Grilled Chicken Teriyaki
This Grilled Chicken Teriyaki is sweet, savory, and full of bold flavor straight from the grill. Chicken marinates in Kinder’s Teriyaki Marinade, soaking up rich, sweet flavors before hitting the grill for a lightly charred finish. The result is juicy, flavorful chicken that’s great served with rice, grilled vegetables, or sliced for bowls and salads.
Ingredients
For the Chicken
2 lb boneless skinless chicken thighs or breasts
For Finishing
2 Tbsp Kinder’s Teriyaki Marinade (for glazing during grilling)
2 scallions, thinly sliced
1 tsp sesame seeds
Instructions
Place the chicken in a large zip-top bag or shallow dish. Pour ⅔ cup of Kinder’s Teriyaki Marinade over the chicken, ensuring everything is evenly coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
Remove the chicken from the refrigerator 20–30 minutes before grilling to take the chill off.
Remove from the marinade and allow excess to drip off. Discard the used marinade.
Preheat your grill to medium-high heat, about 400–450°F. Clean and oil the grates well.
Place the chicken on the grill over direct heat. Close the lid and cook for about 5–7 minutes on the first side. Flip and cook another 5–7 minutes, depending on thickness. Avoid moving the chicken too early so proper grill marks can form. If flare-ups occur due to dripping marinade, move the chicken temporarily to a cooler zone until flames subside.
During the final 2–3 minutes of cooking, brush the chicken lightly with fresh Kinder’s Teriyaki Marinade to build a glossy glaze. Let it caramelize gently but avoid burning, as the sugars can darken quickly.
Cook until the internal temperature reaches 165°F for breasts or 170–175°F for thighs for optimal tenderness.
Remove the chicken from the grill and let it rest for 5–10 minutes before slicing.
Slice and garnish with scallions and sesame seeds. Serve over rice, alongside grilled vegetables, or with your Teriyaki Fried Rice.
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Grilled Chicken Teriyaki
This Grilled Chicken Teriyaki is sweet, savory, and full of bold flavor straight from the grill. Chicken marinates in Kinder’s Teriyaki Marinade, soaking up rich, sweet flavors before hitting the grill for a lightly charred finish. The result is juicy, flavorful chicken that’s great served with rice, grilled vegetables, or sliced for bowls and salads.
Ingredients
For the Chicken
2 lb boneless skinless chicken thighs or breasts
For Finishing
2 Tbsp Kinder’s Teriyaki Marinade (for glazing during grilling)
2 scallions, thinly sliced
1 tsp sesame seeds
Instructions
Place the chicken in a large zip-top bag or shallow dish. Pour ⅔ cup of Kinder’s Teriyaki Marinade over the chicken, ensuring everything is evenly coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
Remove the chicken from the refrigerator 20–30 minutes before grilling to take the chill off.
Remove from the marinade and allow excess to drip off. Discard the used marinade.
Preheat your grill to medium-high heat, about 400–450°F. Clean and oil the grates well.
Place the chicken on the grill over direct heat. Close the lid and cook for about 5–7 minutes on the first side. Flip and cook another 5–7 minutes, depending on thickness. Avoid moving the chicken too early so proper grill marks can form. If flare-ups occur due to dripping marinade, move the chicken temporarily to a cooler zone until flames subside.
During the final 2–3 minutes of cooking, brush the chicken lightly with fresh Kinder’s Teriyaki Marinade to build a glossy glaze. Let it caramelize gently but avoid burning, as the sugars can darken quickly.
Cook until the internal temperature reaches 165°F for breasts or 170–175°F for thighs for optimal tenderness.
Remove the chicken from the grill and let it rest for 5–10 minutes before slicing.
Slice and garnish with scallions and sesame seeds. Serve over rice, alongside grilled vegetables, or with your Teriyaki Fried Rice.