Ingredients
- 2 large 2 large chicken breast or 4 chicken cutlets (about 1 1/2 pounds)
- 1/4 cup 1/4 cup olive oil
- Teriyaki Marinade/Sauce
- 1/2 cup 1/2 cup reduced sodium soy sauce
- 1/3 cup 1/3 cup sugar
- 1/4 cup 1/4 cup Asian sweet chili sauce (like Mae Ploy)
- 1/4 cup 1/4 cup cider vinegar
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon black pepper
- 1 tablespoon 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
- 1/2 teaspoon 1/2 teaspoon ground ginger
- 2 teaspoons 2 teaspoons cornstarch
- Garnish (optional)
- green onions
- sesame seeds
- Asian chili sauce
Preparation
Step 1
If using two large chicken breast, then slice horizontally to create 4 thin cutlets.
Whisk together all of the Teriyaki Marinade/Sauce ingredients in a small bowl. Add 1/2 (eye ball it) to a large freezer bag and whisk in 1/4 cup olive oil. Add chicken and marinate 1 hour up to overnight. Refrigerate remaining Teriyaki Sauce (will become your Sauce) separately.
When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
Meanwhile, add reserved Teriyaki Sauce to a small saucepan. Place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
Garnish chicken with green onions, sesame seeds and chili sauce to taste (optional).
STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.
Add reserved Teriyaki Sauce to the now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add chicken and toss to coat. Garnish chicken with green onions, sesame seeds and chili sauce to taste (optional).