Dairy-Free Grilled Teriyaki Chicken
Savor the bold and irresistible flavors of Dairy-Free Grilled Teriyaki Chicken, a mouthwatering recipe perfect for weeknight dinners or outdoor cookouts. This delightful dish features tender, marinated chicken breasts infused with a rich, homemade teriyaki glaze made from soy sauce, fresh ginger, garlic, and a hint of honey for natural sweetness. Completely free of dairy, it caters to dietary preferences while delivering a perfectly grilled char and juicy texture. The sauce is thickened with a simple cornstarch slurry, adding a luscious finish to every bite. Garnished with vibrant green onions and toasted sesame seeds, this recipe pairs beautifully with steamed rice or crisp vegetables, making it a wholesome, flavor-packed meal. Whether you're grilling for a crowd or crafting a quick family dinner, this teriyaki chicken is a guaranteed hit!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Soy sauce
- 1 cup Water
- 1 cup Brown sugar
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 2 tablespoons Cornstarch
- 0.25 cup Water (for cornstarch slurry)
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
Instructions
Mince the garlic cloves and grate or finely chop the fresh ginger.
In a medium bowl, mix together the soy sauce, water, brown sugar, minced garlic, grated ginger, honey, rice vinegar, and sesame oil to create the teriyaki marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish.
Pour the teriyaki marinade over the chicken, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or ideally overnight for a deeper flavor.
Preheat your grill to medium-high heat (around 400°F to 450°F).
While the grill is heating, prepare the cornstarch slurry by mixing the cornstarch with 0.25 cup of water in a small bowl until smooth.
Pour the marinade into a saucepan and bring it to a simmer over medium heat.
Add the cornstarch slurry to the marinade, stirring constantly until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
Remove the chicken from the fridge. Allow it to sit at room temperature for about 10 minutes before grilling.
Lightly oil the grill grates to prevent sticking.
Place the marinated chicken breasts on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
While the chicken is resting, slice the green onions thinly.
Serve the grilled teriyaki chicken hot, drizzled with the thickened teriyaki sauce, and garnished with sliced green onions and sesame seeds.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 9786 mg | 425% | |
| Total Carbohydrate | 212.4 g | 77% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 177.3 g | ||
| Protein | 239.9 g | 480% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1291 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
