Teriyaki Grilled Chicken Sandwich Recipe

This sticky, juicy Teriyaki Grilled Chicken Sandwich is made with chicken breast, fresh ginger, and brown sugar, ready in 30 minutes. The sweet soy marinade caramelizes over the hot grill grates to create a thick, glossy coating on the meat. I make these whenever we crave a fast weeknight dinner.

Better Than Takeaway

I used to order something similar at a local burger chain, but the chicken was always dry and overcooked. Making it myself meant I could control the cooking time and get a much better sear. It completely changed how I look at homemade sandwiches.

The biggest surprise was how much a quick homemade glaze improves the final taste. Skip the bottled stuff and spend two minutes whisking soy sauce and brown sugar instead.

Jump to Recipe

Teriyaki Grilled Chicken Sandwich Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 4 brioche buns
• 4 slices fresh pineapple
• 1/4 cup mayonnaise
• 4 leaves butter lettuce

How To Make Teriyaki Grilled Chicken Sandwich

1. Mix the Marinade: In a medium bowl, whisk together the soy sauce, brown sugar, ginger, garlic, and rice vinegar until the sugar dissolves.
2. Marinate the Chicken: Add the chicken breasts to the sauce and let them sit at room temperature for 15 minutes.
3. Grill the Chicken: Heat your grill to medium-high. Cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
4. Char the Pineapple: Place the pineapple slices directly on the grill for 2 minutes per side until dark grill marks appear.
5. Toast the Buns: Quickly toast the brioche buns on the hot grates for about 30 seconds to prevent them from getting soggy later.
6. Assemble the Sandwich: Spread mayonnaise on the bottom buns, add the lettuce, grilled chicken, and top with a charred pineapple ring before adding the top bun.

Recipe Tips

• Pound the chicken: Flattening the breasts to an even thickness ensures they cook uniformly without drying out on the thinner ends.
• Reserve some sauce: Keep a few tablespoons of the marinade aside before adding raw chicken so you can safely brush it on the cooked meat.
• Oil the grates: Teriyaki sauce has a high sugar content, which means it will easily stick to cold or dry grill grates.

What To Serve With Teriyaki Grilled Chicken

Sweet potato fries are a fantastic side because their natural sweetness complements the dark soy glaze. You can also serve this alongside a crunchy cabbage slaw to cut through the rich, salty flavors.

How To Store

Keep the cooked chicken and the buns in separate airtight containers in the fridge for up to 3 days. Reheat the chicken gently in the microwave or a skillet on medium-low before assembling your sandwich.

FAQs

Can I use chicken thighs?

Yes, boneless skinless chicken thighs work beautifully for this sandwich. They are naturally juicier and harder to overcook on the grill.

Do I have to use an outdoor grill?

No, a cast iron grill pan on the stove works just as well. You will still get great grill marks and a caramelized crust.

Can I use store-bought teriyaki sauce?

Absolutely, though a homemade version has fewer preservatives and a brighter flavor. Just look for a thicker sauce so it coats the chicken properly.

How do I keep the buns from getting soggy?

Toasting the buns creates a solid barrier against moisture. Placing the lettuce on the bottom bun also helps catch the meat juices before they soak into the bread.

Nutrition

• Calories: 450
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 95mg
• Sodium: 1100mg
• Total Carbohydrate: 45g
• Protein: 35g