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Ingredients
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Marinade
Chicken
Garnish
Method
Marinade Preparation
Make the Marinade
In a bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, cornstarch, and water until well combined.
Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cooking the Chicken
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F to 400°F).
Prepare the Chicken
Remove the chicken from the marinade and let the excess marinade drip off. Season both sides of the chicken breasts with salt and black pepper.
Grill the Chicken
Brush the grill grates with vegetable oil to prevent sticking. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
Finishing Touches
Prepare the Sauce
While the chicken is grilling, pour the leftover marinade into a small saucepan. Bring it to a boil over medium heat and then reduce to a simmer for about 5-7 minutes until it thickens slightly.
Serve the Chicken
Once the chicken is grilled, remove it from the grill and let it rest for a few minutes. Slice the chicken and drizzle the thickened teriyaki sauce over it. Garnish with sesame seeds and sliced green onions.