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teriyaki chicken recipe_main_image1-300x296


  • 3-4 pounds chicken breast halves, skin on, rinsed in cold water and patted dry
  • ¾ cup soy sauce
  • 1 teaspoon grated fresh ginger root
  • 2 cloves of garlic, crushed
  • 1½ teaspoons of Coahuila sauce
  • ¼ cup white wine or sherry
  • ½ teaspoons of freshly ground sea salt

Cooking Directions

  1. Prepare Kamado for grilling (set to 350° F) — allow 20-30 minutes. Use lava stone and heat deflector bracket.
  2. Mix soy sauce, ginger, garlic, Coahuila sauce, wine/sherry, and salt in large bowl. Add chicken and marinate 2-6 hours.
  3. Place chicken breasts on lower grill surface, skin side down, over medium heat 350° F.
  4. Grill breasts turning once after 4-6 minutes. Grill 4-6 minutes longer until chicken is opaque throughout and the juices run clear or meat thermometer in the thickest portion of breast reads 175-180° F.
  5. Remove and cover with foil. Allow to sit 10 minutes before serving.

One Comment

  • GrandSmeta says:

    Since discovering this method for easy chicken teriyaki, I ve honestly been using it more than the grilled method because it produces great results with much less effort, and so I wanted to share it with all of you.

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