How do you make one of the world's most popular dishes even better? Get rid of the gunk. This shockingly simple Grilled Teriyaki Chicken recipe relies on clean ingredients for full flavor without losing that sticky saucy texture. Marinate at least 2 hours for moist, tender meat, and pair it with your favorite simply seasoned veg.
2tspfresh grated gingeruse a microplane for best texture
1tspcornstarch or arrowroot powder
Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1″. Set aside and repeat with the remaining chicken breasts.
Arrange chicken in a casserole dish.
Whisk the coconut aminos, honey, vinegar, sesame oil, garlic, ginger, salt, and pepper until smooth. Divide the marinade in half; place half the marinade in a lidded jar in the fridge.
Pour the other half of the marinade over the chicken and rub in with your hands until evenly coated. Cover with plastic wrap and marinate at least 2 hours, and up to overnight.
Heat a grill to medium heat (350-375°F). Arrange the chicken on the grill in a single layer, close the lid, and grill 5 minutes. Open the lid, flip the chicken, then close the lid and grill 5 minutes more, or until the internal temperature registers 165°F using an instant read thermometer inserted into the thickest part of the chicken. Remove to a plate, tent with foil, then rest 5 minutes.
Transfer the other half of the marinade to a small sauce pot. Heat over medium heat until it just comes to a simmer, whisking occasionally. Combine the cornstarch with 2 tsp water and pour into the sauce. Simmer 1 minute more, or until thick.
Brush the grilled chicken with the marinade.
Garnish with green onions and sesame seeds, slice against the grain, and serve immediately.