Teriyaki Chicken

🥘 Ingredients

• soy sauce 1 cup
• sugar ½ cup
• mirin 2 tbsp
• ginger 1
• garlic 5 cloves
• garlic 5 cloves
• chicken thighs 3 pounds

1. 1

   Bring soy sauce , sugar , and mirin to boil in small saucepan , stirring to dissolve sugar.
2. 2

   Remove from heat and let teriyaki sauce cool completely.
3. 3

   Peel and thinly slice ginger . Peel garlic . Combine teriyaki sauce (3/4 cup), ginger, and garlic in blender and process until smooth, about 20 seconds . Set aside remaining teriyaki sauce for serving (you should have about 1/2 cup).
4. 4

   Place chicken thighs into 1-gallon zipper-lock bag and add teriyaki sauce–ginger mixture. Press out air, seal bag, and turn bag to evenly coat chicken with marinade. Refrigerate for at least 60 minutes or up to 1440 minutes .
5. 5

   FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (about 6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes .
6. 6

   FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes . Turn all burners to medium-high.
7. 7

   Place chicken on grill and cook (covered if using gas) until chicken is lightly charred and registers at least 175 degrees, 6-8 minutes per side, rearranging as needed to ensure even browning.