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Grilled Teriyaki Chicken

Grilled Teriyaki Chicken Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 325
Ingredients Method Notes

Ingredients
  

  • 6 boneless, skinless chicken thighs (about 2 lbs)
  • 1/3 cup soy sauce
  • 3 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp granulated sugar
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, grated
  • 1 tsp toasted sesame oil
  • Vegetable oil, for the grill grates

Method
 

  1. Whisk together soy sauce, mirin, sake, sugar, ginger, garlic, and sesame oil. Reserve 3 tbsp of the sauce for basting.
  2. Place chicken in a zip-top bag or dish, add the remaining sauce, and coat well. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
  3. Preheat grill to medium-high (400°F to 450°F) and oil the grates. Grill chicken for 5 to 7 minutes, flip, baste with reserved sauce, and cook another 5 to 7 minutes, flipping and basting once more, until internal temp reaches 165°F.
  4. Rest the chicken on a cutting board for 5 minutes, slice against the grain, and serve with any collected juices.

Notes

If you marinate the chicken longer than 2 hours, the texture can soften; 4 hours is the absolute max for thighs. The reserved basting sauce should not have touched raw chicken, so it is safe to brush on during cooking.