Is this even too easy to put up here? Maybe, but this chicken is so good everyone always asks for the recipe. So, here is my simple Garlic Chicken Teriyaki Recipe. Perfect for large crowds. I have another Chicken Teriyaki recipe that I’ll post later that is a marinated chicken teriyaki. This recipe is a glazed teriyaki. Both are tasty, but this one looks prettier.
Garlic Chicken Teriyaki Recipe
Garlic Teriyaki Sauce*
Chicken
*Note: I make my own garlic Teriyaki sauce by adding minced garlic to Kona Coasts standard Teriyaki Marinade and Glaze. But I’ve tried their Island Teriyaki and it’s wonderful but a little salty for my taste. Looking on their website, they also now offer a Roasted Garlic Teriyaki Sauce which looks like it’s worth trying. If you try it, let us know how you like it.
Instructions
Rinse and pat dry chicken. Pour sauce into two bowls. One will be your “first dip”, the other will be your “second dip”.
Heat grill to a medium-high temperature. Place chicken (unseasoned) on the grill. YES, I understand, most people will think you need to season the chicken first. I don’t. The sauces are generally so salty that seasoning it with salt before cooking is too much.
Grill the chicken, rotating and flipping it every 2-3 minutes. When the chicken is about 1/2 cooked, dip the chicken in the first bowl and coat thoroughly with sauce. Place back on the grill and cook until chicken is almost done. Dip in the 2nd bowl coating fully and just finish the chicken while setting the glaze. Remove from grill and serve.
I like to slice the chicken and serve it sliced over rice.
