Prep 15 mins
Cook 20 mins
From America's Test Kitchens. Very simple, fast and delicious. You'll never bother with another bottled teriyaki sauce again. ATK used a microplane to grate the ginger and garlic, but you can easily mince it very, very fine. Serve over short grain rice for a traditional presentation. Steamed carrots, onions and bean sprouts complete your plate.
- 8 boneless chicken thighs
- 1⁄2 cup sugar
- 1⁄2 cup soy sauce
- 1 garlic clove, grated
- 1⁄2 teaspoon fresh ginger, grated
- 2 tablespoons mirin
- 1⁄2 teaspoon cornstarch
- Turn on broiler and position top rack 8" from broiler element.
- Bone chicken thighs and slash the skin. Season with salt and pepper on both sides.
- Place chicken on a broiling pan, skin side up. Broil for 8 to 14 minutes, rotating your pan halfway through the process to ensure even cooking. (When broiling is done, be sure to let chicken rest for 2-3 minutes before slicing.).
- To make the teriyaki sauce, heat sugar, soy sauce, garlic and ginger in a sauce pan. Heat until mixture comes to a gentle boil.
- Stir together cornstarch and mirin (available in the Asian food section of your supermarket) in a small bowl. Add this mixture into the saucepan and simmer for 4-5 minutes, until the mixture becomes a thickened glaze consistency.
- Spoon over chicken thighs that have been sliced (into five or six slices on the diagonal) and enjoy.