- 4 chicken fillets or boneless chicken thighs(about 1 1/2 pounds)
- 1/4cup olive oil
- 1/2cup reduced sodium soy sauce
- 1/3cup sugar
- 1/4cup Asian sweet chili sauce(like Mae Ploy)
- 1/4cup cider vinegar
- 1/2teaspoon salt
- 1/4teaspoon black pepper
- 1tablespoon minced garlic(or 1 teaspoon garlic powder)
- 1/2teaspoon ground ginger
- 2teaspoons cornstarch
- green onions
- sesame seeds
- Asian chili sauce
Whisk together all of the Teriyaki Marinade/Sauce ingredients in a small bowl. Add 1/2 (eye ball it) to a large freezer bag and whisk in 1/4 cup olive oil. Add chicken and marinate 30 minutes at room temperature or up to overnight in the refrigerator. Refrigerate remaining Teriyaki Sauce (will become your Sauce) separately.
When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
BONELESS CHICKEN BREASTS OR THIGHS: Grill the boneless chicken breasts and thighs undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
SKINLESS BONE-IN CHICKEN THIGHS: Add chicken to grill, cover, and reduce heat so it stays around 350-375°F with the lid CLOSED. Grill chicken thighs 6-10 minutes per side, depending on size, or until no longer pink and an inside thermometer registers 165° F
Meanwhile, add reserved Teriyaki Sauce to a small saucepan. Place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don’t have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
Garnish chicken with green onions, sesame seeds and chili sauce to taste (optional).
Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet.
Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.
Add reserved Teriyaki Sauce to the now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add chicken and toss to coat. Garnish chicken with green onions, sesame seeds and chili sauce to taste (optional).