Grilled Chicken Teriyaki

I have a soft spot for teriyaki.  While pregnant with both my daughters it was the thing I craved.  Especially from our favorite teriyaki restaurant piled high with a mound of sauteed cabbage, carrots, and broccoli.  Weirdly, we didn’t have teriyaki once while pregnant with my youngest.  If I had just made this recipe back then we would have had it every week I think!  Better late than never though, right?!
I used boneless skinless chicken thighs but you could use chicken breasts as well.  Just watch you don’t overcook them on the grill.
No grill? No problem, just use a grill pan or heavy skillet indoors.  I usually make extra of the sauce and keep some in the freezer too for a quick dinner.

GRILLED CHICKEN TERIYAKI

For Chicken:
1 to 2 pounds boneless skinless chicken thighs
1/4 cup soy sauce
2 Tablespoons brown sugar
1/4 teaspoon black pepper
6 garlic cloves, minced
1 Tablespoon sesame oil

For Teriyaki Sauce:
1 1/4 cups brown sugar
1/2 cup soy sauce
1 teaspoon ground ginger
1 teaspoon garlic powder
2 cups cold water
2 Tablespoons cornstarch

For serving:
Rice
Steamed or stir fried vegetables
Sesame seeds

For Chicken:
Place everything in a ziplock bag and seal, removing as much air as possible.
Massage marinade into chicken making sure all surfaces are covered.  Chill for at least an hour, up to 4 hours.
Remove chicken from marinade and grill over medium high heat until cooked through.
Serve with teriyaki sauce, stir fried vegetables, and rice.

For Sauce:
In a small saucepan whisk together the brown sugar, soy sauce, ginger, garlic, and 1 cup of the water.
Whisk over medium heat.
In a small bowl, whisk together the remaining 1 cup of water with the cornstarch.
Slowly add the simmering sauce while whisking.  Simmer to desired thickness. (It will thicken as it sits as well.)

Grilled Chicken Teriyaki

Ingredients

    For Chicken:
  • 1 to 2 pounds boneless skinless chicken thighs
  • 1/4 cup soy sauce
  • 2 Tablespoons brown sugar
  • 1/4 teaspoon black pepper
  • 6 garlic cloves, minced
  • 1 Tablespoon sesame oil
    For Teriyaki Sauce:
  • 1 1/4 cups brown sugar
  • 1/2 cup soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 2 cups cold water
  • 2 Tablespoons cornstarch
    For serving:
  • Rice
  • Steamed or stir fried vegetables
  • Sesame seeds

Instructions

For Chicken:
  • Place everything in a ziplock bag and seal, removing as much air as possible.
  • Massage marinade into chicken making sure all surfaces are covered.  Chill for at least an hour, up to 4 hours.
  • Remove chicken from marinade and grill over medium high heat until cooked through. 
  • Serve with teriyaki sauce, stir fried vegetables, and rice.
  • For Sauce:
  • In a small saucepan whisk together the brown sugar, soy sauce, ginger, garlic, and 1 cup of the water.
  • Whisk over medium heat.
  • In a small bowl, whisk together the remaining 1 cup of water with the cornstarch.
  • Slowly add the simmering sauce while whisking.  Simmer to desired thickness. (It will thicken as it sits as well.)
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