Grilled Teriyaki Chicken is the ultimate summer dish that encapsulates the flavors of Asian-inspired cuisine with its sweet and savory profile. This dish stands out with a homemade teriyaki sauce that perfectly balances the richness of soy sauce and the sweetness of brown sugar.
Ingredients
Scale:
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice vinegar
2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cornstarch (optional, for thickening)
4 boneless, skinless chicken thighs or breasts (about 1.5 lbs)
Toppings (optional): sesame seeds, green onions, sliced for garnish
Instructions
In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch until well combined.
Place the chicken in a resealable plastic bag or shallow dish and pour the teriyaki marinade over the top. Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally 2-4 hours.
Preheat your grill to medium-high heat (about 375°F to 400°F).
Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill and cook for about 6-7 minutes on one side until grill marks appear.
Flip the chicken and baste with additional marinade. Grill for another 5-7 minutes until the chicken reaches an internal temperature of 165°F.
Once cooked, remove the chicken from the grill and cover it loosely with foil. Let it rest for 5 minutes.
Slice the grilled chicken and serve it warm, garnished with sesame seeds and green onions if desired.
