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Grilled Teriyaki Chicken
Course:
Dinner, Lunch, Side Dish
Keyword:
Chicken, Grilled, Teriyaki
Servings:
2
Equipment
Skewers
Grill
Ingredients
6
Chicken Thighs
Boneless & Skinless
1/2
Cup
Soy Sauce
1/2
Cup
Sweet Cooking Rice Seasoning
Kikkoman AJI-Mirin
1/3
Cup
Mirin
(I use the one with a purple cap)
1/4
Cup
Brown Sugar
3
Tsp.
Grated Ginger
2
Green Onions
1
Tbsp.
Oil
Vegetable or Olive
Instructions
Soak skewers in water until you're ready to grill.
Cut chicken thighs into 3 pieces and trim off excess fat.
In a bowl combine chicken thighs, soy sauce, sweet cooking rice seasoning, mirin, brown sugar, ginger, green onions, and oil.
Marinate in the fridge for half an hour.
Heat up grill to 475-500 degrees.
Take the skewers and pierce 4-5 chicken thighs on each stick.
Save the excess sauce.
Grill the chicken thighs for 12-14 minutes while turning them every few minutes.
While the chicken thighs are grilling, take the excess sauce and boil in a pot to kill the bacteria.
Once the chicken thighs are done take the excess sauce that was boiled and use a spoon or brush to glaze the sauce over the thighs.
Enjoy!