Although Seattle is known for its coffee houses, it is also known for its many teriyaki restaurants. In fact, it is not uncommon to see two teriyaki restaurants on the same block. Most menus include chicken teriyaki dishes are made with boneless thigh meat which is more tender and flavorful to the more popular breast. Marinated overnight and grilled the next day, this dish is best served with a small bowl of steamed white rice and a simple steamed vegetable, like broccoli. But if you don’t get a chance to pre-marinate your meat, you can always grill your protein with just salt and pepper and drizzle the meat afterwards.
If you are like me and often buy your meat in bulk this is a great marinade to make, add the chicken to, and seal it with a food savor type machine. Toss the chicken in the freezer. When you’re ready to use it, de-thaw the chicken in the morning so it’s ready by dinner time. So simple and easy! Enjoy!
- ¼ cup soy sauce
- 3 tablespoons sugar
- 1 tablespoon sesame oil
- t tablespoon chopped onions
- 1 teaspoon cider vinegar
- 1 clove minced garlic
- 1½ lbs boneless chicken thighs
- sesame seeds
- In a small bowl, whisk the soy sauce, sugar, sesame oil, onions, vinegar, and garlic. Add the marinade to a zip top bag. Add the chicken and seal the bag.
- Massage the chicken from the outside of the bag for 20 seconds, place in the refrigerator overnight.
- Heat an oiled grill pan on medium high heat.
- Cook the chicken for approximately 5 minutes on each side or until cooked.
- Sprinkle sesame seeds over the chicken.