BEST TERIYAKI CHICKEN


Ingredients
  • 8 boneless skinless chicken thighs
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1/4 cup rice wine 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
  1. 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.
  2. 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.
  3. 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.
  4. Let chicken rest 10 minutes. Serve with rice and top with green onions and sesame seeds

This article and recipe adapted from this site


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