Marinated Grilled Teriyaki Chicken
Ingredients
The marinade
-
½
cup
low-sodium soy sauce
-
⅓
cup
mirin
-
3
Tbsp
packed light brown sugar
-
2
Tbsp
honey
-
2
Tbsp
rice vinegar
-
1
Tbsp
minced garlic
-
1
Tbsp
peeled and minced fresh ginger
-
½
tsp
toasted sesame oil
The chicken
-
2½
lbs
boneless skinless chicken thighs or breasts
For thickening the sauce
-
3
Tbsp
water
-
1½
tsp
cornstarch
For garnish
-
to taste
sliced green onions
-
to taste
sesame seeds
Instructions
- Whisk together the marinade ingredients in a bowl and reserve ½ cup in the fridge.
- Place chicken in a resealable bag, pour the remaining marinade over it, seal the bag, and rub the marinade into the chicken.
- Refrigerate the chicken to marinate for 1 to 8 hours.
- Preheat the grill to medium heat and clean the grates.
- Grill the chicken for about 5 to 7 minutes per side until the internal temperature reaches 165°F.
- While grilling, heat the reserved marinade mixed with 2 Tbsp of water in a saucepan until simmering, then reduce heat.
- Whisk together the remaining water and cornstarch, then add to the sauce and cook for an additional 30 seconds while stirring.
- Brush the sauce over the grilled chicken and serve garnished with green onions and sesame seeds.
Nutrition Facts (estimated)
Servings
7
Calories
250
Total fat
7g
Total carbohydrates
12g
Total protein
31g
Sodium
732mg
Cholesterol
154mg
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