Teriyaki Chicken: Best Cheese Pairings You Need To Try

Teriyaki chicken is a popular dish at Japanese restaurants, steakhouses, and family restaurants. It is made with chicken coated in a sweet and savoury sauce. While teriyaki chicken is delicious on its own, it can be made even better with the addition of cheese. But what kind of cheese goes well with teriyaki chicken?

Teriyaki chicken with Pepper Jack cheese

Teriyaki Chicken Sandwiches

For a mouthwatering meal, try making teriyaki chicken sandwiches with Pepper Jack cheese. Start by marinating boneless, skinless chicken breasts in teriyaki sauce. You can also add other ingredients like garlic, ginger, and red pepper flakes to enhance the flavour. Grill the chicken to perfection, and don't forget to toast your buns for a golden, crispy texture. Assemble the sandwich by spreading a generous amount of Cotija Honey Lime Avocado Spread on the buns, then layer with lettuce, tangy red onions, juicy tomatoes, and, of course, melted Pepper Jack cheese. The result is a juicy, flavourful sandwich that will leave you wanting more.

Grilled Teriyaki Chicken Sandwich

Another delightful option is to create a grilled teriyaki chicken sandwich with a twist. Marinate the chicken in teriyaki sauce, and don't be afraid to let it sit overnight for maximum flavour. Grill the chicken to a delicious finish, and top it with a slice of Pepper Jack cheese. To add a tropical touch, grill some pineapple rings for a few minutes on each side. Assemble the sandwich by spreading garlic aioli on the buns, then stacking lettuce, red onion, the cheesy chicken, and grilled pineapple. This sandwich is a burst of flavours that will tantalise your taste buds.

Teriyaki Chicken Quesadillas

For a fun fusion dish, try making teriyaki chicken quesadillas. Marinate boneless, skinless chicken thighs in a savoury teriyaki sauce. Place the chicken in a baking dish and bake until cooked through. Cut the chicken into strips, and heat up your tortillas. Generously sprinkle Mexican-style shredded cheese, which often includes a blend of Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero cheeses. Add the chicken, fold the tortillas, and cut into triangles. Serve these quesadillas with salsa and sour cream for a delightful blend of Mexican and Asian flavours.

Teriyaki Chicken Grilled Cheese

For a comforting and indulgent treat, try making a teriyaki chicken grilled cheese sandwich. Start by baking or grilling chicken breasts marinated in a mixture of teriyaki sauce, Worcestershire sauce, and honey. Shred the chicken and let it soak up the sauce. Butter your bread slices and place them on a griddle over medium heat. Layer two slices of Pepper Jack cheese on each slice of bread, followed by the shredded chicken. Butter the other slices of bread and place them on top. Grill the sandwich until the cheese is melted and the bread is golden brown. This grilled cheese sandwich is an irresistible combination of spicy and savoury flavours.

Teriyaki chicken quesadillas with Mexican cheese

Ingredients

• Chicken breast or boneless, skinless chicken thighs
• Flour tortillas
• Mexican-style shredded cheese (Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero)
• Brown sugar
• Soy sauce
• Salsa
• Sour cream
• Avocado
• Cilantro (optional)
• Lime (optional)
• Bell peppers (optional)
• Green onions (optional)
• Vegetable oil
• Garlic
• Ginger
• Cornstarch
• Crushed pineapple (optional)

Method

• Preheat the oven to 400°F (200°C).
• Combine brown sugar, soy sauce, sake, mirin, and garlic in a bowl to make the teriyaki marinade. Whisk until the sugar has dissolved.
• Prick the chicken with a fork and place it in a baking dish. Pour the marinade over the chicken and let it sit for 15 minutes, turning once or twice.
• Bake the chicken in the oven for 15 minutes at 400°F (200°C), turning once or twice.
• While the chicken is baking, prepare the salsa, sour cream, and any other desired toppings or condiments. Cut the avocado into wedges or slices.
• Remove the chicken from the oven and let it rest for a few minutes before cutting it into strips or cubes.
• Heat a griddle pan or frying pan over medium-low heat. Place the tortillas on the pan to warm up and flip once.
• Place a generous amount of cheese on the tortillas, followed by the chicken, and any desired toppings. Drizzle with teriyaki sauce.
• Fold the tortillas in half and place them back on the pan to melt the cheese, flipping once.
• Cut the quesadillas into triangles and serve immediately with desired toppings and condiments.

Tips and Variations

• You can also add bell peppers and/or pineapple to the chicken while cooking it in the teriyaki sauce.
• Green onions are also a yummy addition to the quesadillas.
• For a spicier kick, add some sriracha to the teriyaki sauce.
• If you want to save time, you can use bottled teriyaki sauce instead of making your own.
• Flour tortillas are more commonly used for quesadillas, but corn tortillas can also be used.

Teriyaki chicken grilled cheese sandwiches

Ingredients

• 2 large chicken breasts
• 2/3 cup teriyaki sauce
• 1/4 cup Worcestershire sauce
• 1 clove garlic, minced
• 4 tablespoons butter, softened
• 8 slices of pepper jack cheese
• 4 slices of bread

Optional extras:

• Pineapple slices
• Salad greens
• Honey
• Sesame seeds
• Tahini
• Lemon
• Sesame oil

Method

• Place the chicken breasts in a baking dish and cover with a mixture of teriyaki sauce, Worcestershire sauce, and honey.
• Bake at 350 degrees Fahrenheit for 20-25 minutes, or until the juices run clear.
• Shred the chicken with two forks and allow it to soak up the remaining sauce.
• Butter the bread slices and place them on a griddle over medium heat.
• Top each slice with two slices of pepper jack cheese and shredded chicken.
• Butter the other four slices of bread and place them on top of the sandwiches.
• Flip the sandwiches once the cheese starts to melt and the bread is golden brown, after about 3-5 minutes.
• Cook for another 3-5 minutes on the other side and serve hot.

Tips:

• For an extra burst of flavour, grill fresh pineapple slices and add them to your sandwich.
• If you prefer a lower-carb option, skip the bread and serve the filling over a bed of salad greens.
• For a dairy-free option, make a dressing with teriyaki sauce, tahini, and sesame seeds to accompany your sandwich.

Grilled teriyaki chicken sandwiches with Swiss cheese

Ingredients

• Boneless, skinless chicken breasts
• Teriyaki sauce (store-bought or homemade)
• Swiss cheese
• Pineapple rounds (fresh or canned)
• Garlic aioli
• Lettuce leaves
• Red onion, thinly sliced
• Hamburger buns (onion, brioche, or sesame seed buns)

Optional Ingredients

• Avocado
• Bacon
• Mushrooms
• Cucumbers
• Onion rings

Instructions

• Place the chicken in a zip-top bag with teriyaki sauce and refrigerate for 30 minutes or up to overnight.
• Grill the chicken over high heat for 3-4 minutes on each side.
• Reduce the heat to low and add a slice of Swiss cheese on each chicken breast.
• Grill the pineapple rounds for 2-3 minutes on each side.
• Spread aioli on the tops of the buns.
• On the bottoms of the buns, add lettuce, onion, chicken, and pineapple.
• Top with the other half of the bun and serve.

Tips

• Get a head start by keeping some marinated chicken in the freezer.
• Don't over-marinate the chicken, as it can become mushy.
• If you can't grill, use an indoor grill or grill pan, or bake the chicken in the oven.
• If Swiss cheese isn't your favourite, try pepper jack, Monterey Jack, or provolone.
• For a low-carb option, skip the bun and serve the sandwich fillings over a bed of salad greens.
• Preheat the grill sufficiently to ensure the chicken cooks quickly and doesn't dry out.

Teriyaki chicken with rice and vegetables

Ingredients

• 2 large chicken breasts
• 2/3 cup teriyaki sauce
• 1/4 cup Worcestershire sauce
• 1 clove garlic, minced
• 4 tbsp butter, softened
• 8 slices of pepper jack cheese
• 4 slices Swiss cheese
• 4 pineapple slices
• 4 tbsp garlic aioli
• 4 lettuce leaves
• 1 thinly sliced red onion
• 4 hamburger buns
• 1 cup white rice
• 1/2 cup chopped green onions
• 2 tbsp sesame seeds
• Salt and pepper, to taste
• Cooking oil

Method

• Preheat the oven to 350°F.
• In a bowl, mix teriyaki sauce, Worcestershire sauce, and honey.
• Place the chicken breasts in a baking dish and pour the marinade over them.
• Bake for 20-25 minutes or until the juices run clear.
• Shred the chicken with two forks and let it soak in the remaining sauce.
• Heat oil in a skillet or wok over medium-high heat.
• Add the chicken and cook for 2-3 minutes on each side until lightly browned.
• Transfer the chicken to a plate and set aside.
• In the same skillet, add soy sauce, brown sugar, garlic, honey, rice vinegar, sesame oil, ginger, salt, and pepper. Whisk together and increase the heat to medium-high.
• Simmer for 4-5 minutes, stirring frequently.
• In a small bowl, whisk together water and cornstarch, then pour it into the sauce. Whisk and cook until thickened.
• Add the chicken back to the skillet and toss it in the teriyaki sauce.
• Simmer until the sauce thickens and the chicken is cooked through.
• In a separate pan, melt butter and grill the pineapple slices for 2-3 minutes on each side.
• Spread garlic aioli on the hamburger buns.
• On the bottom half of the bun, add lettuce, red onion, chicken, and pineapple.
• Top with Swiss cheese and the other half of the bun.
• Serve the chicken sandwiches with a side of white rice, garnished with green onions and sesame seeds.

Tips:

• For a gluten-free option, use tamari instead of soy sauce and ensure other packaged goods are certified gluten-free.
• To add crunch and nuttiness, include chopped cashews or almonds when tossing the chicken in the teriyaki sauce.
• Marinate the chicken in teriyaki sauce overnight for extra flavour.
• For a healthier option, serve the grilled teriyaki chicken over a bed of salad greens instead of a bun.

Frequently asked questions