Today’s Recipe: Grilled Teriyaki Chicken

Happy Father’s Day Weekend!

GRILLED TERIYAKI CHICKEN
PREP TIME: 15 MINUTES, PLUS 30 MINUTES COOLING, AND 6-8 HOURS MARINATING
COOK TIME: 35-39 MINUTES
MAKES: 4 SERVINGS

4    garlic cloves, peeled and minced
1    T grated ginger
2    t toasted sesame oil
½   cup mirin
2    cups pineapple juice
4    t cornstarch
¼   cup soy sauce
1    T molasses
½   t salt
4    boneless, skinless chicken breasts
2    t toasted sesame seeds

1. In a small saucepan over medium heat, combine garlic, ginger, and sesame oil. Cook until garlic and ginger begin to brown, about 3 minutes.
2. In a small bowl, whisk together mirin, pineapple juice, and cornstarch. Add to garlic and ginger mixture; bring to a simmer. Once sauce has thickened, remove from heat and stir in soy sauce, molasses, and salt.
3. Remove about ½ cup of teriyaki sauce and reserve for basting while grilling. Let remaining sauce cool down for ½ hour.
4. Place chicken breasts into a medium bowl and pour in teriyaki sauce. Cover and refrigerate. Let chicken breasts marinate for 6-8 hours.
5. After marinating, grill breasts over moderate heat, periodically basting with reserved teriyaki sauce. Cook for 10-12 minutes on each side, or until the internal temperature reaches 165°F.
6. Garnish with toasted sesame seeds and serve with wild rice and shredded kale, if desired.

Gather ingredients.

Add 1 T grated ginger and 4 peeled and minced garlic cloves to a small saucepan.

Add 2 t toasted sesame oil.

Cook over medium heat until garlic and ginger begin to brown, about 3 minutes. Then add ½ cup mirin to a small bowl.

Add 2 cups pineapple juice.

Add 4 t cornstarch; whisk to combine.

Add to garlic and ginger mixture; bring to a simmer.

Once sauce has thickened, remove from heat and add ¼ cup soy sauce.

Add 1 T molasses.

Add ½ t salt. Then whisk to combine.

Remove about ½ cup of teriyaki sauce and reserve for basting while grilling. Let remaining sauce cool down for ½ hour. Place 4 boneless, skinless chicken breasts into a medium bowl. Pour teriyaki sauce over chicken. Cover and refrigerate. Let chicken breasts marinate for 6-8 hours.

After marinating, grill breasts over moderate heat, periodically basting with reserved teriyaki sauce.

Cook for 10-12 minutes on each side or until the internal temperature reaches 165°F.

Garnish with toasted sesame seeds and serve with wild rice and shredded kale, if desired.