Teriyaki Delight
By
Brandy Bender
@MisDisturbed19
1
Ingredients
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MARINADE:
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1/4 cketchup
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1/4 choisin sauce
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2 Tbspsoy sauce
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2 Tbsprice vinegar
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2 tspfresh garlic, minced
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2 tspfresh ginger, minced
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2 tspdark sesame oil
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TERIYAKI CHICKEN:
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8boneless skinless chicken thighs (about 4 ounces each)
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·sesame seeds, toasted in a skillet
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·cooked rice
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·scallion tops, cut into 2-inch-long strips (optional)
How to Make Teriyaki Delight
- Place the chicken thighs in a gallon-size zip-lock bag and add the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
- Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
- Remove the chicken from the bag and discard the marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.
- Transfer the thighs to a cutting board and let them rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished, if you like, with scallion strips. Serves 6 to 8.