Chicken Teriyaki
Grilled chicken teriyaki with a homemade marinade of soy sauce, dry white wine, sugar, ginger, and garlic. Pounded thin for even cooking and basted on the grill for a glossy, caramelized finish.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minSkip the bottled stuff. This homemade teriyaki marinade comes together in two minutes and tastes worlds better.
Light soy sauce, dry white wine, sugar, ginger, and garlic dissolve into a salty-sweet bath that soaks into pounded chicken breasts for up to two hours.
On the grill, that marinade caramelizes into a glossy, sticky glaze with charred edges that snap and crackle.
Pounding the chicken thin is the move here. It cooks evenly, picks up more marinade per bite, and stays juicy instead of drying out.
Chef Tips
- Pound the chicken between plastic wrap to an even quarter-inch thickness so it grills in minutes
- Turn the chicken only once and baste with reserved marinade for the best glaze
- Discard any leftover marinade that touched raw chicken; if you want extra sauce, set some aside before marinating
Ingredients
Directions
Place 1 chicken breast half, boned side up, between two pieces of plastic wrap or waxed paper.
Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about ¼ inch thick; repeat with remaining chicken pieces.
In 12×8 inch baking dish or plastic bag, combine all imarinade ingredients; mix well to dissolve sugar.
Add chicken; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning several times.
Heat grill.
Drain chicken, reserving marinade. When ready to barbecue, place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 10 to 15 minutes or until chicken is no longer pink, turning once and brushing with reserved marinade.
Discard any remaining marinade.
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