Grilled Chicken Teriyaki

  • 1 C soy sauce
  • 1/2 C sugar
  • 2 Tbs. mirin
  • 1 (2-inch) piece ginger, peeled and sliced thin
  • 5 garlic cloves, peeled
  • 3 lb. boneless, skinless chicken thighs, trimmed

Bring soy sauce, sugar and mirin to a boil in a small saucepan over medium-high heat, stirring to dissolve the sugar. Remove from heat and let teriyaki sauce cool completely.

Combine 3/4 cup teriyaki sauce, ginger and garlic in blender and process until smooth, about 20 seconds. Set aside remaining teriyaki sauce for serving (you should have about 1/2 cup).

Place chicken in 1-gallon zipper-lock bag and add teriyaki sauce-ginger mixture. Press out air, seal bag and turn to coat chicken with marinade. Refrigerate for at least 1 hour or up to 24 hours.

Turn on all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

Clean and oil cooking grate. Place chicken on grill and cook (covered if using gas) until chicken is lightly charred and registers at least 175 degrees, 6 to 8 minutes per side, rearranging as needed to ensure even browning. Transfer to cutting board, tent with aluminum foil, and let rest for 5 minutes. Slice crosswise 1/2 inch thick and serve with reserved teriyaki sauce.

Date Added:July 22, 2023
Classification:Poultry Main Dishes
Source:Cook's Country
Course:Main Course

Grill, Marinate