Grilled Chicken Teriyaki – Tender, Juicy, and Packed with Flavor! 🍗✨

• 1/2 cup soy sauce
• 1/4 cup water, or mirin or sherry for bolder flavour
• 3 tbsp brown sugar
• 2 tbsp honey
• 2 tbsp rice vinegar
• 5 garlic cloves, pressed
• 1 1/2 inch of ginger, grated
• 1 tsp sesame oil
• 1 tbsp sriracha
• 2 to 2 1/2 lbs chicken breasts, about 5 or 6
• 1 tbsp water mixed with 1 1/2 tsp cornstarch
• Green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. 1

   Combine the first 9 ingredients to make the chicken marinade.

2. 2

   Pound the chicken breasts very lightly on one side to even the thickness. Put them in a large bowl or ziplock bag and pour the marinade on top. Refrigerate the marinade for at least 8–12 hours overnight.

3. 3

   When ready to cook, clean and oil the grill, then preheat it to medium-high.

4. 4

   Remove the chicken from the marinade and dry it with paper towels. Set aside.

5. 5

   Pour the marinade into a medium-sized pot and bring it to a simmer. Simmer for a few minutes on low heat until cooked through and thickened (since we had raw chicken in it, it will be perfectly safe to serve now that it is fully cooked). Combine the water and cornstarch, add it to the sauce, and let it simmer for another minute or two until thickened. If needed, you can add water to loosen the sauce. Remove from heat.

6. 6

   Grill the chicken for about 5 minutes per side until it reaches a safe internal temperature of 165°F (74°C). Once cooked, remove it to a plate and brush it with the teriyaki sauce. Sprinkle with sesame seeds and green onions, and serve with the remaining sauce. Enjoy!