Teriyaki-Glazed Grilled Chicken

Name: Teriyaki-Glazed Grilled Chicken
Prep time: 20 min
Total time: 50 min
Ingredients: 8 boneless, skinless chicken breasts (each about 8 ounces); 0.25 cup ketchup; 2 tablespoons hoisin sauce; 2 tablespoons light brown sugar; 2 tablespoons fresh lime juice; 2 teaspoons sesame oil; 1 small garlic clove, grated; Kosher salt and freshly ground pepper

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Chicken breasts are brushed with an easy homemade glaze towards the end of cooking.

By

Lauryn Tyrell

Updated on May 28, 2024

Prep Time:

20 mins

Total Time:

50 mins

Servings:

6 to 8

Our teriyaki grilled chicken takes just 20 minutes to prep and cook, but you’ll need to allow half an hour for the chicken to sit at room temperature before it’s grilled. The chicken is pounded so it cooks quickly and evenly. The tangy homemade hoisin-teriyaki glaze is made by whisking together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic, then it’s brushed on in the last few minutes of cooking to create a delicious char.

Teriyaki-Glazed Grilled Chicken — Kate Sears

Ingredients

8 boneless, skinless chicken breasts (each about 8 ounces)
¼ cup ketchup
2 tablespoons hoisin sauce
2 tablespoons light brown sugar
2 tablespoons fresh lime juice
2 teaspoons sesame oil
1 small garlic clove, grated
Kosher salt and freshly ground pepper

Directions

Pound chicken:

Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
Make glaze:

While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
Season chicken and prep grill:

Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
Grill chicken:

Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.