Low Fat Grilled Teriyaki Chicken

Elevate your healthy dinner routine with this flavorful Low Fat Grilled Teriyaki Chicken recipe—a guilt-free twist on a classic favorite. Perfectly marinated in a sweet and tangy blend of low-sodium soy sauce, pineapple juice, honey, and fresh ginger, these tender, boneless chicken breasts are grilled to juicy perfection. A homemade teriyaki glaze, thickened with cornstarch, adds a sticky-sweet finish without excess calories, while a final garnish of green onions and sesame seeds brings irresistible texture and color. Ready in under an hour of active cooking and prep time, this protein-packed dish is ideal for weeknight meals or summer BBQs. Pair it with steamed veggies or brown rice for a balanced and deliciously satisfying meal.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 0.5 cup low-sodium soy sauce
• 0.25 cup pineapple juice
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds

Directions

Step 1

In a medium-sized bowl, mix the low-sodium soy sauce, pineapple juice, honey, rice vinegar, grated ginger, and minced garlic to create the marinade.

Step 2

Reserve 1/4 cup of the marinade for basting, and set it aside.

Step 3

Place the chicken breasts in a large resealable plastic bag and pour the remaining marinade over the chicken. Seal the bag, removing as much air as possible, and massage the marinade into the chicken.

Step 4

Refrigerate the chicken for at least 1 hour, or up to overnight, for maximum flavor.

Step 5

Preheat your grill to medium-high heat.

Step 6

Lightly oil the grill grates to prevent sticking.

Step 7

Remove the chicken breasts from the marinade and discard the used marinade.

Step 8

In a small saucepan, combine the reserved marinade with cornstarch and water. Cook over medium heat, stirring continuously until the sauce thickens. This will be the teriyaki glaze for basting.

Step 9

Place the chicken breasts on the grill and cook for 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C).

Step 10

During the last 2 minutes of grilling, brush the chicken generously with the teriyaki glaze.

Step 11

Remove the chicken from the grill and let it rest for a few minutes before slicing.

Step 12

Garnish the grilled teriyaki chicken with chopped green onions and sesame seeds before serving.

Nutrition Facts

Serving size	(1013.0g)

Amount per serving	% Daily Value*
Calories	1484.9

Total Fat 30.1g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 591.6mg	0%
Sodium 4493.8mg	0%
Total Carbohydrate 62.5g	0%
Dietary Fiber 1.6g	0%
Total Sugars 43.2g
Protein 234.2g	0%

Vitamin D 7.0IU	0%
Calcium 111.8mg	0%
Iron 11.4mg	0%
Potassium 1951.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.6%

Protein: 64.3%

Carbs: 17.2%