Want to grill without having to marinate the meat ahead of time? Tired of the bottled teriyaki sauce with preservatives and ingredients you can’t pronounce? We concocted an easy recipe for a glaze you can use at the grill. With our honey ginger balsamic and garlic infused olive oil you can still achieve rich flavor but with fewer ingredients and less prep time. This is a staple in our house and always good to have on hand. Don’t forget to pass some extra sauce after serving.
INGREDIENTS
- ¾ teaspoon cornstarch
- 2 tablespoons Olive This! Honey Ginger Balsamic Vinegar
- ½ cup soy sauce
- ½ cup sugar
- 1 clove of garlic
- 3 pounds boneless, skinless chicken thighs
- 2 tablespoons Olive This! Garlic Infused Olive Oil
- salt and freshly ground black pepper
DIRECTIONS
In a small bowl, mix together the honey ginger balsamic vinegar and cornstarch until combined. Set aside. Start heating up your grill.
In a medium sauce pan, combine the soy sauce, sugar and garlic over medium-high heat. As you bring it to a boil, recombine the balsamic-cornstarch mixture and add to sauce, stirring occasionally. Once boiling, lower heat to medium-low.
Stirring frequently, reduce to about ¾ cup; sauce will become thick and syrupy, about 4 minutes. Divide sauce in half: one half for basting on the grill and reserve the other half for drizzling and passing sauce during serving. Keep the reserved sauce covered and warm.
While your grill is heating, prepare the chicken. Trim fat from thighs and place on large rimmed baking sheet. Drizzle chicken with garlic infused olive oil and season thighs generously with salt and pepper.
Oil grill grates liberally. Grill chicken thighs on first side until an instant-read thermometer inserted into the thickest part registers 170 degrees, about 10-12 minutes. Flip chicken pieces.
Baste grilled side of chicken with teriyaki glaze. After 2 minutes, flip again and glaze the other side. Flip again and grill for the final 2 minutes. You should be achieving nice grill marks and bits of charring in spots. Be careful, the sugar in the glaze can create a burnt crust very quickly.
Grilling Summary:
- Grill first side for 10-12 minutes, until center of thickest piece registers 170 degrees.
- Flip and baste. Grill second side for 2 minutes.
- Flip and baste again. Grill for final 2 minutes.
Transfer chicken to a cutting board and let rest for 5 minutes. Slice chicken pieces into strips and place on serving platter. Drizzle chicken with reserved teriyaki sauce keeping some to pass during serving.
Enjoy!
MAKES ABOUT 6 SERVINGS
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
This looks delicious! Have you tried this with any other cut of chicken (i.e. tenderloins, breasts)?
Thanks Paula. We haven’t yet but I suppose tenderloins would work just as well. If I were to do breasts, I would butterfly or slice them in half lengthwise. They’ll cook faster and won’t be as dry. Let us know if you try anything else! We appreciate your comments.