A delicious and easy recipe for teriyaki chicken breast that is packed with flavor.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Grilling
Cuisine:Japanese
Diet:Gluten Free
Ingredients
Scale
2 large boneless, skinless chicken breasts (about 1 pound total)
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Instructions
In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil until well combined.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Preheat your grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later.
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
While the chicken is cooking, pour the reserved marinade into a small saucepan. In a separate bowl, mix the cornstarch and water until smooth, then add it to the saucepan.
Bring the marinade to a boil over medium heat, stirring constantly until it thickens, about 2-3 minutes. Remove from heat.
Once the chicken is cooked, let it rest for 5 minutes before slicing. Drizzle the thickened teriyaki sauce over the sliced chicken.
Garnish with chopped green onions and sesame seeds before serving.
Notes
For a spicier kick, add a teaspoon of sriracha to the marinade.
For a healthier version, substitute honey with maple syrup and use low-sodium soy sauce.