Chicken Teriyaki (照り焼きチキン)

Ingredients

• 1.5 pounds chicken thighs
• 1 cup soy sauce
• 1 cup mirin
• 2 tablespoons sugar
• 1 tablespoon fresh ginger
• 4 stalks green onions
• 2 cloves garlic
• 1 teaspoon sesame oil
• 4 cups cooked rice
• 1 tablespoon sesame seeds

Instructions

1. 1

   In a medium bowl, combine 1 cup of soy sauce, 1 cup of mirin, 2 tablespoons of sugar, and 1 tablespoon of grated fresh ginger. Stir until the sugar is dissolved.

2. 2

   Add 2 minced cloves of garlic to the marinade mixture and stir well.

3. 3

   Place 1.5 pounds of chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours.

4. 4

   Preheat your grill or stovetop grill pan over medium-high heat (about 400°F).

5. 5

   Remove the chicken from the marinade, reserving the marinade for later. Grill the chicken thighs for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

6. 6

   While the chicken is grilling, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat and then reduce to a simmer. Let it cook for about 10 minutes, or until it thickens slightly.

7. 7

   Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing.

8. 8

   Slice the chicken into strips and drizzle the thickened teriyaki sauce over the top.

9. 9

   Serve the chicken over 4 cups of cooked rice, garnishing with sliced green onions and a sprinkle of sesame seeds.

10. 10

    Enjoy your delicious Chicken Teriyaki!