Grilled Chicken Teriyaki

Name: Grilled Chicken Teriyaki
Yield: Serves 8
Cuisine: Asia, Japanese, Asian
Ingredients: 2/3 cup, soy sauce; 2/3 cup, water; 1/4 cup, mirin; 1 tablespoon, grated fresh ginger; 2 cloves, garlic, minced; 8 , split bone-in, skin-on chicken breasts (about 7 pounds total), trimmed, skin pricked several times with paring knife; 6 tablespoons, sugar; 3/4 teaspoon, cornstarch

7 comments

Appears in Cook's Country August/September 2007

The secret to flavorful, crisp (but not charred) skin is to hold back on the sugar until the last 5 minutes of cooking.

SERVES8

TIME1½ hours

WHY THIS RECIPE WORKS

Teriyaki sauce is certainly versatile—it can be used as a marinade, a basting sauce, and a serving sauce. But in some recipes, the sugar content can prove problematic. When we tried a recipe for grilled chicken teriyaki, for example, the sw...

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