I’ve rounded up 15 savory grilled chicken teriyaki recipes that I’m absolutely hooked on, and I bet you’ll be too. Picture tender chicken thighs marinated in a sweet and savory homemade teriyaki sauce, sizzling away on the grill. From classic flavors to creative twists like spicy sriracha or honey garlic, these dishes are topped off beautifully with sesame seeds and green onions. Perfect for elevating your meals any day of the week. Ready to discover your new favorite recipe?
Classic Grilled Chicken Teriyaki
Grilled Chicken Teriyaki is a delightful fusion of flavors, combining the smoky char of the grill with the sweet and savory notes of teriyaki sauce. This classic dish is perfect for a family dinner or a summer barbecue, offering a taste that’s both comforting and invigorating.
The chicken is marinated in a homemade teriyaki sauce that infuses it with flavor, guaranteeing that every bite is juicy and delicious. Grilling the marinated chicken adds an extra layer of complexity, enhancing the overall taste and creating a succulent dish that will leave everyone asking for more.
Preparing this dish involves creating a well-balanced teriyaki marinade, which is essential for achieving the perfect flavor profile. The marinade typically consists of soy sauce, mirin, sugar, and ginger, creating a harmonious blend of salty, sweet, and umami flavors.
Once the chicken is marinated, it’s grilled to perfection, achieving a beautiful caramelization that complements the tender, juicy interior. This recipe is designed to serve 4-6 people, making it ideal for gatherings or a special family meal.
Ingredients (Serves 4-6):
- 6 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake (or substitute with additional mirin)
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon finely grated ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds (optional)
- 2 green onions, sliced (optional for garnish)
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine the soy sauce, mirin, sake, sugar, honey, grated ginger, and minced garlic. Stir until the sugar has dissolved and the ingredients are well mixed.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the Grill: Before grilling, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Brush the chicken with the marinade occasionally while grilling to enhance the flavor.
- Caramelize the Sauce: For an additional boost of flavor, pour the remaining marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer until slightly thickened.
- Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken and drizzle with the thickened teriyaki sauce. Garnish with sesame seeds and sliced green onions, if desired.
Extra Tips:
For an even more flavorful dish, consider using fresh ginger instead of ground ginger in the marinade to add a zingy freshness.
If you don’t have a grill, you can use a grill pan or broil the chicken in the oven for a similar effect. Always make sure your grill is preheated well to achieve those perfect grill marks and a caramelized exterior.
Finally, remember to let the chicken rest after grilling—this helps retain the juices, making your chicken even more tender and juicy.
Pineapple Teriyaki Chicken Skewers
Pineapple Teriyaki Chicken Skewers are a delicious and vibrant dish perfect for summer grilling or a fun dinner party. The combination of savory teriyaki sauce with the sweet and juicy pineapple chunks creates a delightful balance of flavors that will tantalize your taste buds. The skewers aren’t only visually appealing but also incredibly easy to prepare, making them a fantastic dish for both novice cooks and seasoned chefs alike.
This recipe involves marinating the chicken in a homemade teriyaki sauce, threading the chicken and pineapple onto skewers, and grilling them to perfection. These skewers are great for serving a crowd, and this recipe yields enough for 4-6 people. Whether you’re hosting a barbecue or simply want a flavorful dinner, these skewers will surely impress.
The preparation involves minimal ingredients, yet each component plays a vital role in enhancing the overall taste of the dish. With a few simple steps, you’ll have a mouthwatering meal ready to enjoy with family and friends.
Ingredients for 4-6 people:
- 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 cup pineapple chunks (fresh or canned)
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon black pepper
- Skewers (metal or soaked wooden skewers)
Cooking Instructions:
- Prepare the Teriyaki Marinade: In a medium-sized bowl, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Whisk together until the sugar is dissolved and all ingredients are well incorporated.
- Marinate the Chicken: Place the cubed chicken in a large resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken, making sure all pieces are well coated. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 1 hour, or up to 4 hours for more intense flavor.
- Preheat the Grill: Preheat your grill to medium-high heat. If using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes to prevent burning.
- Assemble the Skewers: Thread the marinated chicken and pineapple chunks alternately onto the skewers, leaving a bit of space between each piece to guarantee even cooking.
- Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
- Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve warm with your choice of sides, such as rice or a fresh salad.
Extra Tips:
To make certain the chicken stays juicy and tender, avoid overcooking it on the grill. You can also baste the skewers with additional teriyaki sauce while grilling for extra flavor.
If you prefer a bit of a kick, consider adding a pinch of red pepper flakes to the marinade. Finally, if you’re using canned pineapple, make sure to drain it well before threading onto the skewers to prevent excess liquid from affecting the grilling process.
Spicy Sriracha Teriyaki Chicken
Spicy Sriracha Teriyaki Chicken is a bold and flavorful twist on the classic teriyaki dish, perfect for those who love a bit of heat. This recipe combines the savory sweetness of teriyaki sauce with the fiery kick of sriracha, creating a mouthwatering glaze that perfectly complements the smoky flavor of grilled chicken.
Ideal for a summer barbecue or a weeknight dinner, this dish is sure to become a favorite among spice enthusiasts. Grilling the chicken not only enhances the flavor but also gives the dish a beautiful charred appearance, which pairs wonderfully with the sticky, spicy sauce.
Whether you serve it with steamed rice, noodles, or a fresh salad, Spicy Sriracha Teriyaki Chicken is a versatile dish that can be adapted to suit your meal preferences. Prepare to impress your family and friends with this easy-to-make yet incredibly delicious recipe.
Ingredients (Serving Size: 4-6 People)
- 2 pounds of chicken breasts or thighs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 tablespoons sriracha sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Cooking Instructions
- Prepare the Marinade: In a medium bowl, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, sriracha sauce, minced garlic, and minced ginger. Stir until the sugar is dissolved and all the ingredients are well mixed.
- Marinate the Chicken: Place the chicken in a large resealable plastic bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results. Turn the chicken occasionally to guarantee an even coating.
- Preheat the Grill: Set your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Prepare the Sauce: While the grill is heating, pour the marinade into a saucepan. Bring it to a boil over medium heat, then reduce to a simmer. Mix the cornstarch and water in a small bowl to create a slurry, then slowly add it to the saucepan, stirring constantly until the sauce thickens. Remove from heat and set aside.
- Grill the Chicken: Remove the chicken from the marinade and place it on the preheated grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the thickened sauce during the final few minutes of grilling.
- Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice and serve hot, garnished with sesame seeds and chopped green onions, alongside your preferred sides.
Extra Tips
When grilling, make sure the chicken pieces are of even thickness for uniform cooking. If you prefer a milder version, decrease the amount of sriracha to suit your taste.
For an added smoky flavor, consider using a charcoal grill or adding wood chips to your gas grill. Finally, always let the chicken rest after grilling to keep it juicy and flavorful.
Honey Garlic Teriyaki Chicken Thighs
Honey Garlic Teriyaki Chicken Thighs are a delicious and savory dish that combines the sweetness of honey with the rich flavors of garlic and soy sauce. This dish is perfect for a family dinner or a weekend barbecue, offering a mouthwatering blend of Asian-inspired flavors that will leave everyone asking for seconds.
The tender chicken thighs are marinated in a homemade teriyaki sauce, which is then grilled to perfection, creating a sticky, caramelized glaze that’s absolutely irresistible.
This recipe is designed to serve 4-6 people and is perfect for both novice and experienced cooks. The key to achieving the ideal Honey Garlic Teriyaki Chicken Thighs is in the marinade. Allowing the chicken to soak up the flavorful marinade guarantees a juicy and flavorful outcome.
Once grilled, the chicken emerges with a beautiful, golden-brown crust that locks in all the flavors. Pair this dish with steamed rice and some stir-fried vegetables for a complete and satisfying meal.
Ingredients for 4-6 Servings:
- 6 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 tablespoons chopped green onions (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, combine the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Mix well until the honey is fully dissolved and all the ingredients are well incorporated.
- Marinate the Chicken: Place the chicken thighs in a large zip-lock bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, preferably overnight for maximum flavor infusion.
- Prepare the Grill: Preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking.
- Cook the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Reserve the marinade for later. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred and caramelized.
- Thicken the Marinade: While the chicken is grilling, pour the reserved marinade into a small saucepan. Add 1/4 cup of water and bring to a simmer over medium heat. Mix the cornstarch with a small amount of water to create a slurry, then add it to the saucepan. Stir continuously until the sauce thickens, about 2-3 minutes.
- Glaze the Chicken: Once the chicken is cooked, brush it generously with the thickened sauce. Allow the glaze to set on the chicken for an additional minute on the grill.
- Serve: Transfer the glazed chicken thighs to a serving platter. Garnish with chopped green onions and sesame seeds, if using. Serve hot with your choice of sides.
Extra Tips:
For best results, let the chicken marinate overnight. This allows the flavors to deeply penetrate the meat, resulting in a more flavorful and tender dish.
If you prefer a bit of heat, consider adding a teaspoon of chili flakes to the marinade. Additionally, if grilling isn’t an option, you can cook the chicken in a preheated oven at 400°F (200°C) for 25-30 minutes, then broil for 2-3 minutes to achieve a similar caramelized effect.
Always use a meat thermometer to guarantee the chicken is cooked through for safety and ideal texture.
Sesame Ginger Teriyaki Chicken Breasts
Sesame Ginger Teriyaki Chicken Breasts are a tantalizing twist on traditional grilled chicken, combining the savory depth of teriyaki sauce with the zesty warmth of ginger and the nutty aroma of sesame. This dish offers a perfect balance of flavors that’s both comforting and exotic, making it a favorite for family dinners or entertaining guests.
The chicken breasts are marinated to absorb the rich flavors, then grilled to perfection, resulting in juicy, tender meat with a delightful glaze. Ideal for serving 4-6 people, this recipe is both simple and rewarding.
The marinade is quick to prepare and requires only a few hours of marination time to guarantee the flavors penetrate deeply into the chicken. Whether you’re a seasoned cook or a novice in the kitchen, you’ll find this recipe approachable and satisfying, with each bite offering a burst of flavor that’s sure to impress.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Salt and pepper to taste
Instructions:
- Prepare the Marinade: In a medium bowl, combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Stir until the honey is fully dissolved and the ingredients are well mixed.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each breast is fully coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or overnight for more intense flavor.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. Brush the grill grates with a little oil to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Avoid flipping the chicken too often to allow a nice sear to form.
- Garnish and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Sprinkle with sesame seeds and chopped green onions before serving.
Extra Tips:
For the best results, try to use fresh ginger rather than powdered, as it adds a more vibrant flavor to the dish. If you prefer a spicier kick, consider adding a dash of crushed red pepper flakes to the marinade.
Additionally, to guarantee even cooking, pound the chicken breasts to an even thickness before marinating. This helps them cook more uniformly and reduces the risk of dry edges. Finally, pairing this dish with steamed rice or a fresh cucumber salad can complement the flavors beautifully.
Coconut Lime Teriyaki Chicken Kebabs
Grilled Chicken Teriyaki is a beloved dish that combines the savory flavors of soy sauce with the sweetness of sugar and the tangy taste of vinegar. When you add the tropical flair of coconut and the invigorating zest of lime, you take this classic dish to a whole new level of deliciousness.
Coconut Lime Teriyaki Chicken Kebabs are perfect for summer barbecues or family dinners, offering a delightful twist on traditional teriyaki chicken that will have everyone asking for seconds. These kebabs are a wonderful way to enjoy a healthy, flavorful meal that’s both easy to prepare and fun to eat.
The coconut milk adds a creamy texture and richness, while the lime provides a burst of freshness that balances the sweetness of the teriyaki sauce. The result is a harmonious blend of flavors that will transport your taste buds to a tropical paradise. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and sure to impress your guests.
Ingredients for Coconut Lime Teriyaki Chicken Kebabs (serving size: 4-6 people):
- 2 pounds of boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup of coconut milk
- 1/2 cup of teriyaki sauce
- 2 tablespoons of soy sauce
- 1/4 cup of lime juice
- 2 tablespoons of brown sugar
- 1 tablespoon of sesame oil
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 bell peppers, cut into 1-inch pieces
- 1 large red onion, cut into wedges
- Bamboo or metal skewers
Cooking Instructions:
- Prepare the Marinade: In a large bowl, combine the coconut milk, teriyaki sauce, soy sauce, lime juice, brown sugar, sesame oil, minced garlic, and grated ginger. Whisk the ingredients together until the brown sugar is fully dissolved and the marinade is smooth.
- Marinate the Chicken: Add the chicken cubes to the marinade, making sure they’re all well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
- Prepare the Skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. Alternately thread the marinated chicken cubes, bell pepper pieces, and onion wedges onto the skewers.
- Preheat the Grill: Heat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Kebabs: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature of the chicken should reach 165°F (74°C).
- Serve the Kebabs: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips:
When preparing Coconut Lime Teriyaki Chicken Kebabs, it’s important to cut the chicken and vegetables into uniform pieces to guarantee even cooking. If you’re short on time, consider using store-bought teriyaki sauce, but homemade always brings an extra layer of flavor.
Additionally, if you don’t have a grill, these kebabs can be cooked in a grill pan on the stovetop or roasted in the oven for a similar effect. Pair the kebabs with a side of steamed jasmine rice or a fresh green salad to complete the meal.
Sweet and Spicy Mango Teriyaki Chicken
Sweet and Spicy Mango Teriyaki Chicken is a delightful fusion of flavors that combines the tangy sweetness of mango with the savory depth of teriyaki sauce. This dish is perfect for summer barbecues and family dinners, offering a unique twist on the traditional teriyaki chicken. The juicy grilled chicken is marinated in a homemade mango teriyaki sauce that perfectly balances sweet and spicy notes, creating a mouthwatering experience that’s guaranteed to impress your guests.
The preparation of Sweet and Spicy Mango Teriyaki Chicken starts with a flavorful marinade featuring fresh mango puree, soy sauce, ginger, and a hint of chili flakes for a spicy kick. Allowing the chicken to soak in this vibrant mixture guarantees that each piece is tender and infused with the rich flavors of the sauce.
Grilling the chicken caramelizes the marinade, adding a smoky depth that complements the sweetness of the mango, resulting in a dish that’s both simple to prepare and exotic in taste.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- 1 large ripe mango, peeled and pitted
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Mango Teriyaki Sauce: In a blender, combine the peeled and pitted mango, soy sauce, honey, rice vinegar, garlic, ginger, and chili flakes. Blend until smooth to create your mango teriyaki marinade.
- Marinate the Chicken: Place the chicken breasts in a large resealable bag or shallow dish. Pour half of the mango teriyaki sauce over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for maximum flavor infusion.
- Preheat the Grill: About 30 minutes before cooking, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Season the chicken with salt and pepper. Grill each chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
- Thicken the Sauce: While the chicken is grilling, pour the remaining mango teriyaki sauce into a small saucepan. In a separate small bowl, mix the cornstarch and water to create a slurry. Bring the sauce to a simmer over medium heat, then stir in the cornstarch slurry. Cook until the sauce thickens, about 2-3 minutes.
- Serve: Once the chicken is cooked, transfer it to a serving platter. Drizzle the thickened mango teriyaki sauce over the chicken. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of freshness.
Extra Tips: When choosing a mango, opt for one that’s ripe and slightly soft to guarantee a sweet and flavorful sauce. If you prefer less heat, reduce the amount of chili flakes to suit your taste.
Additionally, marinating the chicken overnight enhances the flavors even more, making it a great make-ahead option for busy schedules. For a complete meal, serve this dish with steamed jasmine rice or grilled vegetables.
Teriyaki Chicken With Grilled Vegetables
Teriyaki Chicken with Grilled Vegetables is a delicious and healthy dish that combines the savory sweetness of teriyaki sauce with the fresh flavors of seasonal vegetables. This dish is perfect for a family dinner or a summer barbecue, offering a delightful mix of protein and fiber-rich greens.
The teriyaki sauce, made with soy sauce, ginger, garlic, and a touch of honey, enhances the natural flavors of the chicken, creating a mouthwatering glaze that perfectly complements the smoky char of the grilled vegetables.
Whether you’re a seasoned grill master or a beginner looking to impress your family and friends, this recipe is easy to follow and guarantees a satisfying meal. The combination of juicy chicken and crisp vegetables not only tastes amazing but also provides a balanced and nutritious meal that everyone will love.
Let’s immerse ourselves in the ingredients and steps needed to create this flavorful dish for 4-6 people.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 2 tablespoons olive oil
- 3 bell peppers (red, yellow, green), sliced
- 2 zucchinis, sliced
- 1 large red onion, quartered
- 1 pound asparagus, trimmed
- Salt and pepper to taste
- 2 tablespoons sesame seeds (optional)
- 2 tablespoons chopped fresh cilantro (optional)
- Lemon wedges for serving
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine the chicken breasts with the teriyaki sauce. Confirm the chicken is well-coated, cover the bowl with plastic wrap, and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
- Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Prepare the Vegetables: In another bowl, toss the sliced bell peppers, zucchinis, red onion, and asparagus with olive oil, salt, and pepper. Make sure all the vegetables are evenly coated.
- Grill the Chicken: Place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred and cooked through.
- Grill the Vegetables: While the chicken is cooking, place the vegetables on the grill. Cook them for about 4-5 minutes per side, or until they’re tender and have grill marks.
- Serve: Once the chicken and vegetables are cooked, remove them from the grill. Let the chicken rest for a few minutes before slicing. Arrange the grilled chicken and vegetables on a platter, sprinkle with sesame seeds and chopped cilantro if desired, and serve with lemon wedges.
Extra Tips:
For the best flavor, try to use fresh, organic chicken and vegetables. If you prefer a thicker teriyaki glaze, you can reduce the sauce in a saucepan over medium heat until it reaches your desired consistency.
Remember to keep an eye on the grill to prevent overcooking the vegetables; they should be tender yet still slightly crisp. Also, feel free to experiment with other vegetables like mushrooms or cherry tomatoes to suit your taste and what’s in season.
Citrus Zest Teriyaki Chicken Wings
Citrus Zest Teriyaki Chicken Wings are a delightful twist on the classic teriyaki flavor, with an added burst of citrusy goodness that elevates the dish to new heights. Perfect for a family dinner or a crowd-pleasing appetizer, these wings are marinated in a zesty teriyaki sauce that combines the savory and sweet notes of traditional teriyaki with the bright and invigorating essence of citrus zest.
The result is a succulent and flavorful chicken wing that’s sure to impress your guests and become a staple in your grilling repertoire. To prepare these delicious wings, you’ll need to start by marinating the chicken in a homemade citrus teriyaki sauce. The marinade not only infuses the chicken with incredible flavor but also helps to tenderize the meat, ensuring that each bite is juicy and delicious.
Once marinated, the wings are grilled to perfection, achieving a beautiful char that adds depth of flavor and a satisfying crispy texture. This recipe serves 4-6 people, making it ideal for small gatherings or family meals.
Ingredients:
- 3 pounds of chicken wings
- 1/2 cup soy sauce
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Zest of 1 orange
- Zest of 1 lemon
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame oil
- Sesame seeds for garnish
- Sliced green onions for garnish
Cooking Instructions:
- Prepare the Marinade: In a medium-sized mixing bowl, combine soy sauce, orange juice, lemon juice, honey, brown sugar, rice vinegar, minced garlic, grated ginger, orange zest, and lemon zest. Whisk the ingredients together until the honey and sugar are fully dissolved.
- Marinate the Chicken: Place the chicken wings in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring that all the wings are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for more intense flavor.
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 375°F (190°C). Lightly oil the grill grates to prevent sticking.
- Thicken the Marinade: While the grill is preheating, pour the marinade into a small saucepan. Bring it to a boil over medium heat. In a small bowl, mix cornstarch and water to form a slurry. Add the slurry to the boiling marinade, stirring constantly until it thickens. Remove from heat and set aside.
- Grill the Chicken Wings: Remove the chicken wings from the marinade, allowing any excess to drip off. Place the wings on the preheated grill. Cover the grill and cook for about 20-25 minutes, turning occasionally, until the wings are cooked through and have a nice char on the outside.
- Glaze the Wings: During the last 5 minutes of grilling, brush the thickened marinade over the wings, turning them to coat evenly. This will add an extra layer of flavor and create a sticky glaze.
- Serve: Once the wings are cooked through and glazed, remove them from the grill. Garnish with sesame seeds and sliced green onions before serving.
Extra Tips:
For best results, allow the wings to marinate overnight to maximize flavor absorption. If you don’t have a grill, you can also bake the wings in the oven at 400°F (200°C) for 40-45 minutes, brushing with the glaze during the last 10 minutes of cooking.
Feel free to adjust the level of sweetness or add some heat by incorporating chili flakes or sriracha into the marinade. Enjoy your Citrus Zest Teriyaki Chicken Wings with a side of rice or fresh salad for a complete meal.
Teriyaki Chicken and Pineapple Sliders
Grilled Chicken Teriyaki and Pineapple Sliders are a delightful fusion of savory and sweet flavors, perfect for a casual gathering or a family meal. The juicy, marinated chicken combined with the caramelized sweetness of grilled pineapple creates an irresistible combination that will have everyone coming back for more.
These sliders aren’t just delicious but also easy to prepare, making them a great option for both seasoned cooks and kitchen novices alike.
The recipe begins by marinating the chicken in a rich and flavorful teriyaki sauce, allowing the meat to soak up all the deliciousness. Meanwhile, fresh pineapple slices are prepared for grilling, adding a burst of tropical flavor.
Assembling the sliders is a breeze, with tender chicken and juicy pineapple nestled between soft slider buns, topped with fresh greens and a hint of creamy sauce. This recipe serves 4-6 people, making it ideal for small gatherings or family dinners.
Ingredients for Teriyaki Chicken and Pineapple Sliders:
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 1 fresh pineapple, peeled, cored, and sliced into rings
- 12 slider buns
- 1 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon lime juice
- 1 cup fresh arugula or lettuce
- Salt and pepper to taste
Cooking Instructions:
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the teriyaki sauce over the chicken, guaranteeing each piece is well-coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour, or overnight for more intense flavor.
- Prepare the Pineapple: While the chicken is marinating, slice the pineapple into rings, discarding the core. Preheat your grill to medium-high heat.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken for 6-7 minutes on each side, or until fully cooked with an internal temperature of 165°F (75°C). Once done, let the chicken rest for a few minutes before slicing it into smaller pieces suitable for sliders.
- Grill the Pineapple: Place the pineapple rings on the grill and cook for 2-3 minutes on each side until they’ve nice grill marks and are slightly caramelized.
- Prepare the Sriracha Mayo: In a small bowl, mix the mayonnaise, sriracha sauce, and lime juice until well-combined. Adjust the sriracha to your preferred level of spiciness.
- Assemble the Sliders: Spread a layer of sriracha mayo on the bottom half of each slider bun. Add a piece of grilled chicken, followed by a grilled pineapple ring. Top with a handful of arugula or lettuce and place the other half of the bun on top.
Extra Tips:
For the best result, make sure not to over-marinate the chicken as the acidic content in the teriyaki sauce can start to break down the meat if left too long.
If you prefer a smokier flavor, consider using a charcoal grill. You can also experiment with additional toppings like avocado slices or pickled onions for extra layers of flavor.
Finally, if fresh pineapple is unavailable, canned pineapple rings can be used, just confirm they’re well-drained before grilling.
Asian Fusion Teriyaki Chicken Wraps
Grilled Chicken Teriyaki Asian Fusion Wraps are a delightful twist on the traditional teriyaki flavor, bringing together the savory goodness of grilled chicken with the fresh crunch of vegetables and the bold flavors of a fusion wrap. The sweet and savory teriyaki glaze coats tender pieces of chicken, which are then nestled in a soft wrap along with crispy lettuce, colorful bell peppers, and a hint of spice for an unforgettable meal. Perfect for lunch or dinner, these wraps aren’t only delicious but also incredibly satisfying, making them a favorite for family meals or casual gatherings.
The beauty of this dish lies in its versatility and the balance of flavors and textures. The smoky char of the grilled chicken complements the tangy, sweet teriyaki sauce, while the fresh vegetables add a vibrant, crunchy contrast. The wraps are easy to assemble, making them a great option for a quick meal that doesn’t skimp on taste or nutrition. Enjoy these wraps warm off the grill or prepare them ahead of time for a convenient meal on the go.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1-inch piece of fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups shredded lettuce
- 1/2 cup sliced green onions
- 6 large flour tortillas or wraps
- 1 tablespoon sesame seeds
- 1 jalapeño, thinly sliced (optional)
- Salt and pepper to taste
Cooking Instructions:
- Marinate the Chicken: In a medium bowl, combine the teriyaki sauce, soy sauce, honey, grated ginger, minced garlic, and sesame oil. Whisk together until well combined. Add the chicken breasts to the bowl, making sure they’re fully coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for more intense flavor.
- Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the chicken from sticking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the hot grill. Cook for about 6-7 minutes per side, or until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
- Prepare the Vegetables: While the chicken is resting, prepare the vegetables. Thinly slice the red bell pepper and jalapeño (if using), shred the carrots, and slice the green onions. Set aside.
- Assemble the Wraps: Lay a tortilla flat on a clean surface. Start by placing a handful of shredded lettuce in the center of the tortilla, followed by a few strips of grilled chicken. Add a generous amount of sliced bell peppers, carrots, and green onions. Sprinkle with sesame seeds for added crunch.
- Wrap and Serve: Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. Repeat with the remaining tortillas and filling ingredients. Serve the wraps immediately while the chicken is still warm, or wrap them in foil to enjoy later.
Extra Tips:
For the best results, make sure the grill is hot before placing the chicken on it; this will help achieve those beautiful grill marks and keep the chicken juicy. If you’re short on time, you can use a store-bought teriyaki sauce, but adjusting the flavors with some fresh ginger and garlic will enhance the taste.
To avoid soggy wraps, make certain that the vegetables are well-drained and patted dry before assembling. For added flavor, consider adding a dash of sriracha or a sprinkle of fresh cilantro to the wraps.
Grilled Teriyaki Chicken Salad
Grilled Teriyaki Chicken Salad is a delightful combination of savory grilled chicken, fresh vegetables, and a tantalizing teriyaki dressing. This dish is perfect for a light dinner or lunch, offering a balance of protein and greens, with a burst of Asian-inspired flavors.
The smoky char from the grill complements the sweet and tangy teriyaki glaze, making this salad not just a meal but an experience. It’s an excellent way to enjoy a nutritious meal that doesn’t skimp on taste.
The salad is versatile, allowing for customization with your favorite vegetables or adding extras like nuts for added crunch. The key is to marinate the chicken well in advance to infuse it with deep flavors, and then grill it to perfection.
Paired with a tangy homemade teriyaki dressing, this salad will surely be a hit at your dining table. Let’s gather the ingredients and explore how to make this delicious Grilled Teriyaki Chicken Salad for 4-6 people.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup toasted sesame seeds
- 1/4 cup sliced almonds
- Salt and pepper to taste
Cooking Instructions:
- Marinate the Chicken: In a mixing bowl, combine the teriyaki sauce, soy sauce, honey, sesame oil, grated ginger, and minced garlic. Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the Grill: Before cooking, preheat your grill to medium-high heat. This will guarantee that the chicken cooks evenly and gains nice grill marks.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Season the chicken with salt and pepper. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let it rest for a few minutes before slicing.
- Prepare the Salad: While the chicken is grilling, prepare the salad by combining the chopped romaine lettuce, cherry tomatoes, cucumber, red bell pepper, shredded carrots, and green onions in a large salad bowl.
- Slice and Assemble: Slice the grilled chicken into strips and add it to the salad. Sprinkle with toasted sesame seeds and sliced almonds.
- Serve: Toss the salad gently to combine all ingredients. You can serve it with additional teriyaki sauce on the side if desired.
Extra Tips:
For a deeper flavor profile, consider preparing the teriyaki sauce from scratch using soy sauce, mirin, sake, and sugar. If you prefer a spicier kick, add a few drops of sriracha or chili oil into the marinade.
Also, to save time, you can pre-chop the vegetables and store them in the refrigerator until you’re ready to assemble the salad. Finally, guarantee the grill is well-oiled to prevent the chicken from sticking, and let the chicken rest after grilling to retain its juices.
Enjoy your Grilled Teriyaki Chicken Salad fresh for the best taste and texture.
Gluten-Free Teriyaki Chicken Bites
Gluten-Free Teriyaki Chicken Bites are a delightful and healthy twist on a classic favorite, perfect for those who are avoiding gluten but still want to enjoy rich, savory flavors. This recipe combines succulent chicken pieces with a homemade teriyaki sauce that’s both gluten-free and incredibly flavorful.
The bites are perfect for a casual dinner or can be served as an appetizer at a party, delivering a punch of taste while remaining light and easy to digest. These protein-packed bites aren’t only delicious but also simple to prepare, making them an ideal choice for busy weeknights or last-minute gatherings.
The homemade teriyaki sauce relies on gluten-free soy sauce or tamari, guaranteeing that everyone can enjoy this dish without concern. Additionally, the use of fresh ginger and garlic elevates the flavor profile, adding depth and complexity to the sauce. Serve these bites with steamed rice or a fresh salad for a complete meal.
Ingredients (Serves 4-6):
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup gluten-free soy sauce or tamari
- 1/4 cup water
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 2 green onions, sliced thinly
Cooking Instructions:
- Prepare the Chicken: Start by cutting the boneless, skinless chicken breasts into bite-sized pieces. Verify the pieces are uniform in size to allow even cooking.
- Make the Teriyaki Sauce: In a medium bowl, whisk together the gluten-free soy sauce or tamari, water, honey, rice vinegar, sesame oil, cornstarch, minced ginger, and minced garlic. Verify the cornstarch is fully dissolved to avoid lumps.
- Marinate the Chicken: Place the chicken pieces in a shallow dish or a resealable plastic bag. Pour half of the teriyaki sauce over the chicken, reserving the rest for later. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Cook the Chicken: Preheat a large skillet or grill pan over medium-high heat. Once heated, add the marinated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Thicken the Sauce: While the chicken is cooking, pour the reserved teriyaki sauce into a small saucepan over medium heat. Stir continuously until the sauce thickens, about 3-4 minutes.
- Combine and Serve: Once the chicken is cooked, remove it from the skillet and place it in a serving bowl. Pour the thickened teriyaki sauce over the chicken and toss to coat evenly. Garnish with sesame seeds and sliced green onions before serving.
Extra Tips:
To guarantee your chicken remains juicy and tender, avoid overcooking it. Keep an eye on the doneness and remove the chicken from heat as soon as it’s cooked through.
If you prefer a spicier kick, consider adding a pinch of chili flakes or a dash of sriracha to the teriyaki sauce. Additionally, you can experiment with adding your favorite vegetables, such as bell peppers or broccoli, to the dish for added nutrition and color.
Always taste the sauce before marinating to adjust the sweetness or saltiness according to your preference.
Low-Carb Teriyaki Chicken Lettuce Wraps
Low-Carb Teriyaki Chicken Lettuce Wraps are a delicious and healthy alternative to traditional teriyaki chicken dishes. This recipe swaps out carb-heavy rice or noodles for crisp, fresh lettuce, making it a perfect choice for those looking to reduce their carbohydrate intake without compromising on flavor. The chicken is marinated in a homemade teriyaki sauce, grilled to perfection, and then nestled in lettuce leaves for a revitalizing and satisfying meal.
These wraps aren’t only low in carbs but also packed with protein and flavor, making them a great option for a light lunch or dinner. The homemade teriyaki sauce guarantees that you control the ingredients and can adjust the sweetness and saltiness to your preference. The addition of fresh vegetables and herbs enhances the overall flavor and provides a nice crunch to each bite. This recipe serves 4-6 people, making it perfect for a family meal or a dinner party with friends.
Ingredients:
- 1.5 pounds of boneless, skinless chicken breasts
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or agave syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch (or arrowroot powder for a low-carb option)
- 1 head of butter or romaine lettuce, leaves separated
- 1 red bell pepper, thinly sliced
- 1/4 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves for garnish
Instructions:
- Prepare the Marinade: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Reserve about 2 tablespoons of this mixture for later use.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the remaining marinade over the chicken, guaranteeing it’s well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Preheat the Grill: Preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing it thinly.
- Prepare the Teriyaki Glaze: While the chicken is grilling, take the reserved marinade and mix it with the cornstarch. Heat it in a small saucepan over medium heat, stirring frequently until it thickens into a glaze.
- Assemble the Wraps: Lay out the lettuce leaves on a serving platter. Place a few slices of grilled chicken on each leaf, drizzle with the teriyaki glaze, and top with sliced bell pepper, shredded carrots, and green onions.
- Garnish and Serve: Sprinkle sesame seeds over the wraps, add fresh cilantro leaves, and serve immediately.
Extra Tips:
When preparing Low-Carb Teriyaki Chicken Lettuce Wraps, it’s important to choose a type of lettuce that can hold the fillings without tearing. Butter lettuce or romaine are both excellent choices due to their sturdy yet tender leaves.
For extra flavor, consider adding a squeeze of lime over the wraps just before serving. If you prefer a spicier kick, you can add a few slices of fresh chili or a dash of sriracha to the wraps.
Make sure to let the chicken rest after grilling to lock in the juices and guarantee it’s tender and moist.
Maple Soy Teriyaki Chicken Drumsticks
Maple Soy Teriyaki Chicken Drumsticks combine the savory flavors of soy sauce and the sweet, rich taste of maple syrup to create a mouthwatering dish that’s perfect for any gathering or family dinner.
This recipe features succulent chicken drumsticks marinated in a homemade teriyaki sauce, then grilled to perfection, resulting in a dish that’s both flavorful and satisfying. Whether you’re a fan of traditional teriyaki or looking to try something new, this recipe offers a delightful twist on a classic favorite.
The key to achieving the perfect Maple Soy Teriyaki Chicken Drumsticks is in the balance of flavors and the grilling technique. By allowing the drumsticks to marinate for several hours, the chicken absorbs the delicious marinade, guaranteeing each bite is infused with the harmonious flavors of maple and soy.
Grilling the drumsticks over medium heat ensures that the chicken is cooked through while maintaining a tender and juicy texture. This dish isn’t only easy to prepare but also a surefire crowd-pleaser, making it an ideal choice for barbecues, parties, or a tasty weeknight meal.
Ingredients (serves 4-6 people):
- 12 chicken drumsticks
- 1/2 cup soy sauce
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the soy sauce, maple syrup, rice vinegar, vegetable oil, minced garlic, grated ginger, sesame oil, and black pepper. Whisk the ingredients together until well blended.
- Marinate the Chicken: Place the chicken drumsticks in a large resealable plastic bag or shallow dish. Pour the marinade over the drumsticks, guaranteeing they’re evenly coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 3 hours, or preferably overnight, to let the flavors develop.
- Preheat the Grill: When ready to cook, preheat your grill to medium heat (about 350°F to 400°F). If using a charcoal grill, guarantee the coals are white-hot and spread evenly.
- Grill the Drumsticks: Remove the drumsticks from the marinade, allowing any excess to drip off. Place the drumsticks on the grill and cook for about 20-25 minutes, turning every 5-7 minutes, until the internal temperature reaches 165°F and the skin is crispy and caramelized.
- Serve and Garnish: Once cooked, remove the drumsticks from the grill and let them rest for a few minutes. Arrange them on a serving platter and garnish with chopped green onions and sesame seeds. Serve hot.
Extra Tips: To guarantee even cooking, try to select chicken drumsticks of similar size. This will help them cook at the same rate and prevent any from being undercooked or overcooked.
If you prefer a thicker glaze, you can reserve some of the marinade before adding the chicken and simmer it in a saucepan until it reduces to your desired consistency. Brush this glaze over the drumsticks in the final minutes of grilling for an extra burst of flavor.
Remember to always discard any marinade that has come into contact with raw chicken to avoid cross-contamination. Enjoy your delectable Maple Soy Teriyaki Chicken Drumsticks!
