Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/4 cup (60ml) sake or dry sherry (optional)
  • 1/4 cup (60ml) mirin (sweet rice wine)
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. In a mixing bowl, whisk together the soy sauce, sake (if using), mirin, brown sugar, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until well combined.
  2. Place the chicken pieces in a resealable plastic bag or container. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the container and refrigerate for at least 30 minutes (or up to 4 hours).
  3. Preheat your grill to medium-high heat. If using a grill pan, preheat it on the stovetop over medium-high heat.
  4. Remove the chicken from the marinade (discard the used marinade!). Grill the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Ensure the chicken is nicely charred but not burnt.
  5. Let the chicken rest for a few minutes before serving. Garnish with sesame seeds and chopped green onions, if desired. Serve panda express grilled teriyaki chicken!