Here’s a simple and flavorful way to make Grilled Chicken with Teriyaki Glaze and Veggies — perfect for a balanced, colorful meal.
🍗 Grilled Chicken with Teriyaki Glaze and Veggies
🛒 Ingredients (Serves 2–4)
For the chicken:
- 2–4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1–2 tsp vegetable or sesame oil
For the teriyaki glaze:
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1–2 garlic cloves, minced
- 1 tsp grated fresh ginger
- Optional: 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
For the veggies:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced
- 1 cup broccoli florets
- 1 tsp oil for sautéing or grilling
👩🍳 Instructions
- Make the teriyaki glaze
- Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan.
- Bring to a gentle simmer over medium heat for 3–5 minutes.
- Optional: Add cornstarch slurry to thicken the sauce slightly.
- Prepare the chicken
- Season chicken breasts with salt and pepper.
- Brush lightly with oil.
- Preheat grill or grill pan over medium-high heat.
- Grill the chicken
- Cook chicken 6–7 minutes per side, or until internal temperature reaches 165°F (74°C).
- During the last 2–3 minutes, brush generously with teriyaki glaze on both sides.
- Cook the veggies
- Toss vegetables with a little oil, salt, and pepper.
- Grill alongside the chicken or sauté in a pan until tender-crisp (~5–7 minutes).
- Serve
- Slice the chicken and drizzle with extra teriyaki glaze.
- Serve with the grilled or sautéed veggies on the side.
- Optional: Sprinkle with sesame seeds or chopped green onions for garnish.
This dish pairs beautifully with steamed rice, cauliflower rice, or quinoa for a complete meal.
If you want, I can make a quick 20-minute sheet-pan version that grills everything together for less cleanup. Do you want me to do that?
