Ingredients:
4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
1/4 cup water
Sesame seeds (optional, for garnish)
Sliced green onions (optional, for garnish)
Instructions:
Prepare the Marinade:In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. Reserve about 1/4 cup of this mixture for basting later and set it aside.
Marinate the Chicken:Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
Prepare the Sauce:While the chicken marinates, take the reserved 1/4 cup of marinade and pour it into a small saucepan. In a small bowl, mix the cornstarch with water until smooth. Add this mixture to the saucepan and cook over medium heat, stirring constantly, until the sauce thickens (about 2-3 minutes). Remove from heat and set aside.
Preheat the Barbecue:Heat your barbecue to medium-high heat. Lightly oil the grill grates to prevent sticking.
Grill the Chicken:Remove the chicken breasts from the marinade and discard the used marinade. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). While grilling, baste the chicken with the prepared sauce during the last few minutes of cooking to enhance the flavor.
Serve:Remove the chicken from the grill and let it rest for 5 minutes. Garnish with sesame seeds and sliced green onions if desired. Serve with steamed rice and grilled vegetables for a complete meal.
Enjoy your freshly grilled chicken teriyaki!
