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Tipsy Teriyaki Barbecue Chicken

This recipe makes a double batch of marinade, perfect to keep on hand for unexpected guests. You will love the complex flavour of this Asian-inspired recipe, made unique with the addition of chardonnay. This mouthwatering chicken is delicious served with steamed rice and an Asian vegetable slaw.
Serves: 4
Prep Time: 30 min
Cook Time: 55 min


8 chicken thighs, skinless
3 tbsp low-sodium soy sauce
¼ cup honey
1 cup Chardonnay
2 tbsp sesame oil
1 tbsp rice vinegar
2 tsp garlic, minced
5 tbsp brown sugar
1 tbsp ginger, grated
2 tbsp sesame seeds

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Whisk together all marinade ingredients in a large bowl. Makes approximately 2 cups (500 mL) of marinade. Refrigerate or freeze 1 cup (250 mL) in a container with a tight fitting lid for another BBQ meal.

  2. Put chicken into a re-sealable plastic bag and pour in ¾ cup (175 mL) marinade. Reserve ¼ cup (60 mL) of marinade for basting. Squeeze the air out of the bag, seal and refrigerate for at least an hour or preferably overnight

  3. Preheat BBQ grill to medium high. Grill chicken with the lid down, basting often with reserved marinade, for 8-10 minutes per side or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).

  4. Alternately, cook in oven at 350°F (175°C) for between 40 – 55 minutes, or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).

Nutrition Info

Per 110 g serving Amount
Protein12 g
Fat8 g
Saturated Fat2 g
Carbohydrate13 g
Sugar12 g
Cholesterol50 mg
Sodium250 mg
Per 110 g serving % Daily Value
Vitamin C4
Vitamin B613
Vitamin B1210