Best 3 Grilled Glazed Boneless Skinless Chicken Breasts Recipes

Grilled Glazed Boneless Skinless Chicken Breasts: A Flavorful and Versatile Dish

Are you in search of a succulent and flavorsome chicken recipe that will tantalize your taste buds? Look no further than Grilled Glazed Boneless Skinless Chicken Breasts. This delectable dish is a symphony of flavors, textures, and aromas that will elevate your next meal to new heights. Grilled to perfection and slathered in a luscious glaze, these chicken breasts are bursting with juicy tenderness and lip-smacking goodness. With their versatility, they can be paired with a variety of sides and sauces, making them a perfect choice for any occasion. Whether you're hosting a backyard barbecue, preparing a weeknight dinner, or simply craving a satisfying chicken dish, Grilled Glazed Boneless Skinless Chicken Breasts are sure to become a new favorite.

Let's cook with our recipes!

STICKY, SWEET & SPICY GRILLED GINGER CHICKEN

Sticky, Sweet & Spicy Grilled Ginger Chicken image

Sticky, Sweet & Spicy Grilled Ginger Chicken with a flavorful sweet and spicy soy ginger glaze. This Thai chicken marinade is perfect for using chicken thighs, drumsticks or breasts and perfect when you don't feel like turning on the oven!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Dairy Free Dinner Gluten Free Grain Free

Time 1h25m

Number Of Ingredients 14

Ingredients

1/3 cup Fusia Asian Inspirations Soy Sauce
¼ cup water
2 tablespoons Carlini Toasted Sesame Oil or Olive Oil
2 tablespoons Simply Nature Organic Wildflower Honey
2 tablespoons packed Simply Nature Organic Light Brown Sugar (or sub coconut sugar)
1 small or medium lime, juiced
3 cloves garlic, finely minced
1 tablespoon fresh grated ginger
1 teaspoon Stonemill Crushed Red Pepper Flakes
2 ½ pounds chicken drumsticks, skin removed (or chicken breasts and/or thighs will also work)
To garnish:
Chopped Southern Grove Honey Roasted Peanuts
Diced green onion
Diced cilantro

Steps:

Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes. Reserve 1/2 cup of marinade and place in a small bowl in the fridge. You'll use this for glazing the chicken on the grill later.
Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
About a half hour before you're ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to 400 degrees F.
Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.

Nutrition Facts : ServingSize 2 drumsticks, Calories 456 kcal, Fat 18.1 g, SaturatedFat 3.5 g, Carbohydrate 17.1 g, Fiber 0.2 g, Sugar 14.4 g, Protein 54 g

MARINATED GRILLED TERIYAKI CHICKEN BREASTS

Marinated Grilled Teriyaki Chicken Breasts image

Serve your family this grilled chicken that's ready in 30 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1/4 cup soy sauce
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon canola or olive oil
1 teaspoon packed brown sugar
1/4 teaspoon coarsely ground pepper
1 clove garlic, finely chopped
6 boneless skinless chicken breast halves (about 1 1/2 lbs)

Steps:

In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients except chicken. Cut and discard any fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Add meat, turning to coat both sides. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Heat to MEDIUM heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
Place chicken breast on grill. Cover and grill 15 to 20 minutes, turning once with tongs. If desired, brush chicken with remaining sauce during the last 5 minutes of grilling. Grill until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 1 g, TransFat 0 g

TERIYAKI-GLAZED GRILLED CHICKEN

Teriyaki-Glazed Grilled Chicken image

Take grilled chicken breasts in a tasty, direction with this clever recipe: the chicken is pounded so it cooks quickly and evenly, then a tangy homemade hoisin-teriyaki glaze goes on in the last few minutes of cooking to create a delicious char.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

8 boneless, skinless chicken breasts (each about 8 ounces)
1/4 cup ketchup
2 tablespoons hoisin sauce
2 tablespoons light brown sugar
2 tablespoons fresh lime juice
2 teaspoons sesame oil
1 small garlic clove, grated
Kosher salt and freshly ground pepper

Steps:

Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.

Tips:

To ensure your chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have a grill, you can also cook this recipe in a grill pan over medium heat.
For a more flavorful glaze, add a tablespoon of honey or maple syrup to the glaze mixture.
If you like your chicken with a bit of a kick, add a teaspoon of cayenne pepper or chili powder to the glaze mixture.
To make sure the glaze sticks to the chicken, brush it on during the last few minutes of cooking.

Conclusion:

Grilled Glazed Boneless Skinless Chicken Breasts are a delicious and easy-to-make meal that is perfect for any occasion. Whether you're grilling in the backyard or cooking in the kitchen, this recipe is sure to be a hit. The chicken is tender and juicy, and the glaze is sweet and tangy. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad, and you've got a complete meal that everyone will enjoy.