Ingredients
½cupsoy sauce,low sodium
⅓cupmirin
3tbsplight brown sugar,packed
2tbsphoney
2tbsprice vinegar
1tbspgarlic,minced
1tbspfresh ginger,peeled, minced
½tspsesame oil,toasted, or more to taste
2½lbschicken thighs,or chicken breasts, (7 medium), boneless skinless, fat trimmed
3tbspwater
1½tspcornstarch
green onions,sliced, for serving, optional
sesame seeds,for serving, optional
Preparation
In a medium mixing bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger and sesame oil.
Ladle out ½ cup marinade and reserve the ½ cup in a container in the refrigerator.
Place chicken in a gallon size resealable bag, pour remaining marinade over chicken. Seal the bag while pressing out excess air, rub marinade over the chicken or marinate in a bowl.
Transfer to refrigerator and let marinate for 1 to 8 hours.
Near the end of marinating, preheat a grill over medium heat at about 375 degrees F. Clean grill grates and brush lightly with oil.
Grill the chicken about 5 to 7 minutes per side*, until the center registers 165 degrees F.
Heat the reserved ½ cup marinade mixed with 2 tablespoons water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer about 2 to 3 minutes.
Whisk together the remaining 1 tablespoon pf water and the cornstarch in a small bowl until well combined, then whisk into the sauce.
Let cook about 30 seconds longer while stirring constantly. If needed, season sauce with a little salt.
Brush the sauce over the grilled teriyaki chicken.
Serve warm garnished with green onions and sesame seeds, and enjoy!
