Easy Grilled Chicken Teriyaki: A Flavor-Packed Weeknight Dinner
Grilled chicken teriyaki is a classic dish that’s both delicious and easy to make. This recipe delivers tender, juicy chicken coated in a sweet and savory teriyaki glaze, perfect for a quick weeknight dinner or a casual weekend barbecue. Forget takeout – with this recipe, you can create restaurant-quality teriyaki chicken right in your own backyard. We’ll walk you through every step, from preparing the marinade to achieving that perfect char on the grill. Get ready for a burst of flavor that will have everyone asking for seconds!
## Why This Recipe Works
This grilled chicken teriyaki recipe stands out for several reasons:
* **Simple Ingredients:** The marinade uses pantry staples, making it easy to whip up on a whim.
* **Quick Marinade Time:** While a longer marinade enhances flavor, even a short 30-minute soak will yield delicious results.
* **Versatile Cooking Methods:** This recipe is designed for the grill, but we’ll also provide instructions for pan-frying or baking the chicken, giving you options for any weather.
* **Customizable Flavor:** Easily adjust the sweetness, saltiness, or spiciness of the teriyaki glaze to suit your preferences.
* **Kid-Friendly:** The sweet and savory flavor profile is generally a hit with kids, making it a great family meal.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients for the chicken and the teriyaki marinade:
**For the Chicken:**
* 1.5 – 2 pounds boneless, skinless chicken thighs (or chicken breasts, cut into thinner cutlets)
**For the Teriyaki Marinade:**
* 1/2 cup soy sauce (low-sodium recommended)
* 1/4 cup mirin (Japanese sweet rice wine) – *See substitution options below*
* 2 tablespoons sake (or dry sherry) – *See substitution options below*
* 2 tablespoons granulated sugar
* 1 tablespoon grated fresh ginger
* 2 cloves garlic, minced
* 1 teaspoon sesame oil
* 1/4 teaspoon ground white pepper (optional)
* 1 tablespoon cornstarch (for thickening the sauce)
* 2 tablespoons water (for mixing with cornstarch)
**For Garnish (optional):**
* Sesame seeds
* Chopped green onions
## Ingredient Substitutions
* **Mirin:** If you don’t have mirin, you can substitute it with 1/4 cup of rice vinegar plus 1 tablespoon of sugar. Alternatively, you can use a dry sherry with a teaspoon of sugar.
* **Sake:** Dry sherry is the best substitute for sake. You can also use dry white wine or even chicken broth in a pinch.
* **Soy Sauce:** Low-sodium soy sauce is recommended to control the saltiness of the dish. If using regular soy sauce, you may want to reduce the amount slightly.
* **Fresh Ginger:** If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger, but the flavor won’t be as vibrant.
## Equipment You’ll Need
* Grill (gas or charcoal)
* Grilling tongs
* Mixing bowl
* Whisk
* Measuring cups and spoons
* Small bowl (for cornstarch slurry)
* Instant-read thermometer
## Step-by-Step Instructions
Follow these simple steps to create perfectly grilled chicken teriyaki:
**Step 1: Prepare the Chicken**
* If using chicken breasts, slice them horizontally into thinner cutlets about 1/2 inch thick. This ensures even cooking and faster grilling time.
* If using chicken thighs, trim any excess fat.
* Place the chicken in a mixing bowl.
**Step 2: Make the Teriyaki Marinade**
* In a separate mixing bowl, whisk together the soy sauce, mirin, sake, sugar, grated ginger, minced garlic, sesame oil, and white pepper (if using).
* In a small bowl, whisk together the cornstarch and water to create a slurry.
**Step 3: Marinate the Chicken**
* Pour the teriyaki marinade over the chicken in the bowl.
* Toss the chicken to ensure it’s evenly coated with the marinade.
* Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more flavorful it will be.
**Step 4: Prepare the Grill**
* Preheat your grill to medium heat (about 350-400°F or 175-200°C).
* Clean the grill grates thoroughly to prevent the chicken from sticking.
* Lightly oil the grill grates with cooking oil or cooking spray.
**Step 5: Grill the Chicken**
* Remove the chicken from the marinade and discard the marinade.
* Place the chicken on the preheated grill grates.
* Grill for 4-6 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
* During the last minute or two of grilling, brush the chicken with the reserved marinade to create a glossy glaze.
* Be careful not to burn the chicken, as the sugar in the marinade can caramelize quickly.
**Step 6: Thicken the Teriyaki Sauce (Optional)**
While the chicken is grilling, you can thicken the remaining marinade into a richer sauce. In a small saucepan, bring the marinade to a simmer over medium heat. Add the cornstarch slurry and stir constantly until the sauce thickens. This should only take a minute or two.
**Step 7: Rest and Serve**
* Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
* Slice the chicken against the grain for maximum tenderness.
* Serve the grilled chicken teriyaki over rice, garnished with sesame seeds and chopped green onions.
* Drizzle with the thickened teriyaki sauce (if made).
## Cooking Variations
**Pan-Fried Chicken Teriyaki:**
1. Heat a tablespoon of cooking oil in a large skillet over medium-high heat.
2. Remove the chicken from the marinade and discard the marinade.
3. Add the chicken to the skillet and cook for 4-6 minutes per side, or until cooked through.
4. During the last minute or two of cooking, brush the chicken with the marinade to create a glaze. You can thicken the remaining marinade in the same pan after removing the chicken, by adding the cornstarch slurry and stirring until it thickens. Be careful not to burn the sauce.
**Baked Chicken Teriyaki:**
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Remove the chicken from the marinade and discard the marinade.
4. Place the chicken on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the chicken is cooked through.
6. During the last 5 minutes of baking, brush the chicken with the marinade to create a glaze.
7. For extra browning, you can broil the chicken for the last minute or two, watching carefully to prevent burning.
## Tips for Perfect Grilled Chicken Teriyaki
* **Don’t overcook the chicken:** Overcooked chicken will be dry and tough. Use an instant-read thermometer to ensure it reaches an internal temperature of 165°F (74°C).
* **Use a hot grill:** A hot grill will give the chicken a nice sear and prevent it from sticking.
* **Oil the grill grates:** Oiling the grill grates will also help prevent the chicken from sticking.
* **Don’t crowd the grill:** Grill the chicken in batches if necessary to avoid overcrowding the grill. Overcrowding will lower the grill temperature and result in unevenly cooked chicken.
* **Let the chicken rest:** Letting the chicken rest for a few minutes before slicing will allow the juices to redistribute, resulting in a more tender and flavorful dish.
* **Control the Sugar:** The sugar in the teriyaki sauce can burn easily. Keep a close eye on the chicken while grilling and move it to a cooler part of the grill if it starts to char too quickly.
* **Pound chicken breasts to an even thickness:** Ensures even cooking and prevents some parts from drying out while others are still raw.
* **Use a meat mallet:** If pounding, place chicken between plastic wrap to avoid splatter.
* **Marinate in the refrigerator:** Never marinate at room temperature due to bacteria growth.
* **Always discard used marinade:** It has come into contact with raw chicken, making it unsafe for consumption. Boil it thoroughly if you want to use it as a sauce.
## Serving Suggestions
Grilled chicken teriyaki is delicious served with a variety of sides:
* **Rice:** Steamed white rice, brown rice, or sushi rice are all great options.
* **Vegetables:** Steamed broccoli, stir-fried vegetables, or a simple salad.
* **Noodles:** Udon noodles or soba noodles.
* **Edamame:** A healthy and flavorful snack.
* **Kimchi:** Adds a spicy kick.
* **Seaweed Salad:** Provides a refreshing contrast to the rich teriyaki flavor.
* **Miso Soup:** A comforting and traditional Japanese soup.
## Storage Instructions
* **Refrigerator:** Store leftover grilled chicken teriyaki in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** You can also freeze cooked chicken teriyaki. Let it cool completely before placing it in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
## Reheating Instructions
* **Microwave:** Reheat the chicken in the microwave for 1-2 minutes, or until heated through.
* **Oven:** Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
* **Skillet:** Reheat the chicken in a skillet over medium heat for 5-7 minutes, or until heated through. Add a splash of water or broth to prevent it from drying out.
## Nutritional Information (approximate per serving)
* Calories: 350-400
* Protein: 35-40g
* Fat: 15-20g
* Carbohydrates: 20-25g
*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*
## Variations and Additions
* **Spicy Teriyaki:** Add a pinch of red pepper flakes or a tablespoon of sriracha to the marinade for a spicy kick.
* **Honey Teriyaki:** Replace some of the sugar with honey for a different flavor profile.
* **Pineapple Teriyaki:** Add a few chunks of pineapple to the marinade for a tropical twist.
* **Vegetarian Teriyaki:** Substitute the chicken with tofu or tempeh for a vegetarian option. Make sure to press the tofu to remove excess water before marinating.
* **Teriyaki Salmon:** This marinade works wonderfully with salmon. Grill or bake the salmon until cooked through.
## Conclusion
This easy grilled chicken teriyaki recipe is a guaranteed crowd-pleaser. With its simple ingredients, quick preparation, and customizable flavor, it’s the perfect weeknight meal. Whether you’re grilling outdoors or cooking indoors, you can enjoy delicious, restaurant-quality teriyaki chicken in no time. So, fire up the grill and get ready to savor the sweet and savory goodness of this classic dish!