By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 8
65 cal · 50 min
Teriyaki-Glazed Grilled Chicken
Recipe GLPR0fabaaed5b5276
Tender grilled chicken breasts brushed with a glossy teriyaki glaze made from ketchup, hoisin sauce, brown sugar, fresh lime juice, and sesame oil. This Japanese-inspired dish delivers sweet, savory, and tangy flavors in under an hour, making it perfect for a weeknight dinner or gathering.
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Ingredients
8 each, about 8 ounces boneless, skinless chicken breasts
¼ cup ketchup
2 tablespoons hoisin sauce
2 tablespoons light brown sugar
2 tablespoons fresh lime juice
2 teaspoons sesame oil
1 small clove garlic clove, grated
to taste kosher salt
to taste freshly ground black pepper
Directions
Preheat your grill to medium-high heat (about 400°F). While the grill heats, prepare the glaze by combining ketchup, hoisin sauce, brown sugar, lime juice, sesame oil, and grated garlic in a small bowl. Stir until the sugar dissolves and the ingredients are well incorporated. Set the glaze aside.
Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Place the seasoned chicken breasts on the hot grill, spacing them apart to prevent crowding. Grill for 12–14 minutes on the first side without moving them, allowing a light char to develop.
Flip the chicken breasts over. Brush the cooked side generously with the teriyaki glaze.
Grill the chicken for another 12–14 minutes on the second side, until a meat thermometer inserted into the thickest part reaches 165°F. During the last 2–3 minutes of cooking, brush the top side with an additional coat of glaze.
Transfer the grilled chicken to a serving platter and let it rest for 3–5 minutes. If desired, brush the warm chicken with any remaining glaze before serving.
Comments
All ingredients are stocked at every major Charlotte grocer, with hoisin sauce and sesame oil readily available at Harris Teeter, Food Lion, and Kroger banners. At eight servings from chicken breasts, the cost per serving lands around $1.50–$2.00, driven by chicken prices which fluctuate but remain reasonable. The stated 50 minutes is honest for marinating and grilling, though home cooks who prep chicken from fresh will add five minutes. This is a solid weeknight griller that feeds a family well, reheats adequately in a microwave or skillet the next day, and needs only occasional attention on the grill.
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