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Grilled Teriyaki Chicken


4 chicken breasts, skinless and boneless

For the marinade:
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp minced garlic
1 tbsp orange zest
4 tsp cornstarch
2 tsp organic, edible green tea leaves, crushed
2 green onions, finely diced
Pinch of white pepper
Dash of sesame oil

For the dipping sauce:
1 tsp honey
1 tsp lemon juice
½ cup brewed green tea

Grilled Teriyaki Chicken

Grilled Teriyaki Chicken

Photo courtesy of Matthew Harvey


To make the marinade first combine the vinegar, fish sauce, pepper and
sesame oil in a large bowl, then add the cornstarch and whisk until
dissolved. Add the orange zest, garlic, onions and green tea leaves and

Coat the chicken with the marinade, cover and refrigerate for 2 hours.

To make the sauce simply combine the honey, lemon juice and brewed green
tea and leave to one side until serving time.

Once marinated sufficiently, place the chicken on a pre-heated grill and
cook for 8 minutes. Turn it over and grill for a further 8 minutes, or
until cooked through.

Serve the chicken straight away with the dipping sauce.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”