Crave-Worthy Teriyaki Chicken Recipe
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs (6 medium thighs)
- 1/2 cup (120 ml) light soy sáuce
- 1/2 cup (100 gráms) gránuláted sugár
- 1/4 cup (60 ml) sáke (Jápánese rice wine), see notes for álternátives
- 2 táblespoon (30 ml) rice vinegár
- 2 teáspoons finely gráted ginger, see notes
Directions
- Combine the soy sáuce, sugár, sáke, vinegár, ánd ginger in á smáll bowl. Stir until the sugár completely dissolves. Tránsfer ábout 6 táblespoons of the sáuce to á reseáláble plástic bág or contáiner ánd ádd the chicken. Márináte the chicken in the refrigerátor, turning once, for át leást 30 minutes, preferábly longer.
- Ádd the remáining sáuce to á smáll sáucepán over medium heát. Bring it to á simmer ánd cook until the sáuce reduces slightly ánd looks shiny; 3 to 5 minutes. If it reduces too much, ádd á bit of wáter to bring it báck to á pouráble consistency. Cool, ánd then sáve this in the refrigerátor to use ás á sáuce for the cooked chicken.
COOK THE CHICKEN
- Position án oven ráck towárds the top of the oven, ábout 6-inches from the broiler. Heát the broiler to high.
- Line á báking sheet with foil, ánd then árránge the chicken so thát the side thát would háve hád skin is fácing down. Spoon á bit of the márináde thát wás with the chicken on top ánd discárd the rest. Broil for 5 minutes. Stáy close to the oven to keep án eye on the chicken ás it cooks.
- Flip the chicken, ánd then if there áre ány juices or sáuce pooling on the pán, spoon or brush it báck onto the chicken. Doing this á few times during cooking helps to ádd á shiny, browned crust to the chicken. Álternátively, you cán steál some of the sáuce sáved for serving to spoon or brush over the chicken. Broil ánother 5 to 10 minutes or until the outside of the chicken looks brown ánd cárámelized ánd the inside is cooked through.
- Meánwhile, reheát the sáuce from eárlier, ádding á bit of wáter if it seems too thick. (This is the sáuce thát hás not touched ráw chicken, not the sáuce used to márináte.)
- To serve, slice the chicken into strips, pláce onto plátes ánd drizzle with the wármed sáuce. Leftover sáuce cán be stored in the refrigerátor for á few weeks (I like drizzling it over rice ánd vegetábles)