Teriyaki Chicken
Teriyaki chicken is bathed in a sticky flavorful teriyaki sauce and grilled to perfection!
Servings 8
Calories 321kcal
Ingredients
- 8 boneless skinless chicken thighs
- 1 cup soy sauce low sodium
- 1 cup brown sugar
- 1/4 cup rice wine vinegar
- 1/2 cup water
- 4-5 large cloves garlic finely minced
- 3 teaspoon freshly grated ginger
- 2 tablespoons cornstarch
- 3 green onions
- sesame seeds optional
Instructions
- 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.
- 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.
- 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.
- Let chicken rest 10 minutes. Serve with rice and top with green onions and sesame seeds
Video
Notes
You can use chicken breasts instead if you prefer.
The longer the teriyaki chicken marinade together the more flavor it will have. I typically shoot for 24 hours.
If you don't have an outdoor grill you can use a smokeless indoor grill like this one.
I recommend using a digital meat thermometer to know when the chicken has reached the correct doneness.
Nutrition
Serving: 8Servings | Calories: 321kcal | Carbohydrates: 28g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 137mg | Sodium: 1958mg | Fiber: 1g | Sugar: 22g
