When something is this simple and so delicious, there’s no reason not to make it all the time! Great Teriyaki Chicken is definitely worth firing up the grill for! Savory chicken marinated in a tangy sweet teriyaki sauce and then grilled for maximum juiciness and flavor… all the promise of teriyaki really comes to life here. Great Teriyaki Chicken pairs perfectly with rice, potatoes, or a nice crisp salad… whatever you have on hand! You just can’t go wrong with this great dish!
Ingredients
For the chicken:
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons ketchup
- 2 green onions, sliced
- 1 tablespoon ginger, finely minced
- 1 tablespoon sweet rice wine, optional
- 1 clove garlic, minced
- 1 1/2 pounds chicken breasts, can substitute chicken thighs, boneless
Optional, for serving:
- rice, to taste, cooked and warm
- green onions, to taste, sliced
- sesame seeds, to taste
Directions
Step 1 –In a large bowl, add the orange juice, the soy sauce, the honey, the ketchup, 2 of the green onions, the ginger, the sweet rice wine, and the garlic and whisk to combine.
Step 2 –Place the chicken breasts on a cutting board and cover them with plastic wrap.
Step 3 –Using the flat side of a meat mallet, pound the chicken breasts to a 1/2-inch thickness. If using the chicken thighs, they do not need this process.
Step 4 –In a large resealable plastic bag, add the marinade and the chicken breasts and massage to combine.
Step 5 –Place the sealed bag on a large platter and transfer it to the refrigerator.
Step 6 –Marinate the chicken in the refrigerator for at least 2 hours and up to overnight.
Step 7 –Preheat the grill to medium-high heat.
Step 8 –Transfer the chicken from the refrigerator, remove the chicken from the marinade, and let the excess drip off.
Step 9 –Transfer the chicken to a clean large platter, and discard any remaining marinade in the bag.
Step 10 –Transfer the marinated chicken to the grill and cook until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, about 5-7 minutes per side.
Step 11 –Serve with the rice and top with the remaining green onions and the sesame seeds.
