Teriyaki Chicken Recipe
By Cuisineist Test Kitchens
Make your own homemade Teriyaki Marinade with ginger to spice up your summer grilling . This Teriyaki Chicken Recipe straight from the CUISINEIST test kitchen is an easy, tasty summer entrée.
1/3 cup hoisin sauce
2 ½ tablespoons soy sauce
2 tablespoons rice vinegar
2 ½ teaspoons minced garlic
2 teaspoons fresh ginger
2 teaspoons dark sesame oil
5 boneless, skinless chicken thighs (or breasts)
Sesame seeds, lightly toasted
Cooked rice (your choice of white or brown)
2 Cups of freshly cut Chives
Place the chicken thighs in a gallon-size zip-lock bag and add the marinade. Make sure you press the air out of the bag and seal it. Toss the bag to thoroughly coat the chicken and then place it in a bowl and refrigerate it for at least 4 hours (overnight is better! ) Remove the meat from the refrigerator 20 -30 minutes before grilling.
Prepare your charcoal grille or set a gas grill to medium-high, close the lid, and heat until hot. (About 10 mins )
Remove the chicken from the bag and discard the marinade. Grill the thighs ( you can brush on the marinade if you choose ) until they are no longer pink inside, about 6 minutes per side if you are using a gas grille
Transfer the thighs to a cutting board and let them rest for 5 minutes. Slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished with the chives. Serves 5 to 6 sit back and enjoy your summer meal !