Grilled Teriyaki Chicken

Asian food is probably my favorite food. Mainly because of the variety of noodles - and I love noodles - but also because of the unique flavor profile that Asian food brings. Salty, sweet, sour, umami - just yum!

I like a good teriyaki chicken, but I am not a fan of foods drenched in sauce. I mean, I like the flavor and all, but without all the messy, sticky sauce. Hence, this grilled teriyaki chicken. You marinate the chicken overnight, then grill it. You get all the delicious teriyaki flavor - just no sauce. Now, I know some of you are freaking out because you love sauce. Weirdos. If you really want sauce, make an extra batch of the marinade, reduce it down and serve it on top of your chicken after you have grilled it. Not my cup of tea, but to each his own.

Just look at that marinade!

Grilled Teriyaki Chicken
Makes enough to marinate up to 8 boneless skinless chicken thighs (if you prefer breasts, then use them, but cut the count down to 5 or 6)

Ingredients:

• 8 boneless skinless chicken thighs or 5 to 6 boneless skinless chicken breasts
• 1/2 cup brown sugar loosely packed
• 1/4 soy sauce (more if you like it a little bit saltier)
• 2 tbsp oyster sauce (if you don't have this, just add a little more soy sauce)
• 1/3 chicken broth
• 2 tbsp vegetable oil
• 1-2 tbsp toasted sesame seeds
• 1-2 tbsp chile sauce (the one with the green cap or you could also use Sriracha) optional
• Pepper to taste (you do not need salt for this one)

How to make grilled teriyaki chicken:

1. Make your marinade by mixing together everything but the chicken. Taste it - to assure you are satisfied with the salt to sweet ratio. If you aren't add more sugar for sweetness or more soy sauce for saltiness. Continue to taste until you are satisfied. 
2. Place your chicken in a zip lock back or airtight container and dump your marinade over top. Marinate at least 8 hours, but preferably overnight. Make sure you turn your chicken frequently if it isn't fully immersed. If you are using a bag, just flip it over every now and again. 
3. Remove your chicken from the fridge 30 minutes prior to grilling it.  
4. Light your grill/bbq (I have a big green egg) and heat to 350-400 degrees dome/bbq temp. You are going to be grilling on direct heat. 
5. Place your chicken on the grill and immediately baste with a little bit of the leftover marinade. Now, toss this marinade because it is a big salmonella bath - don't worry, all that will cook out when you cook your chicken - just don't use this marinade for anything else. Turn every 2-3 minutes until done (165 degrees internal temp). Note: watch the chicken closely because these will caramelize/burn very quickly due to the sugar.

Look how good that looks - I served this with some garlic rice and some sweet and spicy asian pickles.

You can see the nicely grilled caramel-y edges. Mmm!

If you really need the sauce on this chicken, then make an extra batch of the marinade like I said up top. Place it in a sauce pan when you remove your chicken from the fridge to grill. Reduce it down by about half over medium heat. Again, watch this closely as it will burn due to the sugar.

Enjoy!

- H & J - he grilled :)