Teriyaki Chicken
Servings:*
6 servingsIngredients
- ½ cup soy sauce
- ¼ cup granulated sugar
- 1 teaspoon brown sugar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- ¼ teaspoons freshly ground black pepper
- 1 cinnamon stick
- 1 tablespoon pineapple juice
- ½ cup plus 1 tablespoon water, divided
- 1 1½ – 2 pound package Bell & Evans skinless, boneless chicken thighs
- 1 tablespoon cornstarch
- Cooked white rice, for serving
- Green onions, for garnish
Directions
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In a small saucepan, combine soy sauce, sugars, garlic, ginger, black pepper, cinnamon stick and pineapple juice. Bring to a boil over high heat. Reduce the heat to low and stir until the sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard the cinnamon stick and mix in ¼ cup water.
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In the bottom of the Bell & Evans chicken package, pour the marinade over the chicken. Refrigerate for at least an hour, ideally overnight.
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After marinating, heat the broiler.
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Place the chicken on a plate and set aside. Pour the marinade into a small saucepan. Bring to a boil over high heat, then reduce the heat to low. Mix the cornstarch with 1 tablespoon water and add it to the pan. Stir until the mixture begins to thicken while gradually stirring in ¼ cup water until the sauce is the consistency of heavy cream. Remove the mixture from the heat and set aside half the marinade.
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Using the other half of the marinade, lightly brush the chicken pieces on all sides with sauce and broil for about 3 minutes per side, until browned and the internal temperature reaches 165 F. If the reserved marinade is too thick, add water to the mixture until it is a pourable consistency. Slice the chicken into strips. Serve with rice, drizzle with sauce and garnish with green onions.Adapted from New York Times Cooking.