Teriyaki chicken is one of my favorite foods, I’ve always loved it and always will. There is just something so amazing about that sweet and smokey flavor. The first time I tried making my own Teriyaki chicken I ended up pretty disappointed with the recipe. It didn’t taste anything like the takeout kind. So I was on a mission to recreate it myself. After coming up with my ideal recipe, I realized the secret to that special taste is cooking the chicken on a commercial griddle. Commercial griddles are very pricey therefore most people don’t own them. I discovered that cooking the chicken on a grill is a great alternative to the griddle because it can maintain very high temperatures without dropping the moment food is placed on it. If you don’t own a grill, you can always cook it on a skillet over high heat, but it wont have that significant smokey flavor. I’m telling you, the grill does all the work.

 

 

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Ingredients:

Chicken Marinade:
6 chicken thighs, deboned
1 clove garlic, minced
1/8 tsp ginger, zested
1 tbsp brown sugar
1/3 cup low sodium soy sauce

Teriyaki Sauce:
2 tbsp grape seed oil
2 cloves garlic, minced
1/2 cup low sodium soy sauce
1/2 cup sake (rice wine)
1/2 cup mirin
3 tbsp brown sugar
1/2 cup water

Directions:

1. In a bowl, whisk together 1 clove minced garlic, 1/8 tsp zested ginger, 1 tbsp brown sugar, and 1/3 cup soy sauce.

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2. Add the chicken thighs to the soy sauce mixture and stir just to combine. Cover the  chicken with plastic wrap and let it marinate in the refrigerator for 2 hours.

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3. Once the chicken has marinated, grill each chicken thigh for about 4 minutes on each side.

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4. While the chicken is grilling, heat 2 tbsp of grape seed oil in a large pan over medium high heat. Add the garlic and stir for about 10 seconds. Then add in the soy sauce, sake, mirin, brown sugar, and water. Let the sauce cook over high heat until it just starts to thicken. bring the heat down to low and let it simmer for about 15 minutes. You don’t want it to cook for too long, or else it will become bitter.

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5. When the sauce has thickened, add in the grilled chicken and let it simmer for about 2-3 minutes on each side. Cut the chicken into strips and serve over hot rice. You can pour extra sauce on top of the chicken if you like it more saucy.

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Teriyaki Chicken

5.0 from 1 reviews
Grilled Teriyaki Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Ingredients:
  • Chicken Marinade:
  • 6 chicken thighs, deboned
  • 1 clove garlic, minced
  • ⅛ tsp ginger, zested
  • 1 tbsp brown sugar
  • ⅓ cup low sodium soy sauce
  • Teriyaki Sauce:
  • 2 tbsp grape seed oil
  • 2 cloves garlic, minced
  • ½ cup low sodium soy sauce
  • ½ cup sake (rice wine)
  • ½ cup mirin
  • 3 tbsp brown sugar
  • ½ cup water
Instructions
  1. In a bowl, whisk together 1 clove minced garlic, ⅛ tsp zested ginger, 1 tbsp brown sugar, and ⅓ cup soy sauce.
  2. Add the chicken thighs to the soy sauce mixture and stir just to combine. Cover the chicken with plastic wrap and let it marinate in the refrigerator for 2 hours.
  3. Once the chicken has marinated, grill each chicken thigh for about 4 minutes on each side
  4. While the chicken is grilling, heat 2 tbsp of grape seed oil in a large pan over medium high heat. Add the garlic and stir for about 10 seconds. Then add in the soy sauce, sake, mirin, brown sugar, and water.Let the sauce cook over high heat until it just starts to thicken. bring the heat down to low and let it simmer for about 15 minutes. You don't want it to cook for too long, or else it will become bitter.
  5. When the sauce has thickened, add in the grilled chicken and let it simmer for about 2-3 minutes on each side. Cut the chicken into strips and serve over hot rice. You can pour extra sauce on top of the chicken if you like it more saucy.