Crispy Chicken Teriyaki Burgers – Better Than Takeout
Crispy Chicken Teriyaki Burgers – Better Than Takeout. After making this recipe dozens of times, I’ve perfected the trick to get that crispy, caramelized exterior and juicy interior. The secret? A homemade teriyaki glaze that doubles as a baste while grilling. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these Bacon Double Smash Burgers next and For more griddle dinner ideas, check out this collection.
Why This Crispy Chicken Teriyaki Burgers – Better Than Takeout Is Pure Comfort
- Crispy exterior with a juicy interior
- Homemade teriyaki glaze that's better than store-bought
- Easy to make and ready in 20 minutes
- Perfect for a quick weeknight dinner or cookout
What You'll Need for Crispy Chicken Teriyaki Burgers – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Chicken breasts
- Teriyaki sauce
- Burger buns
- Shredded cheese
- Garlic
- Ginger
- Soy sauce
- Honey
- Sesame seeds
- Optional: Lettuce
- Optional: Tomato
- Optional: Red onion
- Optional: Pickles
đź“ť Ingredient Notes
- Chicken breasts: Thinly slice the chicken breasts horizontally to create two even patties.
đź›’ Tools & Equipment I Recommend
- Grill — Gives that perfect chargrilled flavor → See on Amazon
- Meat tenderizer — Ensures juicy, tender chicken patties → See on Amazon
How to Make Crispy Chicken Teriyaki Burgers – Better Than Takeout
- Prepare the chicken: Slice chicken breasts horizontally to create two even patties. Season with salt, pepper, and garlic powder.
- Make the teriyaki glaze: In a small bowl, mix teriyaki sauce, soy sauce, honey, and grated ginger.
- Grill the chicken: Preheat grill to medium-high heat. Grill chicken patties for 5-7 minutes on each side, brushing with teriyaki glaze during the last 2 minutes.
- Assemble the burgers: Toast burger buns. Place a chicken patty on the bottom bun, top with shredded cheese, and broil for 1-2 minutes until cheese is melted. Add your favorite toppings and serve.
Cook's Tips for Perfect Crispy Chicken Teriyaki Burgers – Better Than Takeout
- : To prevent the chicken from sticking to the grill, lightly oil the grill grates before cooking.
- Common mistake and fix: Don't overcook the chicken. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- : For a smokier flavor, add a handful of wood chips to the grill before cooking.
- : To make ahead, prepare the chicken patties and teriyaki glaze up to a day in advance. Store separately in the refrigerator.
Storing & Reheating Crispy Chicken Teriyaki Burgers – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare chicken patties and teriyaki glaze up to a day in advance.
Freezing Crispy Chicken Teriyaki Burgers – Better Than Takeout
Freeze cooked chicken patties for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in a pan.
Recipe Notes
- Chef tip: For a spicier kick, add a pinch of red pepper flakes to the teriyaki glaze.
- Best substitution: Substitute chicken breasts with turkey or pork for a different flavor.
- Make-ahead: Prepare chicken patties and teriyaki glaze up to a day in advance. Store separately in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the chicken is sticking to the grill, try using a fish spatula to gently flip it.
Want to level up this recipe?
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Crispy Chicken Teriyaki Burgers – Better Than Takeout
Ingredients
Main Ingredients
- Chicken breasts
- Teriyaki sauce
- Burger buns
- Shredded cheese
Seasonings
- Garlic
- Ginger
- Soy sauce
- Honey
- Sesame seeds
Optional Toppings
- Lettuce
- Tomato
- Red onion
- Pickles
Instructions
- Prepare the chicken: Slice chicken breasts horizontally to create two even patties. Season with salt, pepper, and garlic powder.
- Make the teriyaki glaze: In a small bowl, mix teriyaki sauce, soy sauce, honey, and grated ginger.
- Grill the chicken: Preheat grill to medium-high heat. Grill chicken patties for 5-7 minutes on each side, brushing with teriyaki glaze during the last 2 minutes.
- Assemble the burgers: Toast burger buns. Place a chicken patty on the bottom bun, top with shredded cheese, and broil for 1-2 minutes until cheese is melted. Add your favorite toppings and serve.
Notes
- Chef tip: For a spicier kick, add a pinch of red pepper flakes to the teriyaki glaze.
- Best substitution: Substitute chicken breasts with turkey or pork for a different flavor.
- Make-ahead: Prepare chicken patties and teriyaki glaze up to a day in advance. Store separately in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the chicken is sticking to the grill, try using a fish spatula to gently flip it.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked chicken patties for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in a pan.
- Make ahead: Prepare chicken patties and teriyaki glaze up to a day in advance.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 15g
- Carbs: 35g
- Fiber: 2g
- Sugar: 15g
- Sodium: 1800mg
- Cholesterol: 100mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Chicken Teriyaki Burgers – Better Than Takeout FAQs
Yes, you can prepare the chicken patties and teriyaki glaze up to a day in advance. Store separately in the refrigerator.
Overcooking is the most common reason for dry chicken teriyaki burgers. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Yes, you can bake the chicken patties in the oven at 400°F (200°C) for 10-15 minutes on each side, brushing with teriyaki glaze during the last 2 minutes.
If you don't have teriyaki sauce, you can use a mixture of soy sauce, honey, and a touch of rice vinegar as a substitute.
Yes, you can freeze cooked chicken patties for up to 2 months. Thaw overnight in the refrigerator before reheating.
A Warm Final Note
I can’t wait for you to try Crispy Chicken Teriyaki Burgers – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
