Hibachi-Style Grilled Chicken with Garlic Butter Sauce

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender grilled chicken breast marinated in soy and sake, served with a rich garlic butter sauce and steamed vegetables. This Japanese-inspired chicken recipe (gluten free), ready in about 55 minutes, pairs boneless skinless chicken breasts, soy sauce, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 2 Japanese cuisine 350 cal/serving

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Ingredients

2 pieces (about 12 oz total) boneless skinless chicken breasts
3 tbsp soy sauce
2 tbsp sake
1 tbsp mirin
1 tsp grated ginger
3 tbsp unsalted butter
3 cloves minced garlic
1 cup broccoli florets
1/2 cup carrot slices
1 tbsp vegetable oil
1 tsp sesame seeds
2 tbsp green onions sliced

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Instructions

Step 1: In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp sake, 1 tbsp mirin, and 1 tsp grated ginger. Place 2 boneless skinless chicken breasts into the marinade and refrigerate for 30 minutes.
Step 2: Preheat grill or grill pan over medium-high heat and brush with 1 tbsp vegetable oil. Remove chicken from marinade and grill for 5-6 minutes per side until cooked through and juices run clear.
Step 3: While chicken grills, melt 3 tbsp unsalted butter in a small pan over medium heat. Add 3 cloves minced garlic and sauté for 1-2 minutes until fragrant and golden, then remove from heat.
Step 4: Steam 1 cup broccoli florets and 1/2 cup carrot slices until tender-crisp, about 4-5 minutes.
Step 5: Slice grilled chicken and arrange on a plate with steamed vegetables. Drizzle garlic butter sauce over chicken, sprinkle with 1 tsp sesame seeds and 2 tbsp sliced green onions before serving.