Chicken Teriyaki
, 8 servings
Chicken thighs marinated in a ginger-garlic soy glaze, grilled, and served with a thickened teriyaki sauce.
| prepHeat broiler or grill | ||||||
| 240 ml soy sauce | Boil, simmer 3 min until sugar dissolves | Cool, discard cinnamon, mix in water | Coat chicken in bag, chill 1 hr+ | Boil marinade, add slurry, thin to cream | Broil or grill 3 min per side | Slice chicken, drizzle with sauce |
| 200 g granulated sugar | ||||||
| 1 1/2 teaspoons brown sugar | ||||||
| 6 garlic cloves, crushed in a press | ||||||
| 2 tablespoons grated fresh ginger | ||||||
| 1/4 teaspoon black pepper | ||||||
| 1 3-inch / 7.5 cm cinnamon stick | ||||||
| 1 tablespoon pineapple juice | ||||||
| 120 ml water (for the marinade) | ||||||
| 8 skinless, boneless chicken thighs | ||||||
| 2 tablespoons cornstarch | Whisk cornstarch & water | |||||
| 30 ml water (for the slurry) | ||||||
| 120 ml water (to thin the sauce) | ||||||
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