Comments: A lot of flavor for little work. I substitute Sake for Mirin. Make sure you see that ingredients start in a pan, not a bowl. No need to heat more than what it takes to get the sugar to dissolve.
Ingredients
- 3 pounds boneless, skinless chicken thigh
- 1 cup soy sauce
- 1/2 cup sugar
- 2 Tablespoons Mirin (or Sake, white sherry, white wine, or even rice vinegar)
- 1 Tablespoon Ginger (or 2 teaspoons Maryanne)
- 5 Garlic cloves, peeled (or a shit-ton of garlic, minced)
Directions (Note: Read and follow the directions carefully, noting bold)
- In a small pan (not a bowl!), add soy, sugar, and Mirin. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool completely. In a hurry, only heat until sugar dissolves.
- Combine 3/4 cup teriyaki sauce, ginger, and garlic in blender. Process until smooth, about 20 seconds. Set aside remaining teriyaki sauce for serving (you’ll have about 1/2 cup).
- Place chicken in 1 gallon zip-lock bag, add teriyaki sauce. Press out air. Refrigerate for 1-24 hours.
- Grill chicken. Cut into slices. Serve with rice.
