Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.