Grilled Teriyaki Chicken Thighs
How to make Japanese style grilled chicken. This is one of my family's favorite foods. I also offer a modification if you feel daring.
Equipment
- Small Bowl To mix ingredients to make the marinade
- Gallon sized Zip-Lock Bag
- Direct Heat BBQ Grill I highly recommend a charcoal grill, but a gas grill will work in a pinch
- Charcoal I like lump charcoal, specifically, FOGO.
Ingredients
Marinade
- 1 cup Soy Sauce
- 2 tsp Coarse Ground Black Pepper (16 Mesh)
- 2 tsp Garlic Powder I like to replace the ginger with ¼ cup of bourbon for a slightly different taste. If you do use bourbon, add it last after the sugar
- 1 tsp Ginger Powder
- 1 tbsp Sesame Oil
- ¼ cup Mirin
- ¼ cup Sugar Adjust to taste
Meat
- 8 count Boneless Skinless Thighs 6-10 pieces depending on their size
Instructions
Marinade
- Mix all the dry ingredients of the Marinade together except for the sugar in a small bowl2 tsp Coarse Ground Black Pepper (16 Mesh), 2 tsp Garlic Powder, 1 tsp Ginger Powder
- Add and mix the wet ingredients1 cup Soy Sauce, ¼ cup Mirin, 1 tbsp Sesame Oil
- Add the sugar a little at a time, the amount added is purely a suggestion. Adjust the amount to your liking¼ cup Sugar
Prep the Meat
- Add the marinade and chicken to a Ziplock bag. Mix the chick end marinade and let it marinade for at least 20 minutes8 count Boneless Skinless Thighs
Grill the meat
- Setup your grill for direct grilling, start the fire and wait for it to come up to temperature.
- Add the marinated chicken to the grill and grill until the internal temperature reaches at least 185°F. Flip the meat regularly to avoid burning. Watch for flame ups.
- Let the chicken rest for 5-10 minutes
- Slice the chicken into ¼ - ½ inch width slices and serve.
Tried this recipe?Let us know how it was!