🍗 Grilled Chicken with Teriyaki Glaze & Veggies
Sweet, savory, and perfectly caramelized — a fresh, colorful meal that’s great for weeknights or weekend grilling.
Juicy grilled chicken brushed with a glossy teriyaki glaze, served alongside vibrant, lightly charred vegetables.
🛒 Ingredients
🐔 For the Chicken:
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2 large chicken breasts (or 4 thighs)
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1 tablespoon olive oil
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Salt & black pepper
🍶 Teriyaki Glaze:
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¼ cup soy sauce
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2 tablespoons honey or brown sugar
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1 tablespoon rice vinegar (or lemon juice)
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1 teaspoon sesame oil
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2 cloves garlic, minced
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1 teaspoon grated ginger
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1 teaspoon cornstarch + 1 tablespoon water (for thickening)
🥦 Veggies:
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1 cup broccoli florets
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1 red bell pepper, sliced
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1 zucchini, sliced
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1 carrot, julienned
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1 tablespoon olive oil
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Pinch of salt
👩🍳 Instructions
1️⃣ Make the Teriyaki Glaze
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In a small saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
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Simmer for 3–4 minutes.
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Stir in cornstarch slurry and cook until thick and glossy.
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Remove from heat.
2️⃣ Grill the Chicken
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Brush chicken with olive oil and season lightly.
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Grill over medium heat for 5–6 minutes per side (until internal temp reaches 75°C / 165°F).
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During the last few minutes, brush generously with teriyaki glaze.
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Let rest 5 minutes before slicing.
3️⃣ Cook the Veggies
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Toss vegetables with olive oil and salt.
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Grill in a basket or sauté in a hot pan for 5–7 minutes until tender-crisp and lightly charred.
🍚 Serving Ideas
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Serve over steamed jasmine rice
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Pair with brown rice or quinoa
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Make it low-carb with cauliflower rice
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Sprinkle with sesame seeds and green onions
✨ Variations
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Add pineapple slices to the grill
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Make it spicy with chili flakes
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Use salmon instead of chicken
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Turn it into teriyaki chicken bowls
❓ Q & A
Q: Can I bake instead of grill?
Yes! Bake at 200°C (400°F) for 20–25 minutes, brushing with glaze halfway.
Q: Can I use store-bought teriyaki sauce?
Absolutely, but homemade gives better flavor control.
Q: Is it meal-prep friendly?
Yes! Store in airtight containers for up to 4 days.
