In Japanese, “Teri” means luster and “Yaki” means grilled. Whatever the language, this dish is sweet, savory and succulent with fall off the bone tenderness. This is a recipe everyone in the family loves and it’s perfect for a quick weeknight BBQ. Chicken thighs are great for grilling because they’re moist, flavorful and cook quickly. Feel free to use boneless, skinless chicken thighs for a lighter touch.
- 1 clove garlic, minced
- 1 tbsp minced fresh
- 3 tbsp packed brown sugar
- 1-1/2 tsp dry mustard
- 1-1/2 cups soy sauce
- 3-1/4 cups water, divided
- 3 tbsp rice vinegar
- 6 bone-in chicken thighs
- 3 tbsp cornstarch
- 3 tbsp cold water
- toasted sesame seeds for garnish
- In a large bowl, whisk together garlic, ginger, brown sugar, mustard, soy sauce, 1-1/2 cups of the water and vinegar. Add chicken and turn to coat. Cover and refrigerate for 30 minutes. Remove chicken to a plate and reserve the marinade.
- Heat a grill on medium high heat. Grill chicken thighs skin side down for 10 minutes. Turn over and grill another 5-10 minutes. Transfer to a plate.
- Meanwhile, in a small bowl, combine cornstarch and cold water. In a medium saucepan, bring reserved marinade to a boil over medium-high heat. Stir in cornstarch mixture. Reduce heat and simmer, stirring, for about 12 minutes or until sauce is thickened.
- Brush each chicken thigh with about a tablespoon of sauce. Garnish with toasted sesame seeds and serve immediately with hot jasmine rice and a side of teriyaki sauce.