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    Grits and Pinecones » Recipes » Chicken

    Grilled Teriyaki Chicken with Teriyaki Marinade

    April 13, 2019 by Sharon Rigsby, Updated August 26, 2021 Leave a Comment

    Jump to Recipe Print Recipe
    Grilledd Teriyaki Chicken Pinterest pin

    Just in time for the weekend, Grilled Teriyaki Chicken with Teriyaki Marinade is full of mind-blowing deliciousness. A family favorite, Grilled Teriyaki Chicken is tender, juicy chicken breasts which have been marinated in a tangy, salty/sweet teriyaki marinade until they are juicy and bursting with flavor.

    A white serving plate with several pieces of grilled teriyaki chicken.

    Spring has sprung, and the weather is perfect for grilling. It’s time to kick back and enjoy this beautiful weather while it lasts. So dust off your grill and let’s get cooking! You will make all your neighbors jealous when the fragrant whiffs of smokily grilled chicken goodness blow their way. Better yet, invite the neighbors over for an impromptu cookout with the star of the show, Grilled Teriyaki Chicken. 

    Now I have to confess, usually, I am not usually a fan of chicken breasts. They are easy to overcook and sometimes, they are dry and tasteless. The teriyaki marinade changes all of that.  But, if you want to swap out the chicken breasts for chicken thighs, well that’s fine with me. Either way, you will have a winner with this chicken dinner!

    Speaking of grilled chicken, it’s one of my all-time favorites. And, not surprisingly, I have quite a few grilled chicken recipes on my blog. If you are like me, then I know not only will you love this Grilled Teriyaki Chicken recipe, but you will also love these recipes: Grilled Chicken with Peach Glaze, Grilled Chicken Skewers with Tomato Relish, The Best and Easiest Grilled Chicken, Simple Lemon Grilled Whole Chicken, and Grilled Beer Can Chicken. Be sure to check them out too!

    How to make the grilled chicken marinade:

    Add pineapple juice, soy sauce, sugar, ginger, and garlic powder to a bowl and mix well. Divide the marinade in half, and cover and store one-half of the marinade in the refrigerator. Reserve the rest of the marinade for the chicken breasts.

    A clear glass bowl full of teriyaki marinade to make grilled teriyaki chicken. 

    How long to marinate chicken? 

    Place the chicken breasts in a large gallon storage bag and pour one-half of the marinade over the chicken breasts. Seal the bag, refrigerate and let the chicken marinate for at least four hours or up to 24 hours.

    A plastic storage bag full of chicken breasts marinating in teriyaki marinade.

    Remove the chicken from the refrigerator and let it come to room temperature while your grill heats up. Discard this marinade. 

    Take the reserved teriyaki marinade and place in a small saucepan over medium heat. Bring to a boil, then reduce the heat to low and let it simmer for 5-7 minutes. Set aside.

    How to prepare the grill? 

    Set up the grill for direct grilling and preheat to high, which is 400 degrees F.

    Clean the grill grates and rub the grates with a paper towel soaked in oil to prevent your chicken from sticking. I use tongs to hold the folded paper towel. 

    How long to cook grilled chicken?

    Arrange the chicken on the grill grates.  While the chicken cooks, baste liberally on both sides with the marinade.

    Basting grilled chicken with teriyaki marinade on a grill.

    Grill the chicken for 5-6 minutes per side or until a meat thermometer registers 160 degrees F. when inserted in the thickest part of the chicken. 

    Remove the chicken from the grill and cover loosely with foil or a pot lid.  Allow it to rest for about 5 minutes and to come up to 165 degrees F., which is the safe temperature for chicken. Serve immediately and enjoy.

    Sharon’s Expert Tips:

    • I always make more Grilled Teriyaki Chicken than we need and freeze the leftover chicken. Then I use the leftovers to make Grilled Chicken Ceasar Salad or Grilled Teriyaki Chicken Cobb Salad. It’s a MOGO of sorts, make one meal and get two or three.  A win in my book! 
    • My chicken breasts were about ½-inch thick. If yours are thicker or thinner, it will take more or less time on the grill. Do not overcook the chicken or it will be dry. Use a meat thermometer and remove the chicken from the grill the minute it reaches 160 degrees F. It will come up to 165 degrees F while it rests. 
    A white serving plate with several pieces of grilled teriyaki chicken.

    Grilled Teriyaki Chicken with Teriyaki Marinade Recipe

    Sharon Rigsby
    Just in time for the weekend, Grilled Teriyaki Chicken with Teriyaki Marinade is full of mind-blowing deliciousness. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Marinate 4 mins
    Total Time 25 mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories 311 kcal

    Ingredients
      

    Grilled Teriyaki Chicken Ingredients:

    • 2-3 pounds chicken breasts boneless and skinless

    Teriyaki Marinade Ingredients:

    • 1 cup pineapple juice
    • 1 cup soy sauce low sodium
    • ⅔ cup brown sugar you can use light or dark
    • ½ teaspoon ground ginger
    • 1 teaspoon garlic powder

    Instructions
     

    Teriyaki Marinade Directions:

    • Add pineapple juice, soy sauce, sugar, ginger, and garlic powder to a bowl and mix well. Divide the marinade in half, and cover and store one-half of the marinade in the refrigerator. Reserve the rest of the marinade for the chicken breasts.
    • Place the chicken breasts in a large gallon storage bag and pour one-half of the marinade over the chicken breasts. Seal the bag, refrigerate and let the chicken marinate for at least four hours or up to 24 hours.

    Directions for grilling the Teriyaki Chicken:

    • Remove the chicken from the refrigerator and let it come to room temperature while your grill heats up. Discard this marinade.
    • Take the reserved teriyaki marinade and place in a small saucepan over medium heat. Bring to a boil, then reduce the heat to low and let it simmer for 5-7 minutes. Set aside.
    • Set up the grill for direct grilling and preheat to high, which is 400 degrees F.
    • Clean the grill grates and rub the grates with a paper towel soaked in oil to prevent your chicken from sticking. I use tongs to hold the folded paper towel.
    • Arrange the chicken on the grill grates and baste liberally on both sides with the marinade. Grill the chicken for 5-6 minutes per side or until a meat thermometer registers 160 degrees F. when inserted in the thickest part of the chicken.
    • Remove the chicken from the grill and cover loosely with foil or a pot lid. Allow it to rest for about 5 minutes and to come up to 165 degrees F., which is the safe temperature for chicken. Serve immediately and enjoy.

    Notes

    Sharon's Expert Tips:
    • I always make more Grilled Teriyaki Chicken than we need and freeze the leftover chicken. Then I use the leftovers to make Grilled Chicken Ceasar Salad or Grilled Teriyaki Chicken Cobb Salad. It's a MOGO of sorts, make one meal and get two or three.  A win in my book! 
    • My chicken breasts were about ½-inch thick. If yours are thicker or thinner, it will take more or less time on the grill. Do not overcook the chicken or it will be dry. Use a meat thermometer and remove the chicken from the grill the minute it reaches 160 degrees F. It will come up to 165 degrees F while it rests.
    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.

    Nutrition

    Calories: 311kcalCarbohydrates: 31gProtein: 36gFat: 4gCholesterol: 96mgSodium: 2343mgPotassium: 731mgSugar: 28gVitamin A: 45IUVitamin C: 5.8mgCalcium: 41mgIron: 1.8mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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