Tangy Teriyaki Chicken
Juicy grilled chicken marinated in a sweet and savory teriyaki sauce, bursting with flavors of ginger, garlic, and soy sauce. The caramelized glaze adds a delightful tanginess to every bite, creating the perfect balance of sweetness and acidity.
ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced (for garnish)
steps
- 1.
In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and black pepper.
- 2.
Add chicken breasts to a zip-top bag and pour in the teriyaki marinade. Seal the bag and gently massage to coat chicken evenly. Refrigerate for at least 1 hour (or up to 24 hours) to marinate.
- 3.
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- 4.
Grill the marinated chicken breasts for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C). Baste occasionally with extra marinade during cooking.
- 5.
Remove the chicken from the grill and let it rest for a few minutes. Drizzle with remaining marinade for extra flavor.
- 6.
Garnish with sliced green onions and serve hot. Enjoy with steamed rice or a fresh salad.
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