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a grilled teriyaki chicken breast with white rice and steamed broccoli on a white plate
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5 from 1 vote

Grilled Teriyaki Chicken Breasts

Grilled teriyaki chicken breasts are marinated in a rich sweet, slightly salty, savory sauce for an easy dinner any time. The combination of flavors jazzes up basic chicken just in time for grilling season and adds interest into your weekly meal plan without a lot of extra work.
Prep Time5 minutes
Cook Time10 minutes
Marinade Time30 minutes
Total Time45 minutes
Course: Dinner, Entree, Main Course
Cuisine: American, Asian
Servings: 4
Calories: 377kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 2 ½ pounds boneless skinless, chicken breasts
  • salt and pepper for seasoning chicken
  • ⅓ cup soy sauce
  • ⅓ cup water
  • 2 tbsp honey
  • 1 tbsp grated fresh ginger root
  • 1 clove garlic pressed
  • 1 teaspoon dried minced onions
  • 2 teaspoons cornstarch optional, you’ll only need this if you decide to make the glaze
US Customary - Metric

Instructions

  • Add the soy sauce, water, honey, ginger, garlic and onions to a small bowl. Whisk together until evenly combined. Set aside.
  • Season the chicken with salt and pepper, to taste. Transfer the meat to a large ziplocking bag and pour the prepared marinade over top. Squeeze out the excess air, and seal the bag tightly.
  • Marinate, in the refirgerator, for at least 30 minutes and up to 24 hours.
  • Preheat grill. It should be at least 400 degrees and up to 500 degrees.
  • Remove the chicken from the marinade and place directly on the grill. Cover the chicken and cook for 5 minutes.
  • Using tongs turn the chicken over to the other side, cover again, and continue cooking for another 5 minutes or until cooked through to an internal temperature of 165°.
  • Transfer the chicken to a waiting plate, and let chicken rest for 5 minutes.
  • Serve warm and enjoy!

Notes

  • If you don’t have fresh ginger, dried ground ginger works too. Use 1 teaspoon.
  • Marinating the chicken in a ziplock bag allows you to get good coverage. Once it’s sealed, move the contents around a bit and massage the marinade into the chicken. Turn the bag over every so often as the marinade sinks to the bottom. 
  • The chicken is ready to be flipped over when it pulls away from the grill pan when you try gently lifting it with tongs or a spatula. If the chicken is sticking to the pan, it is not ready to be flipped.
  • The glaze will keep thickening up as it sits.

Nutrition

Calories: 377kcal | Carbohydrates: 12g | Protein: 62g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 181mg | Sodium: 1411mg | Potassium: 1126mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg