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Teriyaki Grilled Chicken Recipe

Teriyaki Grilled Chicken Recipe

Here’s a super recipe you can use with any chicken pieces you like, with or without skin. Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers are fabulous the next day in a salad. Jennifer Nichols, Tuscon, Arizona
TOTAL TIME: Prep: 10 min. + marinating Grill: 40 min. YIELD:6 servings


  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup canola oil
  • 2 green onions, thinly sliced
  • 2 tablespoons plus 1-1/2 teaspoons honey
  • 2 tablespoons sherry or chicken broth
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 6 bone-in chicken breast halves (8 ounces each)


  • 1. In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours.
  • 2. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°. Yield: 6 servings.

Nutritional Facts

1 chicken breast half equals 301 calories, 13 g fat (3 g saturated fat), 111 mg cholesterol, 364 mg sodium, 3 g carbohydrate, trace fiber, 40 g protein.

Reviews for Teriyaki Grilled Chicken

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Reviewed Jul. 25, 2015

"Very good, juicy."

Reviewed Aug. 8, 2014

"Pretty good. I substituted some of the honey for maple syrup because I didn't have enough honey. Flavor came out great. Next time I will add a good built of salt to the marinade, more garlic, more ginger, and some brown sugar. Overall a great recipe, and so much better for you that store bought marinades!"

Reviewed Jun. 26, 2014

"This chicken was delicious! It was one of several grilled entrees I made for a recent BBQ get-together and everyone loved it! I used both chicken breasts and thighs and they turned out juicy and flavorful. Will definitely be making this again!"

Reviewed Mar. 15, 2013

"Delicious; easy to make. My husband and I both love this chicken. A real keeper."

Reviewed Jul. 27, 2012

"My husband really likes this recipe!

I made it for a Sunday fellowship meal and people like it a lot as well. :)"

Reviewed Apr. 28, 2012

"It was good, will make again"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.