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Grilled Spicy Teriyaki Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 73 reviews
  • Author: Melanie
  • Prep Time: 0h 15m
  • Cook Time: 0h 14m
  • Total Time: 2h 29m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Asian

Description

This Grilled Spicy Teriyaki Chicken recipe features tender boneless chicken breasts marinated in a flavorful blend of soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. Grilled to perfection and finished with a luscious thickened teriyaki glaze, this spicy chicken dish offers a delightful balance of sweet, savory, and spicy notes, perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients

Scale

Chicken and Marinade

  • 4 boneless, skinless chicken breasts
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon red pepper flakes (adjust according to spice preference)

Thickening Sauce

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Garnish (Optional)

  • 1 tablespoon sesame seeds
  • 2 green onions, chopped

Instructions

  1. Prepare the Marinade: In a mixing bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated fresh ginger, rice vinegar, sesame oil, and red pepper flakes to create a flavorful marinade.
  2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag tightly and refrigerate for at least 2 hours, or preferably overnight to allow flavors to deeply penetrate the meat.
  3. Preheat the Grill: Set your grill to medium-high heat to prepare for cooking the chicken evenly.
  4. Prepare Chicken for Grilling: Remove the chicken breasts from the marinade, shaking off excess liquid. Reserve the marinade for later use in the sauce.
  5. Grill the Chicken: Place chicken on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the meat is fully cooked and slightly charred around the edges.
  6. Simmer Reserved Marinade: While the chicken grills, pour the reserved marinade into a small saucepan and bring it to a gentle simmer over medium heat to ensure it is safe for consumption.
  7. Thicken the Sauce: In a small bowl, mix cornstarch with water to form a slurry. Stir this mixture into the simmering marinade and cook for 2-3 minutes until the sauce thickens to a glossy consistency.
  8. Glaze the Chicken: Once grilled, brush the thickened teriyaki sauce onto the chicken breasts to enhance flavor and moisture, then allow the chicken to rest for a few minutes before slicing.
  9. Garnish: Sprinkle sesame seeds and chopped green onions over the glazed chicken for added texture and a fresh burst of flavor, if desired.
  10. Serve: Slice the chicken and serve immediately, enjoying the perfect balance of spicy, sweet, and savory teriyaki flavors.

Notes

  • For maximum flavor, marinate the chicken overnight.
  • Adjust red pepper flakes to control the heat level to your preference.
  • Ensure the marinade is boiled/simmered before using as sauce to avoid any food safety issues.
  • If you don’t have a grill, this recipe can also be cooked on a stovetop grill pan or under a broiler.
  • Letting the chicken rest after grilling helps keep it juicy.

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Find it online: https://flavorfestkitchen.com/grilled-spicy-teriyaki-chicken-recipe/