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Chicken Teriyaki

Teriyaki sauces are commercially available for those in a hurry; however, I like to experiment with flavors. The basic ingredients are soy sauce, sugar, ginger, and garlic. It is fun to vary the relative quantities and I like to add red pepper flakes.

1 skinless and boneless chicken half breast

Olive oil for brushing

Salt to taste

Grill mat

Prepare the Teriyaki Sauce (recipe follows). Place the chicken breast between two pieces of plastic wrap and pound to a thickness of approximately 1/2 inch thick. Prepare the grill for direct, medium cooking. Brush the chicken with oil and lightly salt. The soy is salty so do not overdo. Place a grill mat over the fire and place the chicken on top and cook for 3 minutes. Turn the chicken and baste.

Continue cooking and basting every 3 minutes for a total of 12 minutes. Since the chicken was basted on the cooked side, additional sauce can be applied after plating.

Teriyaki Sauce

1/2 cup soy sauce

1/4 cup brown sugar

2 tablespoons white wine

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

Combine all ingredients in a small saucepan and bring to a low boil over medium heat until reduced by 1/2, stirring occasionally. To thicken it further, if desired, stir in 1/2 teaspoon flour or corn starch. Reduce heat to medium low and cook for an additional 5 minutes, stirring frequently.


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