Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, combine soy sauce, water, and sugar, whisking until fully dissolved. Add mashed garlic and sliced ginger, stirring well.
- Submerge chicken thighs in the marinade, ensuring they are fully coated. Cover and refrigerate for 24 hours up to 3 days.
- Preheat grill to high heat, about 400-450°F, for 15 minutes.
- Remove chicken from marinade, letting excess liquid drip off. Grill for 5-7 minutes on each side until internal temperature reaches 165°F.
- Transfer chicken to a pan with reserved teriyaki sauce, cover, and steam on low heat for 10 minutes.
- Let chicken rest before slicing. Garnish with green onions and sesame seeds, and serve with rice and veggies.
Nutrition
Notes
For best results, use fresh ingredients and consider smoking the chicken for added flavor.
