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Grilled Teriyaki Chicken Recipe

Photo source: Grandmother's Kitchen

My personal favorite combination.

Ingredients

2 chicken breasts - skinless, boneless

Teriyaki Sauce:
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Directions

Teriyaki Sauce:

1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.

2 Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.

3 Heat until sauce thickens to desired thickness.

4 Add water to thin if you over-thick it.

Let you chicken rest in marinade for at least 1 hour, but overnight preferably.

Grill chicken on direct heat for 4-5 minutes on each side, and then transfer to indirect heat until done.

Use a meat thermometer, or else be sure the breasts are no longer pink inside.

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