Introduction
Hey there! Today, I want to share with you one of my all-time favorite recipes: Grilled Teriyaki Chicken. This dish holds a special place in my heart, as it reminds me of lazy summer evenings spent with friends and family, enjoying delicious food and great company. The combination of juicy grilled chicken smothered in a sweet and savory teriyaki sauce is simply irresistible. Trust me, once you try it, you’ll be hooked!
Why You’ll Love This
I make this Grilled Teriyaki Chicken whenever I want to impress my guests or add a burst of flavor to a weeknight dinner. It’s incredibly versatile and can be enjoyed on its own, with a side of rice or noodles, or even in a sandwich. My family goes crazy for this dish because it’s packed with mouthwatering flavors that perfectly balance sweetness and umami. Plus, the aroma that fills the air while it’s grilling is absolutely heavenly!
Ingredients
For this recipe, you’ll need the following ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup soy sauce
– 1/4 cup mirin
– 1/4 cup brown sugar
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– Optional: 1 tablespoon sesame oil
– Optional: 1/4 teaspoon red pepper flakes
– Optional: Chopped green onions and sesame seeds for garnish
I sometimes use low-sodium soy sauce if I want to cut back on the saltiness, or I swap out the brown sugar for honey if I’m in the mood for a slightly different flavor profile. Feel free to experiment and make it your own!
Directions
1. In a bowl, whisk together the soy sauce, mirin, brown sugar, minced garlic, grated ginger, and optional sesame oil and red pepper flakes.
2. Place the chicken breasts in a shallow dish and pour the teriyaki marinade over them. Make sure the chicken is well coated. Cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to overnight if you have the time. This is where I usually sneak a taste of the marinade – it’s so delicious!
3. Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting later.
4. Grill the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F (75°C). While grilling, baste the chicken with the reserved marinade every couple of minutes to enhance the flavor and keep it moist. Don’t worry if it looks a bit weird at this stage – it always does!
5. Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute, ensuring every bite is juicy and tender.
6. Slice the grilled teriyaki chicken into thin strips and garnish with chopped green onions and sesame seeds, if desired. Serve it hot with a side of steamed rice, noodles, or a fresh salad. It’s like a flavor explosion in your mouth!
Notes
I’ve discovered a few things along the way that make this Grilled Teriyaki Chicken even more amazing:
– If you prefer a thicker sauce, you can pour the reserved marinade into a saucepan and simmer it on low heat until it reduces and thickens slightly. Then, drizzle it over the grilled chicken for an extra flavor punch.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Although, honestly, in my house, it never lasts more than a day!
Variations
I love experimenting with different flavors and ingredients. Here are a few variations you can try:
– Add a splash of pineapple juice to the marinade for a tropical twist.
– Substitute chicken thighs for the chicken breasts for a richer and juicier result.
– If you’re a fan of heat, sprinkle some chili flakes or drizzle sriracha sauce over the grilled chicken for a spicy kick.
– For a vegetarian version, swap the chicken with tofu or your favorite vegetables and follow the same marinade and grilling process.
Remember, cooking is all about having fun and making it your own!
FAQ
Q: Can I bake the teriyaki chicken instead of grilling it?
A: Absolutely! If you don’t have access to a grill or prefer baking, you can bake the marinated chicken breasts in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through. Just be sure to baste the chicken with the marinade occasionally for extra flavor.
Q: Can I use bottled teriyaki sauce instead of making my own?
A: While homemade teriyaki sauce is always the best choice, you can definitely use store-bought sauce if you’re short on time. Just look for a high-quality brand with natural ingredients for the best flavor.
Q: Can I freeze the grilled teriyaki chicken?
A: Yes! If you have leftovers or want to meal prep in advance, you can freeze the grilled teriyaki chicken. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the refrigerator before reheating.
So there you have it – my irresistible Grilled Teriyaki Chicken recipe! I hope you enjoy making and savoring this dish as much as I do. Remember, cooking is an adventure, so don’t be afraid to get creative and make it your own. Happy grilling!
Grilled Teriyaki Chicken
Juicy grilled chicken smothered in a sweet and savory teriyaki sauce that will impress your guests and add a burst of flavor to any meal. This versatile dish can be enjoyed on its own, with rice or noodles, or in a sandwich.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 2 cloves of garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil (optional)
- 1/4 teaspoon red pepper flakes (optional)
- Chopped green onions and sesame seeds for garnish
Directions
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In a bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, grated ginger, and optional sesame oil and red pepper flakes.
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Place chicken breasts in a shallow dish and pour the teriyaki marinade over them. Marinate in the refrigerator for at least 30 minutes.
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Preheat the grill to medium-high heat. Grill the chicken for about 6-8 minutes per side, basting with the reserved marinade.
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Remove chicken from the grill when it reaches an internal temperature of 165°F (75°C). Let it rest for a few minutes before slicing.
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Slice the grilled teriyaki chicken into thin strips and garnish with green onions and sesame seeds. Serve hot with rice, noodles, or salad.