Ginger Lemongrass Teriyaki Grilled Chicken
This ginger lemongrass marinated chicken is grilled to perfection and brushed with a finger licking teriyaki glaze! Eating healthy never tasted so good!
Servings: 4 servings
Ingredients
- 1 1/2 lbs . boneless skinless chicken breasts
- Fresh cilantro for garnish
- Lime wedges for garnish
- Fresh green onions sliced, for garnish
- MAKE THE MARINADE:
- 1/4 cup green onions sliced
- 1/4 cup fresh lemongrass sliced
- 2 Tbsp lime juice
- 2 Tbsp vegetable oil
- Splash of soy sauce
- 1 Tbsp fresh ginger grated or finely minced
- 5 cloves fresh garlic minced
- MAKE THE TERIYAKI SAUCE:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup cider vinegar
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp sriracha
- 2 tsp cornstarch
Instructions
- Add marinade ingredients to food processor or blender and pulse until a thin paste forms. To a bowl, pour marinade over trimmed chicken breasts, massage it into chicken. Cover and let sit for about 10-15 minutes.
- Add teriyaki sauce ingredients in a mixing bowl and whisk to combine.
- To a saucepan, pour in prepared teriyaki sauce and bring to a boil. Once it boils, reduce heat to a simmer and let the sauce simmer until slightly thickened. Set aside for glazing.
- Preheat outdoor grill or indoor grill pan over MED heat (brush with a little vegetable oil right before adding meat), and grill chicken breasts for about 6-7 minutes per side, until meat is cooked through and juices run clear.
- The last minute or so of cooking, brush chicken with teriyaki glaze.
- Set chicken aside to rest for 10 min.
- Brush with teriyaki glaze once more before serving.
- Serve garnished with sliced green onions, minced cilantro, lime wedges and/or sesame seeds.
Notes
** if fresh lemongrass isn't available, you can substitute 1 tsp lemon zest