Teriyaki grilled chicken

Name: Teriyaki grilled chicken
Yield: 1 servings
Ingredients: 2 Ib boneless chicken thighs; 0.5 cup shoyu (soy sauce); 0.5 cup Brown Sugar; 5 Garlic, crushed; 1 tbsp Ginger, crushed; 1 tbsp Sesame Oil; 1 tbsp Rice Wine Vinegar; 1 tsp Mirin

Drew4600

Servings1

Difficultyeasy

Ingredients

2 Ibboneless chicken thighs
0.5 cupshoyu (soy sauce)
0.5 cupBrown Sugar
5Garlic, crushed
1 tbspGinger, crushed
1 tbspSesame Oil
1 tbspRice Wine Vinegar
1 tspMirin

Instructions

1
Mix the shoyu, brown sugar, garlic, ginger, sesame oil, rice vinegar, and mirin until combined.
2
Reserve ¼ cup of marinade BEFORE adding the raw chicken. Refrigerate separately for brushing during the cook.
3
Place chicken in a zip-top bag and pour in the remaining marinade. Seal, massage to coat, and refrigerate for at least 30 minutes or overnight.
4
Fire up your charcoal grill. Once the coals are hot, keep one side cooler so you can move the chicken if it browns too quickly.
5
Remove chicken from the bag and discard the used marinade. Grill over the hot coals, flipping and brushing both sides with the reserved marinade to build that beautiful char.
6
Move to the cooler side as needed to prevent burning, and cook until the thickest part reaches 165°F.
7
Rest for 5 minutes, then slice and serve with hot rice!