Description
Teriyaki chicken is bathed in a sticky flavorful teriyaki sauce and grilled to perfection!
Ingredients
Scale
- 8 boneless skinless chicken thighs
- 1 cup low sodium soy sauce
- 1 cup brown sugar
- 1/4 cup rice 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
- Step: 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.
- Step: 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.
- Step: 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.
- Step: Let chicken rest 10 minutes. Serve with rice and top with green onions and sesame seeds
Notes
You can use chicken breasts instead if you prefer. The longer the teriyaki chicken marinades, the more flavor it will have. I recommend using a digital meat thermometer to ensure correct doneness.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Entrees
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 321 kcal
- Sugar: 22 g
- Sodium: 1958 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 137 mg
Keywords: teriyaki chicken, grilled chicken, sticky sauce, easy dinner