Grilled Teriyaki Chicken
Ingredients
The teriyaki sauce
-
1
cup
low-sodium soy sauce
-
½
cup
lightly packed brown sugar
-
2
tablespoons
honey
-
¼
cup
unseasoned rice vinegar
-
1
tablespoon
freshly grated ginger
-
1
tablespoon
finely minced fresh garlic
The chicken
-
2 to 3
pounds
boneless, skinless chicken thighs
Instructions
- Combine soy sauce, brown sugar, honey, and vinegar in a saucepan and heat until simmering.
- Reserve ½ cup of the sauce and refrigerate it for later use.
- Cool the remaining sauce, then blend it with ginger and garlic.
- Marinate the chicken in the blended teriyaki sauce for at least 1 hour, preferably 8-12 hours.
- Grill the chicken for about 6-8 minutes per side, brushing with reserved sauce during the last minutes of cooking.
- Let the chicken rest for 5-7 minutes before slicing and serving with the remaining sauce.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
338
Total fat
19g
Total carbohydrates
20g
Total protein
21g
Sodium
1239mg
Cholesterol
111mg
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