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Grilled Teriyaki Chicken
with furikake corn / zucchini spears / rice

Active: 45 Total: 45
This grill-friendly summer meal has a Japanese twist with homemade teriyaki sauce and savory furikake seasoning.
Smarts #1: Since this recipe uses pre-sliced chicken tenderloins or chicken breast sliced into strips, it's totally optional to use skewers. The skewers will just give you a bit more control when flipping the chicken.
Smarts #2: In testing we loved serving this with rice to soak up extra teriyaki sauce, but feel free to skip it if you prefer.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Tags

Ingredients

Metric
Servings:
4
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Teriyaki Chicken:
  • Skewers, bamboo or metal - 10
  • Chicken tenders - 20 oz (sub chicken breast sliced into strips)
  • Oil, cooking - 2 Tbsp
  • Teriyaki sauce (ingredients listed separately) - ⅓ cup + ⅓ cup
Teriyaki Sauce:
  • Garlic - 1 clove, chopped
  • Ginger - 2 tsp, grated
  • Water - 1/2 cup + 1 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Mirin - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Cornstarch - 2 tsp
Furikake Corn:
  • Corn on the cob - 4 ears
  • Butter - 2 Tbsp
  • Furikake (opt) - 1 Tbsp
Zucchini Spears:
  • Zucchini - 1 lb, sliced into spears

Nutrition Facts

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Choose Cooking Method

Prep

  1. Rice - (If prepping right before cooking, get grill heating before continuing with prep.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Zucchini / Garlic / Ginger - Prep as directed. Store zucchini in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)
  3. Make teriyaki sauce - In a small saucepan over medium-high heat, combine garlic, ginger, first portion of water, soy sauce, mirin, and brown sugar. When sauce is simmering, whisk together second portion of water and cornstarch. Add to teriyaki sauce and continue simmering until sauce is thick. (Can be done up to 5 days ahead)
  4. Skewers - If using wooden skewers, soak in water for 10 minutes to help prevent burning.
  5. Corn - Shuck corn. (Can be done 1 day ahead)
  6. Assemble skewers - Thread chicken tenders onto skewers. Season with some salt and pepper. (You can also skip the skewers and cook the chicken tenders directly on the grill if you prefer.) (Can be done 1 day ahead)

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Make

  1. Heat grill to 450F / 232C degrees, keeping one half over direct heat and one over indirect heat. Clean grates and brush with cooking oil.
  2. Divide teriyaki sauce into two portions. (The first will be used to brush over the chicken as it cooks and the second will be drizzled over the finished dish.)
  3. Sear chicken, zucchini, and corn for ~2 minutes on each side, closing the lid after each turn. Move chicken, zucchini, and corn to indirect heat and continue to cook until corn and zucchini are tender and chicken is cooked through (165F / 74C). In the last few minutes of cooking, brush chicken generously on both sides with first portion of teriyaki sauce.
  4. If rice was made ahead, reheat.
  5. Rub warm corn with butter and sprinkle with furikake and some salt.
  6. Serve chicken over rice with second portion of teriyaki sauce drizzled over top. Enjoy corn and zucchini on the side.

Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Zucchini / Garlic / Ginger - Prep as directed. Store zucchini in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)
  3. Make teriyaki sauce - In a small saucepan over medium-high heat, combine garlic, ginger, first portion of water, soy sauce, mirin, and brown sugar. When sauce is simmering, whisk together second portion of water and cornstarch. Add to teriyaki sauce and continue simmering until sauce is thick. (Can be done up to 5 days ahead)
  4. Corn - Shuck corn. (Can be done 1 day ahead)
  5. Assemble skewers - Thread chicken tenders onto skewers. Season with some salt and pepper. (You can also skip the skewers and cook the chicken tenders directly on the grill pan or use a skillet if you prefer.) (Can be done 1 day ahead)

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Make

  1. Bring a large pot of salted water for the corn to boil. When water is boiling add corn and boil until tender, 5 to 7 minutes.
  2. Divide teriyaki sauce into two portions. (The first will be used to brush over the chicken as it cooks and the second will be drizzled over the finished dish.)
  3. While waiting for water to heat / corn to boil, heat a grill pan over medium heat. Brush with cooking oil and then add zucchini spears. Sear on all sides until tender, seasoning with some salt as it cooks, 5 to 6 minutes total. Set aside.
  4. Brush pan with some more oil and then add chicken. Sear on all sides until cooked through (165F / 74C), 6 to 8 minutes total. In the last minute of cooking, brush chicken generously on both sides with first portion of teriyaki sauce.
  5. If rice was made ahead, reheat.
  6. Rub warm corn with butter and sprinkle with furikake and some salt.
  7. Serve chicken over rice with second portion of teriyaki sauce drizzled over top. Enjoy corn and zucchini on the side.

Nutrition Facts

Amount Per Serving
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% Daily Value
Just a moment...
Just a moment...
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Increase your nutrition smarts


Reviews

Ratings

Original (27)
Gluten-free (2)
Paleo (2)
Vegetarian (1)

11 reviews

Easy and delicious!

By: Kimberly
Posted: Sep 08, 2021
Diet: Gluten-free
0 Helpful

Delicious, a great grilling meal

By: Kayla
Posted: Aug 23, 2021
Diet: Original
0 Helpful

Loved the teriyaki sauce! I didn't make the corn but would like to try it some other time. Easy recipe for the grill.

By: Caitlin
Posted: Aug 18, 2021
Diet: Original
0 Helpful

Really delicious, made as directed and wouldn’t change a thing!

By: Jane
Posted: Aug 16, 2021
Diet: Original
0 Helpful

Loved the corn the rest was meh

By: Amanda
Posted: Aug 12, 2021
Diet: Original
0 Helpful

I don't like how my corn or zucchini turned out. It was my first time grilling vegetables like that so that might have had something to do with it, but I did follow the steps as instructed. I also think I cut my chicken breast too thin so they go really dry on the grill.

By: Diana
Posted: Aug 11, 2021
Diet: Original
0 Helpful