Grilled Teriyaki Chicken

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  2 tbsp Cornstarch
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  0.5 cup Brown sugar
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  0.3 cup Soy Sauce, Low Sodium
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  2 tsp Honey
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  0.3 tsp Ginger, Ground
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  0.3 tsp Garlic powder
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  3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 tsp 2 teaspoons kosher salt

Instructions

1. 1Combine the cornstarch with 1 cup of cold water in a small saucepan and whisk until smooth. Add the brown sugar, soy sauce, honey, fresh ginger, and garlic powder, stirring to combine.
2. 2Bring the sauce to a simmer over medium heat and cook for 4–5 minutes, stirring often, until thickened enough to coat the back of a spoon. Remove from heat and reserve ⅓ cup of sauce in a separate bowl for serving; set the remaining sauce aside.
3. 3Pat the chicken thighs dry with paper towels. Transfer to a large bowl, pour the remaining teriyaki sauce over them, and toss until evenly coated.
4. 4Preheat your grill to medium-high heat (about 400°F). Once hot, place the chicken thighs skin-side down directly on the grates and cook for 5–6 minutes until the skin is golden brown with visible char marks.
5. 5Flip the chicken thighs and cook for 7–8 minutes more over medium-high heat, basting occasionally with sauce from the bowl, until the internal temperature reaches 165°F when measured at the thickest part with an instant-read thermometer.
6. 6Transfer the cooked chicken to a clean cutting board and let rest for 5 minutes.
7. 7Divide the rested chicken evenly into 6 airtight containers while still warm. Drizzle each portion with the reserved teriyaki sauce.
8. 8Seal containers and refrigerate for up to 4 days. Reheat gently in a skillet over medium heat or microwave before serving.