Low Sodium Grilled Teriyaki Chicken

Elevate your grilling game with this flavorful and heart-healthy Low Sodium Grilled Teriyaki Chicken! Perfect for those watching their sodium intake, this recipe combines tender, juicy chicken breasts with a robust homemade teriyaki marinade made from low sodium soy sauce, honey, pineapple juice, fresh ginger, and garlic. The chicken is marinated to perfection, then grilled to smoky, caramelized glory before being drizzled with a thickened teriyaki glaze. Garnished with fresh green onions and sesame seeds, this dish is a feast for both the eyes and the palate. Ready in just 35 minutes (plus marinating time), it’s a quick, healthy, and satisfying dinner that’s ideal for family meals or weekend barbecues. Pair with steamed veggies or rice for a complete, low-sodium delight!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 0.5 cup Low sodium soy sauce
• 2 tablespoons Honey
• 2 tablespoons Rice vinegar
• 1 tablespoon Sesame oil
• 1 tablespoon Fresh ginger, grated
• 2 cloves Garlic, minced
• 0.25 cup Pineapple juice
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Green onions, sliced for garnish
• 1 tablespoon Sesame seeds for garnish

Directions

Step 1

In a medium mixing bowl, combine the low sodium soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and pineapple juice. Whisk together until well combined.

Step 2

Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 1 hour, or overnight for best results.

Step 3

Preheat your grill to medium-high heat.

Step 4

Remove the chicken from the marinade, reserving the marinade for later use.

Step 5

Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes.

Step 6

Pour the reserved marinade into a small saucepan. In a separate small bowl, mix the cornstarch with water to create a slurry, then add this to the saucepan.

Step 7

Bring the mixture to a boil over medium heat, stirring constantly until the sauce thickens, about 2-3 minutes.

Step 8

Slice the grilled chicken breasts and arrange them on a serving platter. Drizzle the thickened teriyaki sauce over the top.

Step 9

Garnish with sliced green onions and sesame seeds before serving.

Nutrition Facts

Serving size	(1036.5g)

Amount per serving	% Daily Value*
Calories	1586.1

Total Fat 44.2g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 6.0g
Cholesterol 591.6mg	0%
Sodium 5130.9mg	0%
Total Carbohydrate 58.7g	0%
Dietary Fiber 2.7g	0%
Total Sugars 44.1g
Protein 229.9g	0%

Vitamin D 7.0IU	0%
Calcium 233.6mg	0%
Iron 10.0mg	0%
Potassium 2422.4mg	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: 25.6%

Protein: 59.2%

Carbs: 15.1%