Description
Succulent grilled teriyaki chicken marries Japanese flavors with backyard barbecue charm. Tender marinated chicken glazed with sweet-savory sauce promises a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken thighs (approximately 1.5 pounds or 680 grams)
Marinade Ingredients:
- 1/2 cup (120 milliliters) soy sauce
- 1/2 cup (100 grams) brown sugar
- 2 tablespoons (30 milliliters) sesame oil
- 1/4 cup (60 milliliters) rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Thickening and Garnish:
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 green onion, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Craft a vibrant marinade by combining soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a medium bowl, whisking until thoroughly blended.
- Transfer chicken thighs into a resealable plastic bag, completely submerge with marinade, ensuring each piece is evenly coated. Refrigerate for minimum 1 hour, preferably up to 12 hours for deeper flavor infusion.
- Heat grill to medium-high temperature, creating an ideal surface for achieving perfect caramelization and distinctive grill marks.
- Remove chicken from marinade, reserving liquid. Pour reserved marinade into a saucepan, mixing cornstarch and water separately before incorporating into the liquid. Simmer over medium heat, stirring consistently until sauce thickens and bubbles, approximately 5-7 minutes.
- Position marinated chicken thighs directly on preheated grill grates. Cook 6-7 minutes per side, rotating once, until internal temperature reaches 165°F (74°C) and exterior develops golden-brown char.
- Allow grilled chicken to rest briefly, redistributing internal juices. Slice and generously drizzle with prepared teriyaki reduction, garnishing with sliced green onions and sesame seeds.
- Plate alongside steamed rice or fresh vegetables, presenting a delectable meal bursting with tantalizing Asian-inspired flavors.
Notes
- Marinate overnight for deeper, more intense flavor penetration and tenderness.
- Use low-sodium soy sauce to control salt levels and create a healthier version of the dish.
- Swap chicken thighs with chicken breasts for a leaner protein option, adjusting grilling time to prevent dryness.
- Create a gluten-free version by using tamari instead of traditional soy sauce and ensuring cornstarch is certified gluten-free.
- Prep Time: 1 hour (minimum, can be up to 12 hours)
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 12 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 115 mg