GRILLED TERIYAKI CHICKEN

This recipe is so easy to make with a homemade teriyaki. This recipe is a delicious combination of sweet, savory, and sticky.

You can marinate the chicken ahead of time (breasts make a delicious sub, if you wish) and reduce your prep work when it’s ready to be served.

You can marinate the chicken ahead of time (breasts make a delicious sub, if you wish) and reduce your prep work when it’s ready to be served.

Then, throw them on the grill and cook until they are sticky and charred. Baste with homemade teriyaki.

Serve with rice and any vegetables you may have. This is a great quick meal for weeknights or entertaining guests on a warm summer evening. This is takeout at home, but so much better.

Can I use chicken breasts

Chicken thighs are better than chicken breasts because they have more fat and dark meat. This will produce juicier chicken that is more flavorful when cooked on the grill.

I don’t have time to make teriyaki sauce, but I have the ingredients. Can I use store-bought teriyaki sauce?

Yes, and yes. My favorite store-bought brands are Kinder’s (sweet/salty/garlicky) and Yamasa (best Japanese, IMO, and a little less sweet).

What if I don’t have a grill

No grill, no problem. This can be done with a cast-iron grill pan or a large skillet.

Ingredients

Cornstarch 2 teaspoons

1/2 cup reduced-sodium soy sauce

Three tablespoons of mirin

Brown sugar, two tablespoons

Honey 2 Tablespoons

Freshly grated Ginger, 1 Tablespoon

Three cloves garlic, minced

Two teaspoons of toasted sesame seed oil

2 pounds skinless and boneless chicken thighs

Canola oil, one tablespoon

Green onions thinly sliced

Sesame seeds toasted, one tablespoon

Instructions

TERIYAKI SAUCE: Combine 1/4 cup of cold water with cornstarch in a small pan over medium heat. Stir in the soy sauce and mirin. Add honey, Ginger, sesame oil, and brown sugar. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 4-5 min. Let it cool down completely.

Combine the chicken with 1/2 cup SAUCE in a gallon-size Ziploc bag. Marinate for 2 hours or overnight, rotating the bag every so often. Drain the chicken and discard the marinade.

Preheat the grill to medium heat. Brush the chicken with canola.

Cook chicken on the grill for 10 minutes, rotating it occasionally. The chicken should be cooked to 165 degrees F. TERIYAKI SAUCE should be brushed on the chicken before cooking it for an extra 1-2 minutes.

Serve immediately with the remaining TERIYAKI SAUCE. Garnish with green onions or sesame seeds if desired.

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