Teriyaki Chicken

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Teriyaki Chicken

Ingredients

• 8 boneless skinless chicken thighs
• 1 cup soy sauce
• 1 cup brown sugar
• 1/4 cup rice wine vinegar
• 1/2 cup water
• 4-5 large cloves garlic finely minced
• 3 tsp freshly grated ginger
• 2 tablespoons cornstarch
• 3 green onions
• sesame seeds optional

Instructions

1. In a small bowl whisk together soy sauce, brown sugar, rice vinegar, water, garlic and ginger. Pour half of the mixture over chicken and let marinade for at least 2 hours preferable over night.
2. Meanwhile place the remaining marinade in a small pot and place over medium heat. Add the cornstarch and mix until dissolved. Bring to a boil, reduce heat and simmer 3-4 minutes. Remove from heat and set aside.
3. Heat a grill or cast iron pan over high heat and cook 6-7 minutes on each side to get a nice sear. Brush the teriyaki sauce on. Cook for another 3-4 minutes on each side or until juices run clear.
4. Let chicken rest 10 minutes. Serve with rice and top with green onions and sesame seeds

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