Grilled Teriyaki Chicken Thighs

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Grilled teriyaki chicken thighs are seriously easy-peasy and perfect for summer. They're sweet, sticky and perfectly glossy but really quite effortless. I've been making this recipe a lot lately and I'm so excited to share it with you!

Course: Dinner

Keyword: Teriyaki Chicken Thighs

Servings:

Calories: 280kcal

Author: Stacey Adams

Equipment

1 Grill & grill tongs *You could also use a grill pan!
1 Medium saucepan & whisk *For making marinade
1 Large bowl *For marinating chicken
1 Zester *For grating fresh garlic and ginger

Ingredients

2 pounds boneless skinless chicken thighs *see note below
½ cup soy sauce
¼ cup mirin *see note below
3 tablespoons brown sugar
½ teaspoon grated fresh ginger root *or ⅛ teaspoon ground ginger
1 grated garlic clove *or finely minced. *sub ¼ teaspoon garlic powder
1 & ½ teaspoons corn starch *see note below

Optional toppings

Sesame seeds, chopped fresh parsley or cilantro, green onion.

Recipe notes:

Chicken: You can sub chicken breasts but they're a lot leaner and less forgiving. Thighs are juicier and they don't dry out on the grill very easily! If you want to use breasts, pound them into even thickness with a meat tenderizer before marinating. Watch them very closely to avoid overcooking.

Mirin: Mirin is available at most grocery stores. Check the Asian foods section or look in the aisle with all vinegars, oils and cooking wine. You can sub regular white cooking wine + 1 teaspoon of sugar. White apple juice also works.

Corn starch: Don't add dry cornstarch to hot liquid, it won't combine. Whisk it in while the teriyaki ingredients are still cold.

Instructions

Add teriyaki marinade ingredients to a medium saucepan and whisk very well. Be sure that all of the cornstarch is dissolved into the mixture.
½ cup soy sauce, ¼ cup mirin, 3 tablespoons brown sugar, ½ teaspoon grated fresh ginger root, 1 grated garlic clove, 1 & ½ teaspoons corn starch
Bring ingredients to a boil over medium high heat. Lower heat and simmer about 5-8 minutes until the sauce begins to thicken and coats a spoon.
Remove from heat and transfer to a large bowl, reserving 2-3 tablespoons for brushing the chicken right before serving. (You can also marinate chicken in a Ziploc bag. Just be sure teriyaki is fully cooled before pouring into a plastic bag).
Once sauce is fully cooled, add chicken thighs and use a spoon to submerge them fully. Cover, refrigerate and and marinate at least 20 minutes or up to overnight.
It's a good idea to add olive oil to your grill grates to prevent sticking. Add oil before you turn the grill on! Dab it onto a paper towel and brush onto the grates. You can also lightly spray grates with non-stick cooking spray but NEVER do this when the grill is on. It should be off because oil is very flammable and hazardous when sprayed near flames.
Next, turn the grill on and close the lid. Let it preheat to 400℉.
Arrange chicken on the grill and cook about 10 minutes per side. Use a meat thermometer to check internal temperature. Once it reaches 165℉ the chicken is done.
Turn the grill off, remove chicken and brush with reserved teriyaki. Allow it to rest for 10 minutes, then serve and enjoy!

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