Description
Enjoy a delicious and easy-to-make meal featuring grilled teriyaki chicken breasts paired with charred green beans and fluffy white rice. The chicken is marinated in rich teriyaki sauce, grilled to juicy perfection, and complemented by green beans tossed with sesame seeds for added crunch and flavor. Perfect for a flavorful weeknight dinner or a casual weekend meal.
Ingredients
Scale
Chicken
- 4 trimmed chicken breasts
- 1/4 cup teriyaki sauce (for marinating)
- 1/4 cup teriyaki sauce (for green beans)
- 1 tablespoon sesame seeds
Vegetables
- 2 pounds green beans, trimmed (32 oz)
- Cooking spray or a light spray oil
Grain
- 1 cup uncooked white rice
- 1 1/2 cups cold water
Instructions
- Marinate the Chicken: Place the chicken breasts in a container or resealable bag with 1/4 cup teriyaki sauce. Seal tightly and refrigerate for at least 30 minutes. For best flavor, marinate for 2 hours or overnight.
- Cook the Rice: Add the uncooked rice and 1 1/2 cups cold water to a pot. Cover with a well-fitting lid and bring to a boil over high heat on the stovetop. Once boiling, reduce heat to the lowest setting and keep the lid on. Cook for 10 minutes without peeking. Remove from heat and keep covered until serving.
- Preheat Grill: While the rice cooks, preheat your grill to medium-high heat to prepare for grilling the chicken and green beans.
- Prepare the Green Beans: Lightly spray the trimmed green beans with cooking spray or oil and place them in a grilling basket to prevent them from falling through the grate.
- Grill Chicken and Beans: Place the chicken breasts and the grilling basket with green beans over direct heat. Grill chicken for 4 minutes, then toss the green beans with tongs and flip the chicken breasts.
- Continue Grilling: Grill the chicken for another 4-5 minutes, tossing the green beans again. Check chicken’s internal temperature—aim for 165ºF. If chicken is cooked, transfer it to a plate and cover to rest for 5 minutes. Continue grilling the green beans for an additional 4-5 minutes until they are nicely charred but still crisp. If chicken is not yet done, grill for 2-3 more minutes, then rest.
- Toss the Green Beans: Transfer the cooked green beans to a large bowl. Add 1/4 cup teriyaki sauce and sesame seeds, tossing gently to coat evenly.
- Serve: Plate the rested grilled teriyaki chicken, alongside the sesame-coated green beans and steamed white rice for a complete meal.
Notes
- Marinating the chicken overnight intensifies the teriyaki flavor and tenderizes the meat.
- Using a grilling basket for the green beans prevents them from falling through the grill grates and makes tossing easier.
- Do not lift the lid while cooking rice to ensure proper steaming and texture.
- Check the chicken internal temperature with a meat thermometer to guarantee food safety.
- Adjust grilling times based on the thickness of chicken breasts and grill heat.
