Grilled Teriyaki Chicken

This is a new favorite in our house. The perfect grilled chicken thighs


Teriyaki Sauce

2 Tbsp. cornstarch
2 Tbsp. cold water
1 c. white sugar
1 c. soy sauce
1/2 c. cider vinegar
2 cloves garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper.
While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat

Use half of the sauce to marinate your chicken thighs (atleast a few hours) and put the other half aside (you will use it to baste the thighs)

When you are ready to start grilling, preheat your grill

Spray your grill with oil spray

Turn your grill on low heat and place your thighs on the grill

Close the lid and grill the thighs (about 8 minutes on each side)

When you flip the thighs they should have grill marks and be golden, if they are not, leave them on the same side for a few more minutes.

After grilling the chicken on both sides, I basted the thighs with the other half of the teriyaki sauce and grilled them for about 2 minutes.

That's it, Serve with some white rice and veggies :)

We usually have left over rice and chicken, so the next day I make stir fried rice with the leftover. It is so good, I love fried rice!


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