Mouthwatering Chicken Teriyaki Recipe

Difficulty:

1/5

Serves:

8 PEOPLE

Prep Time:

20 minutes

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Chicken Teriyaki Recipe

Bring bold, sweet, and savory flavors to your next backyard barbecue with this Chicken Teriyaki Recipe from License to Grill, hosted by Rob Rainford. Featuring tender chicken breast strips marinated in a homemade teriyaki sauce made with soy sauce, sherry, brown sugar, garlic, and fresh ginger, these grilled chicken skewers deliver delicious flavor in every bite. Perfect for summer cookouts, family dinners, and outdoor entertaining, this easy chicken teriyaki recipe combines juicy grilled chicken with a rich, flavorful marinade.

The Inspiration

Chicken teriyaki is a popular Japanese-inspired dish known for its delicious balance of sweet and savory flavors. In License to Grill, Rob Rainford brings this familiar favorite to the backyard barbecue by marinating chicken breast strips in a flavorful homemade teriyaki sauce before grilling them on bamboo skewers.

The combination of soy sauce, brown sugar, sherry, rice wine vinegar, garlic, and ginger creates a rich marinade that complements the mild flavor of chicken. Soy sauce adds savory depth, brown sugar contributes sweetness, and fresh ginger provides aromatic warmth.

Grilling the marinated chicken over medium-high heat creates attractive grill marks and a lightly caramelized exterior. With simple ingredients and straightforward preparation, these chicken teriyaki skewers are perfect for family meals, outdoor gatherings, and summer barbecues.

Ingredients

½ cup soy (125ml)
½ cup sherry (125ml)
½ cup brown sugar (125ml)
¼ cup rice wine vinegar (62ml)
1 tablespoon garlic, chopped (15ml)
1 ½ tablespoons ginger, grated (22.5ml)
1 tablespoon oil (15ml)
8 Chicken breasts

Method

Add all of the ingredients with the exception of the chicken, into a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes just until infuse flavour. Let the sauce cool to room temperature.
Cut 8 chicken breasts into strips and place in a sealable plastic bag. Pour cooled marinade over top and place in the fridge to set up for a minimum of 2 and up to 4 hours.
Place the bamboo skewers in water and leave to soak for 30 minutes.
Thread the chicken strips on the soaked bamboo skewers and place on a tray.
Preheat the grill to medium high heat. Oil the grill and place the chicken skewers down on the grate on an angle. Rotate halfway after 1 minute to get cross hatch marks. Cook for approximately 3 minutes per side or until golden and chicken is cooked through.

Serving Suggestions

For a colorful and balanced meal, serve the chicken alongside grilled vegetables such as bell peppers, zucchini, mushrooms, and asparagus. The smoky character of the vegetables complements the caramelized teriyaki chicken, while their natural freshness balances the richness of the marinade. A simple side of steamed broccoli or sautéed green beans also works wonderfully.

For a more substantial barbecue dinner, pair the chicken skewers with stir-fried noodles or a chilled noodle salad. The savory flavors of the chicken complement noodles tossed with vegetables, sesame oil, and a light soy-based dressing. This pairing is perfect for family gatherings or casual outdoor entertaining.

Chicken teriyaki can also be served as an appetizer at backyard parties. Arrange the skewers on a large platter with fresh vegetables and a separate bowl of teriyaki dipping sauce prepared from a clean batch that has not touched raw chicken. The convenient skewer presentation makes the chicken easy to serve and enjoy during social gatherings.

Final Thoughts

This Chicken Teriyaki Recipe from License to Grill transforms simple chicken breasts into flavorful grilled skewers with a homemade marinade of soy sauce, sherry, brown sugar, garlic, ginger, and rice wine vinegar. Rob Rainford’s approach combines the familiar sweetness of teriyaki with the smoky character of outdoor grilling.

Find more recipes from License to Grill here!