Grilled Teriyaki Chicken
Grilled teriyaki chicken: boneless thighs salted, tossed in a quick homemade teriyaki sauce, grilled covered over medium-high heat about 13 minutes with basting to 165F, then drizzled with reserved clean sauce. Serves 6.
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Ingredients
- 2 tablespoons cornstarch
- 1 cup cold water
- 1/2 cup brown sugar
- 1/3 cup soy sauce or tamari
- 2 teaspoons honey
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 3 pounds boneless, skinless chicken thighs patted dry
- 2 teaspoons kosher salt
Instructions
- In a small saucepan, whisk the cornstarch into 1 cup of cold water. Whisk in the brown sugar, soy sauce, honey, ginger and garlic powder. Bring to a simmer over medium heat and cook, stirring often, until the sauce is thick enough to coat the back of a spoon, about 4 minutes. Set aside about 1/3 cup of the sauce for serving.
- Pat the chicken dry with a paper towel and season all over with the salt. In a large bowl, toss the chicken with the rest of the sauce until well coated.
- Preheat the grill on high. Lift the chicken onto the grill and let any extra sauce drip off. Turn the heat down to medium-high, cover the grill and cook for 5 minutes, or until char marks appear.
- Flip the chicken and baste it with the sauce left in the bowl. Keep cooking, turning and basting now and then, for 7 to 8 more minutes, until an instant-read thermometer reads 165°F.
- Move the chicken to a platter and drizzle with the 1/3 cup of reserved sauce. Let it rest for about 5 minutes before serving.
Notes
Throw out any sauce that touched raw chicken; only the reserved sauce goes on the cooked chicken. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 23.1gProtein: 45.9gFat: 9.4gSodium: 1779mgFiber: 0.2gSugar: 19.8g
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