GRILLED TERIYAKI CHICKEN
yield: 6 TO 8 SERVINGS
prep time: 1 HR 30 MINS
cook time: 15 MINS
total time: 1 HR 45 MINS
INGREDIENTS
- 1 cup low-sodium soy sauce (see note)
- 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
- 2 to 3 pounds boneless, skinless chicken thighs (see note)
INSTRUCTIONS
- In a small saucepan, combine the soy sauce, brown sugar, honey, and vinegar. Heat over medium heat, stirring often, until the mixture is simmering and the sugar is dissolved.
- Measure out 1/2 cup of the mixture into a container and put in the refrigerator to use later.
- Cool the remaining sauce to room temperature (speed this up by pouring the sauce from the hot pan into a separate container and refrigerating or stirring until cooled).
- Pour the sauce into a blender and add the ginger and garlic. Blend until well-combined.
- Place the chicken in a shallow dish. Pour the blended teriyaki sauce over the chicken. Cover the dish and refrigerate for at least 1 hour (or up to 12 hours). The teriyaki flavor of the chicken will be stronger the longer it marinates.
- Grill the chicken (discarding the marinade) over medium high heat for about 6-8 minutes per side (use less time for chicken breasts); an instant-read thermometer should register 165 degrees F at the thickest part. Brush the chicken with some of the reserved sauce during the last 1-2 minutes of cooking (save the rest of the sauce to serve with the chicken).
- Tent the chicken and let rest for 5-7 minutes before serving. Cut the thicken into thin slices and serve with the rest of the reserved teriyaki sauce.
©Mel's Kitchen Cafe — https://www.melskitchencafe.com/grilled-homemade-teriyaki-chicken/
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