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To make teriyaki chicken, you'll need a few key items. Here are the main ingredients: - 4 boneless, skinless chicken thighs - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 tablespoon fresh ginger, minced These ingredients create the rich flavor you want in your teriyaki chicken. The soy sauce brings umami, while honey adds sweetness. Rice vinegar gives a nice tang, and sesame oil adds depth. Garlic and ginger boost the taste with their fresh notes. Garnishes can make your dish pop. Here are some great options: - 1/2 teaspoon black sesame seeds - 1/2 teaspoon green onions, chopped These add a nice crunch and color. Plus, they look great on your plate. Pair your teriyaki chicken with some tasty sides. Here are my favorites: - Cooked jasmine rice - Steamed broccoli Jasmine rice soaks up the sauce well. The broccoli adds a fresh touch and balances the meal. For the full recipe, check out the complete guide to teriyaki chicken. Enjoy your cooking! Start by gathering your ingredients. You need soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. In a medium bowl, whisk together: - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 minced garlic cloves - 1 tablespoon minced fresh ginger This mixture is your teriyaki marinade. Make sure it’s well-mixed. The sweet and savory blend will add great flavor to your chicken. Next, take your chicken thighs. Place them in a resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken. Ensure every piece is coated well. Seal the bag or cover the dish and place it in the fridge. Let it marinate for at least 30 minutes. For deeper flavor, you can marinate for up to 2 hours. Now, it’s time to cook. Preheat your grill or stovetop grill pan to medium-high heat. Once hot, remove the chicken from the marinade. Let the excess marinade drip off. Grill the chicken thighs for about 6-7 minutes on each side. They should reach an internal temperature of 165°F (74°C) and have nice grill marks. While the chicken cooks, pour the leftover marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 5 minutes. This will thicken the sauce. Once the chicken is done, let it rest for a few minutes before slicing. Serve it over cooked jasmine rice, drizzled with that thickened teriyaki sauce. Garnish with black sesame seeds and chopped green onions. Enjoy this delightful and flavorful dish! For more details, see the Full Recipe. Marinating chicken is key for flavor. Start with fresh chicken thighs for the best taste. Use a resealable bag or a shallow dish. This allows the marinade to coat all sides. Pour in the teriyaki marinade and seal it tight. Let it sit in the fridge for at least 30 minutes. If you have time, marinate it for up to 2 hours. This longer time gives more flavor. Always remember to discard the used marinade to avoid bacteria. Grill marks make your chicken look amazing. Start with a hot grill. Preheat it to medium-high before adding the chicken. Place the chicken on the grill and don’t move it for at least 3-4 minutes. This helps create those perfect grill marks. After flipping, continue to cook without moving it. Aim for a nice char on both sides. Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) for safety. A thicker teriyaki sauce is great for drizzling. After grilling, save some marinade for the sauce. Pour it into a small saucepan. Bring it to a boil over medium heat. Then, reduce the heat and let it simmer. This helps it thicken nicely. For even more thickness, you can mix a teaspoon of cornstarch with water. Add this to the sauce while it simmers. Stir until it reaches your desired thickness. This will give you a rich, glossy sauce. Now you have all the tips to make your teriyaki chicken delightful and flavorful. Don't forget to check the Full Recipe for complete details! {{image_2}} This twist adds a sweet touch. Add fresh pineapple chunks to your marinade. The fruit caramelizes nicely on the grill. This gives your chicken a fruity flavor and a colorful look. Serve it over rice for a tasty meal. You can even add some grilled veggies for more color and taste. Want a healthier option? Try making air-fried teriyaki chicken. This method cuts down on oil and keeps chicken moist. Simply marinate your chicken as usual. Then, place it in the air fryer. Cook at 380°F for about 15 minutes. Flip it halfway through for even cooking. It’s quick and easy, and you still get that delicious teriyaki taste. Looking for a fun way to serve teriyaki chicken? Make skewers! Cut the chicken into bite-sized pieces. Thread them onto skewers with bell peppers and onions. Marinate as you would for the main dish. Grill them for about 10 minutes, turning often. These skewers make a great finger food for parties. Plus, they look great on a platter! For the full experience of making this dish, check out the Full Recipe. To store leftover teriyaki chicken, place it in an airtight container. Make sure the chicken is cool before sealing it. Store in the fridge for up to four days. This keeps the chicken fresh and tasty. If you used the full recipe, you’ll have plenty of delicious leftovers! When reheating, use the oven for best flavor. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 10-15 minutes until warm. You can also use a microwave for quick reheating. Keep it covered to retain moisture. Reheat in short bursts to avoid overcooking. You can freeze teriyaki chicken for later. First, let it cool completely. Then, place it in a freezer bag or container. Remove as much air as possible. Label the bag with the date. Freeze for up to three months. To use, thaw it in the fridge overnight before reheating. Enjoy your flavorful meal anytime! To make teriyaki chicken less sweet, reduce the honey. You can use only 2 tablespoons instead of 1/4 cup. Add more soy sauce to balance the flavor. Mixing in rice vinegar also helps cut sweetness. You can try adding spices like garlic or ginger for more taste. Yes, you can use other types of chicken. Chicken breasts work well, but they may dry out. Thighs are juicier and more flavorful. You can also use chicken tenders for quick cooking. Just adjust the cooking time. Always check that the internal temperature reaches 165°F (74°C). I love serving teriyaki chicken with jasmine rice. It soaks up the sauce well. Steamed broccoli adds a nice crunch and color. You can also try serving it with stir-fried veggies or a simple salad. For a fun twist, serve it with fried rice. Check the Full Recipe for more ideas! You learned how to make great teriyaki chicken. We covered key ingredients and side dishes. I shared steps for marinating and grilling chicken. Tips helped you fix sauce thickness and get perfect grill marks. We explored fun variations, like adding pineapple or making skewers. Plus, I provided storage and reheating advice. Try these ideas at your next meal. With practice, you can impress your friends and family!

- Teriyaki Chicken

Savor the flavors of Teriyaki Chicken Delight with this easy and delicious recipe! Perfectly grilled chicken thighs marinated in a sweet and savory sauce make for a mouthwatering meal. Serve it over jasmine rice with a side of steamed broccoli for a complete dinner that will impress your family. Ready to elevate your weeknight meals? Click through for the full recipe and make this delightful dish tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 garlic cloves, minced

1 tablespoon fresh ginger, minced

1/2 teaspoon black sesame seeds (for garnish)

1/2 teaspoon green onions, chopped (for garnish)

Cooked jasmine rice for serving

Steamed broccoli for side

Instructions
 

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.

    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).

      Preheat your grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, letting the excess drip off.

        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.

          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.

            Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.

              Serve the sliced teriyaki chicken over a bed of cooked jasmine rice, drizzled with the thickened teriyaki sauce.

                Garnish with black sesame seeds and chopped green onions. Serve with steamed broccoli on the side for a complete meal.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4