Grilled Teriyaki Chicken


Posted: May 6

Time: 2 hours

Yield: 8 servings

recipe image

Teriyaki sauce is essentially the Japanese equivalent of barbeque sauce, so why not add it to your cookout menu? Grilled Teriyaki Chicken boasts juicy poultry coated in a sticky, sweet, and savory sauce with delightful notes of soy and garlic. People will be clamoring for this chicken more than for the burgers! Grilled Teriyaki Chicken is wonderful served atop buns or on fresh garden salads or eaten on its own!


Ingredients

For the chicken seasoning: • 1/2 tablespoon paprika • 1/2 tablespoon garlic powder • 1/2 teaspoon sugar • 1/2 teaspoon seasoning salt • 1/2 teaspoon black pepper For the chicken: • 5 pounds chicken drums • olive oil For the sauce: • 1 cup raw honey • 1/2-3/4 cup original barbeque sauce • 1/4 cup teriyaki sauce • 1/8 cup soy sauce • 2-3 cloves garlic, minced • 1/4 cup white onions, diced

Directions

Step 1

Begin by combining the paprika, garlic powder, sugar, salt, and black pepper in a large bowl.

Step 2

Pat dry the chicken drums and place on a cutting board.

Step 3

Coat the chicken in olive oil.

Step 4

Season the chicken generously with the previously prepared chicken seasoning blend.

Step 5

Refrigerate the chicken drums for at least an hour.

Step 6

Create the sauce by combining the honey, barbeque sauce, teriyaki sauce, soy sauce, garlic cloves, and white onions in a saucepan over medium heat.

Step 7

Bring the sauce to a boil while stirring frequently.

Step 8

Reduce the sauce to a simmer and allow the sauce to thicken for 15 minutes.

Step 9

Preheat the grill to medium heat. Grease the grill and place chicken on the grill gates.

Step 10

Remove the chicken from the refrigerator and with the teriyaki barbeque sauce.

Step 11

Cook the chicken, regularly brushing it with the sauce. The chicken should cook for about 15 minutes per side, or until the internal temperature reaches 165 degrees when inserted into the thickest part of the meat.

Step 12

Remove the chicken from the grill, allowing it to rest for 5 minutes, and serve.


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