On a hot summer evening, this grilled teriyaki chicken is a delicious and incredibly simple dish to make. Leftovers taste well in sandwiches or on top of a green salad. Grill quickly and at a fairly high temperature.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
Ingredients
- 1 cup teriyaki sauce
- ¼ cup lemon juice
- 2 teaspoons minced fresh garlic
- 2 teaspoons sesame oil
- 4 skinless, boneless chicken breast halves
Instructions
- Whisk teriyaki sauce, lemon juice, garlic, and sesame oil together in a bowl and pour into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour to overnight, turning every so often.
- When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 1 g |
| Sodium | 691 mg |
| Sugars | 11 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect, use thighs for extra juiciness
Well – I didn’t read the instructions before I started making the marinade, only to realize it was a 24 hour marinade! So I put the chicken in the marinade, added it to a cast iron skillet and cooked it on our Big Green Egg for about 15 minutes. Then I removed the chicken from the skillet and put it directly on the grill for 5 minutes for a grilled flavor. It was soooo good!
Worked out well. I cut the chicken into bite sized pieces before marinating, and stir fried it with fried rice. Leftovers microwaved well with steamed rice.
Awesome flavour! Easy to make and they came of the grill a little blackened which added to the meal. Will be a frequent meal favorite..
Moist and delicious
Very easy and good. Watch the chicken so it doesn’t dry out inside. Mine cooked very fast.
Easy and flavorful but the Teriyaki was a little strong so we cut it down a bit on the second time.
Made it…like my own better. Should I tell?? or get heck cuz I give my recipe? Personally, I love to read the tweaks that people come up with. You can follow or not. I make my marinade with ginger, garlic ,oil , wine, soy sauce,and some teriyaki sauce. Needs 2 T brown sugar or the equivalent. Marinate chicken for an hour and steak for as much as 12 hrs nd you will have a restaurant quality teriyaki with beef, pork, or poultry.
My husband was impressed with this chicken, especially because he normally does the grilling. It was very tasty. Thank you.
Did not use sesame oil. Very good ….
The flavor was really good.
I found a new comfort food. Easy to make and grills up perfect.
The sauce is very simple and delicious.I tenderized the chicken and cooked it in vegetable oil on a frying pan. 4 teaspoons of oil, start high heat to blacken the chicken, three minutes on each side, lower heat to medium and cook another 3-5mins while flipping several more times.
This was a fantastic recipe–easy to make, simple, and delicious. I bought a package of Tri tip steaks (2 1/4 lbs) and adjusted the ingredients to that amount, however doubling the crushed garlic. I marinated the steaks overnight and grilled them the following evening (to about 138 degrees on the instant read thermometer). They were so tender and had a wonderful flavor. With a little bit left over the next evening, sauteed some mushrooms and sliced the leftovers thin to put over toasted rosemary bread with melted cheddar cheese on top. So glad I bought two packages of steaks–will definitely be making them again!
I should have read the reviews. The flavor was way too strong. I’ll try it again at some point but not without changing it a great deal.
My family LOVES this recipe!
This was just really good. I didn’t marinate for longer than 5 hours and it was just fine. I used chicken breasts and boneless chicken thighs. Very moist and tender.
Made no adjustments to the sauce itself. Chicken didn’t seem to have much of a teriyaki flavour imparted, but then again I forgot to add the oil, if that has any effect on flavour absorption. However, the chicken remained absolutely tender and succulent on the inside, and was still delicious. Instead of discarding the marinade, I mixed it with a bit of sugar and reduced it in a pot to make a glaze. Once I’d grilled the chicken on both sides, I quickly hoyed it in the oven, and drizzled the glaze over it for a few minutes. Had no impact on the moistness of the chicken, and added a nice sweet and savoury layer of teriyaki
Very simple to make. The right teriyaki sauce is a must every time. I didn’t have sesame oil or anything close so I used a spoonful of natural peanut butter. Marinated for six hours and pulled off the grill while still juicy. Pecan chips for a little smoke flavor made this my daughters favorite.
I did as many suggested – added scallions and honey to the lemon, sesame oil , garlic and teriyaki. I marinated my chicken legs for about 18 hours…..um um good. Loved the grilled flavor of the marinade. So easy and so flavorful.
Easy to prepare and loved it. Wouldn’t change a thing!