Grilled Teriyaki Chicken

Grilled Teriyaki Chicken Recipe from Japan with Pepper

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Grilled Teriyaki Chicken is a delicious and flavorful dish that is perfect for a summer barbecue or a quick weeknight meal. The combination of tender chicken breasts marinated in a sweet and savory teriyaki sauce and grilled to perfection is sure to be a hit with your family and friends.

History

Teriyaki is a cooking technique used in Japanese cuisine where foods are grilled or broiled with a glaze made of soy sauce, mirin, and sugar. The word "teriyaki" comes from the Japanese words "teri," which means shine or luster, and "yaki," which means grilled or broiled. This method of cooking was first introduced to the United States in the 1960s and has since become a popular dish in American cuisine.

Ingredients

3 boneless, skinless chicken breasts
1 cup teriyaki sauce
a dash of pepper

How to prepare

Wash the chicken breasts, removing all excess fat, and pat them dry.
Pour the teriyaki sauce into a Pyrex dish, making sure to cover the bottom. A small deep dish is best, large enough to hold all the breasts and still leave about an inch or two of open space at the top.
Place the chicken breasts into the dish, adding teriyaki sauce between the breasts to coat them.
Sprinkle the breasts lightly with pepper.
Let the marinade stand for 0.5 hour, turning the breasts about every 5 to 10 minutes. If you let the breasts stand in the marinade for too long, the flavor becomes too harsh. If the marinade time is too short, you won't get the full teriyaki flavor.
Remove the breasts from the marinade (save the marinade) and place them cut-side up on a medium-high grill (either charcoal or gas). Cover and let them cook for eight (8) minutes.
Turn the breasts over, lightly coat them with the marinade, and let them cook for an additional seven (7) minutes.
Remove the breasts to a cutting board and let them stand for 2 to 3 minutes. This will ensure that the chicken is cooked all the way through, yet still remains moist.
Slice the breasts lengthwise into strips about 0.5 inch wide. If the chicken is thick, rotate the strip and cut again to create smaller strips.

Variations

Substitute chicken thighs or drumsticks for the chicken breasts for a different texture and flavor.
Add pineapple chunks to the marinade for a sweet and tangy twist.
Use a store-bought teriyaki sauce instead of making your own for a quicker and easier preparation.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.

- Use a Pyrex dish or a resealable plastic bag to marinate the chicken, making sure to coat the meat evenly.

- Grill the chicken over medium-high heat to ensure that it cooks evenly and develops a nice char on the outside.

- Let the chicken rest for a few minutes after grilling to allow the juices to redistribute, ensuring a moist and tender final product.

Serving Suggestions

Grilled Teriyaki Chicken can be served with steamed white rice, stir-fried vegetables, or a side salad for a complete meal. Garnish with sesame seeds and green onions for added flavor and presentation.

Cooking Techniques

Grilling is the best cooking technique for this recipe to achieve a smoky flavor and charred exterior. Make sure to preheat the grill and oil the grates before cooking the chicken.

Ingredient Substitutions

Substitute low-sodium soy sauce for regular soy sauce to reduce the sodium content.

- Use honey or maple syrup instead of sugar for a natural sweetener.

- Replace the chicken with tofu or tempeh for a vegetarian option.

Make Ahead Tips

You can marinate the chicken in the teriyaki sauce overnight for a more intense flavor. Store the marinated chicken in the refrigerator in an airtight container until ready to grill.

Presentation Ideas

Arrange the grilled teriyaki chicken strips on a platter and garnish with sliced green onions and sesame seeds for a beautiful presentation. Serve with a side of steamed rice and stir-fried vegetables for a complete meal.

Pairing Recommendations

Grilled Teriyaki Chicken pairs well with a crisp and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, serve with green tea or sparkling water with a splash of lime.

Storage and Reheating Instructions

Store any leftover grilled teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Grilled Teriyaki Chicken contains approximately 180 calories.

Carbohydrates

Each serving of Grilled Teriyaki Chicken contains approximately 10 grams of carbohydrates.

Fats

Each serving of Grilled Teriyaki Chicken contains approximately 2 grams of fat.

Proteins

Each serving of Grilled Teriyaki Chicken contains approximately 25 grams of protein.

Vitamins and minerals

Grilled Teriyaki Chicken is a good source of vitamin B6, niacin, and selenium.

Alergens

This recipe contains soy sauce, which may contain gluten. It is important to use a gluten-free soy sauce if you have a gluten allergy or sensitivity.

Summary

Grilled Teriyaki Chicken is a low-calorie, high-protein dish that is rich in vitamins and minerals. It is a healthy and delicious option for a balanced meal.

Summary

Grilled Teriyaki Chicken is a simple and delicious dish that is perfect for a quick and easy meal. With a few basic ingredients and some simple cooking techniques, you can create a flavorful and satisfying dish that is sure to become a family favorite. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day and I was visiting my friend Martha in her cozy little cottage by the lake. We had spent the morning picking fresh herbs from her garden and planning our menu for a barbecue later that evening. As we sat at her kitchen table flipping through an old cookbook, Martha suddenly exclaimed, "Ah, here it is! My favorite recipe for Grilled Teriyaki Chicken."

I leaned in closer, intrigued by the exotic blend of flavors listed in the ingredients. Soy sauce, ginger, garlic, honey... it all sounded so delicious. Martha explained that she had learned this recipe from a Japanese neighbor many years ago, and it had since become a staple in her summer cooking repertoire. She promised me that once I tried it, I would never go back to plain old grilled chicken again.

As Martha walked me through the steps of preparing the marinade, I couldn't help but marvel at how simple yet flavorful the recipe seemed. She combined the soy sauce, ginger, garlic, honey, and a splash of rice vinegar in a bowl, then poured it over the chicken thighs and let them marinate for a few hours. The aroma that filled the kitchen as the chicken soaked up all those delicious flavors was enough to make my mouth water.

When it was time to fire up the grill, Martha expertly cooked the marinated chicken over the hot coals, basting it with the remaining marinade to create a sticky, caramelized glaze. The sizzle of the chicken on the grill and the sweet, savory scent of the teriyaki sauce filled the air, making my stomach growl in anticipation.

As we sat down to eat our meal on the patio, I took my first bite of the Grilled Teriyaki Chicken and was instantly transported to a world of bold, mouthwatering flavors. The chicken was tender and juicy, with a perfect balance of salty soy sauce, tangy ginger, and sweet honey. I savored every bite, letting the flavors linger on my palate long after the meal was over.

From that day on, Grilled Teriyaki Chicken became a regular dish in my own cooking repertoire. I made it for family gatherings, potlucks with friends, and lazy summer evenings spent grilling in the backyard. Each time I prepared it, I thought of Martha and our shared love of good food and good company.

Over the years, I have tweaked the recipe here and there, adding a touch of sesame oil for richness or a sprinkle of sesame seeds for crunch. I have passed it on to my own children and grandchildren, who have come to love it just as much as I do. And every time I make it, I am reminded of that sunny afternoon at Martha's cottage by the lake, where I first discovered the magic of Grilled Teriyaki Chicken.