Chicken With Teriyaki Glaze is a super fast and easy dinner recipe that’s full of sweet Asian flavors. This is one of my favorite recipes to make on busy weeknights.

Do you want to learn how to cook the best chicken with teriyaki glaze ever? It tastes incredible on a whole lot of things, but this dish we’re making will be on top of some bowtie pasta. Let’s get started!

Teriyaki-Glazed Grilled Chicken

Take grilled chicken breasts in a tasty, direction with this clever recipe: the chicken is pounded so it cooks quickly and evenly, then a tangy homemade hoisin-teriyaki glaze goes on in the last few minutes of cooking to create a delicious char. 

Teriyaki-Glazed Grilled Chicken

Take grilled chicken breasts in a tasty, direction with this clever recipe: the chicken is pounded so it cooks quickly and evenly, then a tangy homemade hoisin-teriyaki glaze goes on in the last few minutes of cooking to create a delicious char.

Read the full recipe after the video.

Recipe Summary

Prep:

20 mins

Total:

50 mins

Yield:

Serves 6 to 8

Ingredients

Ingredient Checklist

• 8 boneless, skinless chicken breasts (each about 8 ounces)
• 1/4 cup ketchup
• 2 tablespoons hoisin sauce
• 2 tablespoons light brown sugar
• 2 tablespoons fresh lime juice
• 2 teaspoons sesame oil
• 1 small garlic clove, grated
• Kosher salt and freshly ground pepper

Directions

Instructions Checklist

• Step 1Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• Step 2While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
• Step 3Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Step 4Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.

Teriyaki-Glazed Grilled Chicken

Take grilled chicken breasts in a tasty, direction with this clever recipe: the chicken is pounded so it cooks quickly and evenly, then a tangy homemade hoisin-teriyaki glaze goes on in the last few minutes of cooking to create a delicious char. 

Teriyaki-Glazed Grilled Chicken

Take grilled chicken breasts in a tasty, direction with this clever recipe: the chicken is pounded so it cooks quickly and evenly, then a tangy homemade hoisin-teriyaki glaze goes on in the last few minutes of cooking to create a delicious char.

Read the full recipe after the video.

Recipe Summary

Prep:

20 mins

Total:

50 mins

Yield:

Serves 6 to 8

Ingredients

Ingredient Checklist

• 8 boneless, skinless chicken breasts (each about 8 ounces)
• 1/4 cup ketchup
• 2 tablespoons hoisin sauce
• 2 tablespoons light brown sugar
• 2 tablespoons fresh lime juice
• 2 teaspoons sesame oil
• 1 small garlic clove, grated
• Kosher salt and freshly ground pepper

Directions

Instructions Checklist

• Step 1Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• Step 2While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
• Step 3Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Step 4Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.

TERIYAKI GLAZED CHICKEN

I’ve struggled over the years finding just the right teriyaki chicken recipe.  It took me a long time but I eventually found the right combination of ingredients.  This recipe for  Teriyaki Glazed Chicken is easy and it is the absolute perfect flavor in my book.

GLAZED CHICKEN WITH PERFECT TERIYAKI FLAVOR

Once again, I am always wanting to make recipes that I know I can throw together pretty quickly since I am often crunched for time when I get home from work.  This is one of those recipes that actually can be made in no time at all.

I always used to think it was best to use boneless chicken breasts when making my teriyaki chicken, but using boneless chicken thighs is actually the best.   The thighs are tender and moist and actually has the right flavor for what I was looking for.

Another trick for me was to use lite soy sauce, which has about 30% less sodium.  I like to serve this with rice and toss in some vegetables.  This is by far one of my favorite ways to cook chicken!

MAKE THIS TERIYAKI GLAZED CHICKEN RECIPE TODAY!

TERIYAKI GLAZED CHICKEN

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

This Teriyaki Glazed Chicken recipe is not only easy but absolutely delicious.

Recipe type: Main Dish

INGREDIENTS

• 1 cup sugar
• 1 cup lite soy sauce
• ½ cup water
• 1-2 tsp. minced garlic
• 1 tsp. powdered ginger
• Boneless, skinless chicken thighs
• (Depending how much chicken you want to cook, you can double this recipe)
• 1-1½ Tbs. Corn starch mixed with ¼ cup water

INSTRUCTIONS

1. Combine the sugar, soy sauce, water, garlic and ginger in a deep sauce pan.
2. Bring to a boil, and drop the chicken thighs into the pan.
3. Cook at a low boil for about 20 minutes or until the chicken is cooked through.
4. If desired, thicken the sauce by mixing 1-1½ Tbs. corn starch with ¼ cup water.
5. Mix until dissolved then stir into the teriyaki sauce.
6. Serve with rice and vegetables.

Honey-Teriyaki Glazed Grilled Chicken

As I said before this summer I will have a whole bunch of my favorite grilled recipes. Chicken flavored with sweet honey glaze and balanced with Teriyaki sauce, ginger and infused with strong garlic flavor gives you one harmonious taste. Brine plays a big part because it is just as a fire starter for this chicken makes it tender and ready to grill. There are many recipes and versions of Honey-Teriyaki Glazed Grilled Chicken and this is just one more out of nearly thousands of similar ones.

The kids are on the summer break and I’m enjoying this time with them, so my apologies if I am not posting like before. However, I will try harder that every recipe that I post goes to become your favorite.

Honey-Teriyaki Glazed Grilled Chicken

 Course Main Course

 Cuisine Japanese

 Prep Time 10 minutes

 Cook Time 20 minutes

 BRINE FOR ABOUT 1 hour

 Total Time 30 minutes

 Servings 4

Ingredients

• 3 Lb. Chicken breast cut into about 1 inch pieces/2 bites (or use any parts of the chicken)

Brine:

• 1/2 Garlic head  smashed
• 3-4 slices fresh ginger root
• 1 Tbs. Kosher salt
• 1/2 cup light brown sugar
• 4-6 sprigs fresh thyme
• 2 cups water

Glaze:

• 1 cup Teriyaki sauce or make your own click here
• 1/4 cup pure honey
• 4 slices fresh Ginger
• 1/2 head garlic
• 1 tsp. toasted sesame oil + 3 TBS.
• 1/2 tsp. ground black pepper

Garnish:

• Scallion green part
• Toasted sesame seeds

Instructions

1. Start making simple brine first. Combine the garlic, ginger, salt, brown sugar, water, and thyme in a large storage food/freezer bag and swirl to dissolve the sugar. Add chicken and let it brine for about an hour (1 hr.) in the refrigerator.
2. Preheat grill to medium heat.
3. At this point make the sweet honey teriyaki glaze: In the saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until slightly reduced.
4. Remove chicken from brine and pat dry with kitchen paper towel Add the chicken to a large bowl, drizzle with the 3 tablespoons of sesame oil and season with freshly ground black pepper. Toss to coat all the pieces and cook on a medium grill for 7-10 minutes per side until cooked through. (For bigger pieces or different parts of the chicken allow to cook up for 20 minutes until cooked through)
5. Brush with teriyaki glaze for the last 3-4 minutes of cooking.
6. Garnish with scallions and toasted sesame seeds.
7. Serve with rice and or salad-I made shredded cabbage, fresh beets, and carrot salad seasoned it with a bit of oil+lemon+salt to taste.

Recipe Notes

You can use any parts of the chicken just allow it to cook more. You could make it spicy only if you add in the glaze bit of gochujang, sriracha or chili powder. This could be made in the oven/400 degrees F for 15-20 minutes or until done. For fantastic flavor, you could rub some bacon/pork belly fat on the griddle or grill OR if you do not eat the pork use chicken skin.