Grilled Chicken Teriyaki
Adapted from New York Times on June 21, 2024
Prep:
10 minutes
Cook:
45 minutes
Marinate:
1 hour
Total:
1 hour, 55 minutes
Ingredients
Serves/makes 4
Sauce
Chicken
Instructions
1.
In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in ½ cup water.
2.
Place chicken in a heavy-duty resealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, do not marinade for over than 6 hours.
3.
Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about ½ cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
4.
Heat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
