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featured grilled teriyaki chicken

Grilled Teriyaki Chicken Recipe

Course: Main Course
Cuisine: Japanese
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinate: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 377kcal
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!
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  • 2 ½ pounds boneless skinless, chicken breasts
  • Salt and pepper for seasoning chicken
  • cup soy sauce
  • cup water
  • 2 tablespoons honey
  • 1 tablespoon of fresh ginger root grated
  • 1 clove garlic pressed
  • 1 teaspoon dried minced onions
  • 2 teaspoons cornstarch optional, you’ll only need this if you decide to make the glaze


  • Whisk together soy sauce, water, honey, ginger, garlic and onions.
    ⅓ cup soy sauce, 2 tablespoons honey, 1 tablespoon of fresh ginger root, 1 clove garlic, 1 teaspoon dried minced onions
  • 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.


Calories: 377kcal | Carbohydrates: 12g | Protein: 62g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1418mg | Potassium: 1126mg | Fiber: 1g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg