Teriyaki, originally referred to as a style of cooking, is now commonly used as a term for a type of sauce that contains soy sauce, sake (or mirin), ginger, and sugar. It is what normally comes to mind when concocting your basic Asian marinade or seasoning.
While teriyaki sauce can be used with pork and beef, it pairs exceptionally well with the delicate taste of chicken. Try doubling the recipe so you’ll have plenty of leftovers to use in many delicious and comforting dishes like chicken pot pies, teriyaki pita pockets, and barbecue chicken pizza.
Yields: 4 servings
Serving Size: 2 chicken thighs
Preparation & Cooking Time: 1 hour
- 2 tablespoons teriyaki sauce
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon molasses
- 1 teaspoon liquid smoke flavoring
- 2 teaspoons garlic, crushed and minced
- 1 tablespoon brown sugar
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon garlic pepper
- 1/4 cup vegetable oil
- 8 chicken thighs (skinless and boneless)
- Blend the teriyaki sauce, soy sauce, Worcestershire sauce, molasses and liquid smoke flavoring. Mix well.
- Add the garlic, brown sugar, sesame seeds, paprika, garlic salt, garlic pepper and vegetable oil.
- Soak chicken thighs in this marinade for four hours.
- Preheat your grill to medium.
- Grilled chicken for 12 minutes per side, making sure that the internal temperature registers at 165 degrees F.
You may wrap it with aluminum foil to keep it moist and to make sure it cooks evenly.