Grilled Maple Teriyaki Chicken
Fire up the grill and savor the irresistible flavors of Grilled Maple Teriyaki Chicken, a recipe that perfectly balances sweet, savory, and smoky notes. Tender, juicy chicken breasts are marinated in a bold mixture of soy sauce, pure maple syrup, rice vinegar, garlic, and fresh ginger, then grilled to perfection, enhancing the natural caramelization of the glaze. A cornstarch-thickened teriyaki sauce is brushed over the chicken for an extra layer of flavor, making every bite burst with richness. Topped with fresh green onions and sesame seeds for a visually stunning finish, this dish is ideal for weeknight dinners or summer barbecues. Easy to prepare and ready in just 35 minutes, this recipe creates four flavorful servings that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Soy sauce
- 0.25 cup Maple syrup
- 2 tablespoons Rice vinegar
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Chopped green onions (optional, for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a medium bowl, whisk together soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil to create the marinade.
Reserve 1/4 cup of the marinade and set aside for later use; this will be used for basting the chicken while grilling.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken and ensure each piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour or up to overnight for maximum flavor.
Preheat your grill to medium-high heat, around 375–400°F (190–200°C). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade and discard the used marinade. Grill the chicken breasts for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C), basting occasionally with the reserved marinade.
While the chicken is grilling, make the glaze by mixing the cornstarch and water in a small saucepan until smooth. Add the reserved marinade and heat over medium heat, stirring constantly, until the mixture thickens into a glaze (about 2–3 minutes).
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes to retain its juices.
Brush the prepared glaze over the chicken for an extra burst of flavor. Garnish with chopped green onions and sesame seeds, if desired, before serving. Enjoy!
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5134 mg | 223% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 53.9 g | ||
| Protein | 229.8 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 225 mg | 17% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2339 mg | 50% | |
*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.
