Quick and easy to make and cook, these grilled teriyaki chicken breasts are one delicious dish. Marinated in a seasoned soy sauce before being grilled to perfection, there's nothing shy about the flavors in this recipe!
Season the chicken with salt and pepper, place the meat in a shallow dish or ziplock bag, pour marinade over top. Marinate for at least 30 minutes and up to 24 hours.
Salt and pepper for seasoning chicken, 2 ½ pounds boneless skinless, chicken breasts
Preheat grill. It should be at least 400 degrees and up to 500 degrees.
Remove the chicken from the marinade and place on the grill. Cover the chicken and cook for 5 minutes. Turn the chicken over to the other side, cover again and cook another 5 minutes or until cooked through. Internal temperature should be 165°.
Let chicken rest for 5 minutes.
You can reserve half the marinade and cook it for a teriyaki glaze.
Place the reserved marinade in a small sauce pan over medium meat and bring to a boil.
Make a cornstarch slurry by mixing 2 teaspoons of cornstarch with equal parts water and stir with a fork until blended. Add the mixture to the simmering marinade. It will thicken after a couple of minutes.
2 teaspoons cornstarch, ⅓ cup water
Remove from heat, and brush on the chicken after cooking.
If you don’t have fresh ginger, dried ground ginger works too. Use 1 teaspoon.
If you marinate the chicken in a ziplock bag, once it’s sealed, move the contents around a bit to get good coverage. Turn the bag over every so often as the marinade sinks to the bottom.
If you marinate for longer than 30 minutes, make sure the meat is in the refrigerator. Arrowroot powder can be substituted for cornstarch as a healthier option.