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.
Equipment
- 1 Charcoal or gas grill
Ingredients
- 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
Recipe 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.
Nutrition
Calories: 293kcalCarbohydrates: 17gProtein: 36gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 162mgSodium: 1804mgPotassium: 487mgFiber: 0.3gSugar: 14gVitamin A: 41IUVitamin C: 1mgCalcium: 25mgIron: 2mg
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