Ingredients for Ginger Lime Teriyaki Glazed Chicken
- Chicken Pieces
- 1/2 cup soy sauce
- Zest of 1 lime
- Fresh Lime Juice
- Garlic Cloves
- Scallions
- Fresh Ginger
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- Sesame seeds (to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ginger Lime Teriyaki Glazed Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ginger Lime Teriyaki Glazed Chicken
- In a heavy saucepan, whisk together: 1/2 cup soy sauce, zest of 1 lime, 1/4 cup lime juice, 2 cloves garlic (minced), 2 scallions (white parts only, finely chopped), 1 tablespoon grated fresh ginger, and 2 tablespoons honey. Stir until honey is completely dissolved.
- Place chicken pieces in a baking dish. Pour half of the marinade over the chicken, ensuring each piece is coated.
- Cover the baking dish and refrigerate for at least 1 hour, turning the chicken twice during this time.
- Prepare heavy-duty aluminum foil: poke several drainage holes in it using a fork and set aside.
- Add 2 tablespoons of brown sugar to the remaining marinade in the saucepan to create the glaze.
- Bring the glaze to a boil over medium-high heat.
- Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the glaze thickens to a syrupy consistency.
- Remove from heat and let the glaze cool slightly. Reserve 1/2 cup of the glaze for serving.
- Preheat your grill to medium-high heat.
- Place the prepared foil (with holes) on the grill grates.
- Remove the chicken from the marinade and discard the marinade.
- Brush both sides of the chicken with 1 teaspoon of sesame oil and place the chicken skin-side down on the prepared foil.
- Grill for 5 minutes per side, brushing both sides with the glaze during the cooking process.
- Continue grilling and basting for another 6-8 minutes, or until the chicken skin is dark golden brown, the juices run clear, and a meat thermometer inserted into the thickest part registers 170°F for breasts and 180°F for other pieces.
- Discard any leftover basting glaze.
- Remove the chicken from the foil. Drizzle the reserved glaze over the chicken, sprinkle with sesame seeds and the chopped green parts of 2 scallions, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
293 g
Sugar
312g
Fat
5g
Carbs
28g
