Teriyaki Marinated Chicken
Teriyaki Marinated Chicken
This Teriyaki Marinated Chicken is a flavorful and easy dish perfect for weeknight dinners. The chicken is tenderized and infused with a delicious teriyaki glaze, making it a crowd-pleaser.
Servings: 4
Calories: 220kcal
Ingredients
- 1 pound boneless, skinless chicken breasts Trim excess fat
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 2 rice vinegar
- 1 sesame oil
- 2 garlic, minced Fresh preferred
- 1 grated fresh ginger
- Optional: sesame seeds For garnish
- Optional: green onions For garnish
Instructions
- Whisk soy sauce, sake (or mirin), brown sugar, garlic and ginger in a bowl until the sugar is dissolved.
- Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour or up to 12 hours. Remove from the marinade and pat dry.
- Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
- To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side.
- To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes total.
Notes
Make Ahead Tip: Cover and refrigerate the marinade for up to 3 days; marinate the chicken for up to 12 hours.
Note: It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast–the chicken tender–removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you’ll only need 2 breasts for 4 servings–cut each one in half before cooking.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Nutrition
Serving: 113g | Calories: 220kcal | Carbohydrates: 219g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 380mg | Sugar: 16g | Vitamin A: 20IU | Calcium: 20mg | Iron: 1mg
