Here I am to divulge one of my all-time, all-star favorite dishes ever. There are few dishes we adore as much as a really great Teriyaki Chicken. Not just good, but really great. Not many things can compare to the sweet, savory, tender goodness of Teriyaki Chicken grilled up right.
In the winters, we do Baked Teriyaki Chicken in the oven with absolutely delish results. But summer is synonymous with grilling, and even burgers get their Teriyaki fix. Case in point: This Hawaiian Burger with Teriyaki sauce is just mouthwatering. Or yummy Steaks marinated in Teriyaki sauce. Now we’re moving on to the best chicken you’ll throw on your grill this summer.
The aroma of this Teriyaki Chicken cooking in your outdoor space will make your neighbors suddenly voraciously hungry. They’ll either be jealous or come knocking on your door. Tender, hugely flavorful, sweet, and savory. The marinade does magic with the meat, and the grill takes it over the top.
Did I mention how easy it is to make this Teriyaki Chicken, complete with authentic Teriyaki flavor and tender meat? Though I typically favor chicken breasts, it’s way better to use fresh boneless, skinless thighs here. They turn out so much more tender and flavorful. I like to make extra marinade to keep in the fridge, as it keeps well and is awesome to have handy for Teriyaki on a whim. Enjoy!
This Teriyaki Chicken is absolutely yummy. You’ll need to let it marinate overnight, but it is SO easy and totally worth it.
- 3 lbs boneless, skinless chicken thighs
- 2 T cornstarch
- 1 1/2 cups regular soy sauce (Not low-sodium)
- 1 1/2 cups white sugar
- 3/4 cups brown sugar
- 3/4 cups mirin (Japanese sweet rice wine; not rice vinegar)
- 3 cloves garlic, minced
- 2 T freshly grated ginger
- 1 tsp freshly ground black pepper
- Chopped scallions and toasted sesame seeds for garnish, optional
- In a medium bowl, combine cornstarch with soy sauce. Thoroughly dissolve the cornstarch, whisking until no more cornstarch is visible. Add soy sauce, both sugars, mirin, garlic, ginger, and pepper. Whisk sauce until ingredients are well combined. Set aside.
- Thoroughly dry chicken thighs with paper towels, and trim. Working one at a time, place each piece on a cutting board and top chicken with cling wrap. Pound chicken evenly to about 1/2 in. thick.
- Using a fork, poke lots of holes all over chicken pieces.
- Place chicken in large mixing bowl or large baking pan. Whisk marinade again and pour in just enough to completely cover every chicken piece front and back.
- Cover and let sit in fridge overnight, turning chicken pieces over once while marinading. Pour unused clean marinade in a jar and keep in fridge for future use.
- One hour before cooking, remove chicken from fridge. Grill until thighs are cooked through, basting generously and frequently. Throw out used marinade.
- Serve chicken over your favorite white rice. Sprinkle with chopped scallions and toasted sesame seeds, if desired.
- Note: For Teriyaki sauce to pour over grilled chicken/rice, pour desired amount of unused sauce in a saucepan. Bring to boil, and cook 1-2 minutes, adding 1 TB more sugar at the end if needed.
Note: Mirin is a Japanese sweet rice wine that can be found at Asian supermarkets, as well as regular grocery stores (in their Asian aisle.) Some liquor stores might carry Mirin.
Source: Chew Out Loud