A simple and flavorful recipe for Teriyaki Chicken that is perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Grilling or Skillet Cooking
Cuisine:Japanese
Diet:Gluten Free
Ingredients
Scale
1 pound boneless, skinless chicken thighs
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to create the marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your grill or a skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later.
Grill or cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
While the chicken is cooking, pour the reserved marinade into a small saucepan. In a separate bowl, mix cornstarch and water until smooth, then add to the saucepan.
Bring the marinade to a boil over medium heat, stirring constantly until it thickens, about 2-3 minutes.
Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before slicing.
Serve the sliced chicken drizzled with the thickened teriyaki sauce, and garnish with sliced green onions and sesame seeds.
Notes
For a sweeter sauce, add an extra tablespoon of brown sugar to the marinade.
To make it a complete meal, serve the teriyaki chicken over steamed rice or with stir-fried vegetables.