Five ingredients, one easy grilled dinner, this Grilled Teriyaki Chicken with Green Beans and Rice is sure to be a weekly addition to your simple summer meal rotation!

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Grilled Teriyaki Chicken Breasts and Crispy Green Beans

Summer meals should be:

• delicious
• easy
• fast

That is exactly what this meal is.

Chicken breasts are marinated in teriyaki sauce for the grill. Fresh green beans are grilled and then tossed in teriyaki sauce and sesame seeds. Rice is cooked quickly on the stove. The result a super easy five ingredient grilled dinner that the whole family will love.

Let’s Get Grilling: What you need

This recipe is first and foremost a grilling recipe so you need a… grill. Okay… obviously. So let’s talk grills.

I developed this recipe on a 5 burner gas grill, its a pretty big grill but this recipe can easily be handled by a much smaller grill or even a charcoal grill! I suppose you could also try this on an indoor grill if you wanted (let me know if you do i’d be interested to hear about it).

You will be cooking two components of this meal on the grill, chicken breasts and the green beans.

The chicken breasts are pretty self explanatory but the greens beans aren’t as simple (but still simple).

To make it easier to cook the green beans you will want some sort of grilling basket. You will find these grilling baskets readily available at stores during the summer months or you can hop over to Amazon where they have a large selection to choose from, although this Cuisinart one and this Weber one are this highest rated on Amazon.

IF you don’t have a basket or don’t have time to get one, no worries! You can totally just put the beans in a tin foil pack, although they won’t get the char marks like from a basket this method will work just as well.

You will also need standard kitchen equipment like a pot for the rice, a large bowl, and container for marinading.

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Ingredients

• Chicken Breasts
• Green Beans (Do yourself a favor and get the pre-trimmed ones!)
• Uncooked White Rice
• Teriyaki Sauce
• Sesame Seeds

Recipe for Grilled Teriyaki Chicken with Grilled Teriyaki Green Beans and Rice

This chicken and fresh green beans recipe sounds like quite the mouthful and honestly I didn’t know the best title for it because it isn’t just ‘a’ recipe it is a whole meal. So essentially everything you need for dinner is in the steps below!

First thing you will want to do is prep your chicken breasts for marinading.

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Schmidty Wife Tip: As with all my chicken breast recipes I would like to note, if you are just grabbing a pack of chicken breasts at the store, unless you are buying them already trimmed or in cutlets they are probably going to be about double what a true portion size is. So a portion of chicken is 6-8 ounces which is roughly half a pound. Most chicken breasts at the store are about 1 pound these days, so simply butterfly-cut the chicken in half to form 2 cutlets that will become the proper potion size. OR if this is confusing look for chicken breasts already cut into cutlets or labeled ‘trimmed’ at the store. If you use a whole large chicken breast those are going to need longer to cook.

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Add 1/4 cup of the teriyaki sauce and the trimmed chicken breasts to a container, seal tight and refrigerate. Marinade for at least 30 minutes, for best results marinate the chicken for at least 2 hours, chicken can marinade overnight.

Once it is time to cook start with the rice.

Add the rice and 1 ½ cups cold water to a pot and cover with a well fitting lid. Bring to boil over high heat on the stovetop. Once boiling reduce heat to the lowest setting. KEEP LID ON, no peeking. Let cook on low for 10 minutes. Take off heat and set aside until it is time to serve.

While the rice is cooking you will prepare the rest of the meal.

Preheat grill to medium-high heat.

Lightly grease the beans (a spray oil works best here, this Avocado Oil Spray Oil is one of my favorites) and add to a grilling basket. If you do not have a grilling basket you can wrap the beans in tin foil for the grill.

Add the grill basket and the marinaded chicken breasts to the grill over direct heat. Grill for 4 minutes. Toss beans (with tongs is easiest) and flip chicken.

Grill another 4-5 minutes. Toss the green beans again and check the temperature of the chicken. For the chicken you are looking for an internal temperature of 165ºF. I highly recommend investing in a ThermoWorks Thermapen for checking food temperatures, worth every penny for its accuracy!

If chicken is done transfer to plate and cover to rest for 5 minutes while beans continue to cook an additional 4 to 5 minutes. If chicken is not done flip chicken and grill 2 to 3 minutes longer or until done and then let rest.

Once the green beans are done (a nice char but still have somewhat of a snap on them are best) transfer the beans to a large bowl. Add 1/4 cup of the teriyaki sauce and sesame seeds to the green beans. Toss to coat.

Serve chicken, green beans, and rice together on a plate. Top with more teriyaki sauce or more sesame seeds if preferred!

Does it matter what kind of teriyaki sauce I use?

Nope! I tested this recipe with both store bought sauce and my own Homemade Teriyaki Sauce recipe and both worked great! Although I will say I enjoy the homemade sauce a little bit more because it has a thicker consistency.

Can I use any kind of rice?

Great question, absolutely! BUT under the condition that other varieties of rice might cook at a different speed so you have to keep that in mind.

For example brown rice unless it is clearly marked as the instant brown rice can take up to 45 minutes to cook. If you use instant brown rice it should be done in around the same amount of time as most white rices.

You could also make this low-carb and use cauliflower rice!

How to thicken your teriyaki sauce/make extras for drizzling on top:

I like most people love a little bit of extra sauce on top. So if you would like to thicken up a little bit of store bought sauce for that this I how I do it:

In a small bowl whisk together about 1/2 cup of your teriyaki sauce with about 2 teaspoons of cornstarch. Whisk until there are no clumps of cornstarch. Add the sauce to a small saucepan on the stovetop over medium heat. As the sauce warms up it will thicken. I usually will keep mine on the stove until it starts to bubble slightly, at this point the sauce will really start to thicken. Remove it from the heat, as it cools down it will continue to thicken a little more before serving.

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