Low Sodium Grilled Teriyaki Chicken
Elevate your weeknight dinner with this Low Sodium Grilled Teriyaki Chicken, a lighter twist on a classic favorite. Perfectly marinated in a homemade blend of low sodium soy sauce, honey, pineapple juice, and aromatic spices like fresh ginger and garlic, this recipe delivers all the bold, savory-sweet flavors you love without the excess salt. Grilled to juicy perfection and topped with a thickened teriyaki glaze, it's a heart-healthy option that doesn't skimp on taste. Garnished with vibrant green onions and nutty sesame seeds, this dish is as beautiful as it is delicious. Quick to prepare and ideal for a family meal or outdoor barbecue, this low sodium recipe strikes the perfect balance between guilt-free indulgence and flavorful satisfaction.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Low sodium soy sauce
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 0.25 cup Pineapple juice
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Green onions, sliced for garnish
- 1 tablespoon Sesame seeds for garnish
Instructions
In a medium mixing bowl, combine the low sodium soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and pineapple juice. Whisk together until well combined.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 1 hour, or overnight for best results.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade, reserving the marinade for later use.
Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes.
Pour the reserved marinade into a small saucepan. In a separate small bowl, mix the cornstarch with water to create a slurry, then add this to the saucepan.
Bring the mixture to a boil over medium heat, stirring constantly until the sauce thickens, about 2-3 minutes.
Slice the grilled chicken breasts and arrange them on a serving platter. Drizzle the thickened teriyaki sauce over the top.
Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5131 mg | 223% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 44.1 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2422 mg | 52% | |
*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.
