Name: Grilled Teriyaki Chicken
Ingredients: 3/4 cup soy sauce; 3/4 cup mirin or sake; 1/2 cup brown sugar; 4 cloves of garlic, minced; 2 inch piece of fresh ginger cut into coins (no need to peel); 1 tablespoon corn starch (for thickening); 1/4 – 1/2 teaspoon crushed red chili flakes or 1 teaspoon chili garlic sauce (optional); 3-4 pounds of boneless, skinless chicken thighs, trimmed of excess fat; 1 tablespoon sesame seeds, toasted in a dry pan; 6 green onions (scallions) sliced, white and light green parts; Chili paste or Sriracha for serving (optional)

Description

Grilled Teriyaki Chicken is grilling perfection. The sweet and salty glaze caramelizes over the slightly charred, tender grilled chicken in a marriage made in food heaven! Use the leftover sauce on fish, veggies, ribs, everything!

Ingredients

Scale

Teriyaki Sauce

3/4 cup soy sauce
3/4 cup mirin or sake
1/2 cup brown sugar
4 cloves of garlic, minced
2 inch piece of fresh ginger cut into coins (no need to peel)
1 tablespoon corn starch (for thickening)
1/4 – 1/2 teaspoon crushed red chili flakes or 1 teaspoon chili garlic sauce (optional)

Other Ingredients:

3–4 pounds of boneless, skinless chicken thighs, trimmed of excess fat
1 tablespoon sesame seeds, toasted in a dry pan
6 green onions (scallions) sliced, white and light green parts
Chili paste or Sriracha for serving (optional)

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Instructions

Add all of the teriyaki sauce ingredients to a saucepan and heat over medium low heat. Simmer for 10 minutes or so to combine all ingredients and thicken the sauce. The sauce can be made the day before and stored in a covered container in the fridge overnight (this is usually what I do).
Preheat your grill. Prepare the chicken by removing excess fat and sprinkling both sides with salt and pepper. Place on a plate to bring to the grill. Bring an extra, clean plate with you to put the cooked chicken on after grilling.
Grill the chicken over medium heat for 3-5 minutes per side, depending on your grill. You want the chicken to have grill marks and be almost cooked through.
Once both sides have grill marks, you can start basting with the teriyaki sauce. Be generous, but not sloppy with the sauce as too much might cause your grill to flame up. Baste and turn 2-3 times, allowing the teriyaki sauce to caramelize.
Remove chicken from grill and set aside to rest for 5-10 minutes. Slice each piece into 1/2 inch slices and serve over rice. Sprinkle with sesame seeds, scallions and extra sauce!

Notes

You can use chicken breasts too, just pound them about 1/2 inch thick so they grill more quickly and evenly.