Grilled Teriyaki Chicken Breasts with BBQ Rib Rub

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Grilled Teriyaki Chicken, Skinless Boneless

Try these Moist & Juicy Grilled Skinless Boneless Teriyaki Chicken Breasts with Your Favorite BBQ Rub

This is a quick and easy recipe that I created for delicious juicy grilled skinless boneless chicken breasts. The Teriyaki marinade adds great flavour to the breasts and helps to keep the chicken moist while grilling. Your barbecue rub of choice will cap off the chicken with the true taste of bbq. For this recipe I like to use my favourite commercial bbq rib rubs on the chicken.

This recipe is for four skinless boneless chicken breasts, but you can easily do more by increasing the quantities of the marinade.

What You’ll Need

For the marinade:

  • 2/3 cup of Teriyaki sauce/marinade
  • 3 tablespoons Worcestershire sauce
  • 1 clove minced garlic
  • 1 teaspoon rub (whichever rub you’ll be using for the chicken)

You will also need the following:

  • 4 skinless boneless chicken breasts
  • barbecue rub (I use Famous Dave’s Rib Rub or The Shack Rib Rub)
  • oil (canola or corn oil ideally)
Grilled Teriyaki Chicken with BBQ Rub

This is the chicken after it has been removed from the marinade, lightly oiled and dusted with rib rub. It is now ready for the grill.

Prepare the Marinade and the Chicken

Combine the marinade ingredients and whisk this mixture to ensure that the rub and garlic mix evenly throughout.

Pound the chicken breasts to ensure a fairly even thickness across the breast (focus on the thicker end of the breast–don’t pound the thin end). You can skip this step, but pounding the breasts to an even thickness will help to ensure that the chicken breasts cook more evenly. This is key to avoiding dry chicken due to overcooking.

Place the breasts in a large heavy-duty resealable bag and add the marinade. Ideally, use a bag large enough to allow all the chicken breasts to sit flat. This will increase coverage of the marinade.

Place the bag in the refrigerator and marinate the chicken for four to six hours. Flip the bag at the halfway mark to ensure good coverage on the other side of the chicken.

Remove and drain the chicken from the marinade 30 minutes before cooking. Place the chicken on a plate or tray and brush lightly with oil on both sides. Season each breast (both sides) with your BBQ rub of choice. I like to use rib rubs with this chicken for a tasty result. No added salt is needed for this recipe as the Teriyaki sauce provides just the right amount.

Grilled Teriyaki Chicken on the Grill

This is the chicken just moments before removing it from the grill (internal temperature reading 165F).

The Cook

Light your coals/grill and get the temperature up to medium heat — right around 350F.

I recommend using hardwood lump charcoal as this greatly enhances the flavour of the chicken (however you can use a gas cooker as well). I also recommend using a cast iron grill if your have the option.

When the grill is hot, wipe it with a paper towel moistened with cooking oil. This will help to prevent the chicken from sticking.

Place the chicken breasts on the grill and cook for five minutes (lid closed). Flip them over and cook for another five minutes. Continue cooking in this way until the breasts reach an internal temperature of 165F as measured using a probe thermometer.

Remove the chicken from the grill when done and let them rest covered in foil for five minutes before serving.

Looking for a lighter grilled chicken dish with a tangy zip for summertime grilling? Try my recipe for Lemon-Lime Honey Grilled Chicken.

Mike Belobradic
Everyone Has A Story To Tell