Today’s Recipe: Grilled Teriyaki Chicken

Happy Father’s Day Weekend!

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GRILLED TERIYAKI CHICKEN
PREP TIME: 15 MINUTES, PLUS 30 MINUTES COOLING, AND 6-8 HOURS MARINATING
COOK TIME: 35-39 MINUTES
MAKES: 4 SERVINGS

4    garlic cloves, peeled and minced
1    T grated ginger
2    t toasted sesame oil
½   cup mirin
2    cups pineapple juice
4    t cornstarch
¼   cup soy sauce
1    T molasses
½   t salt
4    boneless, skinless chicken breasts
2    t toasted sesame seeds

1. In a small saucepan over medium heat, combine garlic, ginger, and sesame oil. Cook until garlic and ginger begin to brown, about 3 minutes.
2. In a small bowl, whisk together mirin, pineapple juice, and cornstarch. Add to garlic and ginger mixture; bring to a simmer. Once sauce has thickened, remove from heat and stir in soy sauce, molasses, and salt.
3. Remove about ½ cup of teriyaki sauce and reserve for basting while grilling. Let remaining sauce cool down for ½ hour.
4. Place chicken breasts into a medium bowl and pour in teriyaki sauce. Cover and refrigerate. Let chicken breasts marinate for 6-8 hours.
5. After marinating, grill breasts over moderate heat, periodically basting with reserved teriyaki sauce. Cook for 10-12 minutes on each side, or until the internal temperature reaches 165°F.
6. Garnish with toasted sesame seeds and serve with wild rice and shredded kale, if desired.

Gather ingredients.

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Add 1 T grated ginger and 4 peeled and minced garlic cloves to a small saucepan.

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Add 2 t toasted sesame oil.

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Cook over medium heat until garlic and ginger begin to brown, about 3 minutes. Then add ½ cup mirin to a small bowl.

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Add 2 cups pineapple juice.

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Add 4 t cornstarch; whisk to combine.

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Add to garlic and ginger mixture; bring to a simmer.

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Once sauce has thickened, remove from heat and add ¼ cup soy sauce.

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Add 1 T molasses.

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Add ½ t salt. Then whisk to combine.

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Remove about ½ cup of teriyaki sauce and reserve for basting while grilling. Let remaining sauce cool down for ½ hour. Place 4 boneless, skinless chicken breasts into a medium bowl. Pour teriyaki sauce over chicken. Cover and refrigerate. Let chicken breasts marinate for 6-8 hours.

growing_jane-teriyaki_chicken-0515After marinating, grill breasts over moderate heat, periodically basting with reserved teriyaki sauce.

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Cook for 10-12 minutes on each side or until the internal temperature reaches 165°F.

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Garnish with toasted sesame seeds and serve with wild rice and shredded kale, if desired.

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Leave a comment 5 Comments

  1. Winnie Nielsen says:

    A meal fit for a King! Looks delicious!

  2. MJF et al~ I am in Hawaii, currently on the island of Kaua’i, and this recipe is better looking and yummier sounding than any teriyaki anything I’ve had here so far! Been here 9 days so far… This is Including Roy’s highly esteemed restaurant …I may just make this tonight for my family that are off snorkeling in the deep blue sea somewhere… Thank you and aloha!

    • I’m home from Hawaii now but wanted to report that I did make this while on vacation there and my family loved, loved, loved this! I have added it to the permanent family recipe archive. Thank you!

  3. Eileen V Widman says:

    Love teriyaki! Will try your recipe. The photo demo is wonderful, just wish there was a button to print just the recipe.

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