⭐️ 1.5 boneless skinless chicken ⭐️ ½ c low sodium soy sauce, coconut aminos, or tamari ⭐️ ¼ c honey ⭐️ ¼ c cider vinegar ⭐️ 2 tsp sesame oil ⭐️ 2 cloves garlic, minced ⭐️ 2 tsp fresh grated ginger ⭐️ 1 tsp kosher salt ⭐️ ½ tsp ground pepper ⭐️ 1 tsp cornstarch
HEALTHIER TERIYAKI SAUCE ⭐️ No refined sugars ⭐️ All natural ingredients ⭐️ Paleo friendly ⭐️ Gluten and grain free
CHEF'S TIPS!! ⭐️ Pound chicken to even thickness ⭐️ Marinate at least 2 hours (up to overnight) ⭐️ Always check the internal temp! Chicken should be cooked to 165°F.
Pound chicken to even thickness. Whisk all marinade ingredients except cornstarch until well combined.
Pour half the marinade over the chicken; reserve the other half. Chill and marinate at least 2 hours.
Heat grill to medium (350-375°F). Grill chicken 5 minutes with the lid closed.
Flip and grill chicken 5-6 minutes more, or until internal temperature registers 165°F.
Simmer remaining sauce with the cornstarch (or arrowroot) until thickened.
Brush grilled chicken with sauce. Slice against the grain and serve immediately.