A classic silky teriyaki – to marinated chicken breasts (or thighs), then basted while grilled to create a sticky glaze makes a fantastic teriyaki chicken. It’s one of our favorite go-to dinners that’s ready in a snap if the teriyaki sauce is made in advance.
We use this Classic Teriyaki as an all-purpose sauce for dipping and marinating. I put it in yaki-soba and other cold or warm noodle dishes. I add it to gyoza or potsticker dipping sauce and I’ll baste anything grilled, pan-fried or broiled. You get the idea. It keeps forever in the refrigerator so I’ll usually triple the recipe and when I’m down to my last jar I’ll whip up another batch.
You can find the Classic Teriyaki Sauce recipe HERE.
Teriyaki Grilled Chicken with Homemade Teriyaki Sauce
- ½ cup Classic Teriyaki Sauce plus 1/4 cup for basting
- 4 chicken breasts skinned and boned
- salt & pepper
- 2 tbsp canola oil or any light cooking or olive oil
- sesame seeds for garnish
- In large zip lock bag or non-metalic bowl, add chicken breasts and the 1/2 cup Classic Teriyaki Sauce. Marinate about 30 minutes or up to an hour.
- Heat grill or large stovetop frying pan to medium-high heat. If using the grill, fold up a paper towel into a tight bundle, and carefully grease the grill grates with the oil. If using the stovetop, add the oil when the pan is warm.
- Taking the chicken out of the marinade, let most of it drip off, then place on the grill or pan, and sprinkle on salt & pepper to taste. Grill or pan sear until browned, then turn and cook the other side until done.
- Adjust heat as needed, being mindful of not cooking on too high a heat or the teriyaki sauce will over-caramelize and burn.
- While grilling or pan searing, baste with the 1/4 C of the additional sauce. Remove from heat, let cool slightly, then slice.
- Top with sesame seeds for garnish.