[FTC Standard Disclaimer] This is not a sponsored post; however, some Char-Broil products are shown and they are a sponsor.
There are certain grilling recipes that everyone has done, right? Several come to mind.
- Chicken parts marinated in Italian dressing
- Burgers stuffed with more add ins than meatloaf
- Steaks marinated in a red wine, olive oil, and soy sauce concoction
Grilled teriyaki chicken is one of those, I think. Who hasn't marinated chicken with a bottled teriyaki sauce? Here's how we do ours.
Grilled Teriyaki Chicken
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 pineapple, cored and sliced
For the Marinade/Glaze
- 1/4 cup Mr. Yoshida's Original Gourmet Sauce (or other thick teriyaki sauce)
- 2 ounces rice wine vinegar
- 2 ounces mirin
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh grated ginger
- 1/4 teaspoon red pepper flake
- 1/4 cup oil
- salt or soy sauce to taste
Instructions
- Mix the marinade/baste. Put the Yoshida's, vinegar, mirin, black pepper, pepper flake and ginger in a mixing bowl. Whisk rapidly while slowly adding the oil until combined. Taste, add soy sauce or sauce as desired - it shouldn't be much. Divide the marinade in half, half for the marinade and half for glazing.
- Marinade the chicken. Put your chicken breast in a gallon zip top bag and pour in half the marinade. Press out the excess air from the bag, seal, and place on a sheet pan in refrigeration for 4 to 8 hours.
- Preheat grill to 350-400°f.
- Grill the chicken and pineapple. Remove the chicken from the bag and shake off any excess marinade. Place "pretty side" down on the grates and cook 5 minutes. Flip and cook another 5 minutes. Add the pineapple when you flip the chicken and grill it on both sides.
- Glaze the chicken. Brush the chicken and pineapple with the remaining teriyaki on both sides. Cook until the chicken reaches an internal temperature of 160°f, flipping and glazing several times. This should take about 2 to 5 minutes.
- Remove chicken, rest it for 5 minutes, and serve.
Notes/Substitutions
- Yoshida's - Easily our favorite Asian style sauce, it's sweet so it's "teriyaki-ish" but not exactly teriyaki. Mix it with a little stock, soy sauce, and Sriracha and you have a good general purpose "brown sauce". Mix it with rice wine vinegar, other seasonings, and you have a marinade. If you can't find it, look for a thicker style teriyaki sauce at the store or make your own.
![Char-Broil Signature Series gas grill](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAmMz9lowzfv96zxjetJlQueFxuukR_aD1fE28rc8UOI25jeZ4PWK_B2wR5kFD5en_xrt0nE92CbrKyNaaaz8uQULZiIguyHISU5uuXHEX9YQjMuzJalnCkmi97ORJhoU_PMnrG8E-AVt/s1600/Grilled+Teriyaki+Chicken+20170526_173828.jpg) |
For this cook I used a Big Green Egg Mini-Max to stir fry some rice and a Char-Broil Signature Series to grill the pineapple and chicken. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyeM-CmJPJ5fJjKWPotmzvpo827PeO-nkIgD3nyGAor8uXTLRr-xtRW3kAF-zXKG7_fSIBK97JUHiKL15rzsqYbQ0lrunrakYSZGndsg7Fym4SO20_l9svEgu4c5FsxcbnwKW5PiPhKoPE/s1600/Grilled+Teriyaki+Chicken+DSC_2576.jpg) |
Mise en place - if you grill a lot, these various food trays save you a lot of in and out. Your air conditioner will thank you. And yes, I have one of the defective Mini-Max carrying nests and the handle broke off. |
![Wok on the Big Green Egg Mini-Max small kamado grill](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqxxwQzIzvA4wG4TqVyGh2YkTbicMCKCnn2MrdAocKaiBEWAYox7bXEdtUBYb3vC0aJP-bD1Ww89AcJ-3vdoyInpnQW7pY3LM3-I7SIcxW90nybp6rmObI_YBz0D6kh1hF4A2lqHAF6YV/s1600/Grilled+Teriyaki+Chicken+DSC_2579.jpg) |
The fried rice was simple as your ABC's. I stir fried some chopped onion and bell peppers in garlic flavored oil (throw a clove or 2 in the oil for a minute before cooking). |
![Grilled teriyaki chicken recipe on a gas grill](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPKuSJJH3EVMeQFHn-YD_zOhsDV_m6iaaQ58Z9czdU8ecXZRyByrfW61y4eD95_Bl8oNyfNsAfqVFMQD6ke4iHh_kXG8lJVj02mBXHqk0zmJO79Dwct7SFJteL3ci0vzOHOfxoh5BbL7o/s1600/Grilled+Teriyaki+Chicken+DSC_2590.jpg) |
Brushing the glaze on several times builds up the coating, cooking it on between applications. |
![Grilled teriyaki chicken recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuL6qlM58WDTCtwaPYawT2aVmMJAur2F0nKphJ4xqog7-MV3uv6Y4KTdJI6Olk8iZucM69GddYwMOGHrqNTDMjNEho0vlsBX5wektT8tt1oyCX5TqQ0JX9yxu0V2UWYnpO7BCbFKWiShMC/s1600/Grilled+Teriyaki+Chicken+20170526_175102.jpg) |
I picked these two grills today because I wanted to get out from under the awning and these two were the easiest to roll out to the other end of the deck. |
![Grilled teriyaki chicken recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywfQvzgPtga7IOYro6ZdkfARFltkO0mllrIcO8JSJtlCSzxnm9i85LBITlJg-FDJ4iJI194drAPVb6d1MIo0TLhqlgeK_XfV-rtxguYZz8i8H6-BWPLPSMmmZ1rXaH8bLI74xC027KDML/s1600/Grilled+Teriyaki+Chicken+DSC_2598+cropped.jpg) |
The chicken came off in batches because the breasts were differently sized. Always cook to temp instead of time. |
![Grilled teriyaki chicken recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBwW-zKlN7UZOkM8Kq7e9fBlM0J0ATWb1ZVEGx0-k9FDMqJxu62KZaUEKvpTneWhxf2y8lvnD-pyPL7CRmooGXVf0AMv7oWRq1DkISImel9DreLh0XFlVxk30AKBBrj-v7aK09g6xVu6F/s1600/Grilled+Teriyaki+Chicken+DSC_2607+cropped.jpg) |
We served this right in the wok on the Woo rig. |