Grilled Hawaiian Teriyaki Chicken
Boneless chicken thighs marinated in soy sauce, sugar, garlic, and ginger, grilled until charred, and brushed with a sticky glaze.
Equipment
- Grill
- zip bag
- Instant read thermometer
- Small saucepan
- Basting brush
Ingredients
Main Ingredients
- 3 lb boneless skinless chicken thighs patted dry
- ½ cup soy sauce
- ½ cup water
- ½ cup granulated sugar
- 5 cloves garlic mashed
- 2 tbsp fresh ginger grated
- 1 tbsp sesame seeds optional garnish
Instructions
Cooking
- Mix. Stir soy sauce, water, sugar, garlic, and ginger until the sugar dissolves.
- Reserve. Set aside 1/2 cup of the marinade in the refrigerator.
- Marinate. Marinate the chicken in the rest for 4 to 8 hours in the refrigerator.
- Grill. Grill over high heat for 6 to 8 minutes per side until 165 F.
- Glaze. Simmer the reserved sauce for 5 minutes and brush over the chicken.
Notes
Substitutions: Use tamari for a gluten free version.
Tips: Never reuse marinade that touched raw chicken.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.
Nutrition does not include the optional sesame seeds.