Every lunch box that I make I put much thought into it and like I said million times before I talk to my kids what would they like.  Of course “pasghetti” as my son would say when he was little, with sauce are always welcome in their lunch boxes. 

Before I go any further I want to talk again about safety! Putting hot/warm meals into any container is not recommended. Please, make sure that your box if you are packing lunch for you or your family is appropriate for it.

Check on the bottom or before purchasing your lunch container: 

Q: What Box is safe for me and my child?

A: Look for the boxes that have clear written label that they are BPA FREE just in case if they are plastic- 
BPA stands for bisphenol.  BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960s.
Seeking out BPA-free products may not always be easy to do. Some manufacturers do label their products as BPA-free, but some do not. If a product isn’t labeled, keep in mind that most aluminum cans or bottles have linings that contain BPA, while steel bottles or can do not. Polycarbonate plastic is generally hard, clear, lightweight plastic. It often has the No. 7 recycling symbol on the bottom. (source Katherine Zeratsky, R.D., L.D.from Mayo-clinic)   Now that I got that off my chest again, let continue with delicious lunch box! By the way for more Bento ideas CLICK HERE   

Lunch Box: Spaghetti with Beef Sauce  

Pasta-any on your hand or leftover Beef Sauce click here for the recipe 

Pack fresh fruits, veggies and water or sugar-free beverage. 

TIP:

If Beef sauce and/or Pasta is from the night before preheating it, then let it cool down for at least 5 minutes or so before packing.

I pack it in the thermal container, safe to handle hot/warm meals. 

Make your lunch box rich and balanced. Giving kids fresh fruits and veggies will not only make lunch box bright, happy or beautiful but full of nutrition.

Give them choices, it’s not gonna be a waste because they talk with other kids and not even realizing that they are eating power food! 

This summer, my grill has become my best friend. If you’ve been around here long enough, you know how much I love easy, flavor-packed meals—and this Grilled Honey-Teriyaki Chicken is everything.

Sweet, sticky, garlicky, and smoky—just how summer should taste. It’s a dish that makes me feel like I’m cooking with both hands and heart, and now I’m passing it on to you.

The magic? It starts with the brine. It tenderizes the chicken and locks in flavor before it even touches the grill.

Then we move on to the glaze—a gorgeous mix of teriyaki, honey, garlic, and ginger that gets all caramelized over the flames. Add a sprinkle of scallions and sesame seeds at the end, and you’ve got yourself a backyard showstopper.

What is Grilled Honey-Teriyaki Chicken?

This dish combines two bold, beloved flavors: teriyaki—with its umami-rich soy sauce base—and honey, which adds a natural sweetness and glossy finish. Garlic and ginger bring depth and warmth, while grilling adds those irresistible smoky notes. It’s sweet and savory, with a beautiful char that makes each bite memorable.

Why You’ll Love This Recipe

• Brining = juicy chicken every single time
• Simple ingredients with bold flavor
• Perfect for meal prep or entertaining
• Kid-friendly, grill-lover approve

There’s something special about summer grilling—barefoot in the backyard, music playing, kids running around, and that smoky-sweet aroma filling the air.

This Grilled Honey-Teriyaki Chicken is one of those recipes that brings everyone to the table, and I hope it becomes a favorite in your home too.

If you make this tasty Grilled Honey-Teriyaki Chicken, tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking—I’d love to see your delicious creations!

Happy Summer!

Sandra

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GRILLED LEMON CHICKEN SKEWERS

Yield: SERVES 4

Grilled Honey-Teriyaki Chicken

Print

Juicy chicken marinated in a savory-sweet teriyaki blend, grilled to perfection, then glazed with sticky honey goodness. A summer favorite!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Marinade Time 2 hours

Total Time 2 hours 35 minutes

Ingredients

Chicken

• 4 boneless, skinless chicken breasts (about 680–800 g total)
• 1 tbsp sesame oil (15 ml)

For the Marinade:

• ½ cup (120 ml) low-sodium soy sauce
• ¼ cup (60 ml) mirin or rice vinegar
• ¼ cup (60 ml) honey
• 1 tbsp sesame oil (15 ml)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Optional: 1 tbsp sake (adds great depth of flavor)

For the Glaze:

• Reserved marinade
• 1–2 tsp cornstarch + 2 tbsp cold water

Garnish:

• Chopped scallions
• Toasted sesame seeds

Instructions

Make the Marinade:

1. In a bowl or jar, whisk together all marinade ingredients until well combined.
   

Marinate the Chicken:

1. Place chicken breasts in a zip-top bag or shallow dish. Pour marinade over the chicken, seal, and refrigerate for 2–4 hours (or overnight).

Prepare the Grill:

1. Preheat grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates.

NOTE: If your chicken pieces are small and slipping through the grill grates, use a grill pan or basket with holes (the kind usually used for vegetables). It keeps everything together and still gives you that delicious smoky flavor.

Make the Glaze:

1. Pour the reserved marinade into a small saucepan. Bring to a simmer.
2. Mix cornstarch with cold water and stir into the sauce. Simmer until thickened and glossy, about 3–5 minutes. Remove from heat.

Grill the Chicken:

1. Remove chicken from marinade and pat dry. Brush with sesame oil and sprinkle with black pepper.
2. Grill for 6–7 minutes per side, brushing with glaze during the final few minutes until chicken is cooked through (internal temp 165°F / 74°C).

Rest & Serve:

1. Let chicken rest for 5 minutes. Slice and drizzle with remaining glaze. Garnish with chopped scallions and sesame seeds if desired.

Garnish Tip: I love finishing this dish with curly scallions—they’re simple but make the plate pop. Just slice scallion greens (green part) super thin lengthwise and soak them in ice water for a few minutes. They curl up beautifully, then add to kicthe towel or paper towel and pat dry them. It adds that fresh, crisp touch on top of the sticky glazed chicken.

Notes

• Use fresh ginger and garlic for the most vibrant flavor.
• For meal prep, marinate and freeze the raw chicken—just thaw and cook when ready.
• Add a dash of pineapple juice for a tropical twist.

To keep things authentic and balanced, pair this dish with classic Japanese sides that highlight simplicity, freshness, and flavor harmony:

• Steamed white rice (gohan) – the go-to base in Japanese meals, perfect for soaking up teriyaki glaze
  Miso soup – light and savory, it rounds out the meal beautifully
• Sunomono (Japanese cucumber salad) – a refreshing, sweet-tangy salad made with thin cucumber slices, rice vinegar, and sesame seeds
• Tsukemono (Japanese pickles) – such as takuan (pickled daikon) or danmuji, to add brightness and crunch
  Blanched spinach with sesame dressing (Goma-ae) – a popular, earthy side with nutty notes
  Edamame – lightly salted and boiled, perfect as a starter or side
• Serve it all bento-style or family-style for a beautifully balanced Japanese-inspired meal. Bonus if you have miso soup or chilled green tea on the side!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 484Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 102mgSodium: 1445mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 41g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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