Teriyaki Chicken Delightful and Flavorful Recipe

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 0.25 cup soy sauce
• 0.25 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 0.5 teaspoon black sesame seeds (for garnish)
• 0.5 teaspoon green onions, chopped (for garnish)
• 1 serving cooked jasmine rice for serving
• 1 serving steamed broccoli for side

Instructions

1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger until fully combined. This will be your teriyaki marinade.
2. Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the teriyaki marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
3. Preheat your grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, letting the excess drip off.
4. Grill the chicken thighs for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (74°C) and have a nice char.
5. While the chicken is grilling, pour the remaining marinade into a small saucepan. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 5 minutes until it thickens slightly.
6. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
7. Serve the sliced teriyaki chicken over a bed of cooked jasmine rice, drizzled with the thickened teriyaki sauce.
8. Garnish with black sesame seeds and chopped green onions. Serve with steamed broccoli on the side for a complete meal.