Teriyaki Chicken
    Servings Prep Time
    2-4 servings 5minutes
    Cook Time
    10minutes
    Servings Prep Time
    2-4 servings 5minutes
    Cook Time
    10minutes
    5 Minute prep Easy Teriyaki Chicken infused with Sweet Chili Sauce for added depth of flavor and YUM! The marinade doubles as the sauce for an easy family favorite that tastes better than takeout! My family loves this with rice and stir fried veggies and I love it on salad or in wraps!
    Ingredients
    • 2 large chicken breast or 4 chicken cutlets(about 1 1/2 pounds)
    • 1/4cup olive oil
    Teriyaki Marinade/Sauce
    • 1/2cup reduced sodium soy sauce
    • 1/3cup sugar
    • 1/4cup Asian sweet chili sauce(like Mae Ploy)
    • 1/4cup cider vinegar
    • 1/2teaspoon salt
    • 1/4teaspoon black pepper
    • 1tablespoon minced garlic(or 1 teaspoon garlic powder)
    • 1/2teaspoon ground ginger
    • 2teaspoons cornstarch
    Garnish (optional)
    • green onions
    • sesame seeds
    • Asian chili sauce
    Instructions
    1. If using two large chicken breast, then slice horizontally to create 4 thin cutlets.
    2. Whisk together all of the Teriyaki Marinade/Sauce ingredients in a small bowl. Add 1/2 (eye ball it) to a large freezer bag and whisk in 1/4 cup olive oil. Add chicken and marinate 1 hour up to overnight. Refrigerate remaining Teriyaki Sauce (will become your Sauce) separately.
    3. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
    4. GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
    5. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
    6. Meanwhile, add reserved Teriyaki Sauce to a small saucepan. Place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don’t have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
    7. Garnish chicken with green onions, sesame seeds and chili sauce to taste (optional).
    8. STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.
    9. Add reserved Teriyaki Sauce to the now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add chicken and toss to coat. Garnish chicken with green onions, sesame seeds and chili sauce to taste (optional).