Teriyaki Chicken Recipe

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.