Ingredients
Ingredients
For the teriyaki sauce
- 1 cup soy sauce
- 3/4 cup sugar
- 2 tablespoons sake
For the marinade
- 1 cup teriyaki sauce
- 6 garlic cloves, skin on
- 2 pieces fresh ginger, skin on
- 8 boneless, skinless chicken thighs
Instructions
Instructions
For the sauce
- 1
In a saucepan, combine the following ingredients: soy sauce, sugar, and sake. Bring to a boil, then reduce heat to low and stir until sugar is dissolved, about 4 minutes. Removed from heat and let cool
- 2
Place chicken a bowl, then pour the marinade sauce over the chicken, mixt well to make sure all the pieces are coated. Refrigerate for an hour, ideally overnight.
- 3
Remove chicken and set aside, pour the liquid into a small saucepan bring to a boil over high heat, then reduce heat to low. Stir until the liquid begins to thicken. Gradually stir water until the sauce reaches the right consistency, remove from heat and set aside.
- 4
Preheat the grill to about 350 degrees, then grill the the chicken about 3 minutes per side. If the internal temperature of the chicken reaches 165 degrees. Remove from the grill, slice them into strips, arrange on a plate and serve over rice and side of coleslaw.
