Grilled Teriyaki Chicken with Homemade Sauce
Savor the delightful flavors of tender grilled chicken marinated in a rich and authentic homemade teriyaki sauce. This recipe takes you through the process of creating your own teriyaki sauce, guaranteeing a fresh and flavorful dish that far surpasses store-bought alternatives. Perfectly marinated and grilled chicken is served atop a fluffy bed of rice and garnished with toasted sesame seeds, making this dish a mouthwatering experience for family and friends. A true highlight of any Asian-inspired meal!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Boneless chicken breasts
4 (Trimmed and pounded to an even thickness)
Sesame seeds
1 tablespoon (Toasted)
Soy sauce
3 tablespoons (For marinade)
Water
1 tablespoon (For marinade)
Sugar
1 tablespoon (For marinade)
Mirin (Chinese sweet wine)
1 tablespoon (For marinade)
Soy sauce
1/2 cup (For teriyaki sauce)
Water
3/4 cup (For teriyaki sauce)
Sugar
1/2 cup (For teriyaki sauce)
Mirin (Chinese sweet wine)
4 tablespoons (For teriyaki sauce)
Ground ginger
1/2 teaspoon (For teriyaki sauce)
Garlic powder
1/4 teaspoon (For teriyaki sauce)
Cornstarch
4 teaspoons (To thicken teriyaki sauce)
Water
2 tablespoons (For cornstarch mixture)
Instructions
1
In a medium bowl, whisk together the marinade ingredients: 3 tablespoons soy sauce, 1 tablespoon water, 1 tablespoon sugar, and 1 tablespoon mirin. Mix until the sugar is dissolved.
2
Add the boneless chicken breasts to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.
3
While the chicken is marinating, prepare the teriyaki sauce. In a small saucepan, combine 1/2 cup soy sauce, 3/4 cup water, 1/2 cup sugar, 4 tablespoons mirin, 1/2 teaspoon ground ginger, and 1/4 teaspoon garlic powder.
4
Bring the sauce mixture to a boil over medium heat, stirring occasionally. Once boiling, mix the cornstarch and 2 tablespoons of water in a separate bowl until smooth, then slowly whisk it into the simmering sauce.
5
Continue stirring the sauce until it thickens to your desired consistency. Remove from heat and set aside.
6
Preheat your grill or oven to 350°F (175°C). Remove the chicken from the marinade and discard the marinade.
7
Brush the prepared teriyaki sauce on the chicken and place it on the grill or in the oven. Grill or roast the chicken, basting with additional sauce every 5-7 minutes, until fully cooked (internal temperature of 165°F or 74°C).
8
Once cooked, allow the chicken to rest for a few minutes before slicing it into bite-sized pieces.
9
Serve the grilled teriyaki chicken on a bowl of rice, drizzling with extra teriyaki sauce, and sprinkling with toasted sesame seeds for garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Grilled Teriyaki Chicken with Homemade Sauce.
How many chicken breasts are needed for this recipe?
The recipe calls for 4 boneless chicken breasts.
How should the chicken be prepared before cooking?
The chicken should be trimmed and pounded to an even thickness.
What are the ingredients for the chicken marinade?
The marinade consists of 3 tablespoons soy sauce, 1 tablespoon water, 1 tablespoon sugar, and 1 tablespoon mirin.
How long should the chicken be marinated?
The chicken should be marinated for at least 30 minutes in the refrigerator.
What is the base of the homemade teriyaki sauce?
The sauce is made from 1/2 cup soy sauce, 3/4 cup water, 1/2 cup sugar, and 4 tablespoons mirin.
What spices are used in the teriyaki sauce?
The sauce is seasoned with 1/2 teaspoon ground ginger and 1/4 teaspoon garlic powder.
How is the teriyaki sauce thickened?
The sauce is thickened by whisking in a mixture of 4 teaspoons of cornstarch and 2 tablespoons of water.
At what temperature should the grill or oven be preheated?
Preheat the grill or oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What should be done with the marinade after use?
Once the chicken is removed for cooking, the marinade should be discarded.
How often should you baste the chicken with sauce?
The chicken should be basted with additional teriyaki sauce every 5 to 7 minutes.
What is the recommended internal temperature for cooked chicken?
The chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius.
How should the chicken be sliced for serving?
The chicken should be sliced into bite-sized pieces.
What garnish is used for the grilled teriyaki chicken?
The dish is garnished with 1 tablespoon of toasted sesame seeds.
What is the recommended side for this dish?
The grilled teriyaki chicken is best served on a fluffy bed of rice.
How many ingredients are used in this recipe in total?
There are 14 ingredients listed in the recipe.
Is mirin used in both the marinade and the sauce?
Yes, mirin is used in both the marinade and the homemade teriyaki sauce.
How much water is needed for the teriyaki sauce base?
You will need 3/4 cup of water for the teriyaki sauce.
What is the purpose of resting the chicken?
Allowing the chicken to rest for a few minutes before slicing ensures it remains tender.
How much sugar is used in the teriyaki sauce?
The sauce requires 1/2 cup of sugar.
What is mirin?
Mirin is described in this recipe as a Chinese sweet wine.
What should be done if the sugar in the marinade isn't dissolved?
You should whisk the marinade ingredients until the sugar is fully dissolved.
Can I bake the chicken instead of grilling it?
Yes, the recipe provides instructions for both grilling and roasting in an oven.
How much soy sauce is used for the marinade?
The marinade uses 3 tablespoons of soy sauce.
How much ginger is required for the sauce?
The recipe calls for 1/2 teaspoon of ground ginger.
How much garlic powder is used?
The sauce contains 1/4 teaspoon of garlic powder.
How much cornstarch is needed for thickening?
The recipe uses 4 teaspoons of cornstarch.
What is the first step in making the teriyaki sauce?
Combine the soy sauce, water, sugar, mirin, ginger, and garlic powder in a small saucepan.
When do you add the cornstarch mixture to the sauce?
The cornstarch mixture should be added once the sauce mixture has been brought to a boil.
Why is homemade sauce better than store-bought?
Homemade sauce guarantees a fresh and flavorful dish that surpasses store-bought alternatives.