Marinated Grilled Teriyaki Chicken
This Marinated Grilled Teriyaki Chicken combines tender chicken thighs with a savory-sweet teriyaki marinade, delivering a delicious balance of flavors. The marinade, with its tangy and sweet profile, infuses the meat while grilling, creating a perfectly charred and juicy result. Ideal for both weeknight meals and weekend gatherings, it is a straightforward recipe even the most selective eaters will enjoy.
Ingredients
- 2 1/2 lbs boneless skinless chicken thighs or breasts, trimmed of excess fat
- 1/2 cup low-sodium soy sauce
- 1/3 cup mirin
- 3 Tbsp light brown sugar packed
- 2 Tbsp honey
- 2 Tbsp rice vinegar
- 1 Tbsp minced garlic
- 1 Tbsp minced fresh ginger
- 1/2 tsp toasted sesame oil adjust to taste
- 3 Tbsp water
- 1 1/2 tsp cornstarch
- Green onions sliced (for garnish, optional)
- Sesame seeds for garnish, optional
Instructions
- In a medium bowl, combine soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil. Whisk until the sugar dissolves and the ingredients are well incorporated. Set aside 1/2 cup of the marinade in a separate container, storing it in the refrigerator for later use.
- Place the chicken in a large resealable bag, pour the remaining marinade over the chicken, and seal the bag, pressing out excess air. Rub the marinade into the chicken to ensure even coating. Alternatively, you can marinate the chicken in a bowl.
- Refrigerate the marinating chicken for a minimum of 1 hour and up to 8 hours for maximum flavor absorption.
- Preheat the grill to medium heat, approximately 375°F. Clean the grill grates and lightly oil them to prevent sticking.
- Grill the chicken for 5 to 7 minutes per side, adjusting the time based on the thickness of the chicken. Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
- While the chicken grills, transfer the reserved 1/2 cup marinade into a small saucepan, adding 2 Tbsp of water. Bring it to a simmer over medium-high heat. Reduce the heat to low and let it simmer for 2-3 minutes.
- In a separate small bowl, mix the remaining 1 Tbsp of water with the cornstarch until smooth. Gradually whisk this mixture into the simmering sauce, cooking for an additional 30 seconds while stirring until thickened. Season with salt if needed.
- Once the chicken is fully cooked, brush it generously with the prepared teriyaki sauce. Serve warm, garnished with sliced green onions and sesame seeds, if desired.
Notes
If honey is unavailable, substitute it with additional brown sugar to maintain the desired sweetness.