Grilled Teriyaki Chicken
Tender, juicy grilled chicken bursting with tangy teriyaki sauce.
- 2-2/12 lbs boneless, skinless chicken breasts
- ⅓ cup soy sauce
- ⅓ cup water
- 2 tbsp honey
- 1 tablespoon fresh grated ginger
- 1 clove garlic, minced or pressed
- 1 teaspoon dried minced onions (onion flakes)
Whisk together soy sauce, water, honey, ginger, garlic, and onions.
Place chicken in a ziplock bag or shallow dish, pour marinade over top. Marinate for at least 30 minutes or up to overnight
Preheat grill to 400-500 degrees. Remove chicken from marinade and place on the grill until cooked through, about 5 minutes per side, depending on the thickness of your chicken.
Remove from the grill, and let rest for 5-10 minutes
Before adding the chicken, reserve half the marinade.
Place it in a small saucepan over medium heat and bring to a boil.
Make a cornstarch slurry by mixing two teaspoons of cornstarch with two teaspoons of cold water. Stir with a fork until blended.
Add the mixture to the simmering marinade, it will thicken after a few minutes.
Remove from heat and brush on the chicken after cooking.
- Chicken thighs, legs, leg quarters, or bone-in breasts can be substituted, but you will need to adjust the cooking time.
- Use Bragg’s Liquid Amino Acids in place of soy sauce. If you can’t eat soy.
- Use natural sweetener instead of honey- (THM and Low Carb Lovers) Swerve measures equal parts. For Truvia, use half the amount. For any other sweetener, check a conversion chart.
- dried ginger can be used instead of fresh ginger, although if you can use fresh it makes a huge difference. Dried ginger is more intense, use 1 teaspoon.
- The secret to your meat not sticking to the grill is a high temperature. You'll also get great grill marks!
- Add a couple of teaspoons of sesame oil to your marinade for extra flavor and healthy fat.
- Let it rest! After you remove the meat from the grill, tent it with foil and give it 5-10 minutes for the juices to redistribute back into the meat. This makes for the juiciest piece of chicken.
- Arrowroot powder can be substituted for cornstarch if you are making the teriyaki glaze. Use the same way.
- Freezes well, make a double batch and freeze one (in the marinade)
Calories: 45kcal | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 735mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg