Grilled Teriyaki Chicken

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  Cornstarch(30g)
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  Brown sugar(120g)
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  Soy Sauce, Low Sodium(80g)
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  Honey(10g)
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  Ginger, Fresh Root(1g)
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  Garlic powder(1g)
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  Chicken Thigh, Boneless Skinless(1361g)

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

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  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, 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. 4Heat a large skillet over medium-high heat until hot. Working in batches if needed to avoid overcrowding, add the chicken thighs skin-side down and cook for 5–6 minutes until golden brown and char marks form.
5. 5Flip the chicken and cook for 7–8 minutes more over medium-high heat, basting with sauce from the bowl and turning occasionally, 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 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.