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Grilled Teriyaki Chicken

a plate of homemade grilled teriyaki chicken with char marks and sticky, caramelized teriyaki sauce
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  15 min

Ingredients

  • 2 tablespoons cornstarch
  • ½ cup brown sugar
  • ⅓ cup soy sauce or tamari
  • 2 teaspoons honey
  • ¼ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • 3 pounds boneless, skinless chicken thighs
  • 2 teaspoons kosher salt

Method

  1. In a small saucepan, combine the cornstarch with 1 cup of cold water. Whisk in the brown sugar, soy sauce, honey, ginger, and garlic powder. Bring to a simmer over medium heat and cook, stirring often, until the sauce has thickened enough to coat the back of a spoon, about 4 minutes. Reserve about ⅓ cup of the sauce for serving. 
  2. Pat the chicken dry with a paper towel and season all over with the salt. In a large bowl, combine the chicken with the remaining teriyaki sauce and toss until well-coated. 
  3. Preheat the grill on high. Transfer the chicken to the grill, allowing any excess to drip off. Reduce the heat to medium-high, cover the grill, and cook for 5 minutes, or until char marks appear. Flip, baste with any remaining sauce in the bowl, and cook, turning and basting occasionally, until the internal temperature reaches 165°F on an instant-read thermometer, 7 to 8 minutes more.
  4. Transfer the chicken to a serving platter and drizzle with the reserved sauce. Let rest for about 5 minutes before serving.