Garlic Grilled Teriyaki Chicken with Vegetables
Fire up the grill and savor the irresistible flavors of Garlic Grilled Teriyaki Chicken with Vegetables—a vibrant and healthy dish that's perfect for any barbecue or weeknight dinner. Juicy, marinated chicken thighs are infused with the bold flavors of soy sauce, garlic, ginger, and a touch of honey, then grilled to tender perfection. Accompanying the chicken are smoky, char-grilled zucchini, red bell peppers, and carrots, tossed in olive oil with a hint of seasoning for a colorful, nutrient-packed side. A glossy homemade teriyaki glaze adds a final layer of indulgence, while a sprinkle of sesame seeds and sliced green onions deliver the perfect presentation and crunch. With its balanced sweetness, umami-packed flavors, and restaurant-quality appeal, this recipe is a flavorful crowd-pleaser you'll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.5 cups soy sauce
- 0.25 cups brown sugar
- 2 tablespoons honey
- 4 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 medium zucchini
- 2 pieces red bell peppers
- 2 large carrots
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon sesame seeds
- 2 stalks green onions
Instructions
In a bowl, combine soy sauce, brown sugar, honey, minced garlic, grated ginger, and sesame oil to create the teriyaki marinade.
Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
While the chicken marinates, prepare the vegetables. Slice the zucchini and red bell peppers into thick strips. Peel the carrots and cut them into thin diagonals.
In a large bowl, toss the vegetables with olive oil, salt, and black pepper. Set aside.
Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, letting excess marinade drip off. Reserve the marinade for later use.
Grill the chicken thighs for 4-5 minutes per side, or until they reach an internal temperature of 165°F (75°C). Transfer to a plate and let rest.
While the chicken is cooking, grill the prepared vegetables until tender and slightly charred, about 3-5 minutes per side. Remove from the grill and set aside.
Pour the reserved marinade into a small saucepan. Whisk together the cornstarch and water, then add the mixture to the saucepan. Cook over medium heat, stirring, until the sauce thickens, about 2-3 minutes.
Drizzle the thickened teriyaki sauce over the grilled chicken and vegetables.
Garnish with sesame seeds and thinly sliced green onions before serving.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 10001 mg | 435% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 113.5 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3474 mg | 74% | |
*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.
