Grilled Teriyaki Chicken

This chicken recipe, Grilled Teriyaki Chicken, leans on low-sodium soy sauce, lightly packed brown sugar and honey. It makes 6 to 8 servings and takes about 105 minutes.

• Yield 6 to 8 servings
• Ready in 105 minutes
• Prep 90 minutes
• Cook 15 minutes

Ingredients

• 1 cup low-sodium soy sauce
• 1/2 cup lightly packed brown sugar
• 2 tablespoons honey
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon finely minced fresh garlic
• 2 to 3 pounds boneless, skinless chicken thighs

Instructions

1. In a small saucepan, combine the soy sauce, brown sugar, honey, and vinegar. Heat over medium heat, stirring often, until the mixture is simmering and the sugar is dissolved.
2. Measure out 1/2 cup of the mixture into a container and put in the refrigerator to use later.
3. Cool the remaining sauce to room temperature (speed this up by pouring the sauce from the hot pan into a separate container and refrigerating or stirring until cooled).
4. Pour the sauce into a blender and add the ginger and garlic. Blend until well-combined.
5. Place the chicken in a shallow dish. Pour the blended teriyaki sauce over the chicken. Cover the dish and refrigerate for at least 1 hour (or up to 12 hours). The teriyaki flavor of the chicken will be stronger the longer it marinates.
6. Grill the chicken (discarding the marinade) over medium high heat for about 6-8 minutes per side (use less time for chicken breasts); an instant-read thermometer should register 165 degrees F at the thickest part. Brush the chicken with some of the reserved sauce during the last 1-2 minutes of cooking (save the rest of the sauce to serve with the chicken).
7. Tent the chicken and let rest for 5-7 minutes before serving. Cut the thicken into thin slices and serve with the rest of the reserved teriyaki sauce.

Give it a minute off the heat, then serve it while it is still hot.