Grilled Teriyaki Chicken
Ingredients
The chicken
-
4–5
pieces
boneless skinless chicken thighs
The marinade
-
4
cloves
garlic, minced
-
2
teaspoons
fresh ginger, minced
-
½
cup
honey
-
½
cup
tamari sauce
-
1
tablespoon
sesame oil
-
1
tablespoon
rice wine vinegar
-
1
tablespoon
cornstarch
-
1
tablespoon
water
The garnish
-
1
tablespoon
sesame seeds
-
¼
cup
green onions, sliced
Instructions
- Combine garlic, ginger, honey, tamari, sesame oil, and rice wine vinegar in a small bowl and reserve ½ cup for later.
- Add chicken thighs to a medium bowl and pour the marinade over them, tossing to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat the grill to medium-high heat (350°F-400°F).
- Place marinated chicken thighs on the grill and cook each side for 3-4 minutes until char marks appear.
- In a small saucepan, combine the reserved marinade with the cornstarch and water slurry, simmering until thickened.
- Brush the grilled chicken with the thickened teriyaki sauce and garnish with sesame seeds and green onions.
Nutrition Facts (estimated)
Servings
4
Calories
343
Total fat
15g
Total carbohydrates
32g
Total protein
23g
Sodium
1399mg
Cholesterol
90mg
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