Grilled teriyaki chicken breast is one of those meals I turn to when I want simple, tasty food without a long fuss. The sweet and salty sauce gives the chicken a nice sticky glaze that smells amazing as it cooks on the grill.
This recipe solves challenges like uneven cooking, dry chicken, sauce burning, sticking on the grill, and maintaining glaze thickness for consistent, juicy grilled teriyaki chicken breasts.
I’ve had my share of dry chicken and sticky messes, but this recipe nails the juicy part and keeps the sauce from burning. It’s my go-to grilled chicken recipe when I want easy teriyaki chicken that won’t leave me guessing how long to marinate or cook.
What makes this work is a careful mix of marinade time, even chicken thickness, and keeping the grill clean and oiled so nothing sticks. It comes together in about 30 minutes if you’re short on time, though I like to leave it longer when I can. And the rest time after grilling really helps with juicy bites.
If you’re looking for something that’s just as good alongside your chicken, try my recipe for Broccolini Frittata for a quick and tasty side dish.
Table of contents
Dietary Considerations
- This recipe suits gluten-free diets only when using tamari instead of traditional soy sauce, which contains wheat.
- The recipe is dairy-free as it contains no milk, cheese, or other dairy ingredients in the grilled teriyaki chicken breast.
- This recipe is not vegan because it includes boneless skinless chicken breasts as the primary protein source.
- The recipe meets low-carb and keto requirements due to using natural sweeteners like honey in controlled amounts.
- This recipe is nut-free since it contains no nuts or nut-derived ingredients among the listed components.
Why You Will Love This Recipe
- Juicy and tender every time
Pounding the chicken breasts evens out thickness, which helps them cook through evenly on the grill without drying out. Marinating for at least 30 minutes adds flavor without mushiness, and letting the chicken rest after grilling locks in juices for a tender bite. - Sticky glaze with balanced sweetness
Thickening the teriyaki sauce with cornstarch creates a glossy coating that clings well without burning. Combining honey and brown sugar gives the right sweet-savory mix, avoiding an overpowering punch while adding a subtle caramel note. - Simple grilling with less sticking
Preheating the grill and oiling the grates with a paper towel prevents the chicken from sticking or tearing. Reserving marinade for basting after cooking stops flare-ups that happen when sugars hit the flame, keeping the glaze intact and flavorful. - Make-ahead glaze and leftovers that keep well
The sauce can be prepared up to a week ahead and reheated gently for basting or dipping. Grilled chicken stores well in the fridge for several days and reheats best on low heat to keep its texture, making this grilled teriyaki chicken breast easy to plan into your week.
Grilled Teriyaki Chicken Breast
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: grilling
- Cuisine: Japanese
- Diet: gluten-free
Description
A simple and flavorful grilled teriyaki chicken breast recipe that is juicy and easy to prepare.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1/2 cup soy sauce or tamari (choose tamari for gluten-free)
- 2 teaspoons toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon light brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 teaspoons cornstarch
- 1/4 cup cold water (for slurry)
- 1/4 teaspoon kosher salt
- 3 baby bok choy, washed and halved horizontally
- 8 fresh pineapple slices
- Cooking oil or spray (neutral oil with high smoke point)
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Place each chicken breast between two sheets of plastic wrap or parchment. Gently pound the breasts with a meat mallet or rolling pin to an even thickness of about 1/2 inch. This step helps the chicken grill evenly and maintain juiciness. After pounding, season both sides lightly with kosher salt.
- In a bowl, combine soy sauce (or tamari), toasted sesame oil, honey, brown sugar, garlic powder, and ground ginger. Mix thoroughly until the sugar dissolves. Reserve about 1/4 cup of this marinade separately for thickening and basting later. Place the chicken in a resealable bag or shallow dish, pour the remaining marinade over the chicken, and refrigerate. Marinate for a minimum of 30 minutes, or up to 12 hours for stronger flavor. Avoid exceeding 12 hours to maintain good texture.
- Transfer the reserved marinade (not touching raw chicken) to a small saucepan over medium heat. While warming, whisk the cornstarch with cold water to create a slurry. Stir the slurry into the sauce and cook gently, stirring constantly, until it thickens to a glossy glaze (about 3-4 minutes). Remove from heat and keep warm for basting.
- Preheat your grill to medium-high heat (around 400°F). Make sure the grill grates are clean. Fold a paper towel into a small square, dip it in cooking oil, and use tongs to rub the oiled towel across the grill grates. This reduces sticking and helps prevent flare-ups.
- Remove chicken from the marinade, allowing excess to drip off, and discard the marinade with raw chicken. Place the chicken breasts on the grill and cook for 5 to 6 minutes per side. Using an instant-read thermometer, aim for an internal temperature of 160°F as you cook. In the last 2 minutes of grilling, brush the thickened teriyaki glaze onto the chicken, turning to caramelize the coating evenly. Avoid basting earlier to prevent sugar in the sauce from burning.
- Brush pineapple slices and bok choy halves lightly with cooking oil and season with a pinch of salt. Grill these alongside the chicken for 3 to 4 minutes per side, or until lightly charred but not blackened. This adds a pleasant texture and flavor contrast to the meal.
- Remove chicken and sides from the grill. Loosely tent the chicken with foil and let it rest for 5 to 7 minutes. This allows the internal temperature to rise to 165°F and keeps the meat juicy by letting the juices redistribute. Garnish the chicken with toasted sesame seeds and sliced green onions. Serve alongside the grilled pineapple and bok choy, accompanied by steamed rice or your preferred base.
Notes
- Pounding the chicken to an even thickness ensures consistent cooking and a tender bite.
- Using tamari instead of soy sauce makes the dish gluten-free without sacrificing umami flavor.
- Combining honey and light brown sugar balances sweetness and helps the glaze caramelize without overpowering the chicken.
- Garlic powder and ground ginger add warmth and spice without the risk of burnt bits that fresh garlic sometimes causes.
- The cornstarch slurry thickens the sauce into a glossy glaze that adheres to the chicken and resists burning during grilling.
- Oiling the grill grates with an oiled paper towel and tongs is key to preventing the chicken from sticking and reducing flare-ups.
- Always discard marinade that has been in contact with raw chicken to prevent contamination.
- Use an instant-read thermometer to check doneness accurately—160°F before resting, then 165°F post-resting.
- Resting the chicken after grilling keeps it juicy as the juices evenly redistribute.
- Grilled bok choy and pineapple add a mild, fresh crunch and light sweetness that balances the savory chicken.
- Leftover chicken and sides store in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or oven wrapped in foil to maintain moisture; avoid microwaving directly.
- The sauce can be made ahead of time and stored in the fridge for up to one week.
- For a low-sodium variation, reduce the soy sauce and slightly increase honey, or substitute with coconut aminos.
- If preferred, chicken thighs can replace breasts—adjust cooking times accordingly for their thickness and flavor.
- Avoid basting raw chicken with the thickened sauce as it may introduce food safety risks and cause burning on the grill.
Nutrition
- Serving Size: 1 chicken breast with sides
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
Ingredient Notes
- Boneless skinless chicken breasts: Choose firm, evenly sized breasts with smooth, pale skin. Pounding them to about ½-inch thickness helps them cook evenly and stay juicy when grilled.
- Soy sauce or tamari: Pick low-sodium tamari if you need gluten-free options. This adds the salty, umami base needed for the teriyaki marinade. Avoid dark or overly thick soy sauces to keep balance.
- Honey: Use pure, runny honey for natural sweetness and to help caramelize the chicken. It works well with brown sugar to avoid overpowering sweetness while providing a nice glaze.
- Brown sugar: Go for light brown sugar to deepen the sweetness with a subtle molasses hint. It also helps thicken and caramelize the sauce, locking in flavor without making the glaze too thick.
- Garlic powder: Choose a fine, even powder to blend smoothly into the marinade. It provides consistent garlicky warmth without risking burnt bits on the grill like fresh garlic can.
- Ground ginger: Fresh-looking, dry ground ginger adds gentle spice and warmth. It pairs well with garlic and sweeteners to keep the teriyaki flavor balanced and aromatic.
- Toasted sesame oil: Use a good-quality, dark sesame oil for nutty depth. Just a small amount gives the marinade richness and authentic flavor without overpowering the chicken.
- Cornstarch: Pick pure cornstarch for creating a slurry with cold water to thicken the sauce into a glossy glaze. This helps the teriyaki cling well without burning on the grill.
- Kosher salt: Use kosher salt for seasoning the chicken after pounding. Its coarse texture helps distribute salt evenly without making the meat dry or too salty.
- Baby bok choy: Select fresh, crisp bok choy with firm stalks and vibrant green leaves. Its mild bitterness and crunch pair nicely with grilled teriyaki chicken as a side.
- Fresh pineapple slices: Choose ripe, evenly cut slices without browning. Grilled pineapple adds a smoky sweetness that complements the teriyaki glaze and lightens the meal.
- Cooking oil or spray: Use a neutral oil with a high smoke point to oil the grill grates. Applying it with an oiled paper towel and tongs prevents sticking and minimizes flare-ups while grilling.
- Toasted sesame seeds: Buy pre-toasted seeds or toast them lightly at home for garnish. They add a subtle crunch and a mild nutty flavor that finishes the grilled teriyaki chicken nicely.
- Green onions: Pick firm, bright green stalks with white bulbs intact. Thinly sliced, they provide a fresh, mild bite that cuts through the richness of the grilled chicken and sauce.
Recipe Baking Tips
- If chicken sticks on the grill, rub oiled paper towel over grates with tongs before heating to 400°F to reduce flare-ups and sticking during 10 minutes of preheating.
- If sauce burns when grilling, wait to baste chicken until the last 2 minutes of cooking at 160°F internal temperature to avoid sugar scorching on heat.
- If chicken cooks unevenly, pound breasts to 1/2 inch thickness before marinating for 30 minutes to 12 hours for even grilling and consistent juiciness.
- If glaze is too thin to cling well, whisk 2 teaspoons cornstarch into 1/4 cup cold water and simmer marinade 3-4 minutes until thick before basting chicken.
- If leftovers dry out, store chicken and sides separately in airtight containers and reheat gently over low heat or wrapped in foil to keep moisture intact.
Serving Suggestions
Serve grilled teriyaki chicken breast alongside steamed jasmine rice or brown rice. Add grilled baby bok choy and pineapple slices to complement the meal.
Combine with sautéed green beans or roasted sweet potatoes for an easy teriyaki chicken side dish mix. Both options provide simple, gluten-free pairings.
Use leftover grilled teriyaki chicken breast in rice bowls or wrap fillings with lettuce leaves. Add slices to stir-fried vegetable noodles or Asian slaws with a light dressing.
Incorporate grilled teriyaki chicken breast into salads with shredded cabbage, carrots, and green onion. These variations provide flexible, low-carb options suitable for diabetic needs.
Top grilled teriyaki chicken breast with reserved teriyaki glaze warmed on the stove. Sprinkle toasted sesame seeds and sliced green onions for added flavor contrast.
Serve with chili garlic sauce or a drizzle of low-sodium sriracha mayo for mild heat that balances the sweet, savory chicken. Both sauces suit dietary restrictions well.
Recipe variations
- You can use chicken thighs instead of chicken breasts for grilled teriyaki chicken breast to add extra juiciness and flavor while adjusting grilling times to 5-7 minutes per side.
- Add 1 tablespoon brown sugar along with honey in the marinade to enhance the sweet-savory profile, giving the grilled chicken recipe a richer teriyaki chicken glaze that caramelizes well.
- Either soy sauce or coconut aminos can be used in this easy teriyaki chicken marinade for a gluten-free option, catering to different dietary needs without compromising on flavor.
- If using bulk chicken breasts for larger gatherings, scale marinade ingredients proportionally, such as 3 pounds requiring 1 cup soy sauce and 2 tablespoons each of honey and brown sugar.
Save This Recipe!
How to Store?
To keep your grilled teriyaki chicken breast fresh and delicious, follow these storage tips:
Room Temperature: Store grilled teriyaki chicken breast in an airtight container at room temperature up to 2 days, avoiding direct sunlight and heat.
Refrigeration: Place chicken breast in an airtight container in the refrigerator up to 3 days. Keep sides stored separately to maintain texture.
Freezing: Wrap chicken breast tightly in plastic wrap or aluminum foil, place in a freezer bag or container up to 1 month. Thaw overnight in the refrigerator.
Grill teriyaki chicken breast for 6 to 8 minutes per side over high heat until juices run clear and there is no pink inside.
Yes. Grilled chicken teriyaki has 373 calories per serving with 64% protein, plus potassium and magnesium benefits.
Teriyaki sauce is used after cooking to finish the dish, not during cooking the chicken.
Yes. This recipe uses boneless, skinless chicken breasts poached then glazed with reduced teriyaki sauce.
Marinate teriyaki chicken in a mixture of teriyaki sauce, brown sugar, lime juice, garlic, and red pepper flakes.
Marinate chicken breasts at least 30 minutes, or up to overnight for more flavor, fully submerged in marinade.
Teriyaki chicken can be grilled or pan-fried, with pan-frying yielding moister, more tender meat.
Yes. Teriyaki sauce can have up to 9 grams of sugar per 2 tablespoons, which is a significant amount.
Not always. Traditional teriyaki sauce may contain mirin or Worcestershire sauce with alcohol or non-halal ingredients.
Yes. Teriyaki is safe as a dip or condiment but is usually cooked as a sauce for dishes.
Yes. Marinating poultry over two days can make meat mushy; keep marinating under 24 hours.
No. Marinating doesn’t significantly moisten or tenderize chicken breast or add strong flavor.
Thicken teriyaki sauce by mixing cornstarch with cold liquid into a slurry before adding it to the sauce.
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