In a medium bowl, whisk together all ingredients (except for the water and cornstarch).
½ cup soy sauce, ⅓ cup light brown sugar, ¼ cup sweet chili sauce, ¼ cup toasted sesame seed oil, ¼ cup apple cider vinegar, 2 tablespoons honey, 1 teaspoon garlic powder, ½ teaspoon ground ginger
Reserve ½ cup of the marinade mixture and set aside.
Pour remaining marinade over prepared chicken breasts.
Seal bag or cover container and refrigerate for 1 hour to marinate.
Preheat grill to 375℉ then brush grill grates.
Oil for the grill
Grill marinated chicken breasts 7 minutes on each side, or until internal temperature reaches 165℉.
While chicken is grilling, combine water and cornstarch in a sauce pan over medium low heat, then add the reserved marinade. Simmer until it begins to thicken.
¼ cup water, 2 teaspoons cornstarch
Brush thickened sauce over chicken as it finishes grilling.
Enjoy!
Video
Notes
You can marinate chicken with this recipe overnight in the refrigerator.
Suggested sides are rice, sesame seeds, and green onions.
Add 1 tablespoon sriracha to the marinade to spice things up!
Discard all liquid marinade as soon as the chicken goes on the grill.
To make this on the stove top: In a large pan, heat 1 tablespoon oil over medium high heat. Place marinated chicken breasts in hot pan then cook for 3 minutes. Turn the chicken breasts, reduce the temperature to medium and cover. Cook an additional 5 minutes or until internal temperature reaches 165F. Add reserved marinade and cook until it begins to thicken.
Storage: Store teriyaki chicken breasts in an airtight container in the refrigerator for 3 days, or freeze for 3 months.