Delicious Teriyaki Chicken
Marinating boneless chicken thighs or chicken breast in this Teriyaki chicken marinade makes for a delicious dinner meal. Our family enjoys this and even the picky eaters will eat this. You can prepare the marinade beforehand and store it for up to a week.
Equipment
- 1 Grill Charcoal is best
Ingredients
- 1/2 cup Low sodium Soy Sauce
- 2 tbsp. rice wine vinegar
- 1/4 cup brown sugar
- 1 tbsp. brown sugar
- 3/4 tsp ginger fresh grated preferred
- 1/2 tsp garlic fresh minced is best
- 1/4 tsp mustard powder
Instructions
- Prepare marinade and set aside.
- Rinse chicken with water and trim excess fat away from thighs and breasts if desired. If using boneless chicken breasts, slice in half so they are thinner.
- Place prepared chicken in plastic bag and marinate between 2-4 hours. Try not to exceed 4 hours or chicken will become too salty.
- You can flip the chicken over in the bag every hour or so, to ensure even coating of the marinade.
- Grill chicken until internal temperature reaches a minimum of 165F.
- For cooking the bone-in chicken, grill on both sides for a few minutes on direct heat.
- After grilling both sides, move away from direct heat and flip every 5-6 minutes until done. Takes roughly 30-40 minutes for bone-in and 15-20 for boneless thighs/breasts.
- Allow to cool a few minutes and serve with your favorite sides. Any vegetable or potato dish will pair excellently.
