Grilled Orange Teriyaki Chicken
Serve this delicious and light grilled orange teriyaki chicken for dinner with rice and a vegetable, in a salad or as a sandwich.
If you’re not a fan of teriyaki I promise you will love this grilled orange teriyaki chicken. I used light sodium teriyaki sauce which has a milder flavor and a less salty taste.
You can marinade the chicken all night. You know what that means EASY DINNER the next night! 🙂
Grilled Orange Teriyaki Chicken
Yield:
Serves 6
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients
- 4 tablespoons reduced sodium soy sauce
- 4 tablespoons fresh lime juice (about 2 limes)
- 4 tablespoons honey
- 4 tablespoons ketchup
- 4 tablespoons green onions, chopped
- 2 tablespoons ginger root, minced
- 4 tablespoons orange zest
- 2 tablespoons garlic, minced
- 6 boneless, skinless chicken breasts (about 3 pounds)
- 2 tablespoons toasted sesame seeds
Instructions
- Whisk all the marinade ingredients together in a medium bowl.
- Pour into a zip top bag.
- Place the chicken in the marinade.
- Tightly seal.
- Turn bag several times to coat chicken.
- Place bag in a medium bowl and in the refrigerator to marinate for at least 4 hours, or overnight.
- Grill for about 15 minutes or until the chicken is no longer pink in the center.
- Sprinkle with toasted sesame seeds before serving.
Notes
This recipe is from Lady Behind The Curtain
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Hi, I have read that marinating chicken overnight when lime is involved makes the chicken mushy. Did you have any experience with that? Also, if I make this in the oven, what temperature would you use, and how long would you cook the chicken. Thank you.
Hi Tammy,
I was afraid of that too. I marinated mine for 8 hours and it was fine. I would bake the chicken at 350 degrees for about 20 minutes or until there is no pink. 🙂