Teriyaki Chicken Recipe
Grilled chicken glazed with teriyaki sauce, served with rice.
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Ingredients
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For the chicken
For the rice
For garnish
Method
Prepare the teriyaki marinade
- 1
Mix the marinade ingredients
In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, sesame oil, salt, and black pepper until well combined.
Marinate the chicken
- 2
Add chicken to the marinade
Place the boneless, skinless chicken thighs in a resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken, ensuring all pieces are coated.
- 3
Marinate
Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
Cook the rice
- 4
Rinse the rice
In a fine mesh strainer, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 5
Cook the rice
In a medium saucepan, bring 2 cups of water and 0.5 tsp of salt to a boil. Add the rinsed rice, stir once, then cover and reduce heat to low. Cook for 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Grill the chicken
- 6
Preheat the grill
Preheat your grill to medium-high heat.
- 7
Grill the chicken
Remove the chicken from the marinade, allowing excess to drip off. Place the chicken on the grill and cook for 6-7 minutes on each side, until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
- 8
Glaze with leftover marinade
During the last few minutes of grilling, brush the chicken with some reserved teriyaki marinade to glaze it.
Serve
- 9
Plate and garnish
Serve the grilled teriyaki chicken over a bed of jasmine rice. Garnish with chopped green onions and sesame seeds.