’s about 5 or 6
1 TBSP water mixed with 1 1/2 tsp cornstarch
Green onions, sliced
1 TBSP sesame seeds
Directions
- Combine the first 9 ingredients to make chicken marinade.
- Pound chicken breasts very lightly on one side to even thickness. Put in a large bowl or ziplock bag and pour marinade on top. Marinade refrigerated overnight, for at least 8-12 hours.
- When ready to cook, clean, oil and preheat the grill to medium high.
- Remove chicken from the marinade and dry with the paper towels. Set aside.
- Pour marinade in a medium sized pot and bring to simmer. Simmer for a few minutes on low until cooked through and thickened (although we had raw chicken in it, it will be perfectly fine to serve as will now be fully cooked.) Combine water and cornstarch, add to the sauce and let it simmer for another minute or two until thickened. If needed, you can add water to loosen the sauce. Remove from heat.
- Grill the chicken for about 5 minutes per side until safe internal temperature of 165F. Once cooked, remove to a plate and brush with teriyaki sauce. Sprinkle with sesame seeds, green onions and serve with the remaining sauce. Enjoy!
