Simple grilled teriyaki rooster with a brilliant tasty, tremendous easy do-it-yourself teriyaki sauce! This rooster is ideal for predominant dishes, salads and extra!

Wow! This easy teriyaki rooster is superb!

Our favourite strategy to eat it’s with a aspect of rice, contemporary pineapple and a steamed veggie, and right here’s the complete disclaimer: we’re consuming it A LOT as a result of it’s so extremely good!

Home made Teriyaki Sauce

This grilled teriyaki rooster recipe begins with a VERY easy do-it-yourself teriyaki sauce.

FIRST: Simmer collectively soy sauce, brown sugar, honey, and unseasoned rice vinegar till the sugar dissolves.

Spoon with drip of teriyaki sauce.

SECOND: reserve 1/2 cup of the sauce and pop it within the fridge to make use of later.

THIRD: let the remainder of the sauce cool to room temperature after which add a heaping tablespoon every of contemporary ginger and garlic and mix (the frozen cubes of ginger and garlic from Dealer Joe’s and different shops work brilliantly properly right here).

Blender with soy sauce, ginger, garlic blended up.

Rooster Thighs vs Rooster Breasts

Pour the blended sauce combination over the rooster and marinate for at the least an hour, however ideally extra like 8-12 hours.

I’m not often persuaded to make use of rooster thighs over rooster breasts, however on this recipe, boneless, skinless rooster thighs actually shine. They’re juicy and flavorful, and all of their flaws-according-to-Mel can largely be forgiven.

If you wish to use rooster breasts, solely marinate for as much as 4 hours and regulate the cooking time so the rooster breasts don’t overcook.

Hold the Sauce

As soon as the rooster is minimize into slices, take the reserved marinade and drizzle frivolously over the rooster.

The sauce is deliciously potent and highly effective, so a little bit bit goes a good distance!

This recipe jogs my memory a variety of this favourite Hawaiian Grilled rooster, besides it’s much less candy with a stronger teriyaki taste. It has rapidly develop into an enormous household favourite with at the least one among my youngsters pleading to incorporate it on the menu plan each week.

I’m by no means tempted to say no – it’s so good and has gained me over massive time, too!

Drizzling teriyaki sauce over slices of chicken in white bowl.

One Yr In the past: Simple Home made Strawberry Frozen Yogurt {No Ice Cream Maker Wanted} 
Two Years In the past: Superb No-Bake Peanut Butter Cups {Vegan, Gluten-Free, Tree Nut-free}
Three Years In the past: Peanut Butter Kitchen Sink Cookies {Caramel, Pretzels, M&Ms, and Extra} 
4 Years In the past: Superb Lemon White Chocolate Cheesecake
5 Years In the past: Mexican Haystacks {Simple 30-Minute or Much less Meal} 
Six Years In the past: Good Corn on the Cob
Seven Years In the past: More healthy Chocolate No-Bake Cookies
Eight Years In the past: Recent Strawberry Gelato {i.e. Italian Ice Cream} 
9 Years In the past: Grilled Honey Rooster and Veggie Kebabs
Ten Years In the past: Creamy Spinach Artichoke Pizza

top down view of grilled teriyaki chicken in white bowl with rice and pineapple

Grilled Teriyaki Rooster

Yield: 6 to eight servings

Prep Time: 1 hr 30 minutes

Cook dinner Time: 15 minutes

Whole Time: 1 hr 45 minutes

  • 1 cup low-sodium soy sauce (see word)
  • ½ cup frivolously packed brown sugar
  • 2 tablespoons honey
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon finely minced contemporary garlic
  • 2 to three kilos boneless, skinless rooster thighs (see word)
  • In a small saucepan, mix the soy sauce, brown sugar, honey, and vinegar. Warmth over medium warmth, stirring usually, till the combination is simmering and the sugar is dissolved.

  • Measure out 1/2 cup of the combination right into a container and put within the fridge to make use of later.

  • Cool the remaining sauce to room temperature (pace this up by pouring the sauce from the new pan right into a separate container and refrigerating or stirring till cooled).

  • Pour the sauce right into a blender and add the ginger and garlic. Mix till well-combined.

  • Place the rooster in a shallow dish. Pour the blended teriyaki sauce over the rooster. Cowl the dish and refrigerate for at the least 1 hour (or as much as 12 hours). The teriyaki taste of the rooster might be stronger the longer it marinates.

  • Grill the rooster (discarding the marinade) over medium excessive warmth for about 6-8 minutes per aspect (use much less time for rooster breasts); an instant-read thermometer ought to register 165 levels F on the thickest half. Brush the rooster with among the reserved sauce over the last 1-2 minutes of cooking (save the remainder of the sauce to serve with the rooster).

  • Tent the rooster and let relaxation for 5-7 minutes earlier than serving. Lower the thicken into skinny slices and serve with the remainder of the reserved teriyaki sauce.

Soy Sauce: I’ve solely ever made this recipe with low-sodium soy sauce. Full sodium soy sauce would possibly make the completed dish too salty. 
Rooster: rooster thighs do greatest on this potent teriyaki marinade, however you possibly can attempt rooster breasts as a substitute. If that’s the case, don’t marinate for longer than 4 hours and don’t overcook (take the rooster off proper when it reaches 165 levels F on the thickest half). 

Serving: 1 serving, Energy: 338kcal, Carbohydrates: 20g, Protein: 21g, Fats: 19g, Saturated Fats: 5g, Ldl cholesterol: 111mg, Sodium: 1239mg, Fiber: 0.3g, Sugar: 18g

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Recipe Supply: impressed by a recipe from June/July 2020 concern of Cook dinner’s Nation (I modified up the kind of sugar, added honey, dialed in quantities of garlic and ginger, used rice vinegar rather than mirin, and so on)

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