1 1/2 lbs. boneless skinless chicken breasts
Fresh cilantro, for garnish
Lime wedges, for garnish
Fresh green onions, sliced, for garnish
MAKE THE MARINADE:
1/4 cup green onions, sliced
1/4 cup fresh lemongrass, sliced
2 Tbsp lime juice
2 Tbsp vegetable oil
Splash of soy sauce
1 Tbsp fresh ginger, grated or finely minced
5 cloves fresh garlic, minced
MAKE THE TERIYAKI SAUCE:
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup cider vinegar
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper
1 tsp sriracha
2 tsp cornstarch
Full recipe from : yummly.com
Add marinade ingredients to food processor or blender and pulse until a thin paste forms. To a bowl, pour marinade over trimmed chicken breasts, massage it into chicken. Cover and let sit for about 10-15 minutes.
Add teriyaki sauce ingredients in a mixing bowl and whisk to combine.
To a saucepan, pour in prepared teriyaki sauce and bring to a boil. Once it boils, reduce heat to a simmer and let the sauce simmer until slightly thickened. Set aside for glazing.
Preheat outdoor grill or indoor grill pan over MED heat (brush with a little vegetable oil right before adding meat), and grill chicken breasts for about 6-7 minutes per side, until meat is cooked through and juices run clear.
The last minute or so of cooking, brush chicken with teriyaki glaze.
Set chicken aside to rest for 10 min.
Brush with teriyaki glaze once more before serving.
Serve garnished with sliced green onions, minced cilantro, lime wedges and/or sesame seeds.