TERIYAKI CHICKEN #DINNER #TERIYAKI
Teriyaki chicken is washed in a sticky delightful teriyaki sauce and flame broiled to flawlessness!
This Grilled Teriyaki Chicken is too well known in my home and on a week after week turn. This sauce is sticky, sweet and tart, the chicken in delicate and succulent and ideal for barbecuing.
Teriyaki chicken is a great take out formula everyone adores. Making it at home is too simple and will rapidly turn into your new top pick!
Natively constructed teriyaki sauce just takes a couple of fixings from your wash room and is ah-mazingly superior to anything any container sauce from the supermarket. In the event that you let the chicken marinade over night it retains more flavor. I want to utilize chicken thighs yet you could utilize bosoms in the event that you need.
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
- 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.
- 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.
- 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.
- Let chicken rest 10 minutes. Serve with rice and top with green onions and sesame seeds
For more detail: http://bit.ly/2XVrj4J
