Chicken Teriyaki

by on May 26, 2013
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Short grain white rice
Boneless chicken thighs
Kosher salt

Broil chicken 1/8” from fire, put slashes in skin and salt & pepper. Broil 8-14 minutes – rotate ½ way through. Remove thighs and let rest 2-3 min and serve over rice and top w/sauce.

Teriyaki Sauce; ½ cu sugar, ½ cu soy, 2 tbl mirin or saki, 1 tsp sesame oil, 1 clove garlic, ½ tsp ginger, ½ tsp cornstarch, cook for 4-5 minutes.

Use short grain white rice (stickier). Rinse rice before cooking.
Annie Chung’s teriyaki sauce is a suggestion.

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