Teriyaki Grilled Chicken

It's easy to rely on versatile, healthy and relatively inexpensive chicken when you're cooking healthy on a budget...it's also easy to get sick of it.

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Well, I never get sick of this preparation of my good old standby, the boneless, skinless chicken breast. It is (and I hate to sound corny, but it's true) lip-smackingly delicious. I love to slice and serve the teriyaki grilled chicken atop lightly dressed spinach with toasted almonds and sliced strawberries for a gorgeous and filling full-meal salad.

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  • 1/4 cup prepared teriyaki sauce
  • 1 tbsp Asian chili sauce
  • 2 tbsp toasted sesame oil
  • 4 cloves garlic, finely minced
  • 1 small (1" piece ginger, peeled and minced (about 1 tbsp)
  • 2 boneless, skinless chicken breasts                                                                 
  • 2 scallions, sliced
  • Toasted sesame seeds for garnish
  • Cooking spray for the pan


In a medium bowl, whisk together teriyaki, chili sauce, sesame oil, garlic and ginger.

Place chicken in a resealable gallon-size plastic bag. Carefully pour marinade in, seal and move bag around to ensure marinade covers both pieces of chicken. Place bag in the refrigerator for at least 20 minutes and up to two hours.

Lightly brush a grill pan with oil and heat over medium-high heat. Grill chicken until fully cooked, about 3 to 4 minutes on each side.

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