TERIYAKI CHICKEN

This recipe has been my “go-to” chicken recipe for years. My husband and my kids get excited when they find out I’m making teriyaki chicken for dinner. The marinade in this recipe is what makes the recipe so unique! It is packed with so much flavor. The ingredients all work together to create a tangy, rich, yet smooth marinade that will make you reach for a second, third, or even fourth piece of chicken! I usually have to double this recipe to feed the four of us because my family devours this chicken. And honestly, this chicken is great as leftovers the next day, cold or reheated.

As I mentioned above, this recipe is all about the marinade. So the longer you can marinate the chicken, the better. If you can, I would recommend marinating overnight. If that is not possible or you forget to do it ahead of time, like me, 4 to 6 hours of marinating will still yield amazing results.

I prefer thighs for this recipe. They are just a juicier cut of chicken, and they grill nicely. Start by trimming off as much fat as you can.

Preparing the Marinade:

• Hoisin sauce is a condiment based on fermented soybean paste with other flavors and spices. It adds an Asian flavor to dishes, combining sweet, tangy, and spicy elements. It is critical in this marinade and should not be left out. If you’ve never tried it, trust me, it’s amazing!
• Any ketchup and or soy sauce that you prefer is fine.
• Ginger is another ingredient that is key in this marinade. Do not use powdered ginger because you need the strong flavor of fresh ginger. You can find it in the produce section of most grocery stores. Just peel and finely dice the ginger.
• Garlic should also be fresh, not dried. Dice the garlic.
• You want to use pure sesame oil. It is referred to as toasted or dark sesame oil. Toasted sesame oil is known for its rich, nutty, toasty taste. It has a distinct toasted sesame aroma and adds a punch of flavor to recipes, and this recipe is no different. Just be sure you don’t use light sesame oil; it is too neutral and doesn’t have enough flavor to complement the marinade.
• Rice vinegar is vinegar made from fermented rice in East Asia and Vietnam in Southeast Asia. It can be used as a sweetener in some stir-fries, dressings, sushi rice, etc. In this recipe, the vinegar gives the marinade a slightly tangy taste.

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Mix all the marinade ingredients together and add the trimmed chicken. Stir to cover the chicken completely. Cover and refrigerate for 4 to 6 hours or overnight.

Usually, I post directions on how to grill the chicken and cook the chicken on the stovetop. But this is one of those recipes that needs to be grilled to be really good. Trust me on this…It gives it a smoky depth of flavor you can’t get cooking on a stovetop.

When you are ready to grill the chicken, let it sit at room temperature for 20 minutes. Meanwhile, heat your grill to medium-high or high heat (it will vary based on your grill).

Place the chicken on the grill. I like to spoon any marinade left in the bottom of the bowl onto the chicken. Marinade equals flavor! Grill the chicken for 5 to 6 minutes per side. Always check that the internal temperature reaches 160F. (Temperature of the grill and grilling time will vary based on your grill).

Let the chicken rest for 10 minutes before serving. Garnish with green onion and toasted sesame seeds.