3-Ingredient Teriyaki Chicken
Grilled chicken marinated in Italian dressing and thick teriyaki sauce — a simple 3-ingredient recipe.
Servings: 4 servings
Ingredients
Ingredients
- 3/4 cupItalian dressing
- 3/4 cupthick teriyaki sauce
- 4 boneless skinless chicken breasts
Instructions
Instructions
- Whisk together 3/4 cup Italian dressing and 3/4 cup thick teriyaki sauce in a bowl until combined.
- Place 4 boneless, skinless chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 1 hour or up to overnight, turning the bag or flipping the chicken once or twice so it marinates evenly.
- Preheat your grill to medium-high heat.
- Remove the chicken from the refrigerator, discard the used marinade, and pat the chicken breasts dry with paper towels.
- Grill the chicken 12 to 15 minutes total, flipping once about halfway through, until a meat thermometer inserted into the thickest part reads 165°F.
- Transfer the chicken to a plate and let rest 5 minutes before serving.
Equipment
- Charcoal Chimney Starter
- Grilling tongs
- Meat Thermometer
- Cast Iron Grill Pan
Notes
Notes
Can use any cut of chicken you prefer – breasts, tenders, thighs.
Can use boneless or bone-in chicken.
Make sure to adjust the cooking time for type of chicken used. Use a meat thermometer to check for an internal temperature of 165ºF.
Can use any cut of chicken you prefer – breasts, tenders, thighs.
Can use boneless or bone-in chicken.
Make sure to adjust the cooking time for type of chicken used. Use a meat thermometer to check for an internal temperature of 165ºF.