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Lemongrass Ginger Teriyaki Chicken

Lemongrass Ginger Teriyaki Chicken

There are a few components to this dish, and the flavors really come through with the marination.  We love this dish served with coconut rice.

Lemongrass Ginger Teriyaki Chicken

  • Prep Time: 20m
  • Cook Time: 15m
  • Total Time: 45m


  • 1 1/2 lb Chicken breasts, boneless, skinless (~2 breasts)


  • 1/4 c Green onions sliced (about 3)
  • 1/4 c Lemongrass, sliced (about 6")
  • 1 tbsp. Ginger, grated or finely minced
  • 2 Cloves garlic, minced
  • 2 tbsp. Lime juice
  • 2 tbsp. Vegetable oil
  • 1/2 tsp. Soy sauce

Teriyaki Sauce

  • 1/2 c Brown sugar
  • 1/2 c Soy sauce
  • 3 tbsp. Apple cider vinegar
  • 2 tsp. Cornstarch
  • 1 tsp. Garlic powder
  • 1/2 tsp. Ground ginger
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper
  • 1 tsp. Sriracha (optional)


  • White coconut rice
  • Broccolini


  1. Prepare the chicken by slicing each breast into 4 even-thickness chunks. Season and set aside.
  2. Make the marinade by combining all ingredients in a food processor. Pulse until it forms a chunky paste.
  3. Pour the marinade into a medium bowl. Add each piece of chicken to the bowl, pressing and massaging into the marinade, coating thoroughly. Cover and let rest for 15-20 minutes.
  4. Make the teriyaki sauce by combining all ingredients in a small bowl, and whisking to combine. Add to a small sauce pan over medium-high heat. Bring to a boil and reduce to simmer, stirring frequently with a rubber spatula, until it starts to thicken. Remove from heat and set aside.
  5. Heat and clean the grill with medium-high heat. Just before adding chicken, lightly brush grill with vegetable oil. Add chicken pieces and grill on each side, covered, for 6-7 minutes, until around 155°F in the thickest parts.
  6. For the last minute of the cook, brush one side of each chicken piece with teriyaki sauce and flip. Brush the other side with sauce and let cook until internal temperature reaches 165°F. Remove from heat and set chicken aside to rest for 5-10 minutes.
  7. Slice each chicken piece into 1/2" slices, place over white rice and blanched broccolini. Drizzle/brush with more teriyaki sauce and sprinkle with toasted sesame seeds.