Teriyaki Grilled Chicken Bowls
Juicy teriyaki grilled chicken served over steamed rice with fresh vegetables, featuring a homemade teriyaki glaze that caramelizes perfectly on the grill at 420 calories per serving.
Added by Recipe Organizer Team
20m
4
Click to copy recipe URL and open the app
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin (sweet rice wine)
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cups cooked jasmine rice
- 2 cups broccoli florets, steamed
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil for grilling
Instructions
- 1
Make Teriyaki Marinade
In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil until sugar dissolves completely.
- 2
Marinate Chicken
Place chicken thighs in a large resealable bag or shallow dish. Pour 3/4 of the teriyaki marinade over chicken, reserving remainder for glazing. Marinate for at least 30 minutes or up to 4 hours in refrigerator.
- 3
Prepare Grill
Preheat grill to medium-high heat (400-450°F). Clean grates and brush with vegetable oil to prevent sticking.
- 4
Make Teriyaki Glaze
Pour reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until thickened and glossy. Set aside for basting.
- 5
Grill Chicken
Remove chicken from marinade and discard used marinade. Grill chicken for 6-7 minutes per side, basting with the cooked teriyaki glaze during the last 2 minutes of cooking.
- 6
Check Doneness
Ensure chicken reaches internal temperature of 165°F. The teriyaki glaze should be caramelized and slightly charred on edges.
- 7
Rest and Slice
Let grilled chicken rest for 5 minutes, then slice into strips against the grain for maximum tenderness.
- 8
Assemble Bowls
Divide cooked rice among 4 bowls. Top with sliced teriyaki chicken, steamed broccoli, and red bell pepper slices. Drizzle with any remaining teriyaki glaze and garnish with green onions and sesame seeds.
Chef's Tips
For best results, use chicken thighs instead of breasts for juicier meat. Don't skip the marinating time - it makes a huge difference in flavor. Watch the glaze carefully during grilling as the sugars can burn quickly.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this teriyaki grilled chicken bowls
How long does it take to make Teriyaki Grilled Chicken Bowls?
The listed total time is 45 minutes. Prep time is 20 minutes and cooking time is 25 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Teriyaki Grilled Chicken Bowls recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Teriyaki Grilled Chicken Bowls recipe?
The listed difficulty level is medium.