Teriyaki Chicken
Seattle Chicken Teriyaki, slightly different from traditional teriyaki, is guaranteed to become your new go-to grilling obsession. Chicken is marinated in a simple, yet powerful sauce and lightly charred to perfection.
Yield: 8 people
Calories: 293kcal
Equipment
- 1 Charcoal or gas grill
Materials
- 1 cup soy sauce
- ½ cup sugar
- 2 tbsp mirin
- 1 2 inch piece of ginger
- 6 garlic cloves peeled
- 3 lbs skinless, boneless chicken thighs
- 1 tbsp oil
Instructions
- In a small saucepan over medium high heat, bring the soy sauce, mirin, and sugar to a boil. Once the sugar is dissolved, remove from the heat and let cool completely.
- Take ¾ cup of the teriyaki sauce and place in a blender with the garlic and ginger. Process until smooth, about 10 - 20 seconds.
- Place the chicken thighs in a 1 gallon ziploc bag and add your blended teriyaki marinade. Close, pushing the extra air out, and turn to coat on all sides.
- Place the chicken in the refrigerator to marinate overnight. Pour the remaining teriyaki sauce still in the saucepan into a resealable container. Store in the fridge for serving.
- Heat your grill until hot and oil the cooking grate. Place chicken on the grill and cook until chicken is lightly charred, about 6 - 8 minutes per side. Transfer to a cutting board and cut into slices. Serve with reserved teriyaki sauce alongside white rice.
Video
Nutrition
Calories: 293kcal | Carbohydrates: 17g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 162mg | Sodium: 1804mg | Potassium: 487mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg