Best Grilled Teriyaki Chicken Tenders Recipes

MARINATED GRILLED TERIYAKI CHICKEN

Marinated Grilled Teriyaki Chicken image

Rich and tender chicken thighs are soaked in a savory, sweet and tangy teriyaki marinade then cooked over a gas grill to achieve the perfect char. It's an easy recipe even the pickiest eaters will love!

Provided by Jaclyn

Time 1h30m

Number Of Ingredients 12

Ingredients

1/2 cup low-sodium soy sauce*
1/3 cup mirin
3 Tbsp packed light brown sugar
2 Tbsp honey**
2 Tbsp rice vinegar
1 Tbsp minced garlic
1 Tbsp peeled and minced fresh ginger
1/2 tsp toasted sesame oil, (or more to taste)
2 1/2 lbs boneless skinless chicken thighs (or breasts (7 medium, trim away fat))
3 Tbsp water
1 1/2 tsp cornstarch
Sliced green onions (and sesame seeds, for serving (optional))

Steps:

In a medium mixing bowl whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger and sesame oil. Ladle out 1/2 cup marinade (I like to leave most of the garlic and ginger bits in the bowl), and reserve the 1/2 cup in container in refrigerator.
Place chicken in a gallon size resealable bag, pour remaining marinade over chicken. Seal bag while pressing out excess air, rub marinade over chicken (or marinate in a bowl).
Transfer to refrigerator and let marinade 1 - 8 hours.
Near the end of marinating preheat a grill over medium heat (about 375 degrees). Clean grill grates and brush lightly with oil.
Grill chicken about 5 - 7 minutes per side (time will vary based on thickness and breasts will cook faster than thighs), until center registers 165 degrees.
While chicken is grilling heat reserved 1/2 cup marinade mixed with 2 Tbsp water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer about 2 - 3 minutes.
Whisk together remaining 1 Tbsp water and the cornstarch in a small bowl until well combined, then whisk into sauce. Let cook about 30 seconds longer while stirring constantly. If needed you can season sauce with a little salt.
Brush sauce over grilled teriyaki chicken. Serve warm garnished with green onions and sesame seeds if desired.

Nutrition Facts : Calories 250 kcal, Carbohydrate 12 g, Protein 31 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 154 mg, Sodium 732 mg, Sugar 10 g, ServingSize 1 serving

EASY GRILLED CHICKEN TERIYAKI

Easy Grilled Chicken Teriyaki image

Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!

Provided by prissycat

Categories World Cuisine Recipes Asian

Time P1DT30m

Yield 4

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
¼ cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

Steps:

Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

Nutrition Facts : Calories 240 calories, Carbohydrate 16.6 g, Cholesterol 67.2 mg, Fat 7.5 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 1.4 g, Sodium 691 mg, Sugar 11.4 g

TERIYAKI GRILLED CHICKEN

Teriyaki Grilled Chicken image

Here's a super recipe you can use with any chicken pieces you like, with or without skin. Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers are fabulous the next day in a salad. Jennifer Nichols, Tuscon, Arizona

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/3 cup reduced-sodium soy sauce
1/4 cup canola oil
2 green onions, thinly sliced
2 tablespoons plus 1-1/2 teaspoons honey
2 tablespoons sherry or chicken broth
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
6 bone-in chicken breast halves (8 ounces each)

Steps:

In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 301 calories, Fat 13g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 364mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 40g protein.

GRILLED HONEY-TERIYAKI CHICKEN

Grilled Honey-Teriyaki Chicken image

Provided by Tyler Florence

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 whole organic chicken, cut into 10 pieces
2 cups water
1 cup light brown sugar
1/2 head garlic, unpeeled
4 slices fresh ginger root, gently bashed to open up
2 tablespoons kosher salt
8 sprigs fresh thyme
2 cups teriyaki sauce
1/4 cup honey
1 large (1-inch) piece fresh ginger root, sliced and bashed to open up
1 head garlic, halved crosswise
1 teaspoon toasted sesame oil, plus 1/2 cup
Freshly ground black pepper
Scallion threads, for garnish
Toasted sesame seeds, for garnish

Steps:

Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
Preheat grill to low-medium heat.
Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.