Description
This Grilled Sweet and Spicy Teriyaki Chicken recipe features juicy, marinated chicken breasts grilled to perfection and coated with a luscious homemade teriyaki glaze. The marinade combines savory soy sauce, sweet brown sugar and honey, tangy pineapple juice, and a hint of spicy red pepper flakes for a flavorful dish perfect for summer cookouts or weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Teriyaki Marinade
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- 1/4 cup pineapple juice
Thickening Sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- 1 green onion, chopped
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium mixing bowl, whisk together soy sauce, brown sugar, honey, freshly grated ginger, minced garlic, rice vinegar, sesame oil, red pepper flakes, and pineapple juice until the sugar fully dissolves and the mixture is well combined.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour half of the prepared teriyaki marinade over the chicken, reserving the other half for later use. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor infusion.
- Preheat the Grill: Heat your grill to medium-high heat and lightly oil the grates to prevent the chicken from sticking during cooking.
- Prepare Chicken for Grilling: Remove the chicken breasts from the marinade, shaking off any excess. Discard the used marinade that was in contact with raw chicken for food safety.
- Grill the Chicken: Place the chicken breasts on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) ensuring the chicken is fully cooked and juicy.
- Simmer Reserved Marinade: While the chicken is grilling, pour the reserved marinade into a small saucepan. Bring it to a gentle boil over medium heat to prepare for thickening.
- Thicken the Sauce: In a small bowl, combine cornstarch and water to create a slurry. Slowly whisk this mixture into the simmering marinade, stirring constantly until the sauce thickens, then remove from heat.
- Serve: Transfer the grilled chicken to a serving plate and drizzle generously with the thickened teriyaki sauce.
- Garnish and Enjoy: Sprinkle chopped green onion and sesame seeds on top for garnish before serving.
Notes
- Marinating the chicken overnight enhances the depth of flavor but a minimum of 2 hours works well.
- Ensure the grill grates are well-oiled to prevent the chicken from sticking and tearing.
- Discard any marinade that has been in contact with raw chicken to avoid contamination.
- If you prefer less spice, reduce the amount of red pepper flakes.
- Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.
