Description
Deliciously marinated grilled chicken breasts with a sweet teriyaki glaze.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- ¼ cup sweet chili sauce
- ¼ cup toasted sesame oil
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ cup water
- 2 teaspoons cornstarch
Instructions
- Place the chicken breasts in a resealable bag, or container.
- In a medium bowl, whisk together the soy sauce, brown sugar, sweet chili sauce, toasted sesame oil, apple cider vinegar, honey, garlic powder, and ground ginger to create the marinade.
- Reserve ½ cup of the marinade mixture and set aside.
- Pour the remaining marinade over the prepared chicken breasts. Seal the bag or cover the container, and refrigerate for 1 hour to marinate.
- Preheat the grill to 375℉, then brush the grill grates with oil to prevent sticking.
- Grill marinated chicken breasts 6-7 minutes on one side.
- Flip and continue grilling another 7 minutes, or until internal temperature reaches 165℉.
- While the chicken is grilling, combine the water and cornstarch in a saucepan set over medium-low heat.
- Add the reserved marinade and simmer until it begins to thicken.
- Brush the thickened teriyaki sauce over the chicken as it finishes grilling, and/or before serving.
Notes
- Ensure the chicken is fully cooked by checking the internal temperature.
- This meal pairs well with rice or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 12g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 90mg