Ginger Lime Teriyaki Glazed Chicken Recipe

Name: Ginger Lime Teriyaki Glazed Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 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)

Unlock incredible flavor with this easy Ginger Lime Teriyaki Glazed Chicken recipe! This delicious dish, adapted from the Reynolds Cooking with Foil cookbook, delivers juicy, flavorful chicken with a vibrant glaze in just 45 minutes. Perfect for weeknight dinners, the cleanup is a breeze thanks to the convenience of Reynolds Wrap Release non-stick foil (or your own foil sprayed with non-stick cooking spray). Get ready to impress your family and friends with this simple yet stunning recipe!

Prep Time 20 mins

Cook Time 45 mins

Calories 451.9 kcal

Protein 28g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

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.