Teriyaki Grilled Chicken Recipe

4.5 7 10
Teriyaki Grilled Chicken Recipe
Teriyaki Grilled Chicken Recipe photo by Taste of Home
Publisher Photo

Teriyaki Grilled Chicken Recipe

Read Reviews
4.5 7 10
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 40 min.

Ingredients

  • 1/3 cup 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)

Directions

In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours.
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 for 40-50 minutes or until a meat thermometer reads 170°. Yield: 6 servings.
Originally published as Teriyaki Grilled Chicken in Taste of Home June/July 2009, p53

Nutritional Facts

1 each: 301 calories, 13g fat (3g saturated fat), 111mg cholesterol, 364mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 40g protein.

  • 1/3 cup 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 the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 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 for 40-50 minutes or until a meat thermometer reads 170°. Yield: 6 servings.
Originally published as Teriyaki Grilled Chicken in Taste of Home June/July 2009, p53

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Reviews forTeriyaki Grilled Chicken

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katlaydee3 User ID: 3741999 257132
Reviewed Nov. 22, 2016

"I thought this was okay, somewhat lacking in flavor."

MY REVIEW
habenaroman User ID: 7905288 230138
Reviewed Jul. 25, 2015

"Very good, juicy."

MY REVIEW
scrambledwithcheese User ID: 1233902 109406
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!"

MY REVIEW
KristineChayes User ID: 1441542 142604
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!"

MY REVIEW
TheDix User ID: 607421 181093
Reviewed Mar. 15, 2013

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

MY REVIEW
Teresa1919 User ID: 2817062 181091
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. :)"

MY REVIEW
Colnight User ID: 41759 103392
Reviewed Apr. 28, 2012

"It was good, will make again"

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