Scale

2 lbs boneless, skinless chicken thighs

1 tbsp vegetable oil (for grilling)

Teriyaki Sauce:

½ cup low-sodium soy sauce

¼ cup water

¼ cup brown sugar

2 tbsp honey

1 tbsp rice vinegar

1 tbsp mirin (optional)

1 tsp sesame oil

2 cloves garlic, minced

1 tsp ginger, grated

1 tbsp cornstarch + 2 tbsp water (slurry)

Prepare the Chicken:

Trim excess fat from the chicken thighs.

Heat a grill pan or skillet over medium heat and lightly oil the surface.

Cook the Chicken:

Cook the chicken thighs for 5-7 minutes per side until fully cooked (internal temp 165°F).

Remove from heat and let rest for a few minutes before slicing.

Make the Teriyaki Sauce:

In a saucepan over medium heat, combine soy sauce, water, brown sugar, honey, rice vinegar, mirin, sesame oil, garlic, and ginger.

Bring to a simmer and cook for 3-5 minutes.

Stir in the cornstarch slurry and continue to cook until the sauce thickens (about 1-2 minutes).

Coat the Chicken:

Slice the grilled chicken into strips and drizzle with the teriyaki sauce.

Toss to coat or serve with sauce on the side.

Serve & Enjoy:

Serve with steamed rice and stir-fried vegetables.

Garnish with sesame seeds and green onions if desired.

Serving Suggestions:

Pair with white rice, brown rice, or noodles.

Serve with steamed broccoli or mixed vegetables.