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Grilled teriyaki chicken

Teriyaki Chicken

Course Dinner
Cuisine American
Keyword Chicken
Servings 8
Author Wendie

Ingredients

  • 8 boneless skinless chicken thighs
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1/4 cup rice wine vinegar
  • 1/2 cup water
  • 4-5 large cloves garlic finely minced
  • 3 tsp freshly grated ginger
  • 2 tablespoons cornstarch
  • 3 green onions
  • sesame seeds optional

Instructions

  1. In a small bowl whisk together soy sauce, brown sugar, rice vinegar, water, garlic and ginger. Pour half of the mixture over chicken and let marinade for at least 2 hours preferable over night.
  2. Meanwhile place the remaining marinade in a small pot and place over medium heat. Add the cornstarch and mix until dissolved. Bring to a boil, reduce heat and simmer 3-4 minutes. Remove from heat and set aside.
  3. Heat a grill or cast iron pan over high heat and cook 6-7 minutes on each side to get a nice sear. Brush the teriyaki sauce on. Cook for another 3-4 minutes on each side or until juices run clear.
  4. Let chicken rest 10 minutes. Serve with rice and top with green onions and sesame seeds