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Grilled Teriyaki Chicken with Chile Orange Compote


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Rate this recipe 4.5/5 (2 Votes)


  • Teriyaki
  • 1 1/2 cups soy sauce
  • 1 cup sake or mirin
  • 1/2 cup sugar
  • 1/3 cup ginger, minced
  • 8-10 chicken breasts, skin on
  • Compote
  • 14 oranges, segmented
  • 1 tsp. chile oil or sambal
  • 2 Tbsp. ginger, minced
  • 2 Tbsp. sesame seeds
  • 1 1/2 jalapeños, chopped
  • 2 tsp. sesame oil
  • 1 Tbsp. honey
  • 1/4 cup cilantro, chopped plus more to garnish



Step 1

Marinate the breasts for 1-2 hours in half of the teriyaki sauce, turning at least once. Reduce the other half of the marinade on the stove until you have a light syrupy consistency.

Grill the chicken so that outer layer has a nice crispy look to it and then transfer to a roasting pan. Glaze with Teriyaki sauce and finish in a 400 degree oven until the chicken is cooked through and the glaze is nice and gooey – you may need to brush more sauce on half way through cooking.

For the compote

Combine all ingredients together and adjust spice as desired. DO NOT COOK.

I used a whole chicken cut up in pieces.

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