If you love teriyaki chicken and rice, this recipe is for you. With a few simple ingredients and a little bit of patience, this dish will be one of the best you’ve ever tasted!
This teriyaki chicken grilled recipe is the best I’ve ever tried! The chicken comes out so juicy and flavorful, and the teriyaki sauce is the perfect balance of sweet and savory. This recipe is definitely a keeper!
To make this recipe, you’ll need:
2 lbs. Chicken thighs or breasts cut into 1-inch cubes
2 Tbsp cornstarch
1 cup water
1/3 cup brown sugar
1/3 cup soy sauce *low sodium
2 cloves minced garlic
1 tbsp rice vinegar
1/2 tbsp fresh ginger minced
1 tablespoon honey
1/2 teaspoon sesame oil
Chop green onion
Make the sauce first: Mix cornstarch with water in a small bowl. Add the remaining ingredients to the cornstarch/water mixture in a medium saucepan. Bring sauce to a simmer by stirring frequently. Let sauce simmer until it thickens slightly. The sauce will turn dark brown. After sauce has thickened, take it off the heat and allow to cool. You can also place in the fridge to speed up this process.
After the sauce has cooled completely, place the cubed chicken in an airtight ziplock bag. Sprinkle half the sauce on the chicken. Give it a good shake to coat. Allow the chicken to marinate for at least 30 mins in the refrigerator. Place remaining sauce aside for later.
After the chicken has been marinated, you can place the chicken on skewers. Then heat the grill to medium heat.
Place the skewers on a lightly oil grill once it is hot. The skewers should be turned every 3-4 minutes until the meat is cooked through. This will take approximately 20-30 minutes. After the chicken is cooked through, turn the skewers and baste with any remaining teriyaki sauce.
Grill the skewers and garnish with chopped green onions and sesame seeds (optional).