Grilled Teriyaki Chicken
This grilled teriyaki chicken is extra saucy and perfect for a cookout, weeknight dinner or dinner party with friends and family. You can marinate head of time and just throw it on the BBQ
Ingredients
- 2.5 lbs boneless skinless chicken thighs (trimmed of fat)
- 1/3 cup orange juice
- 1/3 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons ground ginger
- 2 teaspoons minced garlic
- 2 tablespoons honey
- 2 sliced green onions
- 3 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Prepare the marinade: In a bowl, whisk together the orange juice, soy sauce, rice vinegar, sesame oil, ginger, garlic, honey, and green onions. Reserve 1/2 cup of the marinade for later.
- Marinate the chicken: Place the chicken thighs in a gallon-sized freezer bag. Pour the remaining marinade over the chicken and seal the bag. Refrigerate for 1.5-8 hours.
- Grill the chicken: Preheat your grill to medium heat. Lightly oil the grates. Grill the chicken thighs for 5-7 minutes per side, or until they reach an internal temperature of 165°F.
- Make the glaze: In a small bowl, whisk together the reserved marinade, water, and cornstarch until smooth.
- Finish the chicken: Brush the chicken with the glaze and grill for an additional 30 seconds.
- Serve: Garnish with sesame seeds and green onions. Enjoy!