Grilled Honey Teriyaki Bbq Chicken Recipes

HONEY TERIYAKI MARINADE FOR BBQ CHICKEN

Steps:

• Mix all ingredients and pour over chicken in marinating dish or sealable plastic bag.
• Let chicken marinate for 6-8 hours for best results.
• Barbecue and enjoy!

TERIYAKI GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.

EASY GRILLED CHICKEN TERIYAKI

Steps:

• Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
• Preheat grill for high heat.
• Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

GRILLED HONEY TERIYAKI BBQ CHICKEN

Steps:

• Lightly coat chicken in olive oil.
• Season chicken generously with the seasoning blend.
• Refrigerate for at least 4 hours (overnight is best)
• Prepare the honey teriyaki sauce by adding all sauce ingredients to a small pot.
• Stir to combine.
• Bring to a boil over medium heat while stirring.
• Reduce heat and simmer for 15 minutes.
• Remove from heat. The sauce will thicken as it cools. (it's taste better the next day, but still GREAT on the 1st day)
• Heat grill to medium heat.
• Place chicken on a generously greased grill.
• Brush chicken with sauce. As the sauce cooks onto the chicken keep brushing on more sauce. (about 20-25 minutes per side)
• Flip the chicken once and brush sauce on the other side of the chicken, repeating multiple times as the sauce cooks onto the chicken.
• When chicken is done remove from grill.
• Let chicken rest for 5 minutes.
• Enjoy

MARINATED GRILLED TERIYAKI CHICKEN

Steps:

• In a medium mixing bowl whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger and sesame oil. Ladle out 1/2 cup marinade (I like to leave most of the garlic and ginger bits in the bowl), and reserve the 1/2 cup in container in refrigerator.
• Place chicken in a gallon size resealable bag, pour remaining marinade over chicken. Seal bag while pressing out excess air, rub marinade over chicken (or marinate in a bowl).
• Transfer to refrigerator and let marinade 1 - 8 hours.
• Near the end of marinating preheat a grill over medium heat (about 375 degrees). Clean grill grates and brush lightly with oil.
• Grill chicken about 5 - 7 minutes per side (time will vary based on thickness and breasts will cook faster than thighs), until center registers 165 degrees.
• While chicken is grilling heat reserved 1/2 cup marinade mixed with 2 Tbsp water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer about 2 - 3 minutes.
• Whisk together remaining 1 Tbsp water and the cornstarch in a small bowl until well combined, then whisk into sauce. Let cook about 30 seconds longer while stirring constantly. If needed you can season sauce with a little salt.
• Brush sauce over grilled teriyaki chicken. Serve warm garnished with green onions and sesame seeds if desired.

GRILLED HONEY BBQ CHICKEN

Steps:

• To a large ziptop plastic bag, add all ingredients except the optional fresh herbs. Seal bag and squish the contents around so chicken is evenly coated.
• Place bag in the fridge to marinate for at least 1 hour (overnight is great if you can plan ahead).*
• Preheat an outdoor grill to medium-high heat (or indoor grill pan) and grill the chicken for about 7 minutes, or until done; flip intermittently to ensure even cooking. Optionally garnish with fresh herbs and serve immediately.
• Chicken is best fresh but will keep airtight in the fridge for up to 5 days.

GRILLED TERIYAKI CHICKEN TENDERS

Steps:

• Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED HONEY-TERIYAKI CHICKEN

Steps:

• Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
• Preheat grill to low-medium heat.
• Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
• Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

GRILLED HONEY-TERIYAKI CHICKEN

Steps:

• Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator. Preheat grill to low-medium heat. Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced. Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

GRILLED HONEY GARLIC CHICKEN

Steps:

• In a small bowl whisk honey, soy sauce, garlic and lemon. Reserve 1/4 cup of the sauce and add the rest of the sauce to the chicken in a medium sized bowl and let marinate for 30 minutes.
• Preheat the grill to medium high heat and Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions and sesame seeds if desired.