ANNONCE
Growing up, Panda Express was our family’s go-to for quick, crave-worthy meals. I’d always order the grilled teriyaki chicken panda express, savoring its sweet, savory glaze and juicy tenderness. But frequent takeout trips added up—both in cost and calories! One day, I decided to recreate it at home. After tweaking the sauce and grilling method, I nailed the perfect balance of flavors. Now, this dish is a weekly staple, bringing the same joy without leaving my kitchen.
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Table of Contents
Why Will You Love This Recipe?
This grilled teriyaki chicken panda express copycat recipe is a winner for three reasons:
- Quick & Easy: Ready in 30 minutes with simple ingredients.
- Homemade Magic: The teriyaki sauce is fresher and healthier than store-bought versions.
- Customizable: Tailor the sweetness or spice to your taste buds.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Calories: 306 kcal per serving
Ingredients
▢ 2 pounds boneless chicken thighs
▢ 1 tablespoon vegetable oil
▢ ½ teaspoon salt + pepper (divided)
▢ ⅔ cup granulated sugar
▢ ¼ cup soy sauce (use gluten-free for GF option)
▢ ½ lemon, juiced
▢ 1 teaspoon garlic powder
▢ ¼ teaspoon ground ginger
▢ ⅓ cup water
▢ 2 tablespoons cornstarch
ANNONCE
Preparation Method
Step One: Prep the Chicken
Coat chicken thighs evenly with oil and season both sides with salt and pepper. This ensures a flavorful crust during grilling.
Step Two: Craft the Teriyaki Sauce
Whisk sugar, soy sauce, lemon juice, garlic powder, ginger, and water in a saucepan. Bring to a boil, then simmer for 3 minutes. Mix cornstarch with 2 tablespoons cold water, stir into the sauce, and thicken over low heat.
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Step Three: Grill to Perfection
Preheat the grill to 350°F (medium-high). Cook chicken for 3–5 minutes per side until internal temperature hits 165°F. Brush sauce generously before serving.
Pro Tip: Let the chicken rest for 5 minutes post-grill to lock in juices.
Variations and Customizations
- Spice It Up: Add red pepper flakes to the sauce for heat.
- Veggie Boost: Grill zucchini, bell peppers, or pineapple slices alongside the chicken.
- Sweetness Swap: Replace sugar with honey or maple syrup for a nuanced flavor.
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Storage and Reheating
Store leftovers in an airtight container for 5–7 days. Reheat on the stovetop with a splash of water or soy sauce to revive the sauce’s glossy texture.
Tips and Additional Ideas
- Use a meat thermometer to avoid overcooking.
- Double the sauce for drizzling over rice or noodles.
- Add a dash of sesame oil for nutty depth.
Nutrition Facts of grilled teriyaki chicken
Calories: 306 kcal | Carbohydrates: 26 g | Protein: 30 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Trans Fat: 0.04 g | Cholesterol: 144 mg | Sodium: 870 mg | Potassium: 410 mg | Fiber: 0.4 g | Sugar: 23 g | Vitamin A: 39 IU | Vitamin C: 5 mg | Calcium: 20 mg | Iron: 2 mg
Frequently Asked Questions (FAQs)
- Can I use chicken breasts instead of thighs?
Yes! Flatten them to 1-inch thickness for even cooking. - How do I thicken the sauce further?
Simmer longer after adding cornstarch, stirring constantly. - Is this recipe gluten-free?
Use tamari instead of soy sauce and verify cornstarch is GF. - Can I bake the chicken instead of grilling?
Absolutely! Bake at 375°F for 20–25 minutes, brushing sauce halfway. - What if I don’t have lemon juice?
Substitute with rice vinegar or lime juice for tanginess. - How spicy is traditional Panda Express teriyaki sauce?
Mildly sweet with subtle warmth; add chili paste to spice it up. - Can I meal-prep this recipe?
Yes! Store sauce separately and assemble portions before reheating. - What sides pair well with this chicken?
Steamed rice, stir-fried veggies, or a crisp cucumber salad. - Is teriyaki sauce healthy?
Homemade versions skip preservatives—this recipe has 23g sugar per serving (mostly from added sugar). - Can I freeze the sauce?
Freeze sauce in ice cube trays for easy portioning up to 3 months.
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Try this grilled teriyaki chicken panda express recipe today—it’s a taste of your favorite takeout, reimagined in your kitchen. Share your creations with us in the comments! 🍗✨
Grilled Teriyaki Chicken
Equipment
- Grill
- Mixing Bowl
- Saucepan
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
Teriyaki Sauce
- 1/2 cup reduced sodium soy sauce
- 3 tablespoons mirin
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 2 teaspoons toasted sesame oil
- 1 tablespoon cornstarch
- 1/4 cup cold water
Garnish
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- In a small saucepan over medium heat, combine cornstarch and cold water, stirring until smooth. Add soy sauce, mirin, brown sugar, honey, ginger, garlic, and sesame oil. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 4-5 minutes. Let cool completely.
- Place chicken thighs in a large mixing bowl or resealable plastic bag. Pour the cooled teriyaki sauce over the chicken, reserving 1/4 cup for basting. Ensure the chicken is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Preheat the grill to medium-high heat. Remove chicken from the marinade and discard the used marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- During the last few minutes of grilling, baste the chicken with the reserved teriyaki sauce to enhance flavor and achieve a glossy finish.
- Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with sliced green onions and toasted sesame seeds before serving.
