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Grilled Honey-Teriyaki Chicken Recipe

Grilled Honey-Teriyaki Chicken

Recipe courtesy Tyler Florence

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on June 05, 2012

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    This was great! My wife and I were very pleased! You really do have to simmer the sauce. It doesn't thicken like bbq sauce. The sauce doesn't start to look like bbq sauce until you've grilled the Teriyaki sauce. The honey caramelizes and that's what makes it look like bbq sauce. I made Jasmine rice to go with it. We saved some of the Teriyaki sauce to dip the chicken in or drizzle over the rice. It was great!

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  • on June 04, 2012

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    This is a great chicken dish for coals. I added some heat in crush peppers. Nice job Tyler.

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  • on May 05, 2012

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    I have made this dish a few times and it is amazing. When i use organic loyal chicken, it brings it to another level. Awesome!

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  • on June 12, 2011

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    Ok, so for all the naysayers out there - I felt the recipe was very clearly labeled for what is baste vs. brine??... It was fabulous! as long as you simmer the sauce so you allow it to thicken, it will stick to the chicken, I think the teriyaki you buy makes a difference too? I did the brine, dried it - used the sesame oil and seared the chicken, then baked at 400' - basting at the last 10 minutes of cooking time - YUM

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  • on May 27, 2011

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    VERY DISSAPOINTED !!!! A WASTE OF INGREDIENTS AND MONEY THE SAUCE WASN'T EVEN CLOSE TO WHAT IT LOOKED LIKE ON THE SHOW AND WEBSITE !!!!! HOW CAN YOU PRESENT A SHOW AND PHOTO OF A THICK SAUCE THAT LOOKS LIKE IT CLINGS TO THE CHICKEN AND THEN WE MAKE IT AND ITS JUST WATERY !! SMH

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  • on May 21, 2011

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    Why would Foodnet not have review the recipes for errors before their viewers have access to them. It is discouraging to look at a recipe and know it isn't correct but not remember the exact ingredients. I have found so many errors, I no longer attempt to use their unless I have made my own notes.
    After reading the reviews that are posted for the Ultimate Teriyaki Chicken receipes, I finally figured out the ingredients and the sequence to be used.
    Wonderful flavors, we all enjoy these dishes immensely.

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  • on May 08, 2011

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    This was good, but not great. I was hoping for a thicker sauce, instead, the teriyaki soaked into the chicken after I cooked it and made it pretty salty.

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  • on October 03, 2010

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    EXCELLENT!!! This teriyaki glaze is wonderful even if you do not brine the chicken! Also, if you prefer to bake: Bake the plain, uncoated chicken for about 25 to 30 minutes at 350 F. Then dip the partially cooked chicken into the teriaky glaze, and continue baking another 15 minutes or until chicken is cooked through and sauce is golden. DELICIOUS!!!

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  • on August 04, 2010

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    This is a great recipe. I've cooked it several times. The recipe is written a bit convaluted, but it's not hard to work out.
    My guest loved it. It was GREAT warmed over the next day as well.

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  • on June 11, 2010

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    This is a good tasting chicken dish. I agree it has a rather strong teriyaki taste and probably isn't for those who don't like that flavor, but we enjoyed it. I do think the grilling time is a little long as we followed the instruction for the temperature, but the chicken was fully cooked quite a while before the recipe indicated. As a result, the glaze didn't really have a good chance to crisp up as I was afraid that the extra time would overcook the chicken. I am optimistic about it turning out better next time with the time adjustment.

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