Take out teriyaki chicken is everyone's favorite meal right?
Well today I have a treat for you!
Even a tech reviewer has to eat and this recipe for teriyaki chicken is just like what you
get at a teriyaki shop.
This sweet and savory sauce is the best and I hope you follow along and try this super
simple recipe!
I definitely like leftovers so I'm using about 5 pounds of boneless chicken thighs.
And for the teriyaki sauce, there are only 5 ingredients with one of them being water.
But before we get to the sauce let's start by marinating the chicken with about a quarter
cup of Japanese soy sauce per 2 to 3 pounds of chicken.
It has to be Japanese soy sauce or it won't taste right.
You can use the San J low sodium soy sauce I have here or the Yamasa brand.
I've tried both and Yamasa is less expensive.
I never really measure the marinade so this doesn't have to be precise.
Then add about 2 tablespoons of Mirin to the same amount of chicken.
If you don't know what Mirin is, it's a sweet rice wine that's necessary for that teriyaki
flavor.
To me, any teriyaki recipe that does not have Mirin will not taste right so just be aware.
Now thoroughly mix the marinade around and coat all the chicken.
I usually make a pretty big batch of teriyaki chicken so I need two containers to hold all
the meat.
You could use chicken breasts but thighs will work out the best and it's definitely more
juicy.
After it's mixed, place the chicken in the fridge for minimum of 3 hours or more for
the best flavor.
Now let's start on the sauce which is what makes this the best teriyaki chicken recipe
I think you'll find on the internet!
Start with a half-cup of Japanese soy sauce and pour into a small pot.
Next measure out a quarter cup of Mirin.
Then add a half cup of water.
Now add a half cup of sugar.
And lastly measure out 2 tablespoons of corn starch.
Use a whisk and mix the sugar and corn starch until it's all dissolved.
Now heat the pan on medium-high heat and keep stirring every 15 to 20 seconds.
We're going to get this boiling and it won't take very long so definitely keep an eye on
it.
This mixture is going to stay liquid until it starts boiling and then it gets thick really
fast so keep stirring.
Once it starts to boil you only need to stir another 15 seconds and get it off the heat.
And now the sauce can be put aside to cool while grilling the chicken.
Hopefully you've been heating your grill because it's time to put the chicken on the grill!
It's definitely nice to have a large grill for the amount of chicken I'm preparing here.
This is a Traeger pellet grill and I think it works ok but I whenever I cook on a gas
grill it comes out way better.
So I'm going to cook these about 15 to 20 minutes on each side or until they're done.
These start to smell really good as they're sizzling and I can't wait to sit down and
eat!
After the chicken is done, the thighs need to be cut into half-inch slices before serving.
To complete the meal I've prepared some rice and stir-fried cabbage to go along with the
dish.
And because this recipe is so good I rarely go to teriyaki restaurants anymore so I save
a bunch of money by cooking all this food myself.
I can definitely say that this is just as good as what you get at the teriyaki shops!
I hope you agree that this is a really tasty and easy recipe to prepare!
And please let me know in the comments how your chicken turned out!
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