Best Grilled Teriyaki Chicken Recipes

EASY GRILLED CHICKEN TERIYAKI

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.

TERIYAKI GRILLED CHICKEN

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°.

TERIYAKI-GLAZED GRILLED CHICKEN

Steps:

• Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
• Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.

MARINATED GRILLED TERIYAKI CHICKEN BREASTS

Steps:

• In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients except chicken. Cut and discard any fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Add meat, turning to coat both sides. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Heat to MEDIUM heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
• Place chicken breast on grill. Cover and grill 15 to 20 minutes, turning once with tongs. If desired, brush chicken with remaining sauce during the last 5 minutes of grilling. Grill until juice of chicken is no longer pink when centers of thickest pieces are cut.

GRILLED HONEY-TERIYAKI CHICKEN

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.

CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)

Steps:

• For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
• Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
• Preheat grill to medium.
• Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.

GRILLED TERIYAKI CHICKEN KABOBS

Steps:

• Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
• Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
• Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
• Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
• Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
• Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

GRILLED TERIYAKI CHICKEN TENDERS

Steps:

• Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH

Steps:

• Soak bamboo skewers in water.
• Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
• Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
• Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
• Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
• Serve skewers next to the miso ranch dressing and brush with reserved glaze.

GRILLED TERIYAKI CHICKEN

Steps:

• Mix together teriyaki sauce, lemon juice, garlic and sesame oil in a large plastic bag and place chicken breasts in it.
• Seal bag, and shake to coat.
• Place in refrigerator for 6 to 8 hours (or up to 24), turning occasionally.
• 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.

GRILLED TERIYAKI CHICKEN THIGH SKEWERS

Steps:

• Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
• Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
• Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
• Thread chicken strips onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.

GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN CHEESE WITH TERIYAKI CHICKEN TACOS

Steps:

• Teriyaki Chicken Tacos: Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.
• Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.
• Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.
• Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.
• Grilled Zucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM® Olive Oil cooking spray.
• Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.
• Meanwhile, in large, deep skillet, heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.

GRILLED CHICKEN TERIYAKI SKEWERS

Steps:

• Cut the chicken into bite size pieces. Combine all of the sauce ingredients and pour over chicken. Marinate for two hours.
• Remove from the marinade, thread onto skewers. Grill over medium-high heat, turning once and basting with marinade, for about 5 min or till no longer pink inside.
• To cook under broiler - Place chicken skewers on a greased rack in a cooking or baking pan. Broil 5 to 6 inches from heat, turning once and basting with marinade, about 5 minutes or till done.

GRILLED PINEAPPLE APPETIZER WITH TERIYAKI GINGER CHICKEN MEATBALLS

Steps:

• Spray pineapple slices with cooking spray and grill or pan brown, lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 " wide (just big enough for the meatballs to sit on top of).
• Prepare a medium skillet with pan spray and brown al fresco all natural Teriyaki Meat Balls over medium high heat on both sides. Add water, cover and fully heat meatballs.
• Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze.
• Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately.

SUPER EASY GRILLED CHICKEN TERIYAKI

Steps:

• 1. Combine the teriyaki sauce, lemon juice, garlic and sesame oil in a large Ziploc bag. Add the chicken. Shake to coat. Place in the refrigerator for 1-12 hours to marinate, turning every so often.
• 2. Preheat grill on medium-high heat and lightly oil the grill grate (before it gets too hot).
• 3. Remove chicken, discarding marinade, and place on the grill.
• 4. Grill for about 6-8 minutes on each side or until juices run clear. (This could take even less time depending on the thickness of your chicken breasts.)

GRILLED TERIYAKI CHICKEN

Steps:

• In a small saucepan, combine the first 5 ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a shallow dish; add chicken and turn to coat. Cover and refrigerate for at least 2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side .

EASY-GRILLED-CHICKEN-TERIYAKI

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.

GRILLED TERIYAKI CHICKEN

Steps:

• In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients.
• Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat 15 minutes. Turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.

GRILLED TERIYAKI BEER CHICKEN

Steps:

• Stir the beer, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
• Rub the chicken legs thoroughly with the vegetable oil. Poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. Pour the marinade over the chicken legs; marinate in refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken from the marinade and shake off any excess liquid. Discard remaining marinade.
• Grill the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into the thickest part of the leg, near the bone should read 180 degrees F (82 degrees C).

GRILLED CHICKEN CITRUS TERIYAKI

Steps:

• In small bowl, mix teriyaki glaze, orange juice concentrate and orange peel. Reserve 2 tablespoons mixture. Add chicken to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
• Meanwhile, heat gas or charcoal grill. Place grill basket (grill "wok") over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket.
• Cover and grill over medium heat 6 to 8 minutes, shaking basket or stirring chicken occasionally, until chicken is brown.
• Add remaining ingredients to grill basket. Cover and grill 6 to 8 minutes, shaking basket or stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover and grill 2 to 3 minutes or until heated through.