By Becky Hardin
Published Aug 19, 2021
Quick and easy to make and cook, these grilled teriyaki chicken breasts are one delicious dish. Marinated in a seasoned soy sauce before being grilled to perfection, there’s nothing shy about the flavors in this recipe!
Grilled Teriyaki Chicken Recipe
Teriyaki is one of my favorite takeout flavors, but here’s a secret, it’s so easy to make this Japanese sauce at home!
This teriyaki grilled chicken is marinated in the rich sauce before being grilled. It’s so simple and effortless to make and it’s perfect for an easy weeknight dinner.
Be sure to try my Crockpot Teriyaki Meatballs and Teriyaki Chicken Sub Sandwich too!
Why you’ll love this Teriyaki Glazed Grilled Chicken recipe:
- QUICK AND EASY: This recipe takes minutes to prep and is quick to cook on the grill.
- HEALTHY: Chicken breast is a great source of protein and it’s lower in saturated fats compared to other meats. There’s also no oil used in this recipe.
- DELICIOUS : This is such a great homemade alternative to takeout, the soy sauce is full of salty umami flavors with a touch of sweetness from honey.
How to make Teriyaki Chicken on the Grill
You can jump to the recipe card for full ingredients & instructions!
- Whisk together the ingredients for the marinade.
- Season the chicken and place in the marinade until ready to cook.
- Add the chicken to a pre heated grill. Cook on both sides til cooked through.
Can you make it with chicken thighs?
I love this recipe with chicken breasts, but you can make it with thighs if you prefer. Just be aware that they will require a few minutes longer on the grill to cook through.
How long do you marinate it for?
Because there is very little acid in this marinade, you can leave the chicken in it for up to 24 hours. I find that within 30 minutes it has a really nice flavor.
You can also freeze the chicken breasts in the marinade if you want to meal prep , then just thaw them overnight before cooking.
What do you serve it with?
These grilled teriyaki chicken breasts are great served on a bed or rice, and I love to sprinkle them with some sesame seeds and sliced green onions to. Serve them up with some simple steamed broccoli or asparagus for a whole meal.
Side Dish Suggestions:
- Asian Cucumber Salad
- Grilled Lemon Butter Asparagus
- Fried Cabbage and Bacon
- Sauteed Leeks
Tips!
- If you don’t have fresh ginger, dried ground ginger works too. Use 1 teaspoon.
- If you marinate the chicken in a ziplock bag, once it’s sealed, move the contents around a bit to get good coverage. Turn the bag over every so often as the marinade sinks to the bottom.
- If you marinate for longer than 30 minutes, make sure the meat is in the refrigerator.
- Arrowroot powder can be substituted for cornstarch as a healthier option.
These grilled teriyaki chicken breasts are one tasty meal. Perfect for a quick meal after a busy day, but easily fancy enough to serve to guests at a cook out!
More Chicken Recipes we Love
- Honey Glazed Chicken
- Grilled Chicken Thighs
- Grilled Marinated Chicken
- California Grilled Chicken Breasts
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 2 ½ pounds boneless skinless, chicken breasts
- ▢ Salt and pepper for seasoning chicken
- ▢ ⅓ cup soy sauce
- ▢ ⅓ cup water
- ▢ 2 tablespoons honey
- ▢ 1 tablespoon of fresh ginger root grated
- ▢ 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
Instructions
- Whisk together soy sauce, water, honey, ginger, garlic and onions. ⅓ cup soy sauce, 2 tablespoons honey, 1 tablespoon of fresh ginger root, 1 clove garlic, 1 teaspoon dried minced onions
- Season the chicken with salt and pepper, place the meat in a shallow dish or ziplock bag, pour marinade over top. Marinate for at least 30 minutes and up to 24 hours. Salt and pepper for seasoning chicken, 2 ½ pounds boneless skinless, chicken breasts
- Preheat grill. It should be at least 400 degrees and up to 500 degrees.
- Remove the chicken from the marinade and place on the grill. Cover the chicken and cook for 5 minutes. Turn the chicken over to the other side, cover again and cook another 5 minutes or until cooked through. Internal temperature should be 165°.
- Let chicken rest for 5 minutes.
OPTIONAL GLAZE:
- You can reserve half the marinade and cook it for a teriyaki glaze.
- Place the reserved marinade in a small sauce pan over medium meat and bring to a boil.
- Make a cornstarch slurry by mixing 2 teaspoons of cornstarch with equal parts water and stir with a fork until blended. Add the mixture to the simmering marinade. It will thicken after a couple of minutes. 2 teaspoons cornstarch, ⅓ cup water
- Remove from heat, and brush on the chicken after cooking.
Becky’s Tips
- If you don’t have fresh ginger, dried ground ginger works too. Use 1 teaspoon.
- If you marinate the chicken in a ziplock bag, once it’s sealed, move the contents around a bit to get good coverage. Turn the bag over every so often as the marinade sinks to the bottom.
- If you marinate for longer than 30 minutes, make sure the meat is in the refrigerator. Arrowroot powder can be substituted for cornstarch as a healthier option.
Nutrition information is automatically calculated, so should only be used as an approximation.
Grilled Teriyaki Chicken Recipe
Ingredients
- 2 ½ pounds boneless skinless, chicken breasts
- Salt and pepper for seasoning chicken
- ⅓ cup soy sauce
- ⅓ cup water
- 2 tablespoons honey
- 1 tablespoon of fresh ginger root grated
- 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
Instructions
- Whisk together soy sauce, water, honey, ginger, garlic and onions. ⅓ cup soy sauce, 2 tablespoons honey, 1 tablespoon of fresh ginger root, 1 clove garlic, 1 teaspoon dried minced onions
- Season the chicken with salt and pepper, place the meat in a shallow dish or ziplock bag, pour marinade over top. Marinate for at least 30 minutes and up to 24 hours. Salt and pepper for seasoning chicken, 2 ½ pounds boneless skinless, chicken breasts
- Preheat grill. It should be at least 400 degrees and up to 500 degrees.
- Remove the chicken from the marinade and place on the grill. Cover the chicken and cook for 5 minutes. Turn the chicken over to the other side, cover again and cook another 5 minutes or until cooked through. Internal temperature should be 165°.
- Let chicken rest for 5 minutes.
OPTIONAL GLAZE:
- You can reserve half the marinade and cook it for a teriyaki glaze.
- Place the reserved marinade in a small sauce pan over medium meat and bring to a boil.
- Make a cornstarch slurry by mixing 2 teaspoons of cornstarch with equal parts water and stir with a fork until blended. Add the mixture to the simmering marinade. It will thicken after a couple of minutes. 2 teaspoons cornstarch, ⅓ cup water
- Remove from heat, and brush on the chicken after cooking.
Notes
- If you don’t have fresh ginger, dried ground ginger works too. Use 1 teaspoon.
- If you marinate the chicken in a ziplock bag, once it’s sealed, move the contents around a bit to get good coverage. Turn the bag over every so often as the marinade sinks to the bottom.
- If you marinate for longer than 30 minutes, make sure the meat is in the refrigerator. Arrowroot powder can be substituted for cornstarch as a healthier option.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
