marinated grilled teriyaki chicken recipe

Marinated Grilled Teriyaki Chicken Recipe

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This delicious Marinated Grilled Teriyaki Chicken recipe is perfect for a weeknight dinner or weekend BBQ. With a savory homemade teriyaki sauce, tender chicken breasts, and a side of broccolini or fluffy white rice, this dish brings a taste of Japan to your table. We’ll also cover a Tofu Teriyaki option for a vegetarian twist, so everyone can enjoy!

Ingredients

Teriyaki Sauce:

  • 1 knob of ginger, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tablespoons of oil
  • 1 cup of sake
  • 1 cup of mirin
  • 1 cup of soy sauce
  • 2 tablespoons cornstarch
  • 4 tablespoons water
  • 1 tablespoon of sesame seeds

Chicken Teriyaki:

  • 1 pound of chicken breast
  • Salt and pepper to taste
  • 1 head of broccolini

Tofu Teriyaki:

  • 1 pack of firm tofu
  • Salt and pepper to taste
  • 1 tablespoon of oil
  • 1 red onion, sliced
  • 1 red pepper, sliced

Perfect Fluffy White Rice:

  • 1 cup of rice
  • 1 cup of water

Instructions

Teriyaki Sauce:

  1. Prepare the aromatics: Peel and finely chop the ginger and garlic.
  2. Bloom the aromatics: Heat 1 tablespoon of oil over low heat. Add the chopped ginger and garlic, and sauté for about 3 minutes until fragrant.
  3. Add liquids: Stir in equal parts of sake, mirin, and soy sauce. Bring to a boil and cook on medium heat for about 5 minutes to let the alcohol evaporate.
  4. Thicken the sauce: In a small bowl, mix the cornstarch with water. Slowly add this slurry to the sauce, stirring constantly until thickened.
  5. Finish: Stir in sesame seeds. Once cooled, store the sauce in an airtight jar in the fridge until ready to use.

Chicken Teriyaki:

Serve: Slice the chicken and serve with fluffy white rice and seared broccolini.Chicken Teriyaki:

Season the chicken: Season chicken breasts with salt and pepper, allowing them to marinate for 30 minutes (or overnight for deeper flavor).

Cook the chicken: Heat a tablespoon of oil in a pan over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side until golden brown and fully cooked through (internal temperature should reach 165°F/75°C).

Cook the broccolini: While the chicken cooks, chop the broccolini. After the chicken is fully cooked, remove it from the pan. Add the broccolini to the pan and sear until crispy and vibrant.

Dip in teriyaki sauce: Dunk the chicken breasts in the prepared teriyaki sauce.

  1. Season the chicken: Season chicken thighs with salt and pepper, allowing them to marinate for 30 minutes (or overnight for deeper flavor).
  2. Render the fat: In a cold pan, place the chicken skin side down, then turn the heat to medium. Allow the fat to render and the skin to become crispy.
  3. Cook the broccolini: While the chicken cooks, chop the broccolini. After the chicken is golden brown on both sides, remove it from the pan. Add the broccolini to the pan and sear in the rendered chicken fat.
  4. Dip in teriyaki sauce: Once the broccolini is crispy and vibrant, set aside. Dunk the chicken thighs in the prepared teriyaki sauce.
  5. Serve: Slice the chicken and serve with fluffy white rice and seared broccolini.

Tofu Teriyaki (Vegetarian Option):

  1. Prepare the tofu: Slice the firm tofu into long rectangles and pat dry with a paper towel. Season with salt and pepper and allow it to sit for a couple of hours if possible.
  2. Sear the tofu: Heat oil in a hot pan, and sear the tofu on each side until crispy. Remove from the pan.
  3. Cook the veggies: Add sliced red onion and red pepper to the pan. Sauté for 3-4 minutes until softened and caramelized.
  4. Serve: Dunk the tofu in the teriyaki sauce, slice, and serve with rice and sautéed vegetables.

Perfect Fluffy White Rice:

  1. Rinse the rice: Wash the rice under cold water until the water runs clear.
  2. Cook the rice: Add 1 cup of water to the rice in a pot. Bring to a boil, then reduce to a simmer and cook covered for 18-20 minutes. Let sit for 5 minutes before fluffing with a fork.

Notes

  • Substitutions: If you don’t have sake, you can substitute it with white wine or omit it altogether. For a gluten-free option, use tamari instead of soy sauce.
  • Storage: Store leftover chicken or tofu teriyaki in the fridge for up to 3 days. Reheat gently in a pan for best results.
  • Additional Vegetables: Feel free to use other vegetables like carrots, bell peppers, or zucchini alongside the broccolini for more variety.

This Marinated Grilled Teriyaki Chicken recipe is incredibly versatile. You can easily swap out the chicken for tofu or other proteins, and the homemade teriyaki sauce brings bold, savory flavors to every bite. Serve with fluffy white rice for a complete and satisfying meal.