Low Fat Grilled Teriyaki Chicken
Savor the perfect balance of sweet, savory, and smoky flavors with our Low Fat Grilled Teriyaki Chicken recipe. This healthy twist on a classic features lean, protein-packed boneless chicken breasts marinated in a fragrant blend of low-sodium soy sauce, pineapple juice, honey, and fresh ginger. Quick to prepare yet packed with bold teriyaki flavor, the chicken is grilled to juicy perfection and basted with a glossy homemade glaze for extra flair. Garnished with vibrant green onions and nutty sesame seeds, this dish is both light and satisfying, making it an excellent choice for a weeknight dinner or summer barbecue. With only 15 minutes of prep time and a focus on wholesome ingredients, this guilt-free recipe delivers taste without compromise.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cup low-sodium soy sauce
- 0.25 cup pineapple juice
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
Instructions
In a medium-sized bowl, mix the low-sodium soy sauce, pineapple juice, honey, rice vinegar, grated ginger, and minced garlic to create the marinade.
Reserve 1/4 cup of the marinade for basting, and set it aside.
Place the chicken breasts in a large resealable plastic bag and pour the remaining marinade over the chicken. Seal the bag, removing as much air as possible, and massage the marinade into the chicken.
Refrigerate the chicken for at least 1 hour, or up to overnight, for maximum flavor.
Preheat your grill to medium-high heat.
Lightly oil the grill grates to prevent sticking.
Remove the chicken breasts from the marinade and discard the used marinade.
In a small saucepan, combine the reserved marinade with cornstarch and water. Cook over medium heat, stirring continuously until the sauce thickens. This will be the teriyaki glaze for basting.
Place the chicken breasts on the grill and cook for 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C).
During the last 2 minutes of grilling, brush the chicken generously with the teriyaki glaze.
Remove the chicken from the grill and let it rest for a few minutes before slicing.
Garnish the grilled teriyaki chicken with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4494 mg | 195% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 43.2 g | ||
| Protein | 234.2 g | 468% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1952 mg | 42% | |
*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.
