Ingredients
Equipment
Method
- Add your teriyaki sauce, lemon juice, minced garlic, sesame oil, fresh minced ginger, and honey into a large tupperware or ziplock bag. Add your chicken and let marinate overnight (8 to 24 hrs) for the best flavor.
- When you’re ready, just preheat your grill to medium-high heat and place your chicken on the grill and cook for about 5 to 7 minutes per side, or until the internal temp reaches 165° and the juices run clear.
- Remove the chicken from the grill and let rest for 3 minutes before serving!
Notes
- Tip 1: Store leftover chicken in an airtight container in the refrigerator. It will keep well for up to four days.
- Tip 2: You can freeze leftovers. Just be sure to wrap the chicken tightly to avoid freezer burn, and it should last up to three months.
- Tip 3: Serve the chicken with coconut rice for a tropical touch or grilled vegetables for a colorful platter.
- Tip 4: Experiment with different marinades. Try adding pineapple juice for a fruity twist or a splash of hot sauce for some heat.
- Tip 5: Slice the grilled chicken and toss it in a wrap with lettuce, cucumber, and a drizzle of extra teriyaki sauce for a flavorful lunch.