Grilled Teriyaki Chicken Breast Recipe

Grilled Teriyaki Chicken Hey Grill, Hey

WebMay 20, 2020 · Remove the chicken thighs from the marinade and set the marinade aside. Place the chicken thighs on the low heat side of the …

1. Marinate the chicken thighs. Combine all ingredients for the marinade in a gallon sized zip top bag and mix well to combine. Place all chicken thighs in the bag, remove as much air as possible, and seal tightly. Refrigerate for at least 4 hours or up to 8 hours.
2. Grill the chicken. Preheat your grill to 375 degrees F with 2-zones of heat (high heat and low heat). Remove the chicken thighs from the marinade and set the marinade aside. Place the chicken thighs on the low heat side of the grill, close the lid, and cook for 5-7 minutes each side, or until the internal temperature of the chicken reads 145 degrees F.
3. Make the teriyaki sauce. While the chicken grills, preheat a medium saucepan over medium high heat. Pour the marinade into the saucepan and bring to a boil. In a small pan, combine the cornstarch and cool water, mixing until there are no chunks of cornstarch left. Pour the cornstarch mixture into the boiling sauce, while whisking. Remove the thickened sauce from the heat and pour about ½ cup of sauce into a separate bowl. Set aside the rest of the sauce for serving with the chicken.
4. Sauce the chicken. Baste each of the chicken thighs with the ½ cup of reserved teriyaki sauce. Move the thighs over to the high heat side of the grill and cook, flipping and basting once more, until the sauce has caramelized on the outside of the thighs and the internal temperature reads 170-175 degrees F.

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Grilled Teriyaki Chicken (+The Best Teriyaki Sauce)

WebPublished Jun. 3, 2020. Updated Dec. 16, 2023. 39 ratings. 66 comments. Jump to recipe. Grilled Teriyaki Chicken is easy, authentic, and big on …

1. In a medium bowl, combine cornstarch with soy sauce. Thoroughly dissolve the cornstarch, whisking until no more cornstarch is visible. Add soy sauce, both sugars, mirin, garlic, ginger, and pepper. Whisk sauce until ingredients are well combined. Set aside.
2. Thoroughly dry chicken thighs with paper towels, and trim. Working one at a time, place each piece on a cutting board and top chicken with cling wrap. Pound chicken evenly to about 1/2 in. thick.
3. Using a fork, poke lots of holes all over chicken pieces.
4. Place chicken in large mixing bowl or large baking pan. Whisk marinade again and pour in just enough to completely cover every chicken piece front and back.

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