A flavorful and easy-to-make teriyaki chicken recipe, perfect for a quick and satisfying meal.
Combine soy sauce, hoisin sauce, rice vinegar, minced garlic, and grated ginger in a mixing bowl to create the marinade.
Use fresh ginger and garlic for a more vibrant flavor.
Place the chicken thighs in a zip-lock bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours, turning occasionally.
Marinating overnight will enhance the flavor even more.
Preheat the grill or broiler. Remove the chicken from the marinade and discard the used marinade.
Ensure the grill is hot before placing the chicken to prevent sticking.
Cook the chicken on the grill or under the broiler for about 5 minutes on each side, or until fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Let the cooked chicken rest on a cutting board for 5 minutes, then slice it diagonally.
Resting the chicken helps retain its juices.
Serve the sliced chicken over cooked rice, garnished with toasted sesame seeds and chopped green onions.
For extra flavor, drizzle some teriyaki sauce over the chicken before serving.
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