- Prep time
- 15 minutes, plus 1 hour marinating
- Cook time
- 15 minutes
- 3–4 servings
Serve this sweet and savory chicken teriyaki for an easy dinner with some classic Japanese flair.
- 1½ pounds boneless, skinless chicken thighs
- 1 cup soy sauce
- 1¼ cups brown sugar
- 3 tablespoons minced ginger
- 3 tablespoons minced garlic
- 1½ tablespoons sesame oil
Remove any excess fat from the chicken thighs. Combine the remaining ingredients in a work bowl to make the teriyaki sauce, and whisk until the brown sugar is dissolved. Transfer half of the teriyaki sauce to a sauce pot and reduce by one quarter. Set aside.
Marinate chicken with remaining unreduced teriyaki sauce for 1 hour.
Heat grill to medium-high heat and season with vegetable oil. Place marinated chicken on the grill and discard the marinade. Grill each chicken thigh for 7–8 minutes per side.
Slice chicken thighs into strips and top with reduced teriyaki sauce. Serve with steamed rice and roasted broccoli.