Grilled Teriyaki Chicken

Ingredients

• 2 lb Boneless chicken thighs (Boneless)
• 0.5 cup Shoyu (soy sauce)
• 0.5 cup Brown sugar
• 5 Garlic (Cloves, crushed)
• 1 tbsp Ginger (Crushed)
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tsp Mirin
• Hot rice (For serving; amount not specified)

Steps

1. 1

   In a bowl, mix the shoyu, brown sugar, crushed garlic, crushed ginger, sesame oil, rice vinegar, and mirin until combined.

2. 2

   Measure out and reserve ¼ cup of the marinade before adding the raw chicken. Refrigerate it separately to brush on the chicken during grilling.

3. 3

   Put the chicken thighs in a zip-top bag and pour in the remaining marinade. Seal the bag and massage it so the chicken is coated. Refrigerate for at least 30 minutes, or overnight for the longer marinating option.

4. 4

   Light the charcoal and heat the grill. Once the coals are hot, arrange the grill so one side is cooler, allowing the chicken to be moved there if it browns too quickly.

5. 5

   Remove the chicken from the bag and discard the used marinade. Place the chicken over the hot coals.

6. 6

   Flip the chicken every 2 minutes, brushing each side with the reserved marinade before flipping, to build a char. Move the chicken to the cooler side as needed to prevent burning.

7. 7

   Continue cooking until the thickest part of the chicken reaches 165°F (74°C).

8. 8

   Rest the chicken for 5 minutes, then slice and serve with hot rice.

Notes

The source does not specify an exact grill time; cook to 165°F (74°C). Use only the reserved marinade for brushing, not marinade that contacted raw chicken. Rice is suggested for serving, but no quantity is provided.

Nutrition per serving

• main
• dinner
• grilled
• charcoal-grilled
• marinated
• poultry
• gluten-containing
• dairy-free