Grilled Teriyaki Chicken

By Rachel Cooks

Ingredients

½ cup less sodium soy sauce
½ cup reduced sodium chicken broth ((or no salt added chicken broth))
¼ cup apple cider vinegar ((or rice vinegar))
¼ cup honey
¼ cup brown sugar
2 cloves garlic, finely minced or pressed
1 ½ lb. boneless skinless chicken breasts ((see note))
1 tablespoon cornstarch
sesame seeds, optional garnish
sliced green onions, optional garnish

Prep Time20mins
Cook Time16mins
Servings4

Instructions

In a small bowl, mix together soy sauce, chicken broth, apple cider vinegar, honey, brown sugar, and garlic. Stir well until brown sugar is dissolved. If needed, microwave for 30 seconds to help dissolve sugar.

Place chicken in a zip-top bag or a bowl, and pour ½ cup of the soy sauce mixture over chicken to marinate it. Reserve the remaining soy sauce mixture to make the sauce. Let the chicken marinate for at least 30 minutes, up to overnight.

When ready to grill, preheat the grill to medium-high heat (around 400°F). Carefully oil the grill grates with vegetable oil to prevent sticking.

Remove the chicken from the marinade and discard the used marinade. Grill the chicken for about 8 minutes per side, depending on thickness of the chicken pieces, until it reaches an internal temperature of 165°F when checked with an instant read thermometer. Place on a plate.

Meanwhile, make the sauce. Add cornstarch to the reserved soy sauce mixture. Whisk well to combine. Pour into a small saucepan and cook over medium heat until thickened, about 5 minutes.

After you remove the chicken from the grill, brush with the teriyaki sauce. Use any extra sauce for sides, if desired.

Serve immediately, garnished with sesame seeds and sliced green onions, if desired.