Teriyaki Chicken
This chicken recipe is a winner, hands down! The rich, flavorful marinade and the smoky flavor from grilling make for an outstanding chicken dish. This one is guaranteed to WOW your family and friends alike!
Servings 4 Servings
Equipment
- Grill
Ingredients
- ¼ cup ketchup
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons minced fresh garlic
- 1 tablespoon minced fresh ginger
- 2 teaspoons sesame seed oil
- 8 boneless chicken thighs
Garnish
- toasted sesame seeds
- green onions, sliced
Instructions
Marinade
- Mix the ketchup, hoisin sauce, soy sauce, rice vinegar, minced garlic, minced ginger, and sesame seed oil in a medium bowl. Set aside.
- Trim off any extra fat from the chicken. Add chicken to the marinade. Stir to distribute the marinade onto the chicken evenly. Cover with plastic wrap and place in the refrigerator for 2 to 6 hours (the longer you marinate, the more flavorful the chicken will be). Stir a couple of times while the chicken is marinating.
Grilling the Chicken
- Preheat the grill on high heat.
- Once the grill has heated up, place chicken on the grill. Spoon any remaining marinade onto the chicken.
- Cook chicken for 4-5 minutes (or longer, depending on your grill, see notes). Flip and cook the other side for an additional 4-5 minutes. Using a meat thermometer, check that your chicken has reached an internal temperature of 160°F.
- Remove from the grill and allow to rest for 10 minutes before serving.
- Garnish with toasted sesame seeds and sliced green onions.
Notes
This is one of those recipes that really needs to be grilled to taste the way it is supposed to. So for this recipe, I have not included stovetop directions.
Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, always use a meat thermometer to check if it is done. Your chicken is done when the internal temperature reaches 160°F.