High Protein Grilled Teriyaki Chicken
Elevate your dinner game with this flavorful and protein-packed High Protein Grilled Teriyaki Chicken recipe! Perfect for meal prep or a quick family dinner, this dish combines tender, skinless chicken breasts with a homemade teriyaki marinade made from low-sodium soy sauce, brown sugar, honey, and aromatic garlic and ginger. The added touch of sesame oil and rice vinegar brings authentic depth to the sauce, while grilling the chicken infuses it with a smoky, charred flavor. A quick cornstarch slurry transforms the reserved marinade into a silky glaze, ideal for drizzling over the juicy grilled chicken. Finished with a sprinkle of sesame seeds and fresh green onions, this recipe not only nourishes but wows with vibrant flavors and a restaurant-quality presentation. Ready in under 40 minutes, it’s the ultimate healthy, high-protein dinner idea for busy weeknights or impressing guests!
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Recipe Information
Ingredients
- 4 pieces Chicken breast (skinless, boneless)
- 0.5 cup Soy sauce (low sodium)
- 3 tablespoons Brown sugar
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Sesame seeds
- 2 stalks Green onions (sliced)
Instructions
Begin by preparing the marinade: In a medium mixing bowl, combine the low-sodium soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Stir until the sugar dissolves and all ingredients are well blended.
Place the chicken breasts in a large resealable bag or a shallow dish. Pour the teriyaki marinade over the chicken, ensuring that all pieces are well coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, or overnight for optimal flavor infusion.
Preheat your grill to medium-high heat. If using a gas grill, allow it to heat up for about 10 minutes before using.
While the grill is heating, remove the chicken from the marinade. Make sure to shake off any excess liquid. Reserve the marinade and set it aside.
In a small saucepan over medium-high heat, pour the reserved marinade and bring it to a simmer. In a separate little bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the simmering marinade, stirring constantly until the sauce thickens, about 3-4 minutes. Remove from heat.
Place the marinated chicken breasts on the preheated grill. Grill each side for about 6-8 minutes or until the chicken is cooked through and internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken from the grill and let it rest for a few minutes.
Slice the grilled chicken and drizzle the thickened teriyaki sauce over it. Garnish with sesame seeds and sliced green onions. Serve immediately.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4472 mg | 194% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 61.6 g | ||
| Protein | 228.3 g | 457% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 144 mg | 11% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2801 mg | 60% | |
*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.
