Grilled Teriyaki Chicken and Salsa

  • Servings: 4
  • Rating:


  • 4 tablespoons Kikkoman Less Sodium Teriyaki
  • Marinade & Sauce, divided
  • 4 boneless, skinless chicken breast halves
  • 1 medium cucumber, seeded and chopped
  • 1 bunch radishes, trimmed and chopped
  • 1 green onion, thinly sliced
  • 4 teaspoons Kikkoman Rice Vinegar
  • 1-1/4 teaspoons sugar


Pour 3 Tbsp. less sodium teriyaki sauce over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken thoroughly. Refrigerate 1 to 2 hours; turn bag over occasionally.

Meanwhile, toss together cucumber, radishes and green onion. Blend vinegar, sugar and remaining 1 Tbsp. less sodium teriyaki sauce. Pour over cucumber; stir to combine. Let stand 1 hour.

Cook chicken on grill 4 to 5 inches from hot coals 12 minutes, or until chicken is no longer pink in center, turning over occasionally.

Serve with cucumber salsa.