American · Dinner
Seattle teriyaki chicken
Boneless chicken thighs are grilled over direct heat and basted with a soy-brown sugar glaze built the Seattle way—sweeter and thinner than Japanese versions. Finished with scallion and toasted sesame seeds, served over steamed white rice with shredded cabbage alongside.
$4
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
612Calories
47.3gProtein
19.6gFat
61.8gCarbs
24.1gSugar
2.6gFiber
2380mgSodium
214mgChol
Instructions
1
Prep
Whisk soy sauce, brown sugar, minced garlic, grated ginger and mirin until sugar dissolves. Pour half over the chicken thigh in a shallow dish, turning to coat.
2
Rest
Let the chicken sit at room temperature 20 minutes while the grill heats.
3
Simmer
Pour remaining marinade into a saucepan, whisk in cornstarch slurry and simmer over medium heat 2 to 3 minutes until thickened. Stir in sesame oil.
4
Grill
Brush grill grates with vegetable oil. Grill chicken thigh over direct medium-high heat 5 to 6 minutes per side, brushing with glaze in final 2 minutes, until 165F.
5
Plate
Slice chicken into strips. Mound rice on a plate, top with chicken, spoon remaining glaze, pile shredded cabbage alongside and scatter with sliced scallion and sesame seeds.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g boneless skinless chicken thigh
- 1/4 cup60ml soy sauce
- 2 tbsp2 tbsp brown sugar
- 2 cloves2 cloves garlic
- 1 tsp1 tsp fresh ginger
- 1 tbsp1 tbsp mirin
- 1 tsp1 tsp cornstarch mixed with 1 tsp water
- 1/2 tsp1/2 tsp toasted sesame oil
- 1 tsp1 tsp vegetable oil, for the grill grates
- 11 scallion
- 1 tsp1 tsp sesame seeds
- 3/4 cup135g cooked white rice
- 1/2 cup45g shredded cabbage